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dipping a tortilla chip into a bowl of homemade fresh salsa

Homemade Fresh Salsa

5 from 2 votes
Emily Dixon, One Lovely Life
Made in minutes from simple ingredients, this easy homemade salsa is full of fresh, vibrant flavor, with plenty of options to make it mild or spicy. (You'll want to put it on everything!)
Prep Time: 10 minutes
Total Time: 10 minutes
Print Pin
Servings: 3 cups
Calories: 13kcal

Ingredients

  • 24 ounces Tomatoes halved or quartered*
  • 1/2 Small Onion diced
  • 1/2 cup Cilantro
  • 1-2 Jalapeños finely diced*
  • 2 Tablespoons Fresh Lime Juice
  • 1 clove Garlic minced
  • 1/2 teaspoon Kosher Salt
  • 1 pinch Chipotle Chili Powder (optional)
  • 1 pinch Cumin (optional)

Instructions

  • Prep First. To start, make sure to halve or quarter the tomatoes, dice the onion, mince the jalapeño, and mince the garlic. This will help reduce the amount of blending you need to do, which will cut down on how much foaming happens when mixing.
  • Combine. In a food processor, combine tomatoes, onion, cilantro, jalapeño, garlic, lime juice, and salt. (Add pinch cumin or chipotle chili powder, if desired.)
  • Pulse on low speed a few times until your salsa reaches your desired consistency. (Try not to use high speeds--just pulse to blend a bit at a time)
  • Taste & Adjust. Then, taste the salsa and add additional lime juice, salt, jalapeño, or seasonings, to taste. Keep in mind that the flavor will continue to develop with time!)
  • Serve & Store. If possible, chill 1-2 hours to let the flavor develop, then enjoy right away with tortilla chips, on tacos, with chicken, burritos, nachos and more, or store in an airtight container in the fridge 4-5 days. (I do not recommend freezing this salsa, since it can get mushy and watery after thawing.)

Notes

  • Maybe Seed The Tomatoes? If you want thicker salsa, or want to avoid foaming, you can remove the juicy pulp and seeds from the tomatoes. You can also add a tiny drizzle of olive oil to reduce foaming. 
  • Mild, Medium, or Spicy. To reduce the heat in your jalapeños, remove the seeds and white ribs inside before mincing. For medium salsa, you can leave about half of them in. For spicy salsa, you can leave in the seeds and ribs, and consider adding additional jalapeño, to taste. (Not all jalapeños have the same heat level, so I always recommend starting small and adding more, if needed.) 

Video

Course: Appetizer, Snack
Cuisine: Mexican
Keyword: dip, salsa

Nutrition

Serving: 0.25cup | Calories: 13kcal | Carbohydrates: 2.9g | Protein: 0.6g | Fat: 0.1g | Sodium: 55.9mg | Potassium: 149.9mg | Fiber: 0.8g | Sugar: 1.7g | Vitamin C: 10.4mg | Calcium: 8mg

Nutrition facts are an estimate only and will vary based on brands and amounts used.

Find it Online:

https://www.onelovelylife.com/easy-fresh-salsa/