This Homemade Salsa recipe is even BETTER than the restaurant! Learn how to make your own fresh & tasty dip with only these easy steps and a food processor.
- 8–10 roma tomatoes, divided (about 2.5 pounds / 1130g)
- 2 medium carrots, peeled
- 2 jalapeños, de-seeded*
- 3–5 cloves of garlic
- 3 green onions
- ¼ bunch cilantro
- 1 tsp cumin
- 1/4 tsp cayenne pepper (optional)
- 1 tsp salt
- Juice of ½ lemon
- Juice of 1 lime
- Wash all of the produce and roughly chop it into evenly sized pieces about 2-3” long.
- Add half of the tomatoes to a large food processor and process until completely broken down, reminiscent of a sauce.
- Add the green onion, cilantro, and garlic to the food processor and pulse until finely chopped. Use a spatula to scrape down the sides of the processor, if necessary. Add the carrots and jalapeños and repeat the same process, then add the spices, salt, lemon juice, and lime juice. Pulse briefly to incorporate, and adjust seasonings to taste
- Finally, add the remaining tomatoes and pulse a few times, until the tomatoes reach your desired consistency.
- Serve as desired and enjoy! This salsa is best enjoyed fresh, but leftovers will keep in the fridge for up to 5 days.
- You can opt to completely remove the seeds of the jalapeños for a mild salsa, or leave some of them in for a spicier version. I left the seeds of ½ of a pepper in mine for a medium heat.