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Fresh Homemade Salsa

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Fresh Homemade Salsa is a vibrant, flavorful, and easy-to-make dip that’s perfect for any meal or snack. Made with fresh ingredients like tomatoes, onions, and cilantro, it’s customizable to your spice preference and beats store-bought versions.

Ingredients

  • 4 medium ripe tomatoes, diced
  • 1/2 small red onion, finely chopped
  • 1–2 jalapeños, seeds removed and finely chopped (adjust to your spice preference)
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice (freshly squeezed)
  • 1/2 teaspoon garlic powder (or 1 clove fresh garlic, minced)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil (optional, for a bit of richness)

Instructions

  1. Prepare the ingredients: Dice the tomatoes, finely chop the red onion, mince or finely chop the jalapeños (removing the seeds if you prefer less heat), and chop the cilantro.
  2. Combine the ingredients: In a medium-sized bowl, mix together the diced tomatoes, chopped onion, jalapeños, and cilantro.
  3. Add seasoning: Squeeze the lime juice over the salsa and stir in the garlic powder (or minced fresh garlic). Season with salt and pepper to taste.
  4. Optional: Add olive oil: For extra depth of flavor, stir in a tablespoon of olive oil. This adds a bit of richness, but it’s completely optional.
  5. Chill and serve: Let the salsa sit for at least 15 minutes to allow the flavors to meld together. If you have time, refrigerate it for 30 minutes or longer before serving to intensify the flavors.
  6. Serve: Serve the salsa fresh with tortilla chips, as a topping for tacos, grilled meats, or as a side to any Mexican-inspired dish.

Notes

Mango salsa: Add diced mango for a sweet and tropical twist, perfect with grilled chicken or fish.

Roasted salsa: For a smoky flavor, char the tomatoes, jalapeños, and onion on a grill or under the broiler until blackened, then blend them together for a roasted salsa version.Spicy version: Add a pinch of cayenne pepper or hot sauce for an extra kick.Corn salsa: Add a cup of cooked corn kernels for a bit of sweetness and texture.Tomato-free salsa: Swap out tomatoes for diced cucumbers, bell peppers, or even avocado for a refreshing, chunky salsa.Storage: Store leftover salsa in an airtight container in the refrigerator for up to 2-3 days.Freezing: Salsa can be frozen for up to 2-3 months, but the texture may change after thawing.

Nutrition

Find it online: https://cookibly.com/fresh-homemade-salsa/