This Easy Homemade Salsa is your shortcut to flavor-packed goodness. No more sad jarred salsa, just vibrant tomatoes, zingy lime, and all the good stuff whipped up quicker than it’d take to hit the store. Enjoy with our Oven Baked Tortilla Chips.
This easy salsa recipe makes for a fast, easy, and festive appetizer for Cinco de Mayo, game day, girls' night, and date night. It's gluten-free, soy-free, nut-free, oil-free, vegan, and Daniel Fast approved.
Why You'll Love This Easy Salsa Recipe
- Ridiculously quick: just blend, drizzle, and dip.
- Ultra-fresh: no preservatives, just garden-worthy taste.
- Super versatile: pairs with chips, tacos, bowls, you name it.
- Fridge-friendly: stays vibrant for up to four days.
- Daniel Fast compliant: Made with whole plant food ingredients and compliant with the Daniel Fast.
What You'll Need to Make This Homemade Salsa
- Roma tomatoes: meaty, less watery, and full of classic tomato sweetness
- Fire-roasted diced tomatoes (canned): brings a smoky depth and rich tomato flavor.
- Onion (white or red): adds a punch of sharpness and crunch
- Jalapeño pepper: delivers a spicy kick. Seeds optional, based on your level of ferocity.
- Fresh cilantro: herbaceous brightness and green flecks for freshness.
A full list of ingredients with exact amounts can be found in the recipe card below.
Substitutions and Variations
- Tomatoes: swap fire-roasted for fresh-only if you want super bright salsa.
- Chiles: use serrano or leave seeds for heat, or half the pepper for mild.
- Onions: rinse chopped onion in cold water to soften sharpness.
- Herbs: no cilantro fan? Try parsley or skip entirely.
- Smokiness: add a chipotle in adobo or smoked paprika for depth.
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How to Prepare This Homemade Salsa
- Add all ingredients into a large bowl.
- Use an immersion blender to blitz until you hit your preferred texture—chunky or smooth. A food processor works just as well.
- Taste and adjust lime or salt if needed.
- Serve immediately or chill before serving.
Expert Tips
- Pulse don’t puree: blend in short bursts to keep some texture alive.
- Let it rest: give the salsa 30 minutes in the fridge; flavors mingle beautifully.
- Pairings: enjoy this salsa with Oven Baked Tortilla Chips, Veggie Tofu Scramble, Hearty Breakfast Burrito, or on Cuban Black Beans.
Recipe FAQs
This salsa stores well in the refrigerator for up to 4 days in an airtight container.
Drain the fresh tomatoes before processing.
This Easy Homemade Salsa is proof that simplicity doesn’t mean bland. It’s fresh, healthy, tense with flavor, and embarrassingly simple to make. Chips, tacos, salads—you name it, this salsa elevates everything and leaves jarred salsa in the dust. So go ahead and blend, taste, and let your taste buds take center stage.
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Easy Homemade Salsa Recipe
Equipment
- 1 Immersion blender or food processor
Ingredients
- 2 Roma tomatoes quartered
- 1 14.5- oz. can fire-roasted tomatoes diced or crushed with juices
- ⅓ cup white or red onion chopped
- 1 jalapeño pepper with seeds removed roughly chopped
- ⅓ cup chopped fresh cilantro
- 1 clove garlic chopped
- ¼ tsp cumin powder
- Juice of 1 lime
- Salt to taste
Instructions
- Put all ingredients into a large bowl and use an immersion blender to blend to desired consistency.
- Enjoy with Oven-Baked Tortilla Chips or as a topping to rice and beans.
Kelvin says
Easy and delicious.