Best Homemade Salsa Ever!
Are you sitting down? Because I’m sharing the best homemade salsa recipe, with you today! If you’re a salsa person and I know you are, you have got to give this delicious salsa recipe a try. The bright, fresh salsa dip is absolutely irresistible! It’s loaded with delicious, vibrant flavor and it comes together so easy in less than 5 minutes.
Tortilla chips and salsa dip is a staple in the Lee household. Especially, for my husband, it’s an every day occurrence. There are a few store-bought brands he’ll eat, but nothing quite compares to the deliciousness of his homemade salsa recipe. It’s so easy to make and one of the most popular recipes on this site, with good reason!
My husband loves salsa SO much that every year he plants a full garden to support his salsa habit. Ha! He plants the onions, jalapeños and, of course, the tomatoes. Garden fresh tomatoes are simply the best and they really take this salsa to the next level.
There are tons of homemade salsa recipes, so why should you choose this one to make?
My husband has been perfecting this recipe for years and we’ve been told by everyone that tastes it, that it’s the best salsa they’ve ever tried! It’s also the ultimate condiment – it’s quick to whip up, healthy, and packed with flavor.
Salsa is so delicious on tacos, perfect on a piece of grilled chicken and I really love it on eggs! This homemade salsa recipe is a classic that never gets old. It’s fresh, tasty and very easy to make. It also tastes WAY better than any pre-packaged salsa you’ll find at the grocery store. So, let’s get to the details!
what are the best tomatoes to use for homemade salsa?
There is seriously nothing like tomatoes fresh from the garden! If you know, you know! I highly recommend using either garden tomatoes or tomatoes from a farmer’s market or tomato stand. You truly do not know good salsa until you’ve tasted garden fresh salsa.
I know that others will tell you, fresh tomatoes can make your salsa too watery because of the high water content. This is never an issue for us, but after coarsely chopping your tomatoes, before adding them to the food processor, let them sit in a colander for about 10 minutes to drain any excess liquid.
If you must use canned tomatoes, I would suggest substituting the 6 tomatoes for about 2 (14.5 ounce) cans of fire roasted diced tomatoes. Drain off about half of the tomato juice from each can (about ⅓ cup for each) and discard it.
As far as canned tomatoes, I like Muir Glen brand fire-roasted tomatoes best. They’re organic, come in BPA-free cans, and offer the best flavor I’ve found in canned tomatoes. You can use regular diced tomatoes, but your salsa won’t have the same depth of flavor.
ingredients needed for homemade salsa
This recipe has all the classic salsa ingredients. Here’s everything you’ll need to make this salsa recipe at home:
- Tomatoes. Garden tomatoes are the star of the show in this salsa, but if you’re not lucky enough to have a garden full of tomatoes, I suggest buying your tomatoes from a farmer’s market. You’ll be surprised what a difference in flavor it makes. If you’re looking for a roasted flavor, try my Roasted Salsa Recipe and if you only have cherry tomatoes on hand, you’ll love this Fire Roasted Salsa Recipe.
- Jalapeños. Use as many or as few as you like. Want more spice? Leave the seeds in your jalapeños.
- Onion. I used red onions, here, but actually we typically use white onions. Either way, your salsa will be delicious!
- Garlic. A must in homemade salsa! If you don’t have fresh, you can use 1 teaspoon of garlic powder with good results.
- Cilantro. We personally LOVE cilantro, but I know some people think it tastes like soap. If you’re unlucky enough to not like cilantro, simply leave it out. This recipe will work just fine without it.
- Lemon or lime juice. My husband prefers lemon juice in this salsa dip, but I know many people favor lime in their salsa – either works great.
- Cumin. We love the warm and earthy flavor cumin adds to the salsa.
- Salt. Add a bit of salt and then taste the salsa. Continue to add more as needed. Salt really brings all of the flavors together.
how to make homemade salsa?
Making homemade salsa is super easy with the use of a blender or food processor. I always use a food processor, so that the ingredients are more evenly dispersed, but a blender will do the trick too. Pulse it just a few times, we want the onion, garlic, tomatoes and cilantro to get chopped up, but still be chunky. And you may need to pulse, stir and then pulse again, to get all ingredients evenly diced. Taste and then add more cumin, salt and lemon/lime juice, as needed. Transfer to a mason jar with a lid or another airtight container and store in the fridge until you’re ready to enjoy.
