This is the best quick and easy recipe for Homemade Salsa with fresh summer produce. It is a vegan delight to serve as an appetizer with chips or as a side with quesadillas and enchiladas.
Summer is upon us, and our gardens are getting ready to produce some wonderful tomatoes and jalapenos. The first thing that comes to my mind when I see fresh tomatoes, jalapenos, and cilantro is this quick and easy Homemade Salsa.
Making the best restaurant-quality salsa at home is so simple and absolutely needs no cooking process. A good food processor definitely helps to get a great texture in our fresh salsa and also makes it easier on our hands.
If I am making a quick small batch, I just chop all the ingredients and call it Pico de gallo. My boys love a good, flavorful Homemade Salsa and enjoy it with not just chips but with many other dishes.
Ingredients needed
What kind of Tomato to use
Since this Homemade Salsa recipe is heavily tomato-based, it is important to use a good-quality tomato. I love using Roma tomatoes or some kind of plum tomatoes, mainly because of their pulpy texture and fewer seeds.
There is also one more important kind of tomato that is needed for this recipe to make it just like a restaurant, and that would be canned/tinned tomatoes. I use diced tomatoes mostly, and also try to go for low-sodium or no-salt-added varieties.
Onions and Pepper
I love using red onions to make this Homemade tomato salsa. That adds a lovely color and flavor. My next choice would be a yellow onion.
Jalapenos are very important, and they add a lot of flavor to Homemade Salsa. You could add, depending on how hot you like the salsa. I usually add one large one with most of the seeds taken out.
If I am looking to make it a little spicier, I leave a little seed in the jalapenos. The seeds of the pepper are what carry the heat. If you like spicy salsa, then this Habanero Salsa / Xni Pec Salsa is amazing.
Fresh Herbs
Cilantro is very essential in making delicious Homemade Salsa. I add a touch more cilantro than normal, as I love the flavor. We also need a couple of cloves of garlic.
Other ingredients
Salt and lemon juice are two other ingredients that we need to make this restaurant kind of tomato salsa. You can add both of these depending on your taste.
Step-by-Step Process
There is no cooking involved in this Homemade Salsa recipe. We just have to coarsely chop the ingredients and place them in the food processor bowl. It is helpful if we place the onions, jalapenos, and garlic at the bottom of the bowl and then top it with the rest of the ingredients. This ensures that the tomatoes don’t get too mushy.
- So we first chop the onion, garlic, and jalapenos and place them in the jar. Next goes the coarsely chopped tomatoes.
- Then go in the cilantro, canned tomato, lemon juice, and salt needed.
- Then we run the food processor in short intervals until the ingredients are all chopped up and look uniform.
- Once the food processor does its job, the Homemade Salsa is ready to serve. You can serve it straight out or chill it for a little while.
What can I serve this Homemade Salsa with
I would absolutely recommend making a big batch of Homemade Salsa with a quesadilla or with Black beans, cheese, and rice Chimichangas . If you are looking for a different kind of quesadilla, I would highly recommend trying this Crispy Delicata Squash Quesadilla .
Chips and salsa are just made for each other. Here are some chips that I love and are very easy to make at home.
Freshly baked tortilla chips
Black bean chips
Kale chips
I also like to have a bean dip or a cheese sauce when I am serving this salsa with chips. Check out these dips to make for your next party.
Quick and easy 3-ingredients Bean dip
Homemade Nacho Cheese sauce recipe
Since this recipe is heavily tomato-based, it is important to use a good-quality tomato. I love using Roma tomatoes or some kind of plum tomatoes, mainly because of their pulpy texture and fewer seeds.
There is also one more important kind of tomato that is needed for this recipe to make it just like a restaurant, and that would be canned/tinned tomatoes.
How long can we store this salsa?
This salsa can be stored in the refrigerator for 3-5 days in a well-sealed container. I will emphasize again a well-sealed container, as the smell can seep out if not closed airtight.
More Mexican
- Bionico - Mexican Fruit Salad
- Stuffed Poblano | Poblano Peppers Stuffed With Beans And Rice
- Black Bean Enchilada Recipe
- Simple Cheese Quesadilla Recipe
Recipe
Equipment
- ▢ food processor
Ingredients
- ▢ 1 small Red onion or ½ large (coarsely chopped)
- ▢ 4 medium Roma / plum tomatoes coarsely chopped
- ▢ 1 large Jalapeno seeds removed
- ▢ 2 cloves Garlic roughly chopped
- ▢ ½ bunch cilantro coarsely chopped
- ▢ 1 can Diced tomato 14 oz can
- ▢ 1 teaspoon Salt Or as needed
- ▢ 2 tablespoon Lemon juice freshly squeezed
Instructions
- Coarsely chop the onions, tomatoes, garlic and cilantro.
- Make sure to remove the seeds from the jalapenos depending on how spicy you want your salsa.
- Place the chopped ingredients in this order inside the food processor bowl. First goes in the onion, then the jalapeno and then garlic. After this the tomatoes (fresh and canned) aling with cilantro, lemon juice and salt goes inside the bowl.
- Run the food processor in short intervals until the ingredients are well blended.
- Serve the salsa right away or chill for sometime and serve with chips.
Video
Notes
How long can we store this salsa
- Using canned / tinned tomato adds a lot of flavor and texture to the salsa.
- Make sure to remove the seeds from the jalapenos to adjust the spice level.
- I love using Roma or plum tomato for the recipe as they have less seeds.
- Salsa can be served right after it is made or can be refrigerated for couple of hours and served chilled.
Nutrition
More Appetizer Recipes
- Aama Vadai | Paruppu Vadai | Chana Dal Vada
- Oven Baked Sweet Potato Fries
- Spicy Southern Cheese Straws
- Samosa Pinwheels | Air fryer and Baked
How to make Homemade Salsa
Equipment
- food processor
Ingredients
- 1 small Red onion or ½ large (coarsely chopped)
- 4 medium Roma / plum tomatoes coarsely chopped
- 1 large Jalapeno seeds removed
- 2 cloves Garlic roughly chopped
- ½ bunch cilantro coarsely chopped
- 1 can Diced tomato 14 oz can
- 1 teaspoon Salt Or as needed
- 2 tablespoon Lemon juice freshly squeezed
Instructions
- Coarsely chop the onions, tomatoes, garlic and cilantro.
- Make sure to remove the seeds from the jalapenos depending on how spicy you want your salsa.
- Place the chopped ingredients in this order inside the food processor bowl. First goes in the onion, then the jalapeno and then garlic. After this the tomatoes (fresh and canned) aling with cilantro, lemon juice and salt goes inside the bowl.
- Run the food processor in short intervals until the ingredients are well blended.
- Serve the salsa right away or chill for sometime and serve with chips.
Video
Notes
How long can we store this salsa
- Using canned / tinned tomato adds a lot of flavor and texture to the salsa.
- Make sure to remove the seeds from the jalapenos to adjust the spice level.
- I love using Roma or plum tomato for the recipe as they have less seeds.
- Salsa can be served right after it is made or can be refrigerated for couple of hours and served chilled.
