I’m finally sharing my fresh homemade salsa recipe. This recipe gets a solid 10 out of 10 for my family! We love the fresh flavors of the tomatoes, onions, cilantro and peppers with every bite. We eat this with a big bag of chips or mix it into our favorite chili recipe for fantastic flavor.
This is juicy, slightly tangy and most importantly – fresh – salsa begs for a bag of chips! Spoiler alert – it is very mild, because, well, I’m a bit of a wimp when it comes to my heat tolerance. Since I first wrote this until now (6 years later) I like jalapeños more and more and need to add a bit to my Mexican dishes. So, you may want to add at least one in.
If you prefer spicy salsa, use jalapeño peppers instead of the canned green chiles. Start off with two and if you want a higher heat, add the seeds.
Why This Recipe Works
Readily Available Ingredients – One of my favorite things about this recipe is that the ingredients are available all year around and almost everywhere we’ve traveled. My son is in Europe, and he even made this in his dorm room.
Flexible – Increase the peppers and cilantro or tone it down based on your tolerance. It’s all up to you. I would stick with Roma tomatoes or the San Marzano canned varieties, though.
Make Ahead – Make this in the morning or the night before and just pull it out of the refrigerator and begin snacking away. The flavors just get better and better as time goes on.
Tomatoes – Roma is my preferred variety. It has more flesh, so when you cut it, there won’t be tons of seeds or juice. If you can find fresh San Marzano tomatoes, grab them! These are longer and more slender than Romas, and have a distinctive sweet flavor that makes this recipe amazing!
Cilantro – I used a very small amount of cilantro. I personally prefer a bit more, but my husband isn’t a fan, so the amount in this salsa recipe was our middle ground.
Green Chiles – I always like to add a can of chiles. It gives the salsa a lot of flavor without adding a ton of heat. If you don’t have any, substitute some fresh jalapeños.
This recipe makes a juicy salsa. If you prefer less liquid in yours, with a more Pico de Gallo consistency, simply drain it before storing.
Don’t worry, making homemade salsa is a dream come true and couldn’t be any easier. You don’t have to cook it for hours, simmering and checking the stove every few minutes. Instead, it comes together in a flash!
Step One: Chop the tomatoes and onions into medium-sized pieces. Toss them into the food processor and sprinkle some fresh minced cilantro.
Step Two: Add tomato paste, green chiles, water, salt, pepper, and lime juice into the food processor.
Step Three: Pulse the food processor until it reaches the texture you want. Refrigerate until ready to serve. Enjoy!
Seriously – that is it for the entire instructions for this recipe! Can you get much easier?
There are many reasons to make this delicious fresh homemade salsa. I understand that it’s convenient to walk into the supermarket and grab a container of pre-packaged salsa. It’s one of those things that does have a time and a place, but once you make it yourself, you will find it’s the best way to go! Here are the top reasons to make salsa at home:
- Money – Okay, to me, it’s a HUGE deal to save money on food. If you have a garden and grow tomatoes and onions, you already know you will have an abundance! Turn them into salsa, and you will see it’s much cheaper than buying it pre-made.
- Flavor – Easily adjust the flavors and ingredients to fit what you love. There is no end to the varieties that you can make. I can’t help but feel like fresh homemade salsa tastes so much better than anything I can pick up at the market.
- Easy – It’s genuinely beyond easy to make your own salsa. You don’t have to cook anything, and you can quickly make up a batch in under ten minutes! Can you believe that? TEN minutes!!
- You can make large batches – If you are hosting a party, wedding, baby shower, or whatever, you can make a large amount of homemade salsa, and it won’t break the bank or take a ton of time.
- It’s irresistible – When you set out salsa and chips in front of your friends or family, you will find that they disappear right before your eyes. Fresh salsa is truly irresistible and I can’t wait for you to try it.
- You can use a blender or food processor – What’s easier than using a food processor to make salsa? Nothing! And if you don’t have a food processor, a blender will do the job too.
💡 Expert Tips
You know how much I love to adjust recipes here and there! I will get a craving for something or need to use up an ingredient, so I play with the recipes! Here are a few ideas for you to try out:
- Canned Tomatoes – Okay, it’s not technically going to be as fresh when using canned tomatoes. But when they aren’t in season, you can get some amazing flavor by using canned tomatoes. So consider it if you are in a pinch. Our favorite is the San Marzano varieties.
- Garlic – Heat up a tablespoon of olive oil in a skillet and sauté some minced garlic until it becomes fragrant. Then, let it cool, and add it to the salsa. It’s seriously amazing.
- Jalapeños – If you enjoy a little bit of fire in your salsa, add in some jalapeños. They add some flavor, color, and heat.
- Sugar – Okay, hear me out on this one! Sugar keeps the tomatoes from tasting so acidic. Plus, it does add a slight sweetness, depending on how much you add. I would start with one teaspoon and add more if needed. Start small and work your way up, so it doesn’t become too sweet.
📌 Items to Note
If the salsa is kept in the refrigerator, it will last for 3-4 days. Keep it in a sealed glass jar, plastic storage container, or anything else that is airtight. Grab out what you need and refrigerate the rest.
Additionally, you may freeze the salsa to keep it longer. It lasts 1-2 months in the freezer, and you can easily thaw it in the refrigerator before serving. The texture will be slightly different after it thaws than when you made it fresh, but it’s completely usable and flavorful. This is a great option if you want to make Salsa Chicken or throw some salsa into your homemade chili or Taco Soup where the texture isn’t a factor.
In America, our favorite seems to be jalapeño, which are the green ones that are about 2-3 inches long. This gives off a tad bit of heat, yet still packed with flavor. If you want a little more heat from them, add in some of the pepper’s seeds before you blend and that will spread some good, even heat through your salsa.
If you want to go a tad hotter, try a Serrano pepper.
If you want a milder pepper than jalapeño to start experimenting with your salsa, try a mild Anaheim pepper which is a nice jump from canned chiles to the spiciness of peppers.
This will last 3-4 days in the refrigerator is it is kept in a sealed container. Past that and it starts to becoming too juicy and separates.
Absolutely, simply cut everything up and put into individual containers and then when you are ready to make it, dump, blend and pour. Your salsa will be ready in about two minutes.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Fresh Homemade Salsa
- 2 lbs Roma Tomatoes
- 1 Lime juice from one lime
- ½ Onion medium sized
- 7 oz Green Chiles can
- ½ tsp Cilantro fresh, minced
- ½ tsp Tomato Paste
- 1 tbsp Water
- Roughly chop tomatoes and onions and mince the fresh cilantro. Then, place all them in a food processor.
- Add tomato paste, undrained can of green chiles, water, salt, pepper and juice from one lime into food processor.
- Pulse until the desired consistency is reached.
If you want to go a tad hotter, try a Serrano pepper. If you want a more mild flavor, try a mild Anaheim pepper which is a nice jump from canned chiles to the spiciness of peppers. Store in the refrigerator for about 3-4 days. Meal prep this by pre-cutting up all the ingredients and putting them in little containers. Then, you will be able to pull these out and blend up in about two minutes to get this snack quickly on the table.