This is the best homemade salsa recipe! When friends comment and say the "literally drank if from the jar" you know it's good. I love making this fast and easy fresh salsa recipe for tacos, salads, dips and so many other dishes.
Why This Fresh Salsa Recipe is great!
- This homemade salsa recipe uses both fresh and canned tomatoes for a deeper tomato flavor.
- You make this salsa in your blender or food processor so its fast to make!
- Uses fresh, healthy ingredients that make for the best tasting fresh tomato salsa!
About these ingredients
- Roma Tomatoes- These tomatoes can be found next to your other gardens tomatoes. While you can use tomatoes from your garden Roma tomatoes are great because They have more flesh and less juice.
- Canned Tomatoes- I prefer Fire roasted, but you can use what you have on hand. These are the secret ingredient to adding a more robust tomato flavor.
- Jalapeños- Depending on your spice level you will no matter what need a jalapeño. For less spice take out seeds and rinds.
- Lime! You must must use 2-3 fresh limes.
Equipment needed for your salsa
You will need a blender or food processor to pulse your ingredients together.
How to make Fresh Salsa
Step one: add your onion, jalapeño pepper, lime juice, and garlic first into your blender.
Step two: you can choose to add your canned tomatoes now or just juice from the canned tomatoes. In a blender you will need some added liquid to blend to a good consistency.
Pulse your ingredients to a diced texture
I like to pulse these ingredients first so they can are extra small in the salsa.
Add your tomatoes to the blender
- Slice your tomatoes in to fourths.
- Add them to the blender
- Pulse blender until salsa is at desired consistency.
PRO TIP: If you like a smoother salsa do long slower pulses. For chunkier salsa quicker shorter pulses.
- Larger Jalapeños have less spice than smaller jalapeños. Also remember seeds and rinds of the jalapeño add spice. If you are very very sensitive you can sub for a green bell peppers.
- If you don't have canned tomatoes you can still make this salsa with fresh tomatoes.
- Don't pulse your salsa until puréed. You do want some texture to your salsa.
You can use whatever onions you have on hand. Red onion, yellow, sweet, white- you can even sub for green onions. The green onions will not have as strong of a onion flavor as a white or sweet onion.
Store this salsa in an airtight container in the fridge. It will keep for 7-10 days.
No, fresh salsa cannot be canned, you need to use a specific canning salsa recipe where you cook the salsa.
Made this salsa and now you need to pair it? Try these!
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- 15 oz Can Tomatoes best quality or fire roasted
- 1 onion
- 6-8 roma tomatoes
- 1 bunch Cilantro
- 1 clove Garlic
- 1 jalapeno
- 2 juice of two limes
- 1 Tablespoon salt
- fresh ground pepper to taste
- In a food processor or blender place onion, cilantro, garlic, and seeded jalapeño. Chop until very small but not mushed.
- Add can of tomatoes and quartered Roma tomatoes. Pulse until slightly chunky.
- Add salt, lime and pepper. Stir and taste test with salt. At this point the salsa will taste a little more like canned tomatoes than a salsa. The flavors need to sit and marry together.
- Allow salsa to sit, in fridge for a few hours, even over night in an air tight container.
- If you are serving salsa with in the hour, then leave the salsa at room temperature, stirring every 5-10 minutes until serving time.
- Yields 4-5 cups