Homemade salsa is a game-changer. This easy salsa recipe is loaded with fresh tomatoes, onion, cilantro, and jalapeno for a little kick, and it comes together quickly in a blender or food processor.
This restaurant-style salsa only requires a handful of fresh ingredients. Whether you need a topping for Taco Salad or Breakfast Tacos, or just want to munch on some tortilla chips with salsa, you’ll love this fresh salsa recipe.
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Homemade Salsa
This salsa reminds me of the appetizer salsas at restaurants that always have me wishing they’d just bring a bigger bowl! It’s actually really easy to make a restaurant-style salsa – it comes together in minutes and it keeps well in the refrigerator.
The fresh tomatoes make the salsa taste vibrant and fresh while adding canned diced tomatoes gives it a great depth of flavor just like the irresistible salsa appetizers that are served at Mexican restaurants.
- Flavor: The perfect salsa is a little spicy, tangy, and savory. If you prefer a spicy salsa, you can adjust the level of spice to your liking by simply adding more jalapenos.
- Texture: A nice, restaurant-quality table salsa is fine in texture. Unlike chunky Pico de Gallo, you want this salsa to come out a bit saucier. This is why using a blender or food processor is an absolute must. This makes it perfect for chip dipping or smothering over a burrito, taco, or some grilled meat.
- Quick: All you have to do is toss your ingredients into the food processor and let your salsa marinate for a couple of hours before serving. Once the flavors meld, it tastes even better.
How to Make Homemade Salsa
In just two simple steps, you’ll have a homemade salsa that is perfect for any occasion. Follow the simple steps below and you’ll be dipping in no time.
- Blend – Place ingredients into a food processor or blender. Pulse in two-second bursts, or until all the ingredients are chopped and combined.
- Rest – Place in the refrigerator to marinate for a couple of hours or overnight.
Pro Tip: Do not over-blend your salsa. If you pulse it too much, it will turn into soup. You still want it to maintain some texture. Just a couple of pulses in a food processor will do the trick.
Tips for the Best Homemade Salsa
Even though making this salsa is simple, but here are some tips to ensure your fresh salsa turns out perfect every time:
- Adjust the spice – Use as many or as few jalapenos as you prefer. Note: Jalapenos with vertical lines on the outside indicate that the peppers have been aging for some time. The more lines, the spicier they are.
- Don’t over-blend – Only blend the salsa just until it’s incorporated. You want a nice, fine texture where you can still see all the colors of the ingredients (see the picture above for reference).
- Let the salsa rest – Letting your salsa marinate for a few hours in the refrigerator will yield the best flavors. Don’t skip this step!
- Pick the right canned tomatoes – Petite diced is the best cut for this recipe. Also, take note if you are using a can with seasoning or added salt, you will need to add salt to taste.
To Serve
Homemade salsa is so versatile and isn’t just an appetizer. The possibilities for serving are endless, but here are some of our favorite ways to serve homemade salsa:
- Appetizer dip: scoop up the salsa with your tortilla chips, Cheese Sticks, or Baked Nachos.
- Topping: Use the salsa as a topping for Tostadas, Mexican Stuffed Peppers and Street Tacos.
- Breakfast: Salsa is also great for breakfast or brunch, especially with Breakfast Quesadillas or Breakfast Burritos. This salsa will make your breakfasts more exciting.
Common Questions
This salsa is not intended for canning since it isn’t a ‘cooked’ salsa, nor does it have the correct proportion of acid for canning so we do not recommend canning this salsa. If you are looking for a salsa that keeps longer, our favorite is Roasted Salsa which tastes just like fresh once it’s thawed.
If you omit the canned tomatoes, you will essentially have a Pico de Gallo, which has a different flavor profile.
You can safely keep homemade salsa for up to a week in the refrigerator. See storage tips below.
Storing Fresh Homemade Salsa
- Refrigerating: Pour your salsa into an airtight container or Mason Jar and pop it in the refrigerator for up to a week. The longer the salsa marinates in the refrigerator, the better it tastes.
- Freezing: Fresh tomato salsa does not freeze well because it has fresh vegetables which can turn mushy and watery when thawed. If you’re looking for a freezer-friendly salsa, try our Roasted Tomato Salsa.
Pro Tip: Airtight storage containers keep food fresh longer and look so organized in your fridge.
More Salsa Recipes
These salsa recipes are some of our favorite summer appetizers and they are a great way to use up garden-grown vegetables and even fruit.
Fresh Homemade Salsa Recipe
Ingredients
- 1 lb Roma tomatoes, halved or quartered
- 12 oz canned petite diced tomatoes, with their juice
- 1/2 cup white onion, chopped
- 1 jalapeno pepper, roughly chopped, seeded
- 1/3 cup fresh cilantro
- 2 cloves garlic, roughly chopped
- 1 Tbsp lime juice, from 1/2 fresh lime
- 1/2 tsp chili powder
- 1 tsp ground cumin
- 2 tsp salt, adjust to taste
Instructions
- Place all of the ingredients into a food processor or high-speed blender. Pulse in 2 second bursts until all ingredients are chopped and combined. Note: Don’t over blend your salsa. You want a fine texture, but not a puree.
