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Fresh Homemade Salsa Recipe

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.

Fresh homemade salsa recipe served in a bowl garnished with cilantro

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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.
Ingredients for fresh salsa with tomatoes, cilantro, onion, lime, jalapeno

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.

  1. Blend – Place ingredients into a food processor or blender. Pulse in two-second bursts, or until all the ingredients are chopped and combined.
  2. 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. 

How to blend Salsa ingredients in a food processor

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.
Homemade Salsa in a bowl

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:

Fresh salsa served on an appetizer platter with tortilla chips

Common Questions

Can this homemade salsa be canned?

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.

Can I omit canned tomatoes?

If you omit the canned tomatoes, you will essentially have a Pico de Gallo, which has a different flavor profile.

How long does homemade salsa last?

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.

Fresh salsa in a storage container

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

5 from 49 votes
Author: Natalya Drozhzhin
homemade salsa served restaurant style in a bowl
This easy restaurant-style salsa recipe is a game-changer. Fresh homemade salsa is perfect for taco night or munching with tortilla chips.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients 

Servings: 12 servings
  • 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.

Nutrition Per Serving

21kcal Calories5g Carbs1g Protein1g Fat1g Saturated Fat1g Polyunsaturated Fat1g Monounsaturated Fat429mg Sodium196mg Potassium1g Fiber3g Sugar446IU Vitamin A10mg Vitamin C19mg Calcium1mg Iron
Nutrition Facts
Fresh Homemade Salsa Recipe
Amount per Serving
Calories
21
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
429
mg
19
%
Potassium
 
196
mg
6
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
1
g
2
%
Vitamin A
 
446
IU
9
%
Vitamin C
 
10
mg
12
%
Calcium
 
19
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer
Cuisine: Mexican
Keyword: fresh salsa, homemade salsa, salsa recipe
Skill Level: Easy
Cost to Make: $
Calories: 21
Natasha's Kitchen Cookbook

Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

Read more posts by Natalya

5 from 49 votes (35 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • Julie Jorgensen
    April 28, 2023

    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!

    Reply

    • NatashasKitchen.com
      April 28, 2023

      Thank you for sharing, Julie! 🙂

      Reply

  • Debbie Pegram
    October 18, 2022

    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!

    Reply

    • Natashas Kitchen
      October 18, 2022

      Thank you so much for sharing that with me, Debbie! I’m so glad you enjoyed it!

      Reply

  • Susan
    September 5, 2022

    Could this recipe be heated ….l am looking for a salsa for breakfast tacos

    Reply

    • NatashasKitchen.com
      September 5, 2022

      Hi Susan. I have not had this salsa heated but I assume it would be ok if it’s warm.

      Reply

  • Jane
    September 5, 2022

    Mine turns out so juicy I have to strain it. Yours doesn’t look juicy. Do you strain it?

    Reply

    • Natashas Kitchen
      September 5, 2022

      Hi Jane, some vegetables release more water than others, that may be why. I did not have to drain my salsa.

      Reply

    • Janis Hernandez
      May 1, 2023

      Seed some (or most) of your tomatoes. My MIL always fries her canned tomatoes to get rid of the canned taste.

      Reply

  • Olya
    September 29, 2021

    I have made this recipe 3 times in the last 2 weeks, it’s definitely a hit!

    Reply

    • Natashas Kitchen
      September 29, 2021

      That’s just awesome! Thank you for sharing your excellent review, Olya! It looks like you gave a new weekly favorite!

      Reply

  • Kelly Stuart
    September 11, 2021

    Is this spicy? If so, how do I make it mild? Eliminate the jalapeno?

    Reply

    • Natashas Kitchen
      September 11, 2021

      Hi Kelly, you are welcome to eliminate the jalapeno to reduce the spiciness. I hope you love this recipe.

      Reply

    • Kenna
      August 16, 2022

      Use Anaheim chilis instead of jalapeño. They have good taste and no heat

      Reply

  • Taylor
    September 2, 2021

    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

    Reply

    • Natasha's Kitchen
      September 3, 2021

      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.

