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5 from 2 votes

Fresh Homemade Salsa

There is no substitute for fresh salsa!
Prep Time5 mins
Total Time5 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Servings: 4
Calories: 78kcal
Author: Lauren Allen


  • 6 medium size tomatoes (Roma work well), chopped
  • 1/2 red onion , or sweet onion
  • 3-4 fresh jalapeƱo 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


  • 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.


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