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.
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
- 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.
- 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.
- 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.
- 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.
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
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.
No. I prefer the texture of salsa when made with peeled tomatoes, but this is not necessary.
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.
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.
As salsa sits, the tomatoes will break down and produce excess liquid. Simply strain over a fine mesh strainer before serving.
By all means, if you don't care for cilantro, omit it from this salsa recipe.
More Homemade Salsa Recipes
If you enjoyed this easy recipe for Homemade Salsa, I would love for you to leave a comment and a review.
Homemade Salsa
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
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.
Julie Blanner
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!
Kristen Chidsey
I love hearing that you found the flavor spot on Julie! Thanks for sharing!
Katie
Always love trying different salsa recipes and this was great
Stephanie
Love this recipe! The flavor and texture were perfection!
Kristen Chidsey
I am so glad you enjoyed!
Jen
Thanks for sharing this recipe. Looks yummy! Have you ever tried canning this? Any tips?
Kristen Chidsey
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.
Katherine
This homemade salsa looks incredible. I love these blender ones that are a little less chunky.
Kristen Chidsey
Yes, this one is great Katherine because you can blend to as smooth (or keep as chunky) as you like.
Ashley
We love making homemade salsa and this recipe was perfect. Thanks for all the tips too!