If you’re anything like me, you’ve ventured through every isle, of every different grocery store, in search of a salsa that is halfway decent. The stuff in the middle isles isn’t fresh enough, and the stuff in the produce section is often just a Pico de gallo with little to no flavor. Why can’t get a decent salsa while we’re at the store? We do they force us to drive to a Mexican food restaurant, and get some messily slopped into a Styrofoam container? Well, you won’t have to worry about that anymore. Next time you’re at the store, grab these ingredients, and make it yourself. It’s easy. I promise.

I know that each restaurant has its own style of salsa. So as a preface, I will tell you that mine has a bright tomato flavor with predominant vinegar and cilantro notes as well. I’m pretty particular when it comes to salsa at a restaurant, and I think mine happens to be pretty damn good. But, I’ll let you be the judge of that.

Ingredient List – I’m breaking out the ingredients into two categories. Pre-Cuisinart and Post-Cuisinart. It’s way easier than listing everything out in the steps.

Pre-Cuisinart Ingredient List

  • 1 15oz Can of Tomato Sauce
  • 1 Cup of Chicken Stock
  • 1 Cup diced Roma Tomatoes – If Tomatoes aren’t in season, feel free to substitute with canned diced tomatoes. In the winter time, they’re more likely to have better flavor than fresh ones.
  • 5 Cloves of Garlic – Minced
  • 1 tsp Red Wine Vinegar
  • 1 tsp Lime Juice
  • 1 Tbsp Scallions
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp White Pepper
  • 1/8 tsp Cumin
  • 1/4 tsp Paprika
  • 1 Jalapeno – Diced – I like to leave the seeds in, because I like the heat. To make a tamer salsa, just take make sure to core the Jalapeno, and remove the seeds.

Put all of these ingredients into your pot, and bring to a boil. Reduce to a simmer, and cook for 10 minutes.

Pull out your Cuisinirt, blender, or stick blender. I personally use my Cuisinart, so the directions are written as so. But any way you can blend this all up, feel free to do so.

Post-Cuisinart Ingredient List

  • 1/2 Cup Diced White Onions
  • 1 1/2 Tbsp Chiffonade Fresh Cilantro

Add these two ingredients, with the ingredients from above into the Cuisenart. I like to hit the pulse button repeatedly until it gets to the consistency I like, but you can just turn it on. Now, if you like a chunkier salsa, just tap the pulse button a few times. I like it when it’s a little chunky, but easy to eat, and scoop with a chip. And I’ve provided you with a fancy little picture from my phone to show you. Please feel free to laugh at my photography skills.

After your done, the salsa will be hot, and won’t have the proper flavor just yet. Put it into a large bowl, and place it into your refrigerator to cool. I like to wait until the next day to eat mine, but you can eat it after about an hour or two. Once it’s cool, it will start to develop it’s true flavors. And at this point, is when you should have your test taste. Immediately after your first taste test, drop your spoon on the kitchen floor, sprint to the computer, and tweet about how amazing I am. Ha. Just kidding. I do hope you enjoy this little gem though. It’s bright, flavorful, and it’s always better when it’s homemade – right?




  • Indie Eats

    I do love La Loma. Actually my favorite salsa is Los Arcos in Westminster. Thanks for the comments! I appreciate them, and your readership.