On The Border Salsa Recipe
A smooth, flavorful On The Border salsa recipe made with tomatoes, onion, cilantro, jalapeños, and simple seasonings.
Equipment
- Food processor or blender
- Cutting board
- Sharp knife
- Measuring cups and spoons.
- Mixing spoon
- Airtight container for storage
Ingredients
- 1 can 28 oz whole peeled tomatoes, drained
- 1 small white onion roughly chopped
- 1 –2 jalapeños seeded (use seeds for more heat)
- 2 cloves garlic
- ¼ cup fresh cilantro leaves
- 2 tablespoons fresh lime juice
- 1 teaspoon salt adjust to taste
- ½ teaspoon sugar
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
Optional additions:
- 1 –2 tablespoons chopped green chilies
- Extra lime juice for more tang
- A pinch of cayenne for heat lovers
Instructions
Step 1: Drain the Tomatoes
- This is important. Drain the canned tomatoes well so your salsa doesn’t end up watery. I usually let them sit in a colander for a few minutes.
Step 2: Add Ingredients to Food Processor
- Add the tomatoes, onion, jalapeño, garlic, cilantro, lime juice, salt, sugar, cumin, and pepper to your food processor.
Step 3: Pulse, Don’t Purée
- Pulse in short bursts until you reach a smooth but slightly chunky consistency. You want restaurant-style salsa—not soup.
Step 4: Taste and Adjust
- Taste the salsa and adjust seasoning. More salt? More lime? A little more heat? This is where you make it yours.
Step 5: Chill Before Serving
- Transfer the salsa to a container and refrigerate for at least 30 minutes. This step lets the flavors blend together beautifully.