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HOME » RECIPES » MEXICAN AND SOUTHWESTERN

Fresh Homemade Salsa

JULY 19, 2018 · PUBLISHED NOVEMBER 16, 2011

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The Best Homemade Salsa Recipe! This

homemade restaurant-style Salsa is one of my most
frequently made recipes! It’s perfect served with
tortilla chips or as a topping over your favorite
Mexican food, like tacos, burritos, taquitos and so
forth. The best party food around and a must-have
snack!

Homemade Salsa Recipe

Fact: the best salsa is made with fresh tomatoes.
Okay, that’s just my opinion, but in the past I
thought I could go the route of using all canned
tomatoes, but using fresh tomatoes makes a world
of difference! Fresh tomatoes make the best salsa,
especially when you use nicely ripened in season
tomatoes.

This is hands down my favorite salsa recipe, and I

don’t know that I’ll ever need another one. It just
has the perfect ratio and blend of everything.

It’s not too oniony or garlicy, nor too spicy for my

kids, it doesn’t tasting like it came from a can and it
has the perfect brightness with the fresh lime. Then
it has a classic Mexican flavor with the cilantro and
hint of chili powder and cumin.

The sugar I’d say is only needed if you are using

store-bought tomatoes. If you grow your own or
buy them at the farmers market, the quality is a bit
better and they’re a bit sweeter so the sugar isn’t
needed.

Fresh Salsa Ingredients

Fresh Roma tomatoes – use the nice and red
ones, avoid anything soft.

Canned tomatoes – I like to use canned in

addition to fresh because it gives the salsa a
better consistency.

Fresh cilantro – cilantro adds key flavor, don’t

omit this!

Jalapeno – this adds a nice kick. If you don’t

like heat you can replace it with 1/4 cup
chopped bell pepper, or omit.

Red onion – yellow onion can be used here as

well.

Green onion – if you don’t want to buy both

kinds of onions you can omit the green onions
and add just a little more red onion.

Garlic – it may seem small but garlic packs a

flavorful punch. Only use fresh garlic here for
best flavor.

Lime – this really brightens up the salsa.

Chili powder and cumin – I don’t always add

these but they’re a nice addition if you have
them on hand.

Sugar – just a touch balances out the acidity of

the tomatoes and lime.

Salt and pepper – the salsa would taste flat

without the salt and the pepper adds a light
kick.

How to Make the Best Salsa

Making salsa at home couldn’t be easier! Here’s
how you’ll make it:

Roughly chop the vegetables (and fruit if you

want to get technical, those tomatoes).

Add vegetables to a food processor along with

spices and lime juice.

Chop in quick bursts until it’s finely chopped up.

What if I Don’t Own a Food

Processor?
This salsa can also be made in a blender.

Or you can finely chop up the vegetables by

hand then stir everything together in a bowl.

How to Make Homemade Tortilla

Chips
What to go all out? Try this with homemade tortilla
chips, fried or baked. Everyone will be totally
impressed! I don’t make them often, but when I do it
makes the fresh salsa that much better.

How Long Will Salsa Last?

This salsa should last for up to a week if stored in a
sealed container in the fridge.

What Type of Canned Tomato

Should I Use?
I love this salsa with canned plain tomatoes, canned
tomatoes with green chilies, or canned fire roasted
tomatoes. All work great, just use what you have.

Tips for the Best Salsa

Use freshest ingredients.

Dont puree the salsa, some texture is a good

thing here.

Let the homemade salsa chill first for an even

tastier, more refreshing salsa. I just always
seem to like it better the second day.

More Salsa Recipes You’ll Love:

Salsa Verde (AKA Tomatillo Salsa)

Avocado Salsa

Black Eyed Pea Salsa (AKA Cowboy/Texas

Caviar)

Fruit Salsa

Avocado Mango Salsa

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Homemade Salsa

4.98 from 73 votes

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A super easy, super fresh, super delicious salsa. You'll

never need another salsa recipe again! This has been my
go-to recipe for years, it's definitely a family favorite. We
make it almost every week. It's a staple recipe.

WATCH THE VIDEO

Servings: 14

Prep Time Total Time

5 minutes 5 minutes

Ingredients
1 1/4 lbs ripe Roma tomatoes (about 5 - 6)
1 (14.5 oz) can petite diced tomatoes*
2 green onions,** ends trimmed, chopped into thirds
1/3 cup chopped red onion (about 1/4 of a medium)
1 jalapeno pepper,*** seeded and roughly chopped
1/3 cup fresh cilantro (about a handful)
1 large clove garlic, roughly chopped
2 Tbsp fresh lime juice
1/2 tsp chili powder
1/4 tsp ground cumin
1/2 tsp granulated sugar (optional)
Salt and pepper to taste

Instructions
1. Combine all ingredients in a food processor and
pulse in 1 second bursts until all ingredients are
finely chopped.

2. Serve with tortilla chips. Store in refrigerator up to 1

week.

Recipe Notes
*Canned diced tomatoes with mild green chilis, or
canned fire roasted tomatoes also work great as
well.

**For a slightly stronger onion flavor you can just

omit green onions and use about 3/4 cup red onion
(or 1/2 of a medium onion).

Sometimes I like to substitute a few canned chipotle

peppers with some adobo sauce for the jalapeno.
This is a spicier option.

For a thinner salsa, you can add in a bit of tomato

juice or tomato sauce if desired.

Nutrition Facts
Homemade Salsa

Amount Per Serving

Calories 20
% Daily Value*
Sodium 41mg 2%
Potassium 189mg 5%
Carbohydrates 4g 1%
Fiber 1g 4%
Sugar 2g 2%

Vitamin A 480IU 10%

Vitamin C 10.7mg 13%
Calcium 16mg 2%
Iron 0.5mg 3%
* Percent Daily Values are based on a 2000 calorie
diet.

Nutrition Disclaimer

COURSE: APPETIZER

CUISINE: MEXICAN

KEYWORD: SALSA RECIPE

AUTHOR: JACLYN

CATEGORIZED: MEXICAN AND SOUTHWESTERN,SIDES & SAUCES,

VIDEOS

TAGGED: CILANTRO,JALAPENO,ONIONS,TOMATOES

YOU MIGHT ALSO LIKE:

Avocado Salsa Mango Salsa {with

Avocado!}

Salsa Verde Chicken

Chimichangas

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247 COMMENTS

Colleen

My husband and I love this recipe. I think I did different is I

used the tomatoes I had growing in my garden and they
aren’t Roma tomatoes. I think that I am inspired to grow
Roma tomatoes next year though. I did end up draining
mine through a sieve and adding some liquid back in but
not much. I used one small can of canned tomatoes with
green chiles. Personally I would drain that and save the
liquid and only use it if you need it. And lastly, I used a little
bit of garlic salt. That made a world of difference in how
mine tasted. We loved it!

AUGUST 23, 2020 • REPLY •

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