The BEST, super easy, 5-minute Cantina-Style Salsa, made with fresh ingredients. Raise your hand if you celebrate Cinco de Mayo?! I’m happy to celebrate any holiday that gives me an extra excuse to make Mexican food. Here’s a roundup of many of my favorite Mexican food recipes. Next, I’ll be sharing my favorite authentic Horchata recipe!
It’s about time I shared this super easy, cantina-style homemade salsa. There is nothing EASIER than this, and it’s absolutely restaurant quality. If you’re feeling really crazy, you can roast the tomatoes to make it a roasted salsa. But I love it just the way it is. (And don’t forget to check out my favorite Mexican food recipes to serve salsa with!)
- 6 medium tomatoes, chopped
- ½ onion (red onion works great, but I've used sweet and yellow)
- 3 - 4 small jalapeño peppers, depending on level of heat (I leave 1 with seeds and the rest without seeds, for a medium spice salsa)
- Handful of cilantro (about 1/4 - 1/2 cup)
- 2 tablespoons fresh lime juice
- 3 garlic cloves, minced
- 1 1/4 teaspoons ground cumin
- 1 teaspoon sea salt
- Add all ingredients to the bowl of a food processor. Pulse about 5-10 times, or just until the ingredients are finely diced, but stop before they're soupy. Pour contents into a fine mesh strainer to remove excess liquid. For best flavor, refrigerate at least 2-3 hours before serving.
- Keeps in the fridge for up to 1 week.
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