Nov 25, 2010

Fresh Salsa

Fresh Salsa

Let me start by saying Happy Thanksgiving to all my American friends! May your Thanksgiving be blessed with overflowing love and laughter. And may your Thanksgiving dinner stay off your thighs! (winks)

It dawned on me that there’s no fresh salsa recipe on my site.

It actually really surprised me since it’s my favorite thing to snack on during Saturday night. We go through huge bowls of salsa, guacamole and chile con queso and a couple of bags Doritos on that evening. Bad, I know, but I like to dip to my heart’s content during Grey’s Anatomy, Private Practice and Glee.

Those are happy times. What can I say? I’ve always been a home buddy and really don’t like partying that much, so we’ll party at home.

Here’s my foolproof and easy salsa recipe. You can whip this up in under 5 minutes. It’s a definite crowd pleaser so feel free to double or triple the amount for New Year’s Eve!


1 can diced tomatoes (14oz)
1 medium shallot
1 medium tomato
Jalapeños (canned)
1 garlic clove
coriander or Italian parsley
juice of 1/2 a lime
1/4 tsp ground cumin
1/2 tsp salt
sprinkling sugar


I always use shallots. They add a far better flavor to the salsa because they’re almost like a mix between red onion and garlic. Coarsely chop it.
Fresh Salsa

My tomato was huge, so I’ve only used half. Give it a coarse chop as well.
Fresh Salsa

Grate the garlic first. Last thing you want is biting down on a big hunk of garlic.
Fresh Salsa

Fresh jalapeños are hard to come by here, but I doubt I would have used them anyway. The canned ones really blend into the salsa.

I used quite a few slices; the equivalent of 2 jalapeños. Salsa needs a bit of heat and zing.
Fresh Salsa

Transfer everything to a food processor or mini chopper. You could also chop everything by hand but this is easier.
Fresh Salsa

Add the salt ( like it a bit salty, cut down on the salt of you don’t), a pinch of sugar to cut the acidity of the tomatoes and the ground cumin.
Fresh Salsa

Pour in the diced tomatoes.
Fresh Salsa

Squeeze in the fresh lime juice and add the cilantro or parsley.
Fresh Salsa

Now you don’t want everything to be too chunky but you also don’t want to puree it.
Fresh Salsa

To mince it but still keep a bit of structure in there as well, you blitz no more than 5 to 6 times. If you want to puree the heck out of it, keep your finger on that blitz button until you can drink it with a straw!
Fresh Salsa

Serve with an indecent amount of Doritos and enjoy. I just love how something so easy and healthy can be so darn flavorful and colorful!
Fresh Salsa

Fresh Salsa
    1 can diced tomatoes (14oz)
    1 medium shallot
    1 medium tomato
    Jalapeños (canned)
    1 garlic clove
    coriander or Italian parsley
    juice of 1/2 a lime
    1/4 tsp ground cumin
    1/2 tsp salt
    sprinkling sugar
    Coarsely chop the shallot, tomato and grate the garlic. Put them in a food processor. Add the can diced tomatoes, jalapeños, salt, cumin, pinch of sugar and garlic.

    Squeeze in the lime juice. Top with a good handful cilantro or Italian parsley and blitz 5 or 6 times.

    Chill for atleast an hour and serve with lots of Doritos.
Meal type: sauce/snack
Servings: 4
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    1. 1

      Funny you should post this, I just made a batch of fresh salsa last night for our weekend up at the cabin, where we’ll be hunkering down (sans Grey’s Anatomy, Private Practice and Glee).
      A perfect Thanksgiving post, salsa and Doritios–very American.  I’m sure the pilgrims would have indulged if they had your recipe!

      Rhonda on Nov 25, 2010 @ 4:42 pm Reply
    2. 2

      @ Rhonda:

      I’m so envious just by reading the word cabin. I wish we had a cabin to go to!

      Just read you got he D5000. Liking it? Heard a lot of good things about it.

      Kay on Nov 25, 2010 @ 5:20 pm Reply
    3. 3

      I love your recipes but in this one…I don’t know if you can’t find cilantro where you are….cilantro is the most important ingredient in this recipe…same in guacamole and most of the Mexican dishes.

      Carolina_USMLE on Nov 25, 2010 @ 8:08 pm Reply
    4. 4

      @ Carolina:

      They sell coriander here but it is about the foulest taste in the world to me. The flavor ruins every dish it comes in contact with. I simply can’t eat the stuff. 

      Never noticed that every recipe that calls for coriander, I replace with flat-leaf parsley? I’ll put coriander in the ingredients list, but there’s no way I’ll eat it myself.

      Kay on Nov 25, 2010 @ 8:31 pm Reply
    5. 5

      This recipe is fabulous. Homemade salsa is truly the best.

      Katrina on Nov 26, 2010 @ 2:55 pm Reply
    6. 6

      Mmmm looks great as always.  Take a look in my blog you have got a award

      monica smits on Nov 28, 2010 @ 7:48 pm Reply
    7. 7

      Hello Kay,
      I love your blog! You have some great recipes and photography skills and I’m definitely going to make this salsa. I’ll be sure to check back soon. It’d be great if you could check my food blog out over at !

      Anthony on Nov 29, 2010 @ 7:22 am Reply
    8. 8

      @Anthony: P.S. Have you ever roasted some of the ingredients before making the salsa? It adds a huge depth of flavor!

      Anthony on Nov 29, 2010 @ 7:25 pm Reply
    9. 9

      @ Anthony:

      I have, actually! It indeed adds depth but also takes a lot of time. This is my fav quick recipe.

      Kay on Nov 29, 2010 @ 7:34 pm Reply
    10. 10

      Beautiful recipe; this salsa looks fabulous.  Thank you for sharing…such a delicious quick n’ healthy dish for anytime of the year!
      The Healthy Apple

      The Healthy Apple on Dec 30, 2010 @ 2:36 am Reply
    11. 11

      So you have to add the canned tomatoes to make it suitable for chip-dipping! I had a recipe that was awesome – but it was only good as a salad or side dish/topping to baked potatoes and chicken…though I didn’t puree it either :) It was all diced pretty much, and ad a couple of shakes of apple cider vinegar. Very nice, but being able to make home-made salsa for nachos now will be totally kick ass!

      Shannon on Jan 3, 2011 @ 8:52 am Reply
    12. 12

      I made this for the superbowl for part of my taco bar. this is truly simple and delicious. the only thing i added was cilantro. it didn’t last long enough, I should have made a double batch. Cannot wait to use this recipe in the summer when I have my fresh vegies/herbs from the garen!

      Kate on Feb 7, 2012 @ 6:00 pm Reply

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