There are so many variations of salsa out there these days, but it’s always nice to go back to the basic Chunky Tomato Salsa. I really enjoy salsa’s that have the big chunks of tomato and jalapeno, where you really get big bursts of flavour. Most of the grocery store purchased salsa’s are a puree and feel more like a sauce. These feel more like a sauce than a fresh dip to me.
This recipe definitely takes some chopping work! I didn’t want to use a food processor for this as I really wanted it to stay chunky. Hot House tomatoes were used, but this would work with any other kind; cherry, grape, or Roma’s would be great choices. If using Roma or Hot House – when you’re dicing, try to clean out some of the seedy, juicy centre as this will make your salsa very liquidy. It takes a few extra minutes but makes a big difference in the finished product.
We’re not huge cilantro fans in this house. Personal preference but it can be a little overpowering in some salsas. It is, of course, essential with the right amount. For whatever reason – my grocery store didn’t have fresh cilantro so I actually used dried cilantro leaves in this recipe, which I found easy and it still added the right taste. If using fresh cilantro, you may just have to adjust your amounts to get the taste right.
Spice levels are easy to adjust in this homemade salsa recipe. I only used one jalapeno but you could easily do 2 for a spicier kick. If you do want a spicier salsa – don’t clean out all the seeds of the jalapeno and add some of those to the mix. That’ll kick it up a few notches. I also really enjoyed the flavour added by including a teaspoon of chili powder. A little extra heat there too.
As much as you may want to dig into this right away – it’s so yummy! But wait! If you put the salsa in the fridge for at least half an hour, the flavours will really have a chance to come together and meld. It really makes a big difference. Patience is the key!
Chunky Tomato Salsa
- 2 tomatoes (large - Hot House or Roma)
- 1 jalapeno
- 3-4 tbsp diced onion (white or red)
- 1 tsp cilantro
- 1 lime (zest and juice)
- 1 tsp chili powder
- salt & pepper
- Finely dice tomatoes. Remove seeds and extra juice as much as possible.
- Dice jalapeno. Remove seeds if you want a more mild salsa.
- Chop your onion and mix together with tomatoes and jalapeno.
- Mix in cilantro, lime juice and zest.
- Add in chili powder. Salt and pepper to taste.
- Refrigerate for at least half an hour to let the flavours come together.