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+ servings
homemade salsa served in a small white bowl with a spoon

Best Damn Salsa Ever!

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This homemade salsa recipe is absolutely irresistible! It's loaded with delicious, vibrant flavor and it comes together in less than 5 minutes. 
Course Appetizer, Dip
Cuisine Mexican, Spanish
Keyword best salsa, easy salsa recipe, homemade salsa
Prep Time 5 mins
Total Time 5 mins
Servings 4 cups
Calories 50
Author Kim Lee


  • 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)


  • 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.



*4 jalapeños may be too much for some. Consider adding fewer, if you are sensitive to heat.
**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.


Serving: 1cup | Calories: 50kcal | Carbohydrates: 10.4g | Protein: 2g | Fat: 0.3g | Sodium: 501.8mg | Potassium: 83.4mg | Fiber: 2.1g | Sugar: 5g | Vitamin A: 1370IU | Vitamin C: 67.8mg | Calcium: 38mg | Iron: 1.4mg