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    Home » Real Food » DIY/Condiments/Sauces

    Homemade Salsa

    June 15, 2020 | By Kristen Chidsey | 10 Comments | *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Fresh Homemade Salsa comes together in minutes in the blender. This Salsa recipe is easy to make and is the perfect party appetizer.

    This is not only the BEST recipe for Homemade Salsa, but it is also the easiest to make! This restaurant-style salsa comes together in minutes with the help of a blender and is fresh, bright, and easy to adjust to for your personal preferences.

    Nothing beats chips and salsa, especially when the salsa is freshly prepared. But don't just limit scooping up homemade salsa with chips! This salsa can also be used to make Instant Pot Chicken Tacos, Copycat Chipotle Sofritas, and Instant Pot Spanish Rice.

    Salsa in white dish with chip dipping into the fresh salsa

    I have had A LOT of experience making homemade salsa.

    Growing up, I helped my mom and aunt make salsa from their garden tomatoes every summer. It was my job to sit on the kitchen counter and record exactly what they put into the salsa. I called out quantities used in previous years and noted any changes made so we could keep track of what was key to making the best salsa recipe.

    Through those experiences, I learned EXACTLY what makes the BEST salsa recipe and am sharing that with you.

    My salsa recipe is made with fresh tomatoes, onions, a little bit of jalapeno, and fresh lime juice. I use a blender so that it comes together fast and replicates the taste and texture of restaurant-style salsa.

    Trust me, once you try fresh homemade salsa, you will never want to purchase jarred salsa again.

    Ingredients for Salsa

    Ingredients for Salsa on white counter top
    • Fresh Tomatoes: The fresher and riper the tomato, the better the salsa. As to what type of tomatoes you use, I prefer Roma, Heirloom, or vine-ripened tomatoes for the best flavor.
    • Onions: Over the years, my family all agreed, that a sweet or Vidalia onion complimented the salsa best, but a red or yellow onion does work as well.
    • Jalapeno: Even mild salsas need a bit of jalapeno to add a bit of kick and wake you your taste buds. Use as little as ½ jalapeno and up to 2 jalapenos depending on the level of spice you desire. I recommend removing the seeds and ribs of the jalapeno, or you may have REALLY spicy salsa.
    • Cilantro: You either love cilantro or hate it. If you hate it, by all means, omit it! If not, it adds a really fresh taste to this salsa recipe.
    • Garlic: Fresh garlic will add a bit of kick and flavor. If you are not a fan of garlic, leave it out.
    • Lime Juice: Only FRESH lime juice will do for salsa. The lime juice will add acidity and freshness that can not be rivaled. Some people like lemon juice, but just like my recipe for homemade guacamole, I feel that lime juice is superior.
    • Salt: I use kosher salt as I feel it has a better taste and it is easier to control the amount of saltiness when using kosher salt than table salt. And the amount of salt will depend on how fresh your tomatoes are and your personal preference. Start with 1 teaspoon and adjust after blending.

    How to make Fresh Tomato Salsa

    Step One: Prepare Tomatoes

    Removing skins off the tomatoes is a preference. By removing the skins of the tomatoes, the salsa will have a better consistency.

    • Bring a large pot of water to a rapid boil.
    • Score the top of the tomatoes by cutting an "X" on the top of the tomato.
    Knife scoring an x into the top of a vine ripened tomato
    • Drop tomatoes into boiling water for 30 seconds to 1 minute. You do NOT want to cook the tomatoes, just heat the skin enough for it to be easily removed.
    Tomato on spider spoon being removed from boiling water
    • Remove tomatoes with a slotted spoon and place them into an ice bath.
    • Once cool enough to handle, remove tomatoes from the ice bath and peel off the skin.
    • Cut tomatoes into quarters and gently squeeze out seeds over the bowl, sink, or garbage. Removing the seeds from the tomatoes not only helps with the final texture of the salsa but also keeps the salsa from being watery and the flavor more intense.

    Step Two: Prepare Salsa

    • Place seeded quartered tomatoes in a blender.
    • Add in a lightly chopped onion, deseeded jalapeno, cilantro, lime juice, and salt.
    Ingredients for Salsa in blender
    • Use the pulse button a few times to just bring the ingredients together. You want to try not to puree the salsa, but leave some consistency to the ingredients.
    • Once blended, give the salsa a taste test. You may need to add a bit more salt depending on the flavor and ripeness of your tomatoes.
    • Serve immediately or refrigerate for 30 minutes before serving, giving the salsa time to develop more flavor.
    Blender in salsa in gray bowl with chips next to it and fresh tomatoes and jalapeno in background.

    How to Store Fresh Salsa

    Homemade Salsa should be stored in an airtight container in the refrigerator and is best if enjoyed within 5 days of preparation.

    To preserve salsa for longer than a few days, it is best to can salsa, and I suggest following these tips for canning salsa.

    How to Adjust the Heat Level

    One of the great things about making homemade salsa is that you get to control the level of spice in the salsa.

    • Only use half of a seeded jalapeno for Mild Salsa.
    • Leave the seeds in the jalapeno for Spicy Salsa.
    • Increase the amount of jalapeno or use a Serrano pepper for Hot Salsa.

    FAQs

    What are the best tomatoes to use for homemade salsa?

    I prefer vine-ripened tomatoes for the best flavor in salsa, but Roma tomatoes will work, as will canned tomatoes. This recipe for salsa uses 4 average size vine-ripened tomatoes. Which is equivalent to about 10 Roma tomatoes, peeled and seeded or one 28-ounce can of whole tomatoes, drained. If you opt to use canned tomatoes, San Marzano is best.

    Is it necessary to peel the tomatoes first?

