This vibrant 5-minute homemade salsa recipe brings restaurant-quality freshness right to your kitchen. Packed with essential nutrients like Vitamin C and fiber, this quick Mexican-inspired dip transforms basic ingredients into a flavor-packed condiment.
Whether you’re hosting a party or craving a healthy snack, this easy salsa delivers the perfect balance of fresh taste and wholesome nutrition in every bite.
Ingredients Needed for Fresh Homemade Salsa
- Tomatoes: 28 oz can whole peeled tomatoes (slightly drained) and 2 cans (10 oz each) diced tomatoes with green chiles
- Fresh Herbs: 1/2 cup cilantro, adds wonderful fresh flavor
- Aromatics: 1/4 onion (roughly chopped) and 1 clove minced garlic
- Citrus: Juice from 1 small lime for brightness
- Seasonings: 1/2 tsp ground cumin, 1/2 tsp sea salt, and a pinch of sugar to balance flavors
Simple Step-by-Step Instructions
- Blend Ingredients: Combine all ingredients in your food processor and pulse until desired consistency is reached. Keep pulsing gently for best texture control!
- Taste Test: Sample your creation and adjust seasonings to your preference. Don’t be shy to add more salt or lime juice if needed.
- Chill & Rest: Let flavors meld in refrigerator for 1-2 hours before serving. This helps develop a deeper, more delicious taste.
- Storage: Keep fresh in airtight containers for up to one week. Makes about 6 cups – perfect for sharing with friends!
Storage Tips
This homemade salsa stays fresh and tasty in the fridge for up to a week when stored in airtight containers. The flavors actually get better after a day or two as they blend together! Glass jars work great for storage – you can fill up 3 pint-sized ones and share some with friends. Just remember to keep it cold and give it a quick stir before serving.
Quick Variations
Want to switch things up? Try adding half a jalapeño for extra heat, or swap the lime juice for lemon if that’s what you have on hand. For a smokier taste, add a pinch of chipotle powder. Not a fan of cilantro? Replace it with fresh parsley. You can also play with the texture – pulse less for chunky salsa or more for a smoother dip.
Serving Ideas
This salsa goes way beyond chips! Spoon it over scrambled eggs for breakfast, add it to tacos and burritos, or top your grilled chicken with it.
It makes a super fresh topping for baked potatoes or mix it into your guacamole for extra zip. For parties, serve it in a wide bowl surrounded by a mix of tortilla chips, cucumber slices, and bell pepper strips.
Make-Ahead Tips
Your salsa will taste best after hanging out in the fridge for 1-2 hours, giving all those yummy flavors time to mix together. This makes it perfect for making ahead for parties or meal prep. Just save the final seasoning adjustments until right before serving – sometimes the salt and spice levels can change a bit as it sits.
Easy Homemade Salsa
Equipment
- food processor
Ingredients
Main Ingredients
- 28 ounce can whole peeled tomatoes slightly drained
- 2 10 oz cans diced tomatoes with green chiles undrained
- 1/2 cup fresh cilantro
- 1/4 onion roughly chopped
- 1 small lime juiced
- 1 clove garlic minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt or more, to taste
- 1 pinch granulated sugar
Instructions
- Add all ingredients to a food processor and pulse a few times until no large chunks remain.
- Taste and adjust seasonings, if needed, to taste.
- For best flavor, refrigerate salsa for at least 1-2 hours before serving. Store in the fridge for up to 1 week. This recipe makes a little less than 6 cups of salsa. I like to fill 3 pint jars and and share with friends and neighbors.
