Hey y'all! If you’re craving something bright, zesty, and totally addictive, this HOMEMADE SALSA Recipe is your new go-to. It’s bursting with ripe tomato flavor, a kick of jalapeño heat, and a limey zing that makes every chip dip-worthy. Perfect for taco night, game day spreads, backyard cookouts, or just a snacky afternoon. Let’s get cooking!
Why You’ll Love This HOMEMADE SALSA Recipe
- Fresh, vibrant flavor from real tomatoes, cilantro, and lime with a restaurant-style finish.
- Customizable heat level—go mild, medium, or fiery with simple swaps.
- Ready fast: 10 minutes of prep, a quick blend, and a short chill for peak flavor.
- Versatile: amazing with chips, tacos, eggs, burrito bowls, and grilled meats.
- Budget-friendly and naturally gluten-free, vegan, and wholesome.
HOMEMADE SALSA Recipe Ingredients
Prep time: 10 minutes | Cook time: 0 minutes (15 minutes if roasting) | Chill time: 30 minutes | Total time: 40 minutes (55 minutes if roasting) | Yield: ~4 cups (about 8 servings)
- 1 ½ lb (680 g) ripe Roma tomatoes, cored (about 6 medium)
- ½ medium white onion, roughly chopped (about ¾ cup / 110 g)
- 1–2 jalapeños, stemmed; seed for mild heat (1 for mild, 2 for medium-hot)
- 2 cloves garlic, minced (or 1 large clove)
- ½ cup (15 g) fresh cilantro leaves and tender stems
- 2 tablespoon (30 ml) fresh lime juice (about 1 lime)
- ¾ teaspoon kosher salt, plus more to taste
- ¼ teaspoon ground cumin
- ¼ teaspoon sugar (optional, balances acidity)
- Optional for roasted variation: 1 tablespoon (15 ml) olive oil
Directions: How to Make the HOMEMADE SALSA Recipe
Step 1: Prep the produce for the HOMEMADE SALSA Recipe
- Core the tomatoes and chop into large chunks.
- Roughly chop the onion and jalapeños; remove seeds and membranes for less heat.
- Mince the garlic and rinse/dry the cilantro.
Step 2: Pulse to your perfect texture (Restaurant-Style Salsa)
- Add tomatoes, onion, jalapeños, garlic, cilantro, lime juice, salt, cumin, and sugar (if using) to a food processor or blender.
- Pulse 8–12 times for chunky salsa (about 15–30 seconds total), or blend 30–45 seconds for smoother salsa.
- Taste and adjust salt, lime, or heat as needed.
Step 3: Optional Roasted HOMEMADE SALSA Recipe (Deep flavor at 450°F/232°C)
- Heat oven to 450°F (232°C). Toss tomatoes, onion, and jalapeños with 1 tablespoon olive oil and spread on a rimmed sheet pan.
- Roast 12–15 minutes until edges are lightly charred and tomatoes are juicy. Cool 5 minutes.
- Blend with garlic, cilantro, lime juice, salt, cumin, and sugar as above. This yields a richer, slightly sweeter salsa.
Step 4: Season, rest, and chill
- Adjust seasoning once more—salt enhances tomato sweetness and balances acidity.
- Transfer to a bowl, cover, and chill 30 minutes. This brief rest marries flavors and slightly thickens the HOMEMADE SALSA Recipe.
Step 5: Serve the HOMEMADE SALSA Recipe
- Give it a quick stir. If it’s too watery, strain through a fine mesh for 1–2 minutes or pulse in a couple extra tomatoes.
- Serve cold with warm tortilla chips or spooned over tacos and grilled proteins.
Notes for the HOMEMADE SALSA Recipe
- Tomatoes matter: Romas are meatier and less watery; in winter, canned fire-roasted tomatoes (drained) can taste superior.
- Wash produce well: Rinse tomatoes, jalapeños, and cilantro under running water before prepping. See safe produce handling from the FDA: Selecting and serving produce safely.
- Want milder heat without losing flavor? Use only half a jalapeño and remove seeds/membranes, or swap in a small poblano.
Variations: Fresh Spins on Salsa
- Pico de Gallo (Chunky): Hand-chop 1 lb (454 g) Roma tomatoes, ½ cup onion, 1 jalapeño, ½ cup cilantro; toss with 2 tablespoon lime, ¾ teaspoon salt. Rest 20 minutes.
- Salsa Verde: Replace tomatoes with 1 lb (454 g) tomatillos (husked); roast at 450°F for 12 minutes, then blend with the remaining ingredients.
- Smoky Chipotle Salsa: Add 1–2 chipotles in adobo plus 1 teaspoon adobo sauce when blending; balance with an extra ½ teaspoon sugar if needed.
Equipment for HOMEMADE SALSA Recipe
- Food processor or blender
- Chef’s knife and cutting board
- Rimmed sheet pan (for roasted variation)
- Measuring spoons and cup
- Mixing bowl and spatula
Storage for HOMEMADE SALSA Recipe
Store salsa in an airtight container in the refrigerator at or below 40°F (4°C) for 4–5 days. Stir before serving; if separation occurs, drain a little liquid or pulse in a couple extra tomato pieces. Freezing is possible for up to 2 months, but texture becomes watery upon thawing—strain and re-season with lime and salt.
Serving & Pairings
- Tortilla chips, nachos, and quesadillas
- Tacos, burritos, fajitas, and enchiladas
- Eggs (scrambled, omelets, huevos rancheros) and breakfast bowls
- Grilled chicken, steak, shrimp, or salmon
- Rice bowls, salads, and grain bowls
Pro Tips for Best Results
- Salt smart: Add most of the salt after blending; it extracts moisture, so you can better judge thickness and adjust consistency.
- Chill time counts: A 30-minute rest in the fridge lets flavors meld and tames sharp onion/garlic notes for a balanced HOMEMADE SALSA Recipe.
- Food safety first: Keep salsa cold and refrigerate leftovers promptly; learn more from FSIS: Refrigeration and Food Safety.
HOMEMADE SALSA Recipe FAQ
Can I use canned tomatoes? Yes! Use one 28-oz (794 g) can of whole or diced fire-roasted tomatoes, well-drained. Pulse 15–30 seconds and adjust lime and salt to taste.
How do I control the heat level? For mild, use 1 seeded jalapeño; for medium, 2 seeded; for hot, keep some seeds/membranes or add a second jalapeño with seeds. For precise prep, see this guide on handling jalapeños: How to cut and seed jalapeños.
My salsa is watery—what now? Drain through a fine-mesh strainer for 1–2 minutes, then stir in an extra chopped Roma tomato. Roasting (Step 3) also reduces excess liquid and deepens flavor.
Ingredients
- 4 ripe Roma tomatoes, cored and quartered
- ½ medium red onion, finely chopped
- 1-2 jalapeño peppers, seeded and finely chopped (adjust for heat)
- ½ cup fresh cilantro leaves, chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon sea salt, or to taste
- ¼ teaspoon ground cumin (optional)
- ½ teaspoon granulated sugar (optional, to balance acidity)
Instructions
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1If you prefer a slightly smoky flavor, roast the tomatoes and jalapeños on a hot skillet or under the broiler until charred in spots (about 6–8 minutes), then let cool. Otherwise, use raw tomatoes for a fresher salsa.
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2Chop the roasted or raw tomatoes into small pieces. Combine tomatoes, chopped red onion, minced garlic, and jalapeño in a medium bowl.
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3Add chopped cilantro, fresh lime juice, salt, and ground cumin (if using). Stir thoroughly to combine and taste; adjust salt, lime, or jalapeño for desired seasoning and heat.
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4If time allows, refrigerate the salsa for 15–30 minutes to let flavors meld. Stir again before serving and optionally add a pinch of sugar if the tomatoes are very acidic.
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5Serve chilled or at room temperature with tortilla chips, tacos, grilled meats, or as a fresh condiment.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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