This recipe makes a large batch – plenty to fill tacos, top omelets, mix into salads and for chip dipping. Our go-to chip for pairing with this salsa is Food Should Taste Good Multigrain Tortilla Chips (affiliate link). They have the perfect amount of salt and flavor. Even our picky kids love them! This is not sponsored, it’s just a favorite. We always grab a big bag at Costco, but they can also be found at most grocery stores.
tips for the best salsa
Here are a few quick tips for making this salsa recipe perfect every single time:
- Adding the ingredients to the food processor. Coarsely chop ingredients before adding them to the food processor. I suggest adding the garlic, jalapeño and onion first. This ensures that they will all get chopped up evenly and the tomatoes won’t get too watery.
- Adjust to taste. The best thing about homemade salsa is that you can customize it and make it your own. The measurements are just a guide – add more or less of the specific ingredients as you prefer. Start with a small amount of salt and cumin and add more to your preferred taste. Leave out jalapeño seeds, if you’re sensitive to spice and add more jalapeño to add more kick to this recipe. Use lemon or lime. We usually use whichever we have on hand and love both. Start off with a small amount and add more later until the salsa has the flavor you’re going for.
- Allow it to sit. Fresh salsa tastes best if you let it sit for at least 20 minutes and up to a day before you plan to serve it, so that the flavors can come together and intensify.
- My tools. I’ve had this Cuisinart food processor (affiliate link) for years and even after many batches of nut butter grinding, it’s still going strong.
homemade salsa for canning
Looking for a salsa recipe for canning? This salsa recipe works great for canning! Last summer, my husband canned a ton of jars of this salsa and we had fresh garden tomato salsa all through the fall. We bought this canning kit and these large glass jars (affiliate links) from Amazon and he watched several YouTube videos for instructions. He kept the recipe the same other than the canning part. In the comments, below, you’ll see that readers have also had success with using this homemade salsa for canning.
how long does homemade salsa last?
This homemade salsa will keep well for up to about 2 weeks. Store it in an airtight container in the refrigerator. Be sure not to let it sit out too long (over an hour or so) at room temperature.
You can also freeze the salsa for up to 4 months. Store it in a freezer-safe container and then wrap it with foil.
is homemade salsa healthy?
Homemade salsa is a great choice for a healthy diet. It’s loaded with fresh veggies and is low in calories, fat free, low sodium and low carb. I often use fresh salsa as a low calorie substitute for dressing on my taco salad, and I serve it as a topping for lean proteins.
uses for this fresh salsa recipe
This is true restaurant-style salsa and you’re going to LOVE it! Of course, we enjoy with our favorite tortilla chips for the perfect appetizer or savory snack. My husband eats this as a snack every day after work! 🙂
This fresh salsa is also incredible with:
- Tacos
- Enchiladas
- Mexican Casserole
- Breakfast Burritos
- Quesadillas
- Nachos
- and much more!
This easy homemade salsa recipe makes a great dip for tortilla chips and is the perfect topping for tacos and burritos! It takes just minutes to make and tastes so much better than the store-bought kind.
more delicious dips to try:
- Black-Eyed Pea Dip
- Best Homemade Guacamole
- Fresh Herb Cream Cheese Dip
- Best Spinach Dip
- Grandma’s Clam Dip
If you try this homemade salsa recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
watch the video to see how easy homemade salsa is to make!
Best Damn Salsa Ever!
Ingredients
- 4 small jalapeño peppers*, (leave the seeds in for an extra kick)
- 1/2 onion, chopped
- 3 garlic cloves
- 1/4-1/2 cup fresh cilantro
- 6 tomatoes of varying sizes, chopped
- 1 1/2 to 2 teaspoons ground cumin
- 1 teaspoon sea salt + more to taste
- 2 tablespoons lemon or lime juice, (about 1/2 lemon, juiced)
Instructions
- Add all ingredients to the bowl of a food processor. I like to add in the jalapeños, onion and garlic first and then the cilantro and tomatoes, so the tomatoes do not get too liquid-y. Pulse about 10 or so times and until all ingredients are combined and diced, but be sure to stop before the salsa becomes too watery. However, you can pulse longer if you do like your salsa with more liquid.