- Leave salsa covered and refrigerated for a couple of hours before you are ready to serve. This will bring all the flavors together.
I pulse my ingredients in the food processor with the exception of the canned tomatoes. I substitute crushed tomatoes for the diced tomatoes. Perfect consistency!
Thank you for sharing, Julie! 🙂
This is the BEST Salsa I have ever had! No Joke! Thank you for this recipe. I followed it exactly (well, I left a few jalapeno seeds for a “bite”). Thank you for posting this!
Thank you so much for sharing that with me, Debbie! I’m so glad you enjoyed it!
Could this recipe be heated ….l am looking for a salsa for breakfast tacos
Hi Susan. I have not had this salsa heated but I assume it would be ok if it’s warm.
Mine turns out so juicy I have to strain it. Yours doesn’t look juicy. Do you strain it?
Hi Jane, some vegetables release more water than others, that may be why. I did not have to drain my salsa.
Seed some (or most) of your tomatoes. My MIL always fries her canned tomatoes to get rid of the canned taste.
I have made this recipe 3 times in the last 2 weeks, it’s definitely a hit!
That’s just awesome! Thank you for sharing your excellent review, Olya! It looks like you gave a new weekly favorite!
Is this spicy? If so, how do I make it mild? Eliminate the jalapeno?
Hi Kelly, you are welcome to eliminate the jalapeno to reduce the spiciness. I hope you love this recipe.
Use Anaheim chilis instead of jalapeño. They have good taste and no heat
This turned out delicious! I had been making a different recipe for salsa for years. (notice the past tense 😉
Then I saw this one & immediately wanted to try it out. I’m not a fan of cilantro, so I omitted it & added a little green onion for some extra green. I also doubled the ground cumin & added some coconut sugar because I love those flavors. And it turned out perfectly! Thank you
You are so welcome, Taylor! I’m glad you had a great experience making this recipe. Thank you so much for sharing that with us.
Can I use red onions instead of white for this? My white onions didn’t grow in garden this years only my red did.
P.S. love your recipes.
Hi Tamera, we prefer white but I’m sure red onion also works!
Another big hit. I haven’t tried a recipe from you that we don’t absolutely love.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
I agree, 150%. I’m so glad to have found Natasha’s blog!
Thanks so much, Theresa! 🙂
Can you freeze this?
Hi Beth! I haven’t tried freezing this to advise if it will work. I imagine veggies won’t stay crisp once defrosted.
Love it. Thanks for the recipe.
Can I add some of this salsa to melted cheese. I like to add store bought salsa with velvetta for dipping .
Hi Julia, I haven’t combined this with cheese to advise. If you experiment, I’d love to know how it goes!
Can I add extra tomatoes instead of the canned? I do not buy canned vegetables (prefer fresh from the garden!)
HI Annie, this recipe is intended for canned to get that restaurant taste without stewing tomatoes for hours. You might love our Roasted Salsa better which uses all fresh veggies, or our Pico De Gallo.
I used both fresh and canned. Did I misunderstand the recipe?
That is correct, fresh, and canned.
Do you think I could get away with using vine tomatoes in place of Roma tomatoes? I had a little grocery order mishap this week and I’m trying to find a good use for too many tomatoes 🤦♀️
Hi Jess, for salsa, Choose a “meaty” variety like beefsteak or Roma work best for this recipe and salsas in general. If you test it with vine tomatoes, I’d love to know how you like that.
Can this salsa be canned? I’ve made it and gave it away, but would like to have some for the winter
Hi Kristina. I have not tried canning this to advise.
Out of curiosity I am not a big fan of cilantro can I replace with something else?
Hi Duane, although I haven’t tried that for this salsa, here’s a quick Google search result “There are many herbs you can use in place of cilantro, but the best substitutes for cilantro in salsa are parsley, mint, basil, chives, green onions, dill, or even carrot greens. Each of these ingredients will add something unique to your salsa, and some pair well with specific additional ingredients.” I hope that helps.
Hi Duane, it’s difficult to replace cilantro since it has such a unique flavor. Parsley is probably the next best thing or chives.
Hi,
Do you have a salsa recipe for canning?
Hi Sammy, I do not at this time but thank you so much for that suggestion! You can find our Salsa recipes HERE.
Hi Sammi, I have a Roasted Salsa recipe that is great for freezing but I have not tried canning it.
I have a recipe that I’ve been using for years. I’ve never tested the pH level, but the flavor is amazing. I’ll be glad to share.
Just curious, why do you use white onion instead of red? Is there a difference? 🤗
Hi Becky, we prefer that but I’m sure red onion work also work!
Enjoyed this with some chips and it does not disappoint! So bold and savory; easily, a new favorite salsa recipe! Delicious!
Thanks for your good comments and feedback, Sara! Glad you enjoyed this recipe.
Yum! Salsa is my weakness!! This is super easy & the taste is amazing!
Hi Natalie, I am so happy to hear you loved the salsa.
This is my go-to recipe! So fresh and delicious!
Hi Stacey, I’m so glad you love this salsa recipe! Thanks for the great review.