      Reply

  • Tamera
    August 29, 2021

    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.

    Reply

    • Natasha's Kitchen
      August 30, 2021

      Hi Tamera, we prefer white but I’m sure red onion also works!

      Reply

  • Beverly
    August 25, 2021

    Another big hit. I haven’t tried a recipe from you that we don’t absolutely love.

    Reply

    • Natashas Kitchen
      August 25, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

    • Theresa Lewis
      April 28, 2023

      I agree, 150%. I’m so glad to have found Natasha’s blog!

      Reply

      • NatashasKitchen.com
        April 28, 2023

        Thanks so much, Theresa! 🙂

        Reply

  • Beth c
    August 23, 2021

    Can you freeze this?

    Reply

    • Natashas Kitchen
      August 23, 2021

      Hi Beth! I haven’t tried freezing this to advise if it will work. I imagine veggies won’t stay crisp once defrosted.

      Reply

  • Yin
    August 1, 2021

    Love it. Thanks for the recipe.

    Reply

  • Julia Pfunder
    July 31, 2021

    Can I add some of this salsa to melted cheese. I like to add store bought salsa with velvetta for dipping .

    Reply

    • Natashas Kitchen
      July 31, 2021

      Hi Julia, I haven’t combined this with cheese to advise. If you experiment, I’d love to know how it goes!

      Reply

  • Annie
    July 17, 2021

    Can I add extra tomatoes instead of the canned? I do not buy canned vegetables (prefer fresh from the garden!)

    Reply

    • Natasha
      July 19, 2021

      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.

      Reply

      • Linda Sharp
        July 20, 2022

        I used both fresh and canned. Did I misunderstand the recipe?

        Reply

        • NatashasKitchen.com
          July 20, 2022

          That is correct, fresh, and canned.

          Reply

  • Jess S
    June 30, 2021

    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 🤦‍♀️

    Reply

    • Natashas Kitchen
      June 30, 2021

      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.

      Reply

    • Kristina Sutfin
      September 2, 2022

      Can this salsa be canned? I’ve made it and gave it away, but would like to have some for the winter

      Reply

      • NatashasKitchen.com
        September 2, 2022

        Hi Kristina. I have not tried canning this to advise.

        Reply

  • Duane
    June 17, 2021

    Out of curiosity I am not a big fan of cilantro can I replace with something else?

    Reply

    • Natashas Kitchen
      June 17, 2021

      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.

      Reply

    • Natasha
      June 17, 2021

      Hi Duane, it’s difficult to replace cilantro since it has such a unique flavor. Parsley is probably the next best thing or chives.

      Reply

  • Sammi Harasymchuk
    June 17, 2021

    Hi,

    Do you have a salsa recipe for canning?

    Reply

    • Natashas Kitchen
      June 17, 2021

      Hi Sammy, I do not at this time but thank you so much for that suggestion! You can find our Salsa recipes HERE.

      Reply

    • Natasha
      June 17, 2021

      Hi Sammi, I have a Roasted Salsa recipe that is great for freezing but I have not tried canning it.

      Reply

    • Tommy
      June 18, 2021

      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.

      Reply

  • Becky D
    June 15, 2021

    Just curious, why do you use white onion instead of red? Is there a difference? 🤗

    Reply

    • Natashas Kitchen
      June 16, 2021

      Hi Becky, we prefer that but I’m sure red onion work also work!

      Reply

  • Sara Welch
    June 15, 2021

    Enjoyed this with some chips and it does not disappoint! So bold and savory; easily, a new favorite salsa recipe! Delicious!

    Reply

    • Natasha's Kitchen
      June 15, 2021

      Thanks for your good comments and feedback, Sara! Glad you enjoyed this recipe.

      Reply

  • Natalie
    June 15, 2021

    Yum! Salsa is my weakness!! This is super easy & the taste is amazing!

    Reply

  • Stacey Jones
    June 15, 2021

    This is my go-to recipe! So fresh and delicious!

    Reply

    • Natasha
      June 15, 2021

      Hi Stacey, I’m so glad you love this salsa recipe! Thanks for the great review.

      Reply

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