Homemade Salsa is so incredibly easy to make! Made with fresh tomatoes, this Restaurant Style Salsa is fresh, easy, and satisfies the most intense craving for salsa.
This is the BEST Salsa recipe! Great to pair with chips, but also perfect to use in Chicken Tacos, or to top Black Beans Tacos or Sweet Potato Nachos.
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Homemade Salsa Recipe
I used to sit on the kitchen counter and record what my mom and aunt would put into their homemade salsa.
Every year, they would gather the fresh produce from their gardens and set to work perfecting restaurant style salsa. I 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!
Ingredients in Salsa
- Fresh Tomatoes–the fresher and riper the tomato, the better the salsa. However, feel free to substitute a 28 ounce can of unsalted whole tomatoes, drained.
- Onions–I prefer a sweet Vidalia onion, but a red or yellow onion work as well.
- Jalapeno–stemmed and seeded
- Cilantro–stems removed
- Garlic–2-3 cloves of peeled garlic
- Lime Juice–Only FRESH! The juice of one lime, or about 1/4 cup lime juice.
- Salt–start with 1 teaspoon then add to as needed.
**I have experimented with salsa with fresh bell peppers, but honestly feel that they detract from overall flavor and balance of the fresh salsa.
How To Make 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.
- Remove tomatoes with slotted spoon and place into ice bath.
- Once cool enough to handle, remove tomatoes from ice bath and peel off skin.
- Cut tomatoes into quarters and gently squeeze out seeds over bowl, sink, or garbage.
Step Two: Blend Salsa
- Place seeded, quartered tomatoes in blender.
- Add in peeled, lightly chopped onion, jalapeno, cilantro, lime juice, and salt.
- Blend on medium speed just until ingredients are broken down, or a bit longer for a smoother consistency.
- Taste and adjust seasonings.
- Serve salsa fresh, or refrigerate for 60 minutes for flavors to develop.
How to Store Fresh Salsa
This Restaurant Style Salsa is great served immediately, but is even better after refrigeration for at least 30 minutes.
- Fresh Salsa will store in the fridge for up to 5 days.
- Fresh Salsa does not freeze well.
- To preserve salsa for longer than a few days, it is best to can salsa.
What Tomatoes are Best 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
- one 28 ounce can of whole tomatoes, drained
How to Control the Heat of Homemade Salsa
One of the great things about making homemade salsa is that you get to control the added ingredients. The amount of salt, sugar added, and heat level are completely customizable to your palate.
- Omit the jalapeno or use half of a seeded jalapeno for Mild Salsa.
- Leave the seeds in the jalapeno for Spicy Salsa.
- Increase the amount of a jalapeno or use a Serrano pepper for Hot Salsa.
More Salsa Recipes
Homemade Salsa
Ingredients
- 2 1/2 pounds fresh tomatoes about 4 average vine-ripened tomatoes
- 1/2 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
- 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 ice bath.
- Once cool enough to handle, remove tomatoes from ice bath and peel off skin.
- Cut tomatoes into quarters and gently squeeze out seeds over bowl, sink, or garbage.
- Place seeded, quartered tomatoes in blender. Add in peeled, lightly chopped onion, jalapeno, cilantro, lime juice, and salt.
- Blend on medium speed just until ingredients are broken down, or a bit longer for a smoother consistency.
- Taste and adjust seasonings.
- Serve salsa fresh, or refrigerate for 60 minutes for flavors to develop.
Notes
- Fresh salsa keeps in the fridge for up to 5 days.
- In place of fresh tomatoes, use one 28 ounce can of unsalted whole tomatoes, juices drained.
Kristen Chidsey
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This homemade salsa looks incredible. I love these blender ones that are a little less chunky.
Yes, this one is great Katherine because you can blend to as smooth (or keep as chunky) as you like.
We love making homemade salsa and this recipe was perfect. Thanks for all the tips too!