- Taste the salsa and add more ingredients as desired. I would advise stirring in the extra ingredients, not pulsing in the food processor. The salsa will become too watery, quickly.
- Transfer to a bowl and enjoy!
- I prefer to refrigerate salsa for 1 day prior to serving to allow the flavors to intensify. Salsa will keep for about 1 week in an airtight container or jar in the fridge; however, it's never lasted that long in this household.
Notes
**I STRONGLY suggest garden tomatoes or tomatoes from a farmer's market to really make this salsa the BEST! The Early Girl variety of tomatoes are our favorites. We also like the 1015Y Texas Super Sweet Onions. ***The salsa in the photos looks a lot like Pico de Gallo. Our salsa typically looks more like what you see in the video - slightly more pulsed than how it appears in the photos. Using canned tomatoes: If you must use canned tomatoes, I would suggest substituting the 6 tomatoes for about 2 (14.5 ounce) cans of fire roasted diced tomatoes. Drain off about half of the tomato juice from each can (about ⅓ cup for each) and discard it. I like Muir Glen brand fire-roasted tomatoes best. They’re organic, come in BPA-free cans, and offer the best flavor I’ve found in canned tomatoes. You can use regular diced tomatoes, but your salsa won’t have the same depth of flavor.
Did you make this recipe?
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This post was originally published June 2015. It was republished July 2021 with new content.
You must have read my mind! My garden is busting with tomatoes and I made salsa today. My recipe is similar to yours. Delicious!
Ours is too! Salsa is the perfect way to make use of all of those tomatoes!
This salsa does look pretty good! But I definitely need to make the recipe to test out your claim of it being the best ever..
Yes, you must! 🙂
Thanks for sharing your salsa recipe. I made it last night and it was oh my so delicious! Love it! I could eat it with a spoon. Happy Wednesday! towe.
Thanks so much for commenting. I’m so glad that you enjoyed it!
This salsa tastes amazing! …although my mouth is on fire
I can’t believe how hot this is even when I cut the jalapeños in half and only left the seeds of one chilli!
Maybe no seeds next time for this lightweight! Thanks for sharing.
Thanks so much, Kristine! I’m so glad that you loved this salsa as much as my family does.
Oh my goodness!! This looks and sounds so delicious! I am going to have to go get some cilantro and some tomatoes from my mom’s garden…I can’t wait to try it!
I’m so glad I saw it pinned on Pinterest!
Jessica
Hope you get a chance to give it a try. It’s so delicious with fresh garden tomatoes!!!
Can this recipe be canned?
I don’t see why not, but I’m no expert in canning. Let me know if you give it a try. 🙂
I’ve never made salsa before but wanted to after I got some tomatoes from a family member. I just did a search on pinterest and this one came up. I made it today and you’re right, it’s the best damn salsa ever!!! My kids, who are little (6, 4 and 2), could not stop eating it. I had to share with a neighbor and she said it’s the best one she’s tried. Thank you! This is my new go to recipe for salsa!
ive never made salsa before. Should I peel the tomatoes or leave the skins on?
Leave the skin, you’ll never know it was there. Enjoy!
My mom and I love your salsa! We would like to jar it because our garden has produced some much this year and we’d like to be able to enjoy it year around! If we do jar it, do we need to add vinegar or some type of preservative? We noticed that when we made it, it lost it’s power after about a week. Have you ever jarred it before?
Call your local county extension service.They should have a food preservation dept. and can tell you.
I believe the jarred is referring to canning.
How long does it keep in the fridge??
Thanks!
At least a week, maybe two, but I don’t think it will you last you that long! 🙂
Haha! Thanks! I’m actually having people over on the weekend so i wanted to try to get as much done ahead of time so that I’m not doing it all the day before /day of! It’s now made & in the fridge 🙂 I took a little taste and it’s SO good!
Hope everyone loved the salsa! 🙂
I MADE THIS WHEN MY SON WAS HOME FROM COLLEGE DURING WINTER BREAK. IT WAS A HUGE HIT. HE IS COMING HOME THIS WEEKEND AND REQUESTED THE SALSA. CAN’T WAIT TO TRY IT WITH FRESH GARDEN TOMATOES THIS SUMMER. THANKS FOR THE GREAT RECIPES!!
