Homemade Fresh Salsa
on Apr 05, 2022, Updated Apr 12, 2024
This easy homemade salsa takes Mexican night to the next level. You can’t go wrong with chips and salsa!
I love making my own salsa. The flavor just cannot be compared to store bought!
If you have ever found yourself downing endless chips and salsa at your favorite Mexican restaurant, this is for you.
There is nothing like making homemade mexican style food at home. Some of our favorites include guacamole, corn salsa, and queso blanco.
Ingredients to make homemade salsa
- canned petite diced tomatoes
- roma tomatoes
- diced red onion
- fresh garlic
- cilantro
- lime juice
- cumin, sugar, and salt to taste
- Tortilla chips, for serving
How to make homemade salsa
Step 1: Cut the roma tomatoes into large chunks. Dice the red onion and mince the garlic.
Add the roma tomatoes, canned tomatoes, red onion, garlic, cilantro, lime juice, sugar and cumin to a food processor.
Pulse in 1 second increments until the salsa is combined, but still has some chunks for texture. You do not want it to be totally smooth.
Step 2: Add salt to taste. Cover and chill the fresh salsa in the fridge for several hours to allow the flavors to really marinate together.
The longer you let the salsa marinate, the more the flavors can marry and become even more delicious.
This recipe makes a large amount, making it perfect for endless chips and salsa, or as an appetizer for a party or family meal.
Fresh homemade salsa is so flavorful and so simple to make! Try serving it with these easy Air Fryer Quesadillas for dinner.
Homemade Salsa Recipe
Ingredients
- 14.5 oz can petite diced tomatoes
- 6 medium sized roma tomatoes, diced into large chunks
- ½ cup diced red onion
- 4 cloves of garlic, minced
- ½ cup fresh cilantro, chopped
- ¼ cup fresh lime juice
- ¼ teaspoon cumin
- ¼ teaspoon sugar
- Salt, to taste
- Tortilla chips, for serving
Instructions
- Add the canned tomatoes, roma tomatoes, red onion, garlic, cilantro, lime juice, and cumin to a food processor. Pulse in 1 second bursts until combined, but not totally liquid. Leave some chunks for texture
- Add salt to taste
- Cover and refrigerate the salsa for several hours for best flavor
Nutrition
How long can this be refrigerated?
I find that it keeps best for around 3-5 days in the refrigerator.