This Homemade Salsa is made with the freshest ingredients for a bold, authentic dip and condiment that pairs perfectly with all of your favorite summer dishes. It's versatile, easy to make, and ready in just 20 minutes.
When my garden is bursting with homegrown tomatoes, jalapeños, onions, and cilantro, you know what I can't resist? Yep, you guessed it - my go-to, homemade salsa recipe.
Fresh salsa is not just for tortilla chips. In fact, it's one of my favorite homemade condiments.
This restaurant-style salsa complements grilled meats, salads, tacos, quesadillas, omelets, scrambled eggs, and more.
Today, I’m walking you through how to make the best homemade salsa, including which ingredients to use, tips that will guarantee it turns out right the first time, and some of my favorite ways to use this easy salsa recipe.
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Why You'll Love This Recipe
- Quick & Easy- With the help of a food processor, making homemade salsa is quick and easy! In just 20 minutes, you can have this flavorful Mexican dip ready to serve.
- Fresh Ingredients- This homemade salsa recipe uses only fresh ingredients for an authentic flavor that tastes better than store-bought salsa.
- Healthy- Making your own salsa is not only a great way to enjoy fresh vegetables, but it also allows you to better control the ingredients you're eating.
- Customizable- The flavor of this salsa can easily be adjusted to suit your personal tastes. Want more heat? Add another jalapeño. Like things a little sweeter? Add a bit more sugar.
- Perfect for Parties- This easy homemade salsa is always a big hit whenever I make it for a summer party.
Ingredient Notes
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Roma Tomatoes- Roma tomatoes are ideal for salsa because they're sweet and firm with thicker flesh and fewer seeds. Remove the seeds to prevent your salsa from becoming too watery.
- Red Onion- Mild and slightly sweet, red onions give the salsa an oniony flavor without overpowering it. Roughly dice the onion before adding it to the food processor.
- Jalapeño- Fresh jalapeños give this salsa a little heat. For a milder salsa, remove the seeds and membranes before processing.
- Cilantro- The fresh, citrus-like flavor of cilantro pairs well with the other ingredients. Roughly chop the cilantro and remove any thick stems.
- Garlic- Fresh garlic cloves add a bold garlic flavor to the salsa.
- Lime Juice- Adds a little acidity to the salsa and helps balance the flavors of the other ingredients. Use freshly-squeezed lime juice for the best flavor.
- Kosher Salt- I prefer to use kosher salt because it does not contain added sugars or anti-caking agents like table salt often does.
- Granulated Sugar- Just a small amount of sugar balances the acidity of the salsa and brings out the natural sweetness of the tomatoes.
- Cumin- Ground cumin adds a warm, earthy note to the salsa.
🌱 Sustainability Tip: Try growing your own salsa garden! Not only will your fresh homemade salsa taste amazing, but it's also better for the environment and your health.
Substitutions and Variations
Here are a few ways you can try customizing this easy fresh salsa recipe to fit your diet and taste preferences.
Substitutions
- Roma Tomatoes- Swap Roma tomatoes for any other variety of plum tomatoes you have available. Alternatively, vine-ripened tomatoes or globe tomatoes may also be used.
- Red Onion- Use sweet onion, white onion, green onions, or shallots in place of red onion.
- Jalapeño- Replace jalapeño peppers with green bell pepper or poblano peppers for a milder salsa. For a spicier salsa, try using a serrano pepper or habanero pepper.
- Cilantro- If you're not a fan of cilantro, substitute it with fresh parsley instead.
- Garlic- Substitute fresh garlic with ½ teaspoon of garlic powder.
- Lime Juice- While they will give the salsa a slightly different flavor, fresh lemon juice or orange juice can be used in a pinch.
- Kosher Salt- Swap kosher salt for sea salt or table salt. If using table salt, start with half the amount called for in the recipe and taste to adjust.
- Granulated Sugar- An equal amount of honey, agave nectar, or maple syrup can be used in place of granulated sugar.
- Cumin- Substitute cumin for coriander, chili powder, or smoked paprika for a slightly different flavor.
Variations
- Pico de Gallo- Skip the food processor and finely dice all of the vegetables instead for fresh salsa with a chunkier texture.
- Sweet- Add diced pineapple, mango, or peaches to give this salsa a sweet, fruity taste.
- Spicy- Swap the jalapeños for serrano peppers or habanero peppers for an extra spicy homemade salsa.
- Roasted- Roast the tomatoes, jalapeño, red onion, and garlic in the oven to enhance their natural sweetness and give them a slight char before making the salsa.
Equipment Notes
Here are some notes on any special equipment I used to make this recipe.
- Food Processor- A good food processor makes quick work of this salsa. For best results, be sure to use a food processor with a bowl large enough to hold all of the ingredients. I love my KitchenAid 13-Cup Food Processor.
How to Make Homemade Salsa
Here is how to make salsa from scratch.
Step 1: Prepare the vegetables. Prepare your vegetables by washing them, quartering and deseeding the Roma tomatoes, dicing the red onion, removing jalapeño seeds and membranes (for milder heat), chopping cilantro (remove thick stems), and mincing the garlic.
Step 2: Add ingredients to food processor. Place all the ingredients into the bowl of your food processor.
Step 3: Pulse ingredients. Use the food processor to pulse the ingredients together until you reach your preferred salsa consistency. Scrape down the sides of the bowl as needed.
Step 4: Season to taste. Before transferring the salsa to a serving bowl, give it a taste. Adjust the seasoning if necessary.
Step 5: Refrigerate the salsa. For the best flavor, cover the salsa and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together.
Step 6: Serve. Serve with your favorite tortilla chips or use it as a topping for tacos, grilled meats, and more!
Tips for Success
Make these easy homemade salsa successfully the first time using these helpful kitchen tips.
- Choose fresh ingredients. Whenever possible, use fresh ingredients for the best flavor. Ripe tomatoes, freshly squeezed lime juice, minced fresh garlic, and cilantro all make a more delicious salsa.
- Don't over-process. Over-processing will result in salsa that is watery and mushy. Pulse and scrape down the sides of the bowl regularly until the salsa reaches your desired consistency.
- Season to taste. Taste the salsa before serving and add more fresh lime juice, salt, sugar, or spices to suit your personal taste preferences.
- Let the flavors mingle. After blending the salsa, refrigerate it for at least 30 minutes before serving. This will let the flavors meld together for a better tasting salsa.
- Strain the liquid off. If the salsa is too watery, use a fine mesh sieve to strain the excess liquid off before serving.
What To Serve With Homemade Salsa
Homemade salsa is endlessly versatile and can be used as a dip, condiment, or topping.
Besides tortilla chips, salsa pairs well with all of your favorite Mexican dishes. Try pairing this fresh tomato salsa with ground beef nachos, chipotle chicken tacos, or tequila lime shrimp tacos.
This salsa also makes a fantastic topping for grilled meats and seafood. I love pairing fresh salsa with grilled steak tips, grilled chicken, grilled shrimp, and burgers.
Finally, bring fresh flavor to breakfast and brunch by serving this salsa with various egg dishes. In particular, scrambled eggs and southwestern-style frittatas pair perfectly with this salsa.
How to Store
- Refrigerator- Store homemade salsa with fresh tomatoes in an airtight container in the refrigerator for 4-5 days.
- Freezer- Fresh, uncooked salsa is best enjoyed within a few days. But, it can be frozen in a pinch. To freeze, drain as much of the liquid out of the salsa as possible before transferring it to a freezer-safe plastic bag. Store in the freezer for up to 3 months. Defrost in the refrigerator overnight before using.
Make Ahead
Whether you're celebrating Cinco de Mayo, Taco Tuesday, or just hosting a summer get-together, this homemade salsa is the perfect make-ahead recipe. It actually tastes better after the flavors and ingredients have had some time to meld together.
Spend more time with your friends and family and less time in the kitchen with this easy salsa recipe.
Frequently Asked Questions
If you don't have a food processor, you can chop all the ingredients by hand using a knife and cutting board. Alternatively, use a blender, but be cautious not to over-blend and make the salsa too smooth.
Yes, you can use canned tomatoes if fresh tomatoes are unavailable. Opt for canned diced tomatoes for the best texture and flavor.
No, there is no need to peel the tomatoes before adding them to the salsa.
Homemade fresh salsa is typically made with raw ingredients, but some variations involve cooking or roasting ingredients. Whether to cook the salsa or not depends on personal preference and the desired flavor profile.
If your salsa becomes too watery, you can strain off excess liquid using a fine mesh sieve before serving.
I haven't checked the acidity of the salsa to determine if it's appropriate for water bath canning. Always follow tested and approved canning recipes and guidelines to guarantee the safety of your canned products.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Homemade Salsa
Equipment
Ingredients
- 7-8 roma tomatoes quartered and deseeded
- ½ medium red onion diced
- 2 jalapeños ends trimmed, seeds and membrane removed if desired
- ½ cup cilantro thick stems removed
- 2 cloves garlic minced
- ½ lime juiced
- 1 teaspoon kosher salt
- ½ teaspoon granulated sugar
- ¼ teaspoon ground cumin
Instructions
- Prepare your vegetables by washing them, quartering and deseeding the Roma tomatoes, dicing the red onion, removing jalapeño seeds and membranes (for milder heat), chopping cilantro (remove thick stems), and mincing the garlic.7-8 roma tomatoes, ½ medium red onion, 2 jalapeños, ½ cup cilantro, 2 cloves garlic
- Place all the ingredients, including the lime juice and spices, into the bowl of your food processor.½ lime, 1 teaspoon kosher salt, ½ teaspoon granulated sugar, ¼ teaspoon ground cumin
- Use the food processor to pulse the ingredients together until you reach your preferred salsa consistency. Pulse less for a chunkier texture and more for a smoother texture. Scrape down the sides of the bowl as needed.
- Before transferring the salsa to a serving bowl, give it a taste. Adjust the seasoning if necessary. You can add more salt, lime juice, sugar, or spice to suit your tastes.
- For the best flavor, cover the salsa and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together.
- Serve with your favorite tortilla chips or use it as a topping for tacos, grilled meats, and more!
Notes
- Choose fresh ingredients. Whenever possible, use fresh ingredients for the best flavor. Ripe tomatoes, freshly squeezed lime juice, minced fresh garlic, and cilantro all make a more delicious salsa.
- Strain the liquid off. If the salsa is too watery, use a fine mesh sieve to strain the excess liquid off before serving.
- Storage: Store homemade salsa in an airtight container in the refrigerator for up to 5 days.
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