The Best Easy Homemade Salsa
A vibrant, zesty, and fresh restaurant-style salsa that comes together in minutes using simple ingredients and a food processor or blender. Perfect for dipping, topping, or adding flavor to any dish.
Ingredients
The Salsa Stars
- 3 1/2 cups chopped ripe tomatoes about 4–5 medium Roma tomatoes OR one 28-ounce can, drained
- 1/4 small onion roughly chopped
- 1/3 cup fresh cilantro packed
- 2 tablespoons fresh lime juice from about 1 lime
- 1 small jalapeño pepper seeded for mild, partially seeded for medium, or whole for spicy
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar optional, helps balance acidity
Instructions
- If using fresh tomatoes, chop them. If using canned tomatoes, drain them well. Let them rest in a sieve to reduce excess liquid.
- Roughly chop onion. Prepare the jalapeño by slicing in half and removing seeds and membranes for milder salsa, or leave some/seeds in for more heat.
- Add drained tomatoes, onion, cilantro, lime juice, jalapeño, cumin, salt, pepper, and optional sugar to a food processor or blender.
- Pulse 5–10 times until the desired texture is reached. Stop frequently to check and avoid over-processing.
- Taste and adjust seasoning — add more salt, lime juice, or jalapeño as needed.
- Transfer salsa to an airtight container and refrigerate for at least 30 minutes to allow flavors to develop.
Notes
Use fire-roasted canned tomatoes for a smoky flavor. Add garlic, chipotle, or mango for variation. Best served chilled. Keeps in the refrigerator for up to 1 week.