Introduction
This homemade salsa is fresh, simple, and bright. It uses chopped tomatoes, onion, cilantro, lime, and a bit of jalapeno for heat. It takes a few minutes to make and tastes better than store-bought.
Why make this recipe
You can make this salsa fast with fresh ingredients. It is healthy and has a fresh taste. You control the heat and texture. It goes well with chips, tacos, and grilled foods.
How to make Homemade Salsa
Make the salsa in three easy steps:
- Chop and drain the tomatoes, then pulse with the other ingredients.
- Blend to your preferred texture.
- Chill and serve.
Ingredients :
- 3 ½ cups chopped tomatoes ((or 28-ounce can diced tomatoes))
- 1/4 small onion
- 1/3 cup fresh cilantro
- 2 tablespoons fresh lime juice
- 1 small jalapeno pepper ((seeds removed))
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1/2 teaspoon sugar
Directions :
- Chop the tomatoes and place them over a strainer for 5 minutes. We want to drain some of the liquid so the salsa is not too wet. Discard the liquid.
- Add the tomatoes and the rest of the ingredients to a blender or food processor. Do short pulses until blended to your desired consistency.
- Transfer to a jar and store in the refrigerator for up to one week. Enjoy!
How to serve Homemade Salsa
Serve cold or at room temperature. Use with tortilla chips, tacos, burritos, grilled chicken, or fish. Spoon it over rice bowls or salads for fresh flavor.
How to store Homemade Salsa
Put the salsa in a clean jar or airtight container. Keep it in the fridge up to one week. Do not leave it at room temperature for more than two hours. Stir before serving.
Tips to make Homemade Salsa
- Taste and adjust salt, pepper, or lime after blending.
- Remove jalapeno seeds for milder heat.
- Pulse in short bursts to avoid over-blending.
- If tomatoes are very watery, drain longer on a strainer.
Variation
- Roasted salsa: roast tomatoes, onion, and jalapeno first for a smoky flavor.
- Add mango or pineapple for a sweet fruit salsa.
- Use different chiles for varied heat and flavor (serrano, poblano).
FAQs
Q: Can I use canned tomatoes?
A: Yes. Use a 28-ounce can of diced tomatoes and drain excess liquid.
Q: How long does salsa last in the fridge?
A: Up to one week in a sealed container.
Q: Can I freeze this salsa?
A: You can freeze it, but texture may change when thawed. Use for cooked dishes later.
Q: How can I make it less spicy?
A: Remove all seeds from the jalapeno and use less jalapeno or omit it.
Conclusion
For a full photo guide and more tips, see this Best Homemade Salsa Recipe (Video) – A Spicy Perspective. For another clear recipe and ideas for variations, check Homemade Salsa Recipe – Love and Lemons.
Homemade Salsa
Ingredients
Fresh Ingredients
- 3 ½ cups chopped tomatoes (or 28-ounce can diced tomatoes)
- ¼ small onion
- ⅓ cup fresh cilantro
- 2 tablespoons fresh lime juice
- 1 small jalapeno pepper (seeds removed) Remove seeds for milder heat.
Seasonings
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon sugar
Instructions
Preparation
- Chop the tomatoes and place them over a strainer for 5 minutes to drain some liquid.
- Add the tomatoes and the rest of the ingredients to a blender or food processor. Pulse until blended to your desired consistency.
- Transfer to a jar and store in the refrigerator for up to one week.