Easy Homemade Salsa Recipe

Introduction

This easy salsa recipe is a fresh and flavorful addition to any meal. Made with fire-roasted tomatoes, fresh herbs, and a hint of lime, it’s perfect for dipping chips or adding a zesty kick to your dishes.

Ingredients

• 2 (15oz) cans fire-roasted tomatoes or 4 cups chopped fresh tomatoes (1 ¾ pounds)
• 1/3 cup chopped white or sweet onion
• 2 medium cloves garlic
• 1 to 2 medium jalapeño or serrano peppers
• 1 cup chopped fresh cilantro
• 1 to 2 medium limes
• 1/2 teaspoon fine sea salt, plus more to taste

Instructions

1. Step 1: Place the chopped tomatoes in a colander set over a large bowl to drain. Reserve the drained tomato juice for later use, either to thin the salsa or add flavor to other dishes.
2. Step 2: Cover the chopped onion in a medium bowl with cold water. Let it sit for 10 minutes, then drain and rinse the onion.
3. Step 3: Prepare the peppers based on your preferred spice level. For mild salsa, remove all white membrane and seeds. For medium heat, leave some membrane and seeds. For hot salsa, keep the membrane and seeds intact and use 1 to 2 peppers.
4. Step 4: Add garlic to a blender or food processor and pulse until finely chopped.
5. Step 5: Scrape down the sides, then add the drained tomatoes, drained and rinsed onions, prepared peppers, cilantro, 1/4 teaspoon salt, and juice of half a lime.
6. Step 6: Pulse until you reach your desired texture. Taste and adjust seasoning with more salt or lime juice. If the salsa is too thick, add a bit of reserved tomato juice.
7. Step 7: For best flavor, refrigerate the salsa for at least 30 minutes to allow the flavors to meld before serving.

Tips & Variations

• Use fresh tomatoes in season for a brighter flavor, or canned fire-roasted tomatoes for a smoky note.
• Adjust the number of peppers to control the heat level according to your preference.
• Add a small pinch of ground cumin for a subtle earthy depth.
• For chunkier salsa, pulse fewer times or blend manually instead of fully pureeing.

Storage

Store salsa in an airtight container in the refrigerator for up to 5 days. Stir well before serving. It’s best enjoyed fresh but can be gently reheated if added to cooked dishes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted fresh tomatoes instead of canned?

Yes, fresh roasted tomatoes add a lovely smoky flavor and can be used as a substitute. Roast them beforehand and cool before preparing the salsa.

How can I make the salsa less spicy?

Remove all seeds and membranes from the peppers, and use fewer peppers. You can also substitute with milder peppers like Anaheim or poblanos if desired.

Easy Homemade Salsa Recipe

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★★★★★

5 from 57 reviews

• Author: Mariam
• Total Time: 45 minutes
• Yield: About 3 cups 1x
• Diet: Gluten Free

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Description

This easy salsa recipe combines fire-roasted or fresh tomatoes with onions, garlic, jalapeño peppers, cilantro, and lime juice to create a fresh, flavorful salsa perfect for dipping or as a topping. Quick to prepare and customizable for spice level, this vibrant salsa enhances any dish or snack.

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Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 2 (15oz) cans fire-roasted tomatoes or 4 cups chopped fresh tomatoes (1 ¾ pounds)
• 1/3 cup chopped white or sweet onion
• 2 medium cloves garlic
• 1 to 2 medium jalapeño or serrano peppers
• 1 cup chopped fresh cilantro

Other Ingredients

• 1 to 2 medium limes
• 1/2 teaspoon fine sea salt, plus more to taste

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Instructions

1. Drain Tomatoes: Place the chopped tomatoes in a colander set over a large bowl to drain. Reserve the drained tomato juice for later use to thin the salsa or add flavor to other dishes.
2. Soak and Rinse Onion: Cover the chopped onion in a medium bowl with cold water. Let it sit for 10 minutes, then drain and rinse to reduce sharpness.
3. Prepare Peppers: Decide on your preferred spice level. For mild salsa, remove all seeds and white membranes from the peppers. For medium, leave some seeds and membranes. For hot salsa, leave them intact and use 1 to 2 peppers.
4. Chop Garlic: Add garlic cloves to a blender or food processor and pulse until finely chopped.
5. Add Ingredients to Blender: Scrape down the sides, then add drained tomatoes, drained and rinsed onions, prepared peppers, cilantro, 1/4 teaspoon salt, and juice from half a lime.
6. Pulse and Season: Pulse the mixture until desired texture is achieved. Taste and adjust seasoning with additional salt or lime juice as needed, typically totaling about 3/4 teaspoon salt. If salsa is too thick, add reserved tomato juice to thin.
7. Refrigerate to Develop Flavor: Let the salsa sit in the refrigerator for at least 30 minutes before serving for best flavor melding.

Notes

• Use fire-roasted tomatoes for a smoky depth of flavor or fresh tomatoes for a fresher taste.
• Adjust the number of peppers and seed content to control salsa heat.
• Reserved tomato juice can be stored and used later in soups or sauces.
• Refrigeration enhances flavor but salsa can be served immediately if desired.
• Store salsa in an airtight container and use within 3-4 days for best freshness.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Sauce/Condiment
• Method: Blending
• Cuisine: Mexican

Keywords: easy salsa, fire-roasted tomatoes salsa, fresh salsa recipe, blender salsa, homemade salsa, mild salsa, spicy salsa