This Homemade Salsa comes together in minutes and is so healthy, fresh, and full of flavor! This restaurant style salsa is perfect to served with tortilla chips or as a topping for other recipes. This is such a simple recipe and is a great way to use up any fresh tomatoes you have hanging around the kitchen.
Homemade salsa can be made so quickly if you have a blender or food processor. However, if you don’t have one, all you need is a super sharp knife and you’ll have salsa in a snap. We love salsa in our household. Salsa is the best party food as well as our go-to healthy snack.
Want more delicious Mexican inspired recipes? Try my Mexican Street Corn Salad or my Southwest Egg Rolls.
Why You’ll Love This Homemade Salsa Recipe
- It’s very customizable. If you love garlic, you can add extra garlic. If you love fresh cilantro, add extra! You can easily adjust this recipe to suit your tastes.
- You only need 8 simple ingredients. No need to have a zillion ingredients for this, only 8 is needed! And two of them are just salt and pepper!
- It’s super easy. After roasting the vegetables, into the blender they go! Then you’ve got salsa.
Salsa Ingredients
- Tomatoes- I like using Roma tomatoes. Use only fresh and red tomatoes that are firm but not too hard.
- Canned tomatoes – I like using canned in addition to fresh to give the salsa a better consistency. Use Roma tomatoes only.
- Onions- I like using red onions to add color but yellow onions work as well.
- Garlic- use fresh garlic to add flavor to the salsa.
- Green Chili- Mild diced green chills to add a kick of spiciness to the salsa.
- Cilantro-Fresh cilantro adds key flavor. If you don’t like cilantro, add fresh parsley.
- Lime juice- lime juice adds a nice zest and flavor to the salsa.
- Salt & Pepper- adjust salt and pepper to taste.
- Sugar – just a pinch to balance out the acidity of the tomatoes and lime.
- Jalapeno- If you like your salsa hot, use one fresh jalapeno.
- Cumin-I like adding a little bit of cumin to the salsa to add extra flavors.
How To Make The Best Salsa at Home
- Chop and Blend-Deseed the jalapenos, peel the onions, and roughly chop. Then transfer them to the a food processor along with the canned tomatoes, green chilis, cilantro, lime juice, and salt, cumin and pepper.
- Blend until you’ve reached the consistency you like. If you don’t have a blender, dice up the ingredients with a knife into small pieces or pulse a few times in a blender.
- Serve and enjoy – Salsa tastes best after the flavors have mingled together for a bit. Allow it to rest in the fridge for an hour or so before enjoying if you have time.
Frequently Asked Questions
I like to use are Roma tomatoes. But you can use tomatoes that are in season or vine-ripened tomatoes. Different tomatoes also have a different flavor profile so pick the one you like best!
Fresh Salsa will last in the fridge for up to 5 days if stored correctly. Be sure to store it in an airtight container.
You can serve your salsa at room temperature or chilled. It’s really up to you how you’d like to serve your salsa. I feel like it taste a bit better when you allow the salsa to cool in the fridge for about an hour to infuse all the flavors.
I do no recommend freezing salsa unless you are willing cook it with another recipe in the future.
You can use fresh or roasted ingredients. When the tomatoes are roasted, it intensifies the flavor and gives it a smoky taste to it. When the onions are roasted, it mellows out the flavor and who doesn’t like roasted garlic? It’s all up to you.
Serve with tortilla chips, Use in a burrito, Put it in a tacos, Add it to a beef bowl, Make salsa Chicken, Serve it with chicken enchiladas.
Tips to Make Easy Homemade Salsa
- Make sure you remove the seeds of the tomatoes as leaving the seeds in will make the salsa extra watery.
- Use fresh lime juice and not the bottled juice as it gives it a more vibrant, tangy, fresh flavor.
- Want a spicier salsa? Try adding in jalapenos, habanero, or another spicy pepper, making sure to remove the seeds first.
- Don’t over blend the salsa, you want there to still be some texture to your salsa and not have it be a puree.
- When adding ingredients into the blender, add the onions, tomatoes, and garlic first so they blend up nicely.
Other Delicious Side Dishes You’d Like
- Baked Salsa Chicken
- Creamy Shrimp Salsa Pasta
- Baked Southwest Zucchini Boats
- Cilantro Lime Salsa
- Crispy Air Fryer Sweet Potato Fries
I hope you enjoy all the recipes I share with you, including this delicious Homemade Salsa with Jalapenos. recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
If you try this recipe and like it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Salsa Recipe With Jalapeno
Ingredients
- 5 whole roma tomatoes Firm, red and seeded
- 1 can roma tomatoes diced
- 1 small red onions cubed
- 2 cloves garlic fresh
- 1 small canned green chilis
- ¼ bunch cilantro
- 1 whole Lime juice
- ¼ tsp cumin powder or more to taste
- ½ tsp sugar
- Salt & Pepper
Instructions
- Roughly clean and chop the fresh vegetables.
- Combine all the ingredients in a food processor along with the spices and pulse until all ingredients are finely chopped and you achieved the consistency you like.
- Transfer to a dish and allow to rest in the fridge for an hour before serving if time permits. This step is not required.
- Serve with your favorite chips.
Notes
- Make sure you remove the seeds of the tomatoes as leaving the seeds in will make the salsa extra watery.
- Use fresh lime juice and not the bottled juice as it gives it a more vibrant, tangy, fresh flavor.
- Want a spicier salsa? Try adding in jalapenos, habanero, or another spicy pepper, making sure to remove the seeds first.
- Don’t over blend the salsa, you want there to still be some texture to your salsa and not have it be a puree.
- When adding ingredients into the blender, add the onions, tomatoes, and garlic first so they blend up nicely.
Leave A Reply & Rate Recipe