This easy homemade salsa is fresh, colorful, and full of bright flavor. I make it with juicy tomatoes, crisp onion, fresh cilantro, spicy peppers, garlic, and lime juice. It comes together in just a few minutes and works perfectly as a dip, taco topping, or side for grilled dishes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups chopped fresh tomatoes or 2 cans fire-roasted tomatoes, drained
1/3 cup chopped white or sweet onion
2 garlic cloves
1 to 2 jalapeño or serrano peppers, adjusted to taste
1 cup chopped fresh cilantro
Juice of 1 to 2 limes
1/2 teaspoon fine sea salt, plus more if needed
Directions
If I use fresh tomatoes, I place them in a colander and allow the excess liquid to drain. This helps prevent the salsa from becoming watery.
I soak the chopped onion in cold water for about 10 minutes. I then drain and rinse it to soften its sharp flavor.
I prepare the jalapeño or serrano peppers according to my preferred spice level. For a milder salsa, I remove most or all of the seeds and membranes.
Then I add the garlic cloves to a blender or food processor and pulse until they are finely chopped.
I add the tomatoes, drained onion, prepared peppers, cilantro, half of the salt, and the juice from half a lime.
Next I pulse the mixture until the salsa reaches my preferred consistency. I pulse it only a few times for chunky salsa or blend it longer for a smoother texture.
I taste the salsa and add more salt or lime juice as needed.
Then I transfer the salsa to a covered container and refrigerate it for at least 30 minutes. I find that this resting time helps the flavors blend together.
I serve the salsa chilled with tortilla chips, tacos, burritos, quesadillas, grilled meats, or roasted vegetables.
Servings and Timing
This recipe makes approximately 12 servings.
Prep time: 15 minutes
Cooking time: 0 minutes
Chilling time: At least 30 minutes
Total active time: 15 minutes
Calories: Approximately 20 calories per serving
Variations
For a smoky salsa, I use drained fire-roasted tomatoes instead of fresh tomatoes. I can also add a small amount of chipotle pepper for extra smoky heat.
For a mild salsa, I use one jalapeño and remove all of its seeds and membranes. I can also replace the jalapeño with a small amount of mild green pepper.
For a spicier salsa, I use serrano peppers and leave some of the seeds and membranes intact. I add the peppers gradually so I can control the heat.
For a sweeter flavor, I add diced mango, pineapple, or peach after blending the other ingredients. I fold the fruit in gently to preserve its texture.
For a roasted version, I roast or broil the tomatoes, onion, peppers, and garlic before blending. I let the vegetables cool slightly before placing them in the food processor.
For extra texture, I stir in diced avocado, corn, or black beans just before serving.
Storage/Reheating
I store homemade salsa in an airtight container in the refrigerator. When made with fresh tomatoes, I prefer to use it within 3 to 4 days for the best flavor and texture.
The salsa may release extra liquid while it sits. I stir it before serving or carefully drain some of the excess liquid if needed.
I do not reheat this salsa because it is intended to be served chilled or at room temperature. If I prefer it less cold, I remove it from the refrigerator about 15 minutes before serving.
I do not usually freeze fresh salsa because the tomatoes can become soft and watery after thawing. However, salsa made with canned or roasted tomatoes generally freezes better. I store it in a freezer-safe container and leave a little space for expansion.
FAQs
Can I use canned tomatoes instead of fresh tomatoes?
Yes, I can use two cans of drained fire-roasted tomatoes. I make sure to drain them thoroughly so the salsa does not become too thin.
How can I make the salsa less watery?
I drain fresh chopped tomatoes in a colander before blending them. I also drain canned tomatoes well and avoid overblending the salsa, since blending releases more liquid from the vegetables.
How can I control the spice level?
I control the heat by changing the type and amount of pepper. I remove the seeds and membranes for a milder salsa, or leave some intact for more heat. Serrano peppers are usually hotter than jalapeños.
Why should I soak the onion in cold water?
I soak the onion to reduce its strong, sharp flavor. This allows the onion to add freshness and texture without overpowering the tomatoes, lime, and cilantro.
Can I make this salsa ahead of time?
Yes, I can prepare it several hours before serving. I actually prefer making it ahead because chilling gives the flavors time to develop. I stir it well before serving.
Conclusion
This easy homemade salsa is one of my favorite quick recipes because it delivers fresh flavor with very little preparation. I can adjust the tomatoes, peppers, lime juice, and texture to create exactly the salsa I enjoy.
I serve it with tortilla chips for a simple appetizer, but I also use it with tacos, burritos, grilled dishes, eggs, and roasted vegetables. After chilling for at least 30 minutes, the ingredients blend into a bright, refreshing salsa that is ideal for sharing.
📖 Recipe:
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Easy Homemade Salsa
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegan
Description
This easy homemade salsa is fresh, colorful, and full of bright flavor with juicy tomatoes, onion, cilantro, peppers, garlic, and lime juice. It comes together in minutes and is perfect as a dip, taco topping, or side dish.
Ingredients
4 cups chopped fresh tomatoes or 2 cans fire-roasted tomatoes, drained
1/3 cup chopped white or sweet onion
2 garlic cloves
1 to 2 jalapeño or serrano peppers, adjusted to taste
1 cup chopped fresh cilantro
Juice of 1 to 2 limes
1/2 teaspoon fine sea salt, plus more if needed
Instructions
- If using fresh tomatoes, place them in a colander and let the excess liquid drain.
- Soak the chopped onion in cold water for about 10 minutes, then drain and rinse.
- Prepare the jalapeño or serrano peppers according to your preferred spice level by removing seeds and membranes for a milder salsa if desired.
- Add the garlic cloves to a blender or food processor and pulse until finely chopped.
- Add the tomatoes, drained onion, peppers, cilantro, half of the salt, and the juice from half a lime.
- Pulse until the salsa reaches your preferred consistency, keeping it chunky or blending longer for a smoother texture.
- Taste and adjust with more salt or lime juice as needed.
- Transfer to a covered container and refrigerate for at least 30 minutes before serving.
- Serve chilled with tortilla chips, tacos, burritos, quesadillas, grilled meats, or roasted vegetables.
Notes
Use fire-roasted tomatoes for a smoky flavor.
Add chipotle pepper for extra smoky heat.
Fold in diced mango, pineapple, or peach for a sweeter variation.
Stir in diced avocado, corn, or black beans just before serving for extra texture.
Store in an airtight container in the refrigerator for 3 to 4 days.
Stir before serving if excess liquid develops.
Fresh salsa is best served chilled and is not recommended for reheating.
Salsa made with canned or roasted tomatoes freezes better than fresh tomato salsa.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blend
- Cuisine: Mexican
Nutrition
- Serving Size: 1/12 recipe
- Calories: 20 kcal
- Sugar: 2 g
- Sodium: 100 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
