Salsa

Why You’ll Love This Recipe

Homemade salsa is bursting with fresh flavor and customizable heat. You control the ingredients, so there are no preservatives or unnecessary additives. It’s quick to make — no cooking required — and perfect for dipping, topping, or mixing into your favorite dishes. Best of all, you can adjust it to match your taste preferences and spice tolerance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh tomatoes (Roma or vine-ripened work well)
• Red onion or white onion
• Fresh cilantro
• Jalapeño or serrano pepper (for heat)
• Garlic
• Lime juice
• Salt
• Optional: cumin, chili powder, or a touch of sugar for balance

Directions

1. Roughly chop the tomatoes, onion, cilantro, pepper, and garlic.
2. Add all ingredients to a food processor or blender.
3. Pulse until the salsa reaches your desired texture — chunky or smooth.
4. Taste and adjust seasoning with more salt or lime juice if needed.
5. Chill in the refrigerator for at least 30 minutes before serving to let the flavors blend.
6. Serve with chips, tacos, or your favorite dishes.

Servings and timing

This recipe makes about 2 cups of salsa.
Prep time: 10 minutes
Chill time: 30 minutes (optional but recommended)
Total time: 10–40 minutes

Variations

• Roasted Salsa: Roast the tomatoes, garlic, and peppers before blending for a smoky flavor.
• Fruit Salsa: Add diced mango, pineapple, or peach for a sweet and spicy twist.
• Green Salsa: Use tomatillos instead of tomatoes for a tangy salsa verde.
• Creamy Salsa: Blend in avocado for a smooth, rich version.
• Spicy Salsa: Use extra jalapeños or switch to habaneros for more heat.

Storage/Reheating

Store salsa in an airtight container in the refrigerator for up to 5 days.
It’s best served chilled and does not need reheating.
Freezing is not recommended for fresh salsa, as the texture may become watery once thawed.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes work well, especially when fresh tomatoes are out of season. Choose fire-roasted for extra flavor.

How do I make salsa less spicy?

Remove the seeds and ribs from the peppers, or use a milder pepper like poblano.

What’s the best tomato to use for salsa?

Roma tomatoes are ideal because they’re firm and less watery, but any ripe tomato will work.

Can I make salsa without a blender?

Yes, just finely chop all ingredients by hand for a chunkier texture.

Why does my salsa taste bland?

Try adding more lime juice, salt, or a bit of sugar to enhance the flavor balance.

How long should salsa sit before serving?

Letting it chill for 30 minutes helps the flavors meld, but you can serve it immediately if needed.

Can I freeze homemade salsa?

Freezing isn’t ideal for fresh salsa, but it can work if you don’t mind a softer texture after thawing.

Is salsa healthy?

Yes, it’s low in calories and packed with fresh vegetables, making it a healthy condiment option.

What dishes go well with salsa?

Tortilla chips, tacos, burritos, grilled meats, scrambled eggs, rice bowls, and more.

Can I make salsa ahead of time?

Absolutely. In fact, it’s often better the next day after the flavors have developed.

Conclusion

Salsa is a simple yet flavor-packed addition to any meal. With just a few fresh ingredients and a blender or knife, you can create a delicious dip or topping that’s far better than anything from a jar. Whether you like it smooth, chunky, mild, or spicy, this homemade salsa recipe is endlessly adaptable and always satisfying.

Salsa

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Salsa is a fresh, zesty Mexican condiment made with tomatoes, onions, peppers, and herbs. Quick to prepare and packed with flavor, it’s perfect for dipping, topping tacos, or serving alongside grilled meats and other dishes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10–40 minutes (includes chilling time)
• Yield: 2 cups
• Category: Condiment
• Method: No-Cook
• Cuisine: Mexican
• Diet: Low Calorie

Ingredients

• 4 medium fresh tomatoes (Roma or vine-ripened), chopped
• 1/2 red or white onion, chopped
• 1/2 cup fresh cilantro, chopped
• 1 jalapeño or serrano pepper, chopped (remove seeds for milder flavor)
• 1 garlic clove, minced
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt (or to taste)
• Optional: 1/4 teaspoon ground cumin
• Optional: 1/2 teaspoon chili powder
• Optional: 1/2 teaspoon sugar (to balance acidity, if needed)

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Instructions

1. Roughly chop the tomatoes, onion, cilantro, pepper, and garlic.
2. Add all ingredients to a food processor or blender.
3. Pulse until your desired texture is reached (chunky or smooth).
4. Taste and adjust seasoning with more salt, lime juice, or sugar if needed.
5. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
6. Serve chilled with chips, tacos, or your favorite dishes.

Notes

• Use Roma tomatoes for a less watery salsa.
• Letting the salsa chill enhances the flavor.
• Remove pepper seeds for a milder taste or use more for extra heat.
• Canned tomatoes can be used in place of fresh when out of season.
• Finely chop ingredients by hand if you don’t have a blender.

Nutrition

• Serving Size: 1/4 cup
• Calories: 15
• Sugar: 2g
• Sodium: 150mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg