Best Homemade Salsa Recipe
This homemade salsa is fresh, zesty, and made in just minutes. It’s a perfect match for tortilla chips, tacos, burrito bowls, or any dish that could use a bright, flavorful kick.
Ingredients
- ½ cup white onion roughly chopped for a sharp, fresh base
- 1 clove garlic roughly chopped to add bold flavor
- ½ jalapeño seeds and ribs removed, roughly chopped for mild heat
- 10- ounce can diced tomatoes with green chilies drained for a zesty kick
- 14.5- ounce can fire-roasted diced tomatoes undrained for smoky depth
- ½ cup fresh cilantro leaves for a burst of freshness
- juice from ½ lime - start with a squeeze and adjust to taste
- ¼ teaspoon ground cumin for warm earthy undertones
- ¼ teaspoon salt to enhance the flavors
- pinch of sugar optional, to balance the tomato’s acidity
Instructions
- Place the onion, garlic, and jalapeño in a food processor and pulse a few times until the onion is chopped into roughly ¼-inch pieces.
- Drain the liquid from the can of diced tomatoes with green chilies and discard it. Add the drained tomatoes and chilies to the food processor.
- Add the fire-roasted diced tomatoes with their juices, along with the rest of the salsa ingredients. Start with a small amount of lime juice and adjust to taste.
- Pulse the mixture until you reach your preferred salsa consistency.
- Taste the salsa with a tortilla chip and adjust lime juice, salt, or sugar as needed.
- For the best flavor, refrigerate the salsa for 1-2 hours before serving to let the flavors blend.
Notes
This salsa recipe yields a medium-spicy flavor. For a milder version, use regular diced tomatoes instead of diced tomatoes with green chiles. To increase the heat, use a whole jalapeño or include some of the ribs and seeds-but be cautious, as that’s where most of the spice is concentrated.
Store homemade salsa in an airtight container in the refrigerator for up to 7 days.
Store homemade salsa in an airtight container in the refrigerator for up to 7 days.