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Fresh Homemade Salsa

By Ashley McCrary

Published Jun 07, 2021 Updated Jul 11, 2023

VVegetarianVGVeganDFDairy FreeMFMacro FriendlyKKetoW30Whole30PPaleoGFGluten Free

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The Best Homemade Salsa

By: Ashley McCrary

This easy homemade salsa is fresh, flavorful, and ready in minutes. Just blend everything to your liking and enjoy with chips, tacos, or grilled meats. So much better than store-bought!

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 8 servings (3 1/2 cups)

Ingredients  

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• ▢ 4 ripe Roma tomatoes quartered
• ▢ 1 14.5 oz can petite diced tomatoes drained
• ▢ 1/2 onion quartered
• ▢ 1/2 cup cilantro more or less to taste
• ▢ Juice from 1 large lime
• ▢ 1 teaspoon lime zest
• ▢ 1 teaspoon salt more or less to taste
• ▢ 1/2 teaspoon cracked black pepper
• ▢ 1/2 teaspoon garlic
• ▢ 1/2 teaspoon onion powder
• ▢ 3 garlic cloves peeled
• ▢ 1 jalapeño chopped seeds removed

Instructions 

• Wash and quarter the Roma tomatoes. Roughly chop the onion and jalapeño. Peel the garlic cloves.
• In a high-speed blender or food processor, combine all ingredients: fresh Roma tomatoes, canned tomatoes (drained), onion, cilantro, lime juice and zest, salt, pepper, garlic cloves, garlic powder, onion powder, and jalapeño.
• Pulse a few times for a chunky salsa or blend longer for a smoother consistency. Taste and adjust lime juice, salt, or jalapeño for more heat as desired.
• For best flavor, refrigerate for 30–60 minutes before serving to let the flavors meld. Serve with tortilla chips, tacos, grilled meats, or use as a zesty topping for bowls.

Notes

• For the best flavor, allow the salsa to chill in the refrigerator for a few hours before serving. This gives the ingredients time to marinate and develop a deeper, more balanced taste.
• Store in an airtight container or sealed mason jar in the fridge for up to 7 days. Stir well before serving.

Equipment

Food Processor

Glass Storage Containers

Nutrition information is automatically calculated, so should only be used as an approximation.

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How To Make Homemade Salsa

Making homemade salsa is incredibly quick and simple. My favorite method is to toss all the ingredients into a food processor and pulse until it reaches the perfect consistency. I prefer a smooth but slightly chunky texture, not too watery, just enough to hold its body. You can easily customize it by pulsing more for a thinner salsa or fewer times if you like it chunkier. It’s all about what suits your taste!

Tips and Tricks For Homemade Salsa

• Always chill it before serving. I find that leaving it in the fridge up to 24 hours before serving makes it taste so much better. I find that all the flavors marry together as it sits in the fridge.
• If you like it spicy, add jalapeno pepper. This is totally optional though. If you aren’t a spice fan, remove it.
• Make sure to add the lime zest. It really makes a difference with the finished process.
• If you are keto, serve this salsa with fresh-cut veggies such as cucumbers, mini bell peppers, or carrot chips. I also love serving it with Epic’s Pork Rinds.

Storage

Store in an air-tight container or large mason jar with a lid in the fridge for up to 7 days. Make sure to give it a big stir with a spoon before serving.