    No. I prefer the texture of salsa when made with peeled tomatoes, but this is not necessary.

    Is it necessary to deseed the tomatoes?

    Yes. Removing the seeds from the tomatoes not only helps with the final texture of the salsa but also keeps the salsa from being watery and the flavor more intense.

    Do you have to prepare this salsa in the blender?

    No. You can use a food processor fitted with an s-blade. You can technically chop everything up by hand as well, but it is hard to replicate restaurant-style salsa by chopping by hand.

    What if my salsa is watery?

    As salsa sits, the tomatoes will break down and produce excess liquid. Simply strain over a fine mesh strainer before serving.

    Is cilantro necessary?

    By all means, if you don't care for cilantro, omit it from this salsa recipe.

    More Homemade Salsa Recipes

    • Watermelon Salsa
    • Homemade Salsa Verde
    • Mango Salsa
    • Easy Corn Salsa

    If you enjoyed this easy recipe for Homemade Salsa, I would love for you to leave a comment and a review.

    Homemade salasa in gray bowl next to tortilla chips

    Homemade Salsa

    Made with fresh tomatoes, this Restaurant Style Salsa comes together quickly with the help of a blender.
    5 from 10 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 12
    Calories: 17kcal
    Author: Kristen Chidsey

    Ingredients

    • 2 ½ pounds fresh tomatoes about 4 average vine-ripened tomatoes
    • ½ small Vidalia onion roughly chopped
    • 1 jalapeno seeds removed and cut in half
    • 2 garlic cloves
    • 1 cup fresh cilantro stems removed
    • 1 teaspoon salt
    • juice of one lime about ¼ cup fresh lime juice
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    Remove Skin From Tomatoes (optional)

    • Bring a large pot of water to a rapid boil.
    • Score the top of the tomatoes by cutting an "X" on the top of the tomato.
    • Drop tomatoes into boiling water for 30 seconds to 1 minute. Remove tomatoes with slotted spoon and place into an ice bath.
    • Once cool enough to handle, remove tomatoes from ice bath and peel off their skin.

    Prepare Salsa

    • Cut tomatoes into quarters and gently squeeze out seeds over a bowl, sink, or garbage.
    • Place seeded, quartered tomatoes in blender. Add in peeled, lightly chopped onion, jalapeno, cilantro, lime juice, and salt.
    • Hit pulse on the blender several times until the ingredients are just broken down. Alternatively, you can blend on medium speed just until ingredients are broken down, or a bit longer for a smoother consistency. Just be cautious to not puree the salsa, asyou want there to be some texture remaining.
    • Taste and adjust seasonings.
    • Serve salsa fresh, or refrigerate for 30-60 minutes for flavors to develop.

    Equipment Needed

    • Blender

    Notes

    Storage: Fresh salsa keeps in the fridge for up to 5 days.
    Tomatoes: As to what type of tomatoes you use, I prefer Roma, Heirloom, or vine-ripened tomatoes for the best flavor. In place of fresh tomatoes, use one 28 ounces can of unsalted whole tomatoes, juices drained, but the flavor will not be as good. 
    Heat Level: Feel free to add in more or fewer jalapenos based on the level of spice you like in salsa. Use ½ jalapeno to 2 jalapenos depending on the level of spice you desire. And I recommend removing the seeds and ribs of the jalapeno, or you may have REALLY spicy salsa. 
    Onion: A sweet or Vidalia onion complimented the salsa best, but a red or yellow onion does work as well. 
    Feel free to omit the cilantro and/or garlic if desired. 
    You can also prepare homemade salsa using a food processor fitted with an s-blade. 

    Nutrition

    Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 193mg | Fiber: 1g | Sugar: 2g | Vitamin A: 730IU | Vitamin C: 12.6mg | Calcium: 10mg | Iron: 0.2mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

     

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    Categorized Under: Allergy Friendly Recipes, Appetizers, Dairy-Free Recipes, DIY/Condiments/Sauces, Gluten Free, Plant Based Recipes, Real Food, Seasonal, Snacks

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Julie Blanner

      June 18, 2020 at 10:16 pm

      5 stars
      Love this salsa! Such a great balance of heat and texture. So easy to make. I know this is going to become our new favorite!

      Reply
      • Kristen Chidsey

        June 19, 2020 at 7:59 am

        I love hearing that you found the flavor spot on Julie! Thanks for sharing!

        Reply
    2. Katie

      June 18, 2020 at 8:13 pm

      5 stars
      Always love trying different salsa recipes and this was great

      Reply
    3. Stephanie

      June 18, 2020 at 6:37 pm

      5 stars
      Love this recipe! The flavor and texture were perfection!

      Reply
      • Kristen Chidsey

        June 18, 2020 at 7:03 pm

        I am so glad you enjoyed!

        Reply
    4. Jen

      June 17, 2020 at 8:22 am

      Thanks for sharing this recipe. Looks yummy! Have you ever tried canning this? Any tips?

      Reply
      • Kristen Chidsey

        June 17, 2020 at 9:31 am

        Hi Jen! My family use to can this recipe every summer. However, we had to cook the salsa before canning. I have not done this personally, but here are directions on how to can salsa.

        Reply
    5. Katherine

      August 12, 2019 at 9:48 am

      5 stars
      This homemade salsa looks incredible. I love these blender ones that are a little less chunky.

      Reply
      • Kristen Chidsey

        August 12, 2019 at 9:43 pm

        Yes, this one is great Katherine because you can blend to as smooth (or keep as chunky) as you like.

        Reply
    6. Ashley

      August 12, 2019 at 9:39 am

      5 stars
      We love making homemade salsa and this recipe was perfect. Thanks for all the tips too!

      Reply

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