Easy Homemade Salsa Recipe. Healthy, fresh, and ready in just a few minutes, it’s just like you’d find at your favorite restaurant – but better! Learn how easy it is to make fresh and delicious salsa right at home and enjoy with tortilla chips, tacos, and all your favorite Mexican recipes.
What is Salsa?
Salsa is the Spanish word for “sauce”. There are hundreds of different varieties of salsa from mild to spicy, fresh to cooked, chunky to smooth, and made with a number of different ingredients.
The salsa recipe in this post is a version of salsa known as salsa cruda, or “raw sauce”, made with uncooked tomatoes, onions, jalapeño chilies, and cilantro.
What’s the difference between this recipe and pico de gallo?
Pico de gallo is a type of salsa. In fact, the two can be nearly identical but what makes pico de gallo so unique is its texture and overall freshness. In general, salsa typically contains more liquid whereas pico is chunky, with each ingredient easy to distinguish.
Here is a recipe for how to make pico de gallo.
How to Make Salsa
It’s easy to make your own homemade salsa. All you need is 10 minutes, a handful of fresh and canned ingredients and a food processor (or blender) to get your own restaurant-quality salsa perfect for snacking.
Step 1 – Gather your ingredients
- Ripe tomatoes – Chopped into large chunks, no peeling necessary. For a less watery salsa, be sure to de-seed your tomatoes.
- Canned diced tomatoes – The addition of canned tomatoes helps deepen the flavor. Using only fresh ingredients, while delicious, tastes flat. Canned tomatoes help with that.
- Onions – green and red onion
- Jalapeños – If you’re sensitive to spicy food, you may omit the jalapenos and substitute with 1 (4.5 ounce) can of mild diced green chiles.
- Fresh cilantro – unless your tastes buds identify this leafy herb as soap, then you get a pass.
- Fresh garlic
- Lime juice – or vinegar such as plain white vinegar or red wine vinegar.
- Salt and ground cumin
For the full list and amounts of ingredients, scroll down to the recipe card at the bottom of the page.
Step 2 – Process (no cooking required)
Add all ingredients to a large food processor and pulse in quick 1-second bursts until all ingredients are finely chopped. For a chunkier salsa, process fewer times, while for a smoother salsa, continue pulsing until desired consistency is reached. Season with salt, to taste.
Step 3 – Let it marinate
If you have the time, prepare your salsa at least one hour before you plan on serving. This allows the flavors to mix, mingle, and deepen.
Uses for Homemade Salsa
There are so many ways to enjoy this salsa recipe beyond the usual chips and dip. Enjoy as a dip, sauce, snack, condiment…it’s healthy, fresh, and delicious so eat up!
- Eggs – This is my personal favorite.
- Taco salad
- Breakfast enchiladas
- Mixed with your favorite guacamole!
- Served with your favorite beans like refried beans or drunken beans.
- Burritos or burrito bowls
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 7-10 days. I do not recommend freezing leftover salsa.
More Sauce Recipes,
If you try making this Homemade Salsa Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Homemade Salsa Recipe - How to Make Salsa
- 4 large ripe tomatoes - roughly chopped
- 1 (14.5 ounce) can diced tomatoes
- 3 green onions - ends trimmed and chopped
- 1/2 red onion - peeled and chopped
- 1/2 cup fresh cilantro
- 1 lime - juiced
- 1 jalapeno pepper - chopped (see notes)
- 1 clove garlic - minced
- 1/4 tsp ground cumin
- 1 tsp sugar - (optional)
- salt and pepper - to taste
- Combine all ingredients in a large food processor and pulse in quick 1-second bursts until all ingredients are finely chopped. For a chunkier salsa, process fewer times, while for a smoother salsa, continue pulsing until desired consistency is reached. Season with salt and pepper- to taste.
- Allow salsa to rest in the refrigerator for 30 minutes, time permitting, to allow flavors to blend.
- Keep leftovers stored in the refrigerator for up 1 week.
- For a spicier salsa, add more jalapeno peppers. If you're very sensitive to spicy food, you may omit the jalapeno and substitute with 1 (4.5 ounce) can of mild diced green chiles.