That’s awesome! Thanks so much for your comment! It is especially delicious with garden tomatoes… I can’t wait either!
Can you freeze it?
We have canned it before, but never tried freezing it. It’s definitely worth a try. Let us know how it works out.
Did you try freezing it?
I’ve never tried freezing it.
Are you peeling the tomatoes before putting them in processor?
Nope, I don’t. Enjoy!
Very good Damn salsa! Want to switch it up and try this recipe a little different? I made this with no cumin and I substituted lime juice instead of lemon. It gives it a more authentic flavor. (I’m from the southwest) leave the cumin for the main dish. (Although very good) Call it The Best Damn Salsa With Lime!)
Haha… I love it! I will definitely try lime next time, but I don’t think my husband will let me leave the cumin out. He loves that stuff. Glad you enjoyed the recipe and be sure to try it again when you can get garden fresh tomatoes!
I grew bell peppers in my garden. Would those be good in this salsa instead of jalapeños?
I haven’t tried it, but I think it would be a great variation and you could still add jalapeños for spice, if you want. Let us know how it turns out.
This is very similar to the salsa I make. I use a combo of Anaheim and jalapenos, which I char on the stove or the grill. I also add a few splashes (I don’t measure either) of red wine vinegar, a splash of olive oil, and half a splash of liquid smoke. Almost like Chevy’s salsa.
Love those ideas! I definitely need to try some other pepper varieties.
Kim, is this salsa ok to can? This is my first year to can & 2nd for garden (first year garden has done good!).
I’m sure it would be fine to can as long as you know what you’re doing when it comes to canning. I think there is a specific process you have to go through with the cans. I’m sorry I’m not more help, but I’ve never tried canning. Every year I tell myself I’m going to can salsa, but I never get around to doing it. I would google canning salsa, so at least you know the process. Good luck!
How many cups does the tomatoes come to? I have a quart of diced tomatoes.
I’ve never measured them already chopped, but around 4 cups should be about right. Enjoy!
This salsa does sound amazing and I’m actually headed to my garden to pick some tomatoes to make it myself. In another comment, Kim suggested taking the recipe to your local extension office to verify if it is safe for canning. Not every recipe passes the safe-test for pressure canning or water bath canning—even some of our grandmothers’ recipes have been determined unsafe. It’s best to use tomato canning recipes from 2015 and forward. You could can your garden tomatoes though and make the salsa from your canned tomatoes after the garden fizzes out. I’m excited to try this salsa using my garden goodies! ☺️
Thanks so much for all of your info! Hope you enjoy the salsa!
Loved it! Such wonderful fresh flavor! Can I store this in my fridge? How long?
Yes, ours usually doesn’t last much longer than a week, but I think it would be okay to keep for two weeks or so. Enjoy!
this recipe is very good and definitely has a kick. Can this be frozen?
This Hispanic has tried making salsa before with all of them fails! I don’t know how, lol, but I did in the past. I found your recipe and I was thinking somehow I will fail this one too, NOPE not this time. Your recipe is so good, the jalapeños I had were extra big so I only added one. Thank you thank you thank you for helping me achieve the best tasting salsa! So greatful for you sharing your recipe!
That is so awesome and thank you so much for your comment! Be sure to try it again when you can get your hands on garden fresh (or farmer’s market) tomatoes this summer!!
Just made this salsa with only a few tweaks. My jalapenos were huge so I cut them back to two, deseeded half of one. The end result packed a punch so maybe I’ll deseed a full one, or both, next time. I also used lime juice instead of lemon and 3/4 the amount of onion (used white). Oh, and I didn’t add the cumin. Even before letting the flavors marry in the fridge, the salsa tastes awesome and so FRESH! I’ll post a pic to Pinterest.
Thanks so much for your comment! I love your variations and I’m so glad you enjoyed!!
I made this Salsa for a family BBQ, it was gone by the end of the day and I received many compliments. I just made my second batch to serve to company tomorrow night! Great easy recipe!!!
