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Blend the tomatoes, garlic, onion, and jalapeños in a food processor or blender until smooth.
Pour the mixture into a saucepan and add salt, vinegar, and sugar.
Simmer over medium heat for 20-25 minutes, stirring occasionally until the sauce thickens.
Remove from heat, stir in chopped cilantro if using.
Let cool, then store in a clean jar in the refrigerator.
Serving and storage tips:
Serve with tacos, grilled meats, or as a dipping sauce.
Keeps well refrigerated for up to 2 weeks. Shake before serving as ingredients may settle.
Variations:
Add smoked paprika or chipotle for a smoky twist.
Use serrano peppers instead of jalapeños for extra heat.
Blend in roasted red peppers for a sweeter flavor.
FAQ:
Q: Can I freeze this salsa?
A: Yes, freeze in airtight containers for up to 3 months.
Q: How spicy is it?
A: Mild to medium; adjust jalapeños to control heat.
Q: Can I make it without onions?
A: Yes, but onions add depth to the flavor. You can substitute with shallots or leeks.
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