Break out the tortilla chips! This homemade salsa recipe is zesty, fresh, and super easy to make. Enjoy it as a dip, or pile it onto tacos, nachos, and more.
Homemade Salsa Recipe
If I learned one thing from living in Austin, it’s that homemade salsa is infinitely better than any kind in a jar. I enjoyed sampling various salsas at restaurants and taco trucks in the area. Each one was unique—some were made with roasted ingredients, others had a smoky, spicy kick from dried chiles, and some were simply refreshing.
This variety inspired me to start making salsa at home. During winter, I might use dried chiles when fresh tomatoes are scarce or roast tomatillos available at farmers’ markets. But on hot summer days, this fresh tomato salsa recipe is what I crave. It’s simple to prepare (no cooking required!) and bursting with flavor. It lasts for three days in the fridge, but it often disappears much sooner when served with tortilla chips!
Homemade Salsa Recipe Ingredients
You only need a few fresh ingredients to make this easy salsa recipe:
| Ingredient | Description |
|---|---|
| Fresh tomatoes | Use roma tomatoes for a meatier texture, or small plum tomatoes as an alternative. |
| Onion and garlic | Provide a sharp depth of flavor. Rinse onion before processing to mellow its taste. |
| Fresh lime juice and zest | Add zestiness and brightness. |
| Jalapeño | Add for heat—remove seeds if you’re sensitive to spice. |
| Cilantro | Brings fresh flavor and flecks of green. |
| Cumin | Adds earthy flavor and complexity. |
| Sugar | A pinch helps balance the acidity of the other ingredients. |
| Salt | Makes all flavors pop! |
Find the complete recipe with measurements below.
How to Make Salsa
Once you master making salsa at home, you’ll never want to buy jarred salsa again! Follow these steps:
- Start with the onion and garlic. Rinse the onion under cold water and add it to the food processor with a garlic clove. Process until finely chopped.
- Add the remaining ingredients. Incorporate diced tomatoes, jalapeño, cilantro, lime juice, zest, cumin, salt, and sugar. Pulse until everything is combined but chunky.
- Adjust texture if needed. If the salsa is too watery, strain out some liquid. Combine the chunky strained mixture with the rest for a thicker consistency.
No food processor? No problem! You can use a blender, but be careful not to over-process it.
Fresh Salsa Recipe Tips
- Adjust spice levels. Start with half a jalapeño if you’re sensitive to heat, and add more to taste.
- Pulse onion and garlic first. Over-processing can result in a puree rather than chunky salsa. Chop onion and garlic first, then add tomatoes and process briefly.
- Consider straining. Depending on tomato water content, you may need to strain out excess liquid for your preferred consistency.
Serving Suggestions
This homemade salsa pairs perfectly with tortilla chips, but here are some additional ways to enjoy it:
- As a topping for tacos or burritos
- On grilled meats or fish
- Stirred into soups for added zest
How long will homemade salsa last?
Store leftover salsa in an airtight container in the refrigerator for up to 3 days.
More Zesty Dips and Sauces
If you love this recipe, try one of these tasty dips or sauces next: