In my opinion, there is no comparison between fresh tomato salsa and jarred salsas. With fresh tomatoes and cilantro as its star ingredients, fresh salsa definitely has the edge over its jarred counterpart in terms of taste. For those who are worried about food waste, jarred salsa does last longer than fresh salsa, but this is mainly due to the fact that it is loaded with salt to help preserve it. With its fresh taste, lower sodium content, and ability to easily be prepared using your food processor, fresh salsa is always the winner in my book!
For my Fresh Tomato Salsa below, the only non-fresh item that I used was canned jalapeno peppers, since my teenage mistake of putting in my contacts after chopping a jalapeno with no gloves still haunts me to this day. But feel free to use fresh jalapenos if so desired! Of course, like usual, modify the spice level as you please; I would consider the recipe as written below to be medium heat.
- 4 medium beefsteak tomatoes, roughly chopped
- 1 small onion, roughly chopped
- ½ cup fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon minced garlic
- 2 ounces canned green jalapenos (½ of a 4 ounce can)
- ¼ teaspoon salt
Combine all ingredients in food processor, and pulse 10 to 12 times until ingredients are thoroughly mixed and chopped. Remove from food processor, and chill for 2 to 3 hours before spooning over tacos or dipping with tortilla chips.
Looking for variety with your salsa? You can also try my Black Bean & Corn Salsa.