This Homemade Salsa Recipe is a cinch to make, and it tastes so much better than jarred salsa at a fraction of the cost. If you love salsa as much as my family does, then this is a must-try recipe. You will be so pleased with all the delicious fresh flavors just bursting through.
You can have this beauty prepared in about five minutes. It is perfect with chips, quesadillas, burritos, and tacos. You can spoon over quiche, scrambled eggs, omelets, and frittatas. You can slow cook it with chicken, beef, or pork. The uses of salsa in recipes and cooking are unlimited.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Tomatoes: Use meaty tomatoes like Roma tomatoes. They have less water and seeds. You can use other meaty tomatoes. You can also use fresh or canned San Marzano tomatoes.
- Onion: Use sweet yellow onions or red onions.
- Lime: Use fresh lime juice for the best flavor.
- Jalapeno: Remove the stem, and if you want a milder blend, remove the seeds.
- Cilantro: Use fresh cilantro, not dried.
How To Make Homemade Salsa
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Score and blanch the tomatoes, then plunge them into an ice bath to stop the cooking process. Peel the tomatoes with your fingers.
- Add the onion and garlic to a food processor fitted with a chopping blade. Pulse a couple of times.
- Add the jalapeno to the food processor and pulse several times.
- Add the cilantro, lime juice, cumin, paprika, cayenne pepper, salt, black pepper, and tomatoes. Pulse a few more times until the desired texture is reached.
To keep fresh salsa at its best and prolong its shelf life, store it in an airtight container in the refrigerator. Homemade salsa will keep for about 5-7 days. If it smells bad or develops mold, discard the salsa. Salsa can be frozen and will maintain quality for about 6-8 weeks.
Any tomato that is vine-ripened, meaty, and tasty makes a good salsa tomato. Roma tomatoes are always a good bet. If the tomatoes that you purchase or grow seem a little too juicy, cut them in half horizontally and scoop out some of the seeds and juice before adding them to the food processor.
Perfect Pairings
- Tacos: ground beef tacos, shredded chicken tacos, and ground turkey tacos.
- Eggs: breakfast tacos, microwave scrambled eggs, and breakfast burritos.
- Casseroles: chile relleno casserole, chicken fajita casserole, and chicken taco casserole.
So if you love flavor-packed salsa without all those additives and preservatives, grab that food processor and whip up this fresh salsa. It will leave you wondering why you have not made it yourself all along.
Homemade Salsa Recipe
Ingredients
- 5 large Roma tomatoes
- 1 medium yellow onion, quartered
- 3 cloves garlic
- 1 jalapeno, stem removed
- ⅓ cup cilantro
- 1 lime, juiced
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika
- 1-2 pinches ground cayenne
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Bring a large pot of water to a boil. Score the the non-stem ends of the tomatoes. Carefully add to the boiling water for 60 seconds. Plunge them into an ice bath to stop the cooking process. Once chilled, dry the tomatoes and peel the skins with your fingers.
- Add the onion and garlic to a food processor fitted with a chopping blade. Pulse a couple of times.
- Add the jalapeno to the food processor and pulse several times.
- Add the cilantro, lime juice, cumin, paprika, cayenne pepper, salt, black pepper, and tomatoes. Pulse a few more times until the desired texture is reached.
Notes
- Store the salsa in an airtight container in the refrigerator for up to 4 days.
Karen
The salsa recipe turned out soooooo delicious! It was packed with flavor. Amazing and very easy to follow and do the recipe. Thank you so much.
Beth Pierce
The pleasure is all mine, Karen!
Ree L
This homemade salsa tastes so much nicer than store bought. And it’s helpful that it’s so quick to make. It is great with homemade tortilla chips.
Heather
I love homemade salsa, this looks so good! I need to try putting smoked paprika in mine too.
Beth Pierce
It is delicious! You should try it!
down
how long does this last in the fridge after preparation?
Beth Pierce
Fresh salsa lasts about 4-6 days in an airtight container in the fridge.
Michelle Lee Jones
My husband can’t get enough of this!! Our go to recipe for salsa now!! We love cilantro by the way. HA!!
Beth Pierce
Thanks, Michelle! We love it too except of course, my cilantro hating daughter! LOL!
Diane
Sounds lovely, but I absolutely detest cilantro. Tastes like soap to me! Any suggestions on what I might add in its place? Or perhaps just leave it out?
Beth Pierce
My daughter says the same thing. Just simply omit it!
Cathy
Homemade salsa is the BEST! Love the extra seasonings in this!
Sandra
This was a huge hit at my house! Such an amazing salsa recipe!
Kevin
This sure looks amazing! So refreshing!