With Cinco de Mayo right around the corner, I thought I would share my favorite homemade salsa recipe. It’s a quick and easy recipe that once you try, you’ll never go back to store-bought salsa again. I’ve been making this recipe for years, and it always turns out fantastic!

This recipe makes about a quart and a half of salsa, so you have plenty of leftovers, and it also keeps very well in the refrigerator for up to 10 days.
I like to make the recipe a day in advance if I have the time, because it just gets better as the flavors have a chance to meld.

So, what’s the secret?
I lightly sauté my onions and garlic in a little bit of olive oil. Actually, I just sweat the onions and garlic. You can even do this in the microwave, just rough chop the onions and garlic, place in a small microwavable bowl, add a couple of tablespoons of olive oil, stir, then cover and microwave for about 60 seconds. Then, just leave it covered until it’s back to room temperature. Doing so prevents the salsa from having that overpowering raw onion and garlic flavor that salsas can sometimes have, and only gets worse as the salsa sits. However, lightly cooking the onions and garlic eliminates this problem, and extends the shelf life of this salsa. This recipe is so tasty, you don’t want to waste a drop. So, now you know the secret to making the best, better than the rest, Salsa With a Secret.

Ingredients:    

1 -14 oz. can Fire Roasted diced Tomatoes
1 – 10 oz. can diced Tomatoes with Green Chilies (i.e., Rotel)
1/4 of a medium sized Onion, rough chopped
1-2 cloves garlic, rough chopped
1-2 Tbs. Olive Oil
1/2 of a fresh Jalapeno, chopped (optional, depending on how spicy you like it)
1 tsp. Honey
1/2 tsp. Salt
1/4 tsp. Cumin
Juice of one Lime
Handful of fresh Cilantro, washed and stems removed

Directions:

Lightly saute’ onions and garlic in olive oil, just until softened. Cool to room temperature.

Add all ingredients to the base of a blender or food processor and pulse to combine for 30 seconds, or until ingredients are chopped and salsa is at desired consistency. Taste and adjust seasonings to your liking. Chill for 2 hours or more, then serve with chips, or other Mexican style food.

Ingredients:    

1 -14 oz. can Fire Roasted diced Tomatoes
1 – 10 oz. can diced Tomatoes with Green Chilies (i.e., Rotel)
1/4 of a medium sized Onion, rough chopped
1-2 cloves garlic, rough chopped
1-2 Tbs. Olive Oil
1/2 of a fresh Jalapeno, chopped (optional, depending on how spicy you like it)
1 tsp. Honey
1/2 tsp. Salt
1/4 tsp. Cumin
Juice of one Lime
Handful of fresh Cilantro, washed and stems removed

Directions:

Lightly saute’ onions and garlic in olive oil, just until softened. Cool to room temperature. Add all ingredients to the base of a blender or food processor and pulse to combine for 30 seconds, or until ingredients are chopped and salsa is at desired consistency. Taste and adjust seasonings to your liking. Chill for 2 hours or more, then serve with chips, or other Mexican style food.