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Fresh and delicious homemade salsa with roma tomatoes, onions, and serrano peppers.

Fresh homemade salsa served in a white bowl made with roma tomatoes, cilantro, onion, serrano peppers, garlic and salt.

What better time of year to make some fresh salsa than right now?! As I've mentioned before, my husband and I were lucky enough to live in the heart of Mexico for a few months as part of an internship program. Mexican food has always been one of my favorites, and I absolutely loved getting to know “true” Mexican food while we lived there!

One important thing I learned about salsas is that using FRESH ingredients is the only way to go! Many “restaurant style” Mexican salsa recipes circulating the Internet call for canned tomatoes, tomato paste, or seasonings. These recipes wont yield a truly fresh Mexican salsa!

A food processor with the ingredients to make salsa in it, including tomatoes, cilantro, onion, garlic and cumin.

Use real tomatoes and all natural ingredients and you will get the best results. I went to our local farmers market yesterday to grab some fresh tomatoes, onions, peppers, cilantro and garlic for this tasty salsa. Having a container of fresh salsa in the fridge makes me happy! 🙂

A chip scooping up some homemade salsa.

Consider trying these popular Mexican recipes:

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5 from 9 votes

Fresh Homemade Salsa

Author: Lauren Allen

There is no substitute for fresh salsa!

Prep: 5

Total: 5

Servings:

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Equipment

Ingredients

▢ 6 medium size tomatoes, (Roma work well), chopped
▢ 1/2 red onion, , or sweet onion
▢ 3-4 fresh jalapeño peppers, , I leave 1 with seeds and the rest without seeds, for a medium spice salsa, or use 1-2 peppers and remove all seeds and veins for mild salsa
▢ 1/2 bunch fresh cilantro
▢ 3 cloves garlic
▢ 2 Tablespoons fresh lime juice, (about 1 large lime)
▢ 1 1/4 teaspoons cumin
▢ 1 teaspoon Sea salt

Instructions

Add all ingredients to the bowl of a food processor.
Pulse about 5-10 times, or just until the ingredients are finely diced, but stop before they're soupy.
Pour contents into a fine mesh strainer to remove excess liquid.
For best flavor, refrigerate at least 2-3 hours before serving
Keeps in the fridge for up to 1 week.

Nutrition

Calories: 78kcal, Carbohydrates: 2g, Fat: 3g, Sodium: 292mg, Potassium: 28mg, Vitamin A: 95IU, Vitamin C: 5.3mg, Calcium: 7mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

5 from 9 votes (6 ratings without comment)

16 Comments

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lowboy32@att.net

10 months ago

I would like to try your fresh homemade salsa but do not have a food processor. Would a blender work OK, and what setting should I use in a blender? I have an abundance of small tomatoes that grow about 6-8 on a stem and need to use some!

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Rachel Aldridge

9 months ago

Reply to lowboy32@att.net

Yes, you can absolutely use a blender! Just use the normal setting and make sure you dont overmix it; it could make it frothy.

fcasey1001@gmail.com

2 years ago

I love this fresh salsa, thank you!

Questions: How long can refrigerate? Can this be canned?

Thanks!

Melissa Nolan

4 years ago

I’ve now made this salsa about five times and it’s just amazing each time. Better than a restaurant!!! Thank you!!!

Sylvia Wrench

5 years ago

Excellent salsa! I halved the amount of cilantro for my husband who “hates” cilantro…and he raved about this salsa! Yum!

Morgan

7 years ago

I made this along with the restaurant style salsa and this was the best! I added a cumin and jalapeños for extra spice, you really can’t beat fresh ingredients!

Author

Lauren Allen

Reply to Morgan

I’m really glad you like dit Morgan, and I love the extra spice you added! Thanks for sharing 🙂

lizanne

9 years ago

I’ve been browsing your Mexican recipes & noticed that cilantro is in just about everything… Problem is I can’t tolerate cilantro (it tastes like SOAP – it’s a hereditary thing). Do the recipes really need this herb? Or is there something else I could substitute?

Reply to lizanne

Hi Lizanne, my husband doesn’t like cilantro either. 🙂 I would say it’s completely fine to leave it out in almost every recipe, except for in this salsa. Some favorites that don’t use it all are these Cheese Enchiladas http://tastesbetterfromscratch.com/2016/08/cheese-enchiladas.html, and my Mexican rice ( http://tastesbetterfromscratch.com/2011/09/authentic-mexican-rice.html). Any other recipe, you can just leave it out entirely and it will still be great! Good luck 🙂

mikkimik1@yahoo.com

I too cannot tolerate cilantro, like you it tastes like soap. I have cooked and ate mexican food all my life and I never use it and my food is great without it.

Debra Terry

1 year ago

I have read on other blogs to use scallions both green and white parts as a good substitution.

Alenatrs

11 years ago

So easy and looks great! Will definitely try this one. Thank you!

Vianey

12 years ago

I make this recipe but need to leave the seeds and veins in. I need that extra sting in every bite. You are absolutely right in that all the ingredients should be fresh, not canned. Thanks for sharing.