That’s so awesome!! I couldn’t even tell you how many batches my husband has made this summer!! 🙂
I saw the question above, but I was wondering if anyone has tried to can this salsa recipe? If you have did you make any changes?
My husband actually canned a ton of jars this summer for the first time. We bought this kit https://amzn.to/2m5yuCD and these mason jars https://amzn.to/2JbdC6l from amazon and he watched several youtube videos for instructions. He kept the recipe the same. Worked like a charm! I plan to do a new blog post on it eventually. 🙂
I’ve made this salsa several times this summer and my whole family loves it but wanted a salsa recipe I could can but wasn’t sure if this recipe was able to be canned or not, so I found a different recipe to try and it’s no where close to as good as this one. When your husband canned this recipe did he not he to add any vinegar or anything to it? And when he canned it I’m assuming he cooked it for a little while before adding it to the jars? Thanks for the awesome recipe!
I’m so glad that you enjoy the salsa!! When my husband canned the salsa he did not add anything (like vinegar) to the salsa. He did bring it to a slight boil before adding it to the jars. He used the water canning method and just looked up a tutorial on youtube. Good luck!
I canned your recipe last summer and the salsa is as good this now as when I canned it. I’m looking forward to making it again in a few weeks when my tomatoes peak. Great recipe!
I love hearing that!! We did the same and has been wonderful having homemade salsa even after the tomatoes are no longer.
What about freezing the salsa?
I’ve never tried this, but I would think it would work fine since freezing marinara always works for me. Let me know if you give it a try.
How many people will this salsa feed? I am having around 12 people come for my party. So I want to make sure I have plenty!
It makes one large 32 ounce mason jar full. I think it would be plenty if you’re serving other appetizers and/or dips, but if not you might want to make two servings.
Been making this Salsa since last year and love it! Going to try my hand at canning this week. I went with your suggestions on the equipment from Amazon. Can’t wait to try it! I may even try the lime juice as was suggested since I do prefer lime over lemon. Thank you!
Awesome! Let me know how it goes!
Canned my first batch 2 weeks ago and canning another tomorrow. First batch I was worried as I put the jars in the hot water way to early and they sat in it for 30 minutes before it came to a boil then another 15 before I could remove them. They had a yellowish liquid in the bottom but I found out that is pectin that cooked out of them since they sat so long. I just shook the jar up and broke the seal the other day on one and it still tasted great. Tomorrow I won’t let them cook so long in the canning pot.
Good to know. I hope it turns out tasty anyway!
Does the recipe call for 6 cups of tomatoes or just 6 tomatoes? Your recipe says 6 to tomatoes
I use about 6, give or take. Enjoy!
This is so amazing!! Just posted on my blog!!! Thanks for the recipe!
Hi! This salsa looks amazing and I plan to make it today! I have two questions before I get going. First, what size food processor do you use and do you think red onion would work or would it be too strong?
Red onion will definitely work. I’ve used it many times. My food processor is a 7 cup and anything around that range would work.
When dicing your 6 tomatoes, can you guesstimate how many cups that is? I’ll be using cherry tomatoes. Not sure how many that takes to equal your 6 tomato recipe.
We never measure it out, but this recipe might help. https://www.kimscravings.com/best-fire-roasted-salsa/ In this recipe, I use cherry tomatoes. Off the top of my head, I would say about 3 cups, but it doesn’t have to be exact. Hope you love it!
I just made this with tomatoes, onions and jalapeños from my friends garden. I unfortunately did not have cilantro or garlic on hand so I used garlic sea salt!! I added more salt and cumin for my liking and it tastes fantastic!! Can’t wait to try it out again after sitting in the fridge for a couple of hours!! Great recipe!! Thank you!!
So glad you loved it!!
This salsa recipe is a new favorite! The recipe was easy to follow and the whole family loved it!
This turned out so fresh and flavorful! I don’t know if I can eat store-bought salsa again!
I made your salsa I think I did something wrong it turned out soupy is there something I can do to thicken it??
It sounds like your processed it too much in the food processor. I would add in some finely chopped tomato and onion.
I liked your recipe and would like to try it, however i am confused coz in the ingredients it says 6 tomatoes however when i saw the video you just added 2 tomato’s . So i am not really sure of the right amount to add. I will be waiting for your reply thanks.
