Homemade salsa with fresh tomatoes is one of my favorite summer recipes. It's extremely versatile, bright, fresh, and zesty. You can eat it with chips and crackers, as a condiment in tacos or burritos, or simply on the side with grilled pork or fish.
Try it with my homemade beef tacos recipe!
About This Recipe
I can already tell you that this homemade salsa is going to become a staple in your kitchen. It's fresh, zesty, and full of flavor, perfect for adding a pop of brightness to tacos, chips, burrito bowls, and more. I first started making it for homemade taco night, but then I realized it goes great with many other dishes. Now I eat it with just about anything. Just yesterday, my wife and I had it with scrambled eggs.
Fresh, ripe tomatoes are key. I love this recipe with farmer's market tomatoes or very ripe grocery store tomatoes. I typically make a big batch and keep it in my fridge for a whole week. It's a great way to add flavor to basically anything. Recently, I used it to flavor some Tex-Mex style beans and rice.
Key Ingredients
Tomatoes: Fresh, ripe tomatoes are best for this recipe. If you cannot find ripe tomatoes, this recipe tastes just as good with canned tomatoes. We need about 3.5 cups, which is conveniently the same amount as a 28-ounce can. Since we're blending the tomatoes, it doesn't matter if it's diced, whole, or crushed.
Onion: Onions add a savory kick. Add more or less to your own taste.
Cilantro: I LOVE cilantro in my salsa. I typically add double what the recipes say. If you're one of those people who think cilantro tastes like soap... my condolences.
Lime juice: No exceptions, use freshly squeezed juice.
Jalapeno: I recommend using 1 full jalapeno with the seeds removed. Without the seeds, they're much less spicy. My wife is pretty sensitive to spice (she gets digestive issues), but 1 jalapeno was fine for her.
Seasonings: Ground cumin, salt, black pepper, and sugar.
Instructions
STEP 1: Chop the tomatoes and drain over a colander to remove excess liquid. Discard the liquid.
STEP 2: Add the drained tomatoes and the rest of the ingredients to a blender or food processor. Do short pulses until it reaches your desired consistency (chunky or smooth).
STEP 3: Transfer to an airtight container and keep in the fridge for up to one week.
Homemade Salsa
Ingredients
- 3 ½ cups chopped tomatoes (or 28-ounce can diced tomatoes)
- ¼ small onion
- ⅓ cup fresh cilantro
- 2 tablespoons fresh lime juice
- 1 small jalapeno pepper (seeds removed)
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon sugar
Instructions
- Chop the tomatoes and place them over a strainer for 5 minutes. We want to drain some of the liquid so the salsa is not too wet. Discard the liquid.
- Add the tomatoes and the rest of the ingredients to a blender or food processor. Do short pulses until blended to your desired consistency.
- Transfer to a jar and store in the refrigerator for up to one week. Enjoy!
Paula Brown
Can this be water bath canned?
Grumpy
I personally would not. I've never tested the PH so not sure if it's safe or not. You're probably better off finding a recipe specifically designed for canning
Judy Hafley
My salsa is way too hot!! What can I add to it to make it not so hot!! My grandson would love it!!
Grumpy
Im so sorry it came out too hot. Did you make sure to remove the seeds and pith from the jalapeno? The seeds and pith are where most of the heat is. If you did that and it still came out too hot, I'd just omit the jalapeno next time.
Debra L
I omitted the sugar and added 2 garlic cloves. Muy bueno!!
Caroline
Delicious. I added a clove of garlic and a little extra salt. Will definitely make again!