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This salsa post may contain affiliate links, which means we may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my/our full disclosure further information.
One of my favorite types of food to order out is Mexican. I love fresh salsas, warm tortilla, and everything in between. I have a strict homemade-only rule about guacamole in my house, and after perfecting this recipe.. I’ll never buy the jarred salsa again, either – homemade salsa all the way!
This Salsa can be used for a make-your-own taco night, over enchiladas, or over baked chicken for a fun and healthy take on an easy weeknight dinner. Important to note: this is not pico de gallo – there’s difference, I promise. Although the two might look similar – pico de gallo is chunkier and contains less liquid than this salsa recipe.
This salsa can stay in your fridge (in an airtight container, of course) for up to 10 days. It’s great with tortilla chips, quesadillas, or even over grilled chicken! It’s easy to make and really impresses. If you can’t use it all up, you can freeze it and use it at a later date.
In order to make my Cantina-Style Salsa, you need a few, simple ingredients:
- red onion
- white sugar
- kosher salt
Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!
- 4 tomatoes cored and quartered
- 1 red onion quartered
- 4 garlic cloves peeled
- 2 jalapeños seeds and stems removed
- 1/2 cup cilantro
- 1 1/2 limes juice of
- 3 tsp cumin
- 2 tsp white sugar
- 1 1/2 tsp kosher salt
- Add all of the ingredients to a food processor. Pulse until everything has been chopped finely and is now well-combined. Taste and add salt or additional spice as needed. Serve immediately or you can store it in an airtight container for up to 10 days in the fridge.