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Homemade cooked salsa
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5 from 1 vote

Homemade Cooked Salsa

This homemade salsa recipe is cooked on the stovetop to marry all of the vibrant flavors together and create a salsa better than your favorite Mexican restaurant.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 20
Calories: 21kcal

Equipment

Ingredients

  • 56 ounces canned whole tomatoes *
  • 8 ounces finely chopped white onion (~½ large onion)
  • 4 ounces finely chopped jalapeno (3 medium peppers)**
  • 2 cloves minced garlic
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon kosher salt
  • ¼ cup minced cilantro

Instructions

  • Add canned tomatoes, including the juice, to a blender. Puree until smooth.
  • Pour blended tomatoes into a medium saucepan and add onion, jalapeno, garlic, vinegar, lemon juice, and salt. Bring to a simmer and cook for 45 minutes or until it thickens to your desired consistency.***
  • Remove from stovetop and refrigerate in an airtight container. Consume within a week or freeze for longer storage.

Notes

*You can remove the seeds from the tomatoes if you want, however, I have made this recipe with and without removing seeds and it tastes great both ways. Since it is blended, the seeds don't detract from the texture.
**Add more jalapenos to reach your desired level of spiciness. As written, this recipe is between mild and medium.
***If your salsa is too watery, it just needs to simmer longer. If it starts looking like pasta sauce, then it is too thick and you should add some water to thin it back out.
 
IF YOU LIKED THIS RECIPE try my homemade nacho cheese sauce as well!

Nutrition

Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 463mg | Potassium: 180mg | Fiber: 1g | Sugar: 3g | Vitamin A: 154IU | Vitamin C: 15mg | Calcium: 28mg | Iron: 1mg