Ingredients
Vegetables and Herbs
- 1/2 large white onion, peeled and chopped into large chunks
- Small bunch of cilantro, bottom half discarded
- 1-2 small jalapenos, stems and seeds removed (leave seeds for extra heat)
Pantry Ingredients
- 28 ounce can tomato sauce
- 1/4 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon salt
Instructions
- Prepare the onion: Cut half of a large white onion, remove the skin, and chop into large chunks for easier processing.
- Combine ingredients in processor: Add chopped onion, cilantro (bottom half discarded), and jalapeno (optional, with stems and seeds removed unless extra heat desired) to a food processor. Use the chop setting to finely mince the mixture.
- Alternative chopping method: If you don’t have a food processor, finely dice the onion, cilantro, and jalapeno by hand.
- Mix with tomato sauce: Transfer the chopped mixture into a large quart-sized mason jar or similar container. Pour in the tomato sauce until it reaches about an inch from the top.
- Add seasonings and combine: Add salt, ground cumin, and chili powder to the jar. Screw on the lid tightly and shake vigorously until all ingredients are evenly combined.
- Serve or store: Use the salsa immediately for maximum freshness or refrigerate until ready to serve. Enjoy with chips, tacos, or as a flavorful condiment.
Notes
- Adjust jalapeno quantity and whether to include seeds depending on your heat preference.
- Using fresh tomato sauce instead of canned can alter flavor and texture.
- Refrigerate salsa for up to 3-5 days for best quality.
- This salsa is versatile—feel free to add garlic or lime juice to customize.
- If you want chunkier salsa, pulse the food processor fewer times.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Mexican
- Diet: Gluten Free
