Updated March 2020. I’m finally sharing my fresh homemade salsa recipe. My husband and I are both quite picky when it comes to what we consider to be good salsa. This homemade salsa recipe has the 2-out-of-2 seal of approval!
This is a juicy, slightly tangy and most importantly – fresh – salsa. However, it is very mild, because, well, I’m a bit of a wimp when it comes to my heat tolerance. If you prefer spicy salsa you can use jalapeno peppers instead of the canned green chilles, but I can’t tell you how much to use if making this substitution since it isn’t something I do myself.
A few notes:
I used a very small amount of cilantro. I personally prefer a bit more, but my husband isn’t a fan of cilantro, so the amount in this salsa recipe was our middle ground. If you are adding more cilantro, I recommend you measure the cilantro after it’s been minced so you have more control over the amount you’re adding to the recipe. Cilantro can quickly become overpowering, so work your way up to the desired amount rather than adding it in all at once.
This recipe makes a liquidy, juicy salsa. If you prefer less liquid in your salsa, with a more Pico de Gallo consistency, simply drain it before storing.
How To Make Fresh Homemade Salsa
Don’t worry, making fresh 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!
First Step: Chop up tomatoes and onions into medium-sized pieces. Toss them into the food processor and sprinkle some fresh minced cilantro on top.
Second Step: Add tomato paste, green chilis, water, salt, pepper, and lime juice into the food processor.
Third Step: Pulse the food processor until it reaches the texture you want. Refrigerate until ready to serve. Enjoy!
Seriously – that is it! The entire instructions for this recipe. Can you get much easier?
Why Make Homemade Salsa?
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 – You can 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 homemade salsa. You don’t have to cook anything, and 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 high-powered blender will do the job too.
Optional Salsa Variations
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.
- Garlic – Heat up a tablespoon of olive oil in a skillet and saute some minced garlic until it becomes fragrant. Then let it cool and add it to the salsa. It’s seriously amazing.
- Jalapenos – If you enjoy a little bit of fire in your salsa, add in some jalapenos. 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.
How Long Does Salsa Last?
If the salsa is kept in the refrigerator, it will last for 5-7 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 could even 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.
- 2 lbs roma tomatoes
- 1 lime juice from one lime
- 1/2 onion medium sized
- 7 oz green chilis
- 1/2 tsp cilantro fresh, minced
- 1/2 tsp tomato paste
- 1 tbsp water
- Roughly chop tomatoes and onions, mince fresh cilantro. Then place in food processor.
- Add tomato paste, undrained can of green chilis, water, salt, pepper and juice from one lime into food processor.
- Pulse until consistency is reached.