Add around 6. Enjoy!
Do you have any pointers when it comes to canning? Wanting to put some away for the fall/winter. How long will those last once canned and sealed? How much do your recipe above make?
My husband has actually canned this recipe. The salsa makes about 1 large 32 ounce mason jar + some for a medium sized mason jar. Read through the comments for pointers to canning. We just watched a youtube video. The canned salsa will last well through the winter – 5+ months.
This is my go-to salsa recipe! I’ve been making it for a couple of years and I just had to comment and let you know how much my family loves it! Thanks for the great recipe!
Thank you for sharing this recipe. It so good and easy too do. My husband and I love it.
So glad you guys love it as much as we do!
This Salsa was AMAZING!! EVERYONE in my house ages 4 – 65 yrs old Loved it!!
I found your recipe because I was look for something to do with all my garden Tomatoes.. I had about 20 Tomatoes on my counter along with green peppers, jalapeno peppers, celantro & onions from my garden .. the only thing I had to buy was garlic & limes!!! It was so easy to make too … my 4 yr old son was the pulse button guy on the blender!!😂😊 I will definitely make this again!! Thank you!! We have already ate with tortilla chips & on scrabbled eggs!!!😊😋🥰
Yay! So glad your whole family enjoyed. That just makes my night!! ❤️
I just made a giant bowl of your salsa. I used all the ugly tomatoes from my garden. Made 8 quarts. I grew everything in the salsa except cumin. It tastes great. Looks even better. I will let it sit in fridge overnight. Tomorrow I will give some to friends, can some, freeze some, eat a lot. I love your recipe as I use it for Kentucky caviar, chili, taco soup. It is handy to have in my pantry. Thanks for sharing.
I love hearing that!! It truly is so delicious with garden veggies! So happy to hear that you’re enjoying it!
Farmer’s market tomatoes are really so much better than supermarket ones. Also tomato skin can retain lots of chemicals so it’s good to know whoever is growing them 😉 I do salsa often, but I’ve always chopped by hand – which takes ages. Will definitely try your method, looks lovely and much easier! Thank you!
first time i ever maid salsa and added the pepper it was awesome. Thank You! Can I freeze some?
So glad you enjoyed! Freezing some should work fine.
Might be my computer but I can’t seem to find video on this page. am i Missing something?
It’s right above the recipe card. I checked and I’m able to see it.
After reading through all the comments I plan on making this weekend. Would it be ok to add green peppers as I have so many in the garden?
I think that would be fine. If you’re talking about green bell pepper, I would probably only add one. Let us know what you think!
Great recipe, I have frozen it and it’s delicious. It does get a little watery, just drain a little off and your good to go.
So glad to hear that freezing worked and you’re enjoying!
The salsa was great! I used Beefsteak tomatoes and they worked great. I chopped the tomatoes and put them in a colander to drain while I prepared the other ingredients and the salsa did not become too watery. The only other change I made was to omit the cumin as we’re not too fond of the flavor. This recipe is a keeper! Thanks!
So happy to hear you enjoyed! Thanks for the tips!
So, when I used my blender (no processor), it did come out a bit liquid for my choice; however, the taste was awesome! My 17 year old said it was the best she’s tasted, and I had to slow her down eating it so we’d have some for the next couple days! We will be keeping and using this again! Thanks!
So glad you enjoyed the flavor! Thanks for the feedback!
Always have a large garden but have never made salsa from scratch. Used packaged seasoning and was never impressive. Your recipe produced the best salsa I’ve had. Only change I made was to add one habanero to each batch. I jumped in with both feet and made 5 batches. End of the season and I have an abundance of all the ingredients. So happy it’s so delicious.
What an amazing compliment! So happy you enjoyed!
This salsa was very good. I had to make a few changes as I didn’t have all the ingredients. I used dried cilantro because frost got my herb garden. I added a pinch because dried is much stronger. I also added more lime juice because my jalepenos this year are very hot. I was a little concerned by the fact the recipe listed 6 tomatoes instead of stating a measurement. When making salsa, I always chop the tomatoes and put in a colander to let them drain for a bit. This step can be sped up by salting the tomatoes. Again, great salsa!
This is my go to salsa! I absolutely hate jarred store bought salsa. I tried Costco’s fresh salsa because I didn’t feel like making it and was soooo disappointed. (I don’t know why because it’s so easy) thank you for sharing your gold right here lol
What a compliment! So happy to hear that you enjoy the salsa as much as we do!
This is phenomenal! We couldn’t stop eating it! Will definitely make again.
Mouth-watering! I’ve made this salsa multiple times and it is a family favorite!
Hi! New to this site via your Sweet Potato Black Bean Burritos recipe. I searched for healthy egg salad and here I am! I’m veg and just starting a WW diet. I think your recipes will fit nicely with that, especially appreciate your nutritional values! I will use this salsa with those burritos! No garden tomatoes yet here in the great Northeast, but I do have my canned tomatoes from last year. It wouldn’t be as flavorful as fresh garden tomatoes, but may be better than blah store bought tomatoes. I can guesstimate, but if you have an equivalent amount of canned tomatoes, in cups, that would be helpful. Thanks Kim and I look forward to browsing your recipes, and adding you to my favorite cooking websites.
Hi Christine! So happy to have you here! The salsa would be great with the burritos. I’m not really sure about the equivalent of canned tomatoes. Hope you enjoy!
I’ve never made salsa before this recipe…and it is delicious! I used store bought vine ripened tomatoes and added 1-2 tomatillos. Also used about 3 jalapenos from our garden, a couple of fresno chilis from our garden and about 3 garden salsa chilis from our garden. Left the seeds in 1 of the jalapeno’s, 1 of the fresno chilis and all of the garden salsa chilis. I added a bell pepper (any color will do) as well and substituted green onions for the 1/2 onion chopped. Love the cumin flavor but also added a pinch of cayenne pepper. Just the right amount of heat for us. Defintely follow Kim’s advice and let the ingredients marry overnight! One last note, my son is very sensitive to “chunks” in his salsa, so I allowed the food processor to pulse the heck out of the ingredients…still tastes delicous!
I’m so happy you enjoyed! Thanks so much for all of your detailed feedback!
We’ve made this recipe 2X now. My husband LOVES it and he’s usually super picky with his salsa. I’ve started doubling the recipe. I use vine tomatoes (instead of roma) but I’m sure it wouldn’t matter too much. We love the chunkier salsa, so I’ve been just dicing it up. Doesn’t matter which kind of onion you use either- all are delicious.
Yay! That makes me so happy! Thanks so much for your feedback!
Delicious recipe! Made this for a family party and everyone asked for the recipe!
I would love to know how long it would take to do this for canning. I canned salsa over 25 years ago. But don’t remember the cook time. If anyone can help, I would definitely appreciate it. Thanks
We don’t remember the cook time from when my husband canned this, but we just simply followed a video that we found on YouTube. Good luck!
Can you share your husband’s instructions for canning this wonderful salsa recipe?
He followed a YouTube video that he came across when searching how to can salsa. I wish we could remember which one it was, but it’s been a few years ago and he doesn’t recall which one it was. Sorry!
No worries… thank you for taking the time to respond.
I’ll try to do you proud😉
Made this salsa this morning with fresh Roma’s from my small garden. It is fantastic. Will definitely make more.
Yay! So happy you’re enjoying it!
My favorite salsa! I’ve made this recipe multiple times and it always turns out perfect!
Once you’ve made fresh tomato salsa at home, you’ll never buy store-bought again. Especially if you have a food processor. I can’t eat fresh jalapenos so instead, I use Dash Southwest Chipotle. I also add a splash or two of cider vinegar and a teaspoon or two of sugar. We are wimps in our household for sure LOL You are correct….putting this in the fridge overnight and allowing the flavors to meld is spot on. Also, when you quarter your tomatoes you can remove the seeds which cuts way down on the water.
Thanks so much for your feedback and you’re right, homemade salsa is so much better than store-bought!
Very delicious, I added a table spoon of agave juice and some smoked pepper powder. To get it thicker I let the water run through a sieve. Perfect…
Thanks so much for your feedback! Glad you enjoyed!
This was delicious! Will definitely be making this again and again!
When it is canned properly how long is it good for I have tons of peppers and about 40 lb of tomatoes that I need to get used up
At least 1 year. Enjoy!