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Serving:
Serve chilled or at room temperature with tortilla chips, tacos, grilled meats, or even eggs!
Storage:
Store leftover salsa in an airtight container in the refrigerator for up to 5 days. Stir before each use to refresh the flavors.
Tip:
Salsa often tastes even better the next day after the flavors have had more time to blend.
Variations
Spicier Version:
Add an extra jalapeño or a dash of cayenne pepper for more heat.
Chunky Salsa:
Use a fork or a potato masher instead of stirring for a chunkier texture.
Fruit Twist:
Add diced mango, pineapple, or peach for a sweet and spicy tropical salsa.
FAQ
Q: Can I use fresh tomatoes instead of canned?
A: Absolutely! Fresh tomatoes work beautifully—just chop about 6–7 medium ripe tomatoes. You might need to adjust salt and lime to taste.
Q: How can I make the salsa less spicy?
A: Remove the seeds and membranes from the jalapeño, or use less of it. You can also substitute it with a milder pepper like a poblano.
Q: Can I freeze homemade salsa?
A: Technically yes, but freezing may affect the texture. Fresh salsa is best enjoyed within a few days for the best taste and consistency.
Q: Can I make this salsa in a blender?
A: Definitely! If you prefer a smoother salsa, pulse all the ingredients a few times in a blender or food processor.
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