This homemade salsa recipe is incredibly easy to make for a satisfying chip and dip appetizer or to top off your favorite Mexican dish. You only need few minutes to make this salsa in a blender with deliciously fresh tomatoes, onions, garlic, jalapeno and cilantro.
Fresh homemade salsa is a staple here in Texas, much like Margaritas and the wildly popular Mexican Martini. As an appetizer or snack, chips and salsa might be my favorite because it’s so quick, easy and the fresh taste is spectacular when it’s homemade.
I do admit, I don’t always make it fresh. There are several store bought varieties my family loves which are made locally here in Texas. But I know outside of the southwestern states, it’s hard to find a good salsa! I’m accustomed to full fresh flavors and when I lived outside of Texas most salsa’s tasted a lot like Pace picante sauce. Believe me, this recipe does not taste like a jar of picante!
Making fresh salsa also means you get to adjust the flavor to your liking. Mild, Medium or Spicy? It’s up to you! Simply adjust the amount of jalapeno. If you’re not a fan of garlic, go for garlic salt. That’s the beauty of this recipe – It’s easy to play with the until you find your perfect combination.
Here’s how we like it!
Homemade Salsa Ingredients
This recipe for homemade salsa calls for:
- 4 Tomatoes – Roma tomatoes are the best, but other varieties will work. The roma tomato doesn’t have as much water content, so it blends well without making your salsa too runny.
- 1/2 Onion – White onion or yellow onion is preferred. Red onion is a little spicier so it does change up the flavor, but is commonly used in salsa recipes and also taste great.
- 1/3 cup Cilantro – Fresh cilantro gives salsa the earthy yet citrus spike. It’s a must have ingredient, unless you don’t like cilantro (gasp!).
- 1 Jalapeno – Red or Green fresh jalapeno pepper. Red is spicier than green because it’s aged longer. For a milder flavor, go with the green. If you are worried about the heat, remove all the seeds before blending. The seeds are the hottest part of the pepper! If you don’t want any heat at all, omit or replace with a bell pepper (will taste different, but still good!).
- 2 Garlic Cloves – Two cloves of garlic or you can substitute with 1 tablespoon of minced garlic.
- 1 tbsp Lime Juice – Fresh lime juice is bright and gives this salsa the light tang it needs.
- 1 tsp Salt – Salt tones down the tomato flavor.
- Pinch of Sugar – Also tones down the tomato flavor (optional – omit if on low carb/Keto diet)
- Pinch of Pepper – Pepper is optional. It adds another little dimension to the mix of flavors, but it isn’t necessary for this easy salsa recipe. It’s up to you!
Blender Salsa Directions
Wash all your veggies first so you can easily chop each one and add into your blender.
It does matter the order you start adding ingredients to your blender. Add lime juice and two chopped tomatoes first. This works well because the tomatoes have more water content than the other ingredients, which helps get the blender blades going.
After the first two tomatoes, add chopped jalapeno, onion, garlic and cilantro. Then top it off with the remaining two tomatoes and spices.
Blending the Salsa
Hit the pulse button on your blender a few times to get the bottom tomato juice flowing. If your tomatoes aren’t adding enough juice to get the blades of the blender started, add a few tablespoons of water.
Once there is enough juice at the bottom of the blender, blend at low speed until smooth. It will be a little foamy right out of the blender. This is normal!
For a chunkier salsa, keep using the pulse button until you achieve the consistency you prefer.
Once blended, you can eat it right away, but I prefer letting it meld a little first. Simply pour it into a container, cover it and let it chill in the refrigerator for 1-2 hours.
Before serving, grab a tortilla chip for a sample taste! You may want to adjust it slightly by adding more salt (or even garlic salt) to suit your tastes.
How Long Will Homemade Salsa Last?
Fresh salsa is best if you blend it, chill it and devour it!
You can store this salsa in the fridge in a tightly sealed container for 1-2 days. The longer it sits, the darker red it will turn and the flavors do become more prominent after a day.
- 4 Roma Tomatoes
- 1/2 White or Yellow Onion
- 1/3 cup Cilantro
- 1 Jalapeno - Red or Green (green is less spicy, remove seeds for milder taste)
- 2 Garlic Cloves (can substitute with 1 tablespoon of minced garlic)
- 1 tablespoon Lime Juice
- 1 teaspoon Salt
- Pinch of Sugar
- Pinch of Pepper
- Roughly chop tomatoes and place half into the blender.
- Add lime juice to blender.
- Roughly chop the onion and jalapeno and add to blender along with garlic cloves.
- Add the remaining chopped tomatoes, cilantro, sugar, salt and pepper.
- Pulse ingredients until the blender gets going (add a couple of tablespoons of water if needed).
- Blend at low speed until the salsa is smooth.
If you prefer a chunkier salsa, use the pulse setting on your blender until salsa is at your desired consistancy.
Once chilled, taste test before serving as you may want to add more salt (or garlic salt) for your taste.
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Nutrition Information:Yield: 24 Serving Size: 2 tbsp
Amount Per Serving:Calories: 4Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 89mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
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