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overhead shot of homemade salsa in an earthenware bowl garnished with fresh cilantro
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4.56 from 9 votes

Easy Homemade Salsa Recipe

If you're in need of an Easy 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.
Prep Time5 mins
Cook Time0 mins
Total Time5 mins
Course: Appetizer
Cuisine: Mexican
Diet: Gluten Free, Vegan
Servings: 4
Calories: 36kcal
Author: Farrukh Aziz

Ingredients

  • ¼ White Onion roughly diced
  • 2 Garlic
  • pound Tomatoes around 6-7 cut in large chunks
  • 1 large Jalapeño or 2 small, seeds removed
  • 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!

Nutrition

Calories: 36kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 300mg | Potassium: 377mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1314IU | Vitamin C: 26mg | Calcium: 23mg | Iron: 1mg