Homemade Salsa with Fresh Ingredients

I have a small list of foods I enjoy any time of the day and no matter the mood or what time of the year it is. An example of these would be homemade salsa, especially when it is made with fresh ingredients.

I don’t mean the jarred salsa from the grocery store, I mean the real deal, made with fresh tomatoes, jalapeños, cilantro and blended. This salsa recipe of mine has been in my rotation for years. Every. Single. Time. I make it, someone asks for the recipe before they’ve even finished their first bowl.

It’s bright and fresh with slight smokiness from the cumin. The heat is just enough to keep it interesting without clearing the room.

Since it’s a ten minute walk from the counter to the fridge, there is a good reason why the task actually gets done instead of just being planned.

The Blender Is Doing More Work Than You Think

Sure, many people think of grabbing a food processor when they think salsa, and that’s understandable. For this type of salsa, though, using a blender will give you the restaurant-style consistency you’re looking for.

People’s food processors aren’t likely to blend the mixture evenly, resulting in the mixture being too chunky. Also, doing this by hand means you, in effect, making a pico de gallo. This isn’t a bad thing, but it isn’t the desired end result. Instead, this will completely break down the tomatoes. This will be of a pourable, clingy texture that will not be just sitting in a watery pool.

Blend the mixture for about fifteen seconds and you will hit the sweet spot: smooth enough to coat a chip while still exhibiting nice food chunkiness. Blending for more than thirty seconds will result in foam. In terms of taste that is fine, but it is a bit odd in terms of texture.

Tomato Quality Is the Whole Ballgame

My favorite batches I’ve produced include a nice combination with some meaty romas for structure and some juicier slicer tomatoes for more in-depth flavor layers. When made from tomatoes picked at peak summer ripeness, this salsa is untouchable.

Instead, purchase the 28-ounce canned whole tomatoes. Leave the canned tomatoes undrained — they make a really great salsa. It may be a different color and a bit more concentrated in flavor, but it is worth it. Canned tomatoes are always better than mealy, out-of-season produce.

The only real limitations on a tomato-forward recipe are the starting ingredients. If you start with tomatoes that are bland, there are no seasonings that will be able to help.

Make It the Night Before If You Can

Without letting your salsa sit in the fridge, you won’t get to enjoy the full depth of flavor that it has to offer. Allowing it to rest will give the flavors a chance to combine. Even a 30 minute wait will do something, but if you can, try to let it sit overnight.

Salsa that has just been blended is fine. Salsa on day two? Excellent. Cumin and garlic take on a different taste and it no longer has that just blended taste. Now it has a quality restaurant vibe instead of a just been made in your blender vibe.

Prepare it the night before so that you have one less thing to take care of the day of the party. You will thank yourself later.

Every Ingredient and What to Know Before You Add It

Even though this is an easy recipe, the ingredients will require more than a simple add and blend. This is what I have learned from making this, ad count.

Tomatoes

Fill the blender about three quarters of the way full. That should be about 16-20 medium-sized tomatoes, depending on size. Romas are preferred for this as they are meaty and not as watery. Even better is a mix of varieties, if you’ve got it.

No need to peel, or seed the tomatoes. If the stem end is particularly tough, feel free to remove it. For canned tomatoes, 1 28-ounce can of whole tomatoes (with the liquid) is suitable when fresh tomatoes are not accessible.

Jalapeño

The heat levels of jalapeños without seeds are mild to medium. If you’re looking to increase the heat a bit, leave the seeds in. Personally, I’ve found that two jalapeños WITH seeds can be super spicy. Even as someone who enjoys spicy foods, that is a little too much for me.

To eliminate any heat, swap in a bit of green bell pepper. If you want some real heat, try a serrano pepper instead, as they are way hotter than jalapenos. It is always easier to add heat than to take it away, so start milder and work your way up.

Green Onions and Yellow Onion

Both types of onions were used to improve the flavor of the dish. The green onions were bright and added a gentle touch of sharpness, while the yellow onions gave a richer flavor in the dish. The difference is clear, so make sure you use both. The green onions should be chopped roughly, and the yellow onion should be sliced a quarter to a half.

Cilantro

Salsa also loves a generous handful of fresh cilantro leaves (stems removed). However, I understand that cilantro can feel a bit divisive. If you REALLY can’t stand it (or find it tastes like soap and you’re in the anti-cilantro camp), you can use flat-leaf parsley instead. It’ll definitely be a different flavor than the rest of the salsa ingredients, but it also won’t ruin the salsa.

If you like cilantro, the more the merrier! That said, it’s advisable to sample some cilantro first, since it’s not uncommon for some bunches to skew a little bitter.

Garlic

Two to three fresh cloves are recommended. Skip chopping them—your blender will handle that. It’s perfectly fine to use jarred minced garlic, but that will give this a flat taste compared to fresh. You wouldn’t want to use that dusty jar in the back of the fridge on this.

Cumin

One teaspoon of ground cumin. This is what provides the salsa with a subtly smoky and earthy undertone and elevates it from the blender-full-of-vegetables category to the come-from-a-real-restaurant-kitchen category. Don’t skip it. Don’t substitute it.

An unpacked cumin jar is absolutely better than having no jar at all. But if the jar is from 2021, it is certainly time to get rid of that jar.

Lime Juice

You need 2 tablespoons of lime juice. While bottled lime juice works, fresh lime juice is much better, especially for this recipe. 2 limes is more than enough so make sure you squeeze them first so they’re ready to go.

Sugar and Salt

For granulated sugar, use about half a teaspoon to get a good example of how to counteract the acidity. For salt, start at about half a teaspoon, then taste and adjust as needed. Since the acidity and sweetness in tomatoes varies, view these tips as rough guidelines, not exact measures.

A common mistake in this recipe is not adding enough salt. Continue tasting the dish as it might require more than you expect.

How to Make Homemade Salsa

Step 1: Prep your tomatoes

Chop your tomatoes into even smaller pieces so they will fit easily in your blender and are less likely to get stuck. Adding the tomatoes to your blender will be simple because all seeds and peels will be left on. Just remember to fill your blender around 3/4 of the way full.

Step 2: Add everything else

Combine, unlayered, the diced jalapeno (remove seeds for milder heat), sliced green onion, diced yellow onion, minced garlic, finely chopped cilantro, ground cumin, freshly squeeze lime juice, sugar, and initial amount of salt.

Step 3: Blend

Blend until you achieve a smooth and pourable consistency (about 15 to 20 seconds). If you would like it to be a bit chunky, do a few short pulses. Please hold the lid down, if it pops off while blending, tomato juice will be everywhere!

You don’t need any fancy appliances for this. Any basic blender will work since tomatoes blend easily. I have made salsa in everything from old and cheap blenders to fancy Nish blenders.

Step 4: Taste and adjust

Put just a little bit of dip in a bowl, then use a chip (not a spoon) to take a taste. Chips are salty, and they can change how you perceive the flavors. Using a chip to taste the dip allows you to gauge how much dip you actually have.

Runny salsa sometimes needