If you're in need of an Easy Homemade Salsa recipe made with fresh tomatoes in just 5 minutes, you are in luck! Once you learn how simple it is to make everyone's favorite Mexican condiment, you'll never go back to buying the jarred stuff again.
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Why You Should Try This Salsa Dip
When it comes to entertaining, it feels like there is really only one cardinal rule: thou shalt not host a party or potluck without a bowl of delicious salsa and some salty, crispy chips.
If your only experience with salsa has been from jars, you're really missing out. This spicy homemade salsa comes together with just a handful of ingredients and only 5 minutes of prep! Once you taste the difference, you'll never go back to buying store bought salsa again.
This awesomely simple tomato salsa can also be made year round. That's right, friends - you can use canned tomatoes for this recipe! So what are you waiting for? Make my easy homemade salsa today for the best dip, nacho topping or Tex-Mex condiment you've ever eaten.
Ingredients
Just like my Pico de Gallo, this spicy tomato salsa recipe also requires fewer than 10 ingredients. Here is everything you'll need:
- Plum Tomatoes - I love using plum tomatoes for my homemade salsa because they are easy to find and are nice and meaty. Other good options include beefsteak or cherry tomatoes. If it isn't summer, feel free to swap in canned whole tomatoes instead!
- Jalapeño - While salsa can range from mild to spicy, I like mine somewhere in the middle. Jalapeños are hot without scorching, making them a perfect option for me. For a milder salsa, remove the seeds and ribs. For a spicier version, feel free to add more jalapeño or swap in a more potent pepper like habanero.
- Garlic - Fresh is best here. I don't recommend swapping in garlic powder if you can help it.
- White Onion - White onion has the most bite out of all the onion varieties. If you'd like the onion flavor to be milder, you can opt for red or yellow varieties. You can also soak the cut onions in cool water for 5-10 minutes, then drain before adding to the recipe.
- Cilantro - This is a key component of Mexican cooking. Don't forget to use the stems, too! If you aren't a fan of cilantro, you can try swapping in fresh parsley instead.
- Sugar - I don't add much sugar here, rather just enough to balance out the acidity of the tomatoes. Feel free to use agave nectar or omit it instead.
- Lime - Another central flavor for Mexican cuisine, lime juice adds a ton of brightness to this homemade fresh salsa. Fresh is best. To get the most juice from your fruit, roll them firmly on the countertop for 10-15 seconds before cutting in half.
- Ground Cumin - I love the earthy, warm flavor that cumin imparts; I'm not at all surprised that so many Mexican dishes call for it!
- Salt - You know the drill: seasoning is everything. If your salsa dip is missing that oomph, try adjusting the salt or the lime juice.
How To Make Salsa With Fresh Tomatoes
Making homemade fresh salsa might seem daunting if you've never tried, but I can assure you: it is so easy when you have a food processor! Here's how it's done:
In the bowl of food processor (or a hand blender-chopper), add onion and garlic, pulsing until nicely chopped.
Add tomatoes, jalapeño, cilantro, ground cumin, sugar, salt and lime.
Pulse for 6-8 times, or until the salsa is thin while still having a bit of texture.
Transfer the salsa to a bowl or a jar and refrigerate for couple of hours to allow the flavors to develop. Serve this homemade spicy salsa dip with tortilla chips, or spoon it over tacos, burritos, nachos, scrambled eggs, or your favorite Mexican or Tex-Mex meals.
Expert Tips & Tricks
This simple recipe for homemade salsa is pretty self explanatory. That said, there are a few things I've learned along the way:
- Choose the freshest, meatiest, ripest tomatoes you can get your hands on. If tomatoes are not in season, either opt for cherry tomatoes or canned tomatoes.
- For better texture, remove and discard the tomato seeds before making the recipe.
- Roughly chop the ingredients - tomato, jalapeño, onion - before adding to food processor. This ensures proper pulsing of ingredients with no large chunks of pepper, onion or tomatoes.
- Process the garlic and onion first, then add the rest of the ingredients and pulse.
- Blend the salsa until desired consistency; I recommend leaving some chunky texture rather than over-blending to a smooth purée.
- For spicier salsa, increase the amount of jalapeño. You can also use spicier peppers instead of jalapeños - like serranos - for that extra heat kick.
- If you end up using a slicer tomato rather than a meaty variety, you may end up with a thinner salsa. If it ends up being too watery in consistency, let the salsa sit for 30 minutes to blend flavors, then strain until your desired consistency. Hot Tip: Do not discard the excess liquid; I love to use it in curries or rice preparations for an added boost of flavor.
- This salsa with fresh tomatoes tastes best after it has had at least an hour to rest. It will taste even better the next day!
Serving Suggestions
This fresh and spicy salsa goes well on just about everything! Feel free to try it at every meal:
- Serve it with your breakfast scramble for a Tex Mex treat!
- Spoon it into baked potatoes with cheddar, sour cream and green onion.
- Use it as a dip for chips.
- Add it to your favorite Mexican dishes like tacos, nachos, burritos or quesadillas.
FAQs
This bright, homemade fresh salsa dip will last, refrigerated, for up to 10 days in a clean, airtight container. Avoid keeping it at room temperature for long periods, as this will decrease the shelf life.
Yes! You can freeze salsa for up to 3 months, but be ready to compromise a bit on its texture.
Lime adds acid, a key component to making a balanced salsa. If you don't have fresh lime, you can use lemon juice, bottled lime juice or red wine vinegar instead.
Absolutely! Simply process them in the food processor with the onion and garlic.
More Mexican-Inspired Recipes
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Easy Homemade Salsa Recipe
Ingredients
- ¼ White Onion (roughly diced)
- 2 Garlic
- 1¼ pound Tomatoes (around 6-7 cut in large chunks)
- 1 large Jalapeño (or 2 small, seeds removed)
- ⅓ cup Cilantro
- ½ teaspoon Ground Cumin
- ½ teaspoon Sugar
- ½ teaspoon Salt
- 1-2 tablespoons Lime Juice
Instructions
- In the bowl of food processor or a hand blender chopper add onion, garlic, and pulse until nicley chopped
- Add tomatoes, jalapeño, cilantro, ground cumin, sugar, salt and lime. Pulse for 6-8 times or until the consistency reaches nice thin with a little chunk but not purée.
- Transfer the salsa to a bowl or a jar and refrigerate for couple of hours to develop the flavors. Serve the salsa dip with tortilla chips or spoon over tacos, burritos, nachos or Mexican meal bowls.
Notes
- For better texture, remove and discard the tomato seeds before proceeding with recipe.
- Roughly chop the ingredients - tomato, jalapeño, onion - before adding to food processor. This ensures proper pulsing of ingredients with no large chunks of pepper, onion or tomatoes.
- Process the garlic and onion first, then add the rest of the ingredients and pulse.
- Blend the salsa until desired consistency; I recommend leaving some chunky texture rather than over-blending to a smooth purée.
- For spicier salsa, increase the amount of jalapeño. You can also use spicier peppers instead of jalapeños - like serranos - for that extra heat kick.
- If you end up using a slicer tomato rather than a meaty variety, you may end up with a thinner salsa. If it ends up being too watery in consistency, let the salsa sit for 30 minutes to blend flavors, then strain until your desired consistency. Hot Tip: Do not discard the excess liquid; I love to use it in curries or rice preparations for an added boost of flavor.
- This homemade fresh salsa tastes best after it has had at least an hour to rest. It will taste even better the next day!
silvia says
Red salsa is one of my favorites, I added 3 jalapeños because I wanted it very spicy and my family loved it.