Name: Homemade Salsa Recipe
Prep time: 10 min
Cook time: 5 min
Ingredients: 1 pound fresh tomatoes (diced); 15 ounce can diced tomatoes (with their juices – or use more fresh tomatoes, if desired); 1 small onion (chopped (use white or red)); 1 jalapeno pepper (chopped (use 2 for spicier, or serrano pepper)); 3 cloves garlic (minced); 1/3 cup fresh chopped cilantro; Juice from 1 lime (2-3 tablespoons); 1 teaspoon salt (or to taste); ½ teaspoon cumin; ½ teaspoon sugar (optional – or to taste)

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This classic salsa is made restaurant style, just like your favorite brand, with juicy tomatoes, jalapeno, onion, lime and more, and a special ingredient that makes it extra awesome!

Homemade Salsa in a serving bowl with tortilla chips

Why Make Salsa at Home?

There’s nothing quite like homemade salsa. When you make it yourself, you get unbeatable freshness. We're talking bright fresh tomatoes, crisp onions, fiery peppers, zesty lime juice, and vibrant herbs coming together in bold, balanced flavor.

Homemade salsa means total customization. Want it smoky? Add chipotles. Extra heat? Go wild with jalapenos (or go full ghost pepper - no judgment here). Prefer it chunky, smooth, garlicky, tangy, or mild? It’s your call.

It’s also cost-effective. A few pantry staples and fresh produce go a long way, often yielding more salsa - without the added preservatives you’ll find in store-bought jars.

But here’s the twist! While most of the ingredients are fresh, I add canned tomatoes as my secret weapon.

Why Use Canned Tomatoes?

Using a mix of fresh and canned tomatoes gives you the best of both worlds. Fresh tomatoes bring that bright, garden-fresh flavor, while canned tomatoes add juiciness, richness, and a touch of that smooth, restaurant-style texture.

It’s a pro move, and just one can makes a big difference, rounding everything out and helping the salsa taste like it’s been perfected in a professional kitchen. It’s a simple trick, but it delivers bold results every time.

So if you're after salsa that’s bursting with fresh flavor and that restaurant-style magic, this is the way to do it.

How To Adjust Your Salsa

The beauty of homemade salsa is how easy it is to tweak it exactly to your liking. Here’s how to achieve the perfect balance for your taste buds.

Sweetness & Acidity. Sugar is totally optional, but even just a pinch can help balance out acidity, especially if your tomatoes are on the tart side or slightly underripe.

Spice Level. You’re in full control of the heat. For milder salsa, stick with jalapeños or serranos and remove the seeds and white membranes, where most of the heat lives. Want more fire? Skip the coring, or level up with hotter peppers like habaneros, Thai chilis, or even ghost peppers.

Texture. For a chunkier salsa, simply pulse the ingredients a few times in a food processor or chop everything by hand. This gives you more bite and distinct layers of flavor. For a smoother, restaurant-style salsa, blend it more thoroughly until it reaches your desired consistency. You can even simmer it briefly to deepen the flavor and thicken it slightly.

Let's talk about how to make salsa, shall we?

Recipe Tips & Notes

Roma tomatoes or plum tomatoes deliver the best texture and flavor for fantastic salsa.
The amount of liquid in the tomatoes can affect your final consistency. You can strain it if needed to thicken it up, or add the juices from the canned tomatoes later to achieve a consistency you prefer.
Feel free to change up the type of canned tomatoes. You’ll find different results with canned whole tomatoes or delicious fire roasted tomatoes.

Serving Salsa

Serve with tortilla chips, though it's such a versatile dish, you'll want it for adding flavor and texture to your tacos, burrito bowls, quesadillas, omelets, and more.

It's great served chilled or at room temperature. It is perfect served alongside Classic Guacamole!

Homemade salsa is a MUST for awesome recipes like Chilaquiles, Carne Asada, Birria Tacos, Carnitas, or Huevos Rancheros!

It really is better when served the next day. Letting the dish mingle in the refrigerator in a sealed containers allows the overall flavors to develop that much more.

Make Ahead and Storage Instructions

This salsa is perfect for making ahead. In fact, it often tastes even better the next day as the flavors meld and deepen. Store it in an airtight container in the fridge for up to 5 days.

Before serving, give it a good stir and taste for seasoning. You might want to add a pinch of salt, a squeeze of lime, or a few fresh herbs to brighten it back up. If it thickens too much in the fridge, just stir in a splash of water or lime juice to loosen it up.

It’s also freezer-friendly! Freeze in small containers for up to 2 months, though the texture may change slightly after thawing, so it’s best for blending into cooked dishes like tacos, soups, or enchiladas.

That's it, my friends. I hope you enjoy this fresh salsa recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Homemade Salsa Recipe

This classic salsa is made restaurant style with juicy tomatoes, jalapeno, onion, lime and a special ingredient that makes it extra awesome, easy to make!

Save Recipe

Course: Appetizer, Salsa

Cuisine: American, Mexican

Keyword: jalapenos, tomatoes

Prep Time: 10

Cook Time: 5

Calories: 38kcal

Author: Mike Hultquist

Servings:

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5 from 7 votes

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Ingredients

1 pound fresh tomatoes diced
15 ounce can diced tomatoes with their juices – or use more fresh tomatoes, if desired
1 small onion chopped (use white or red)
1 jalapeno pepper chopped (use 2 for spicier, or serrano pepper)
3 cloves garlic minced
1/3 cup fresh chopped cilantro
Juice from 1 lime 2-3 tablespoons
1 teaspoon salt or to taste
½ teaspoon cumin
½ teaspoon sugar optional – or to taste

Instructions

Add all of the ingredients to a food processor or blender. Pulse several times to combine until you reach a consistency you prefer. I like it best when it is still a bit chunky.
Refrigerate at least 1 hour to let the flavors mingle, and serve.

Video

Notes

Nutritional information does not include tortilla chips.

Nutrition Information

Calories: 38kcal Carbohydrates: 9g Protein: 2g Fat: 0.3g Saturated Fat: 0.1g Polyunsaturated Fat: 0.1g Monounsaturated Fat: 0.1g Sodium: 495mg Potassium: 360mg Fiber: 2g Sugar: 5g Vitamin A: 797IU Vitamin C: 22mg Calcium: 39mg Iron: 1mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

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Cookbook Recommendation

If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.

The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)

The Spicy Food Lovers' Cookbook - Fiery, No-Fuss Meals, by Michael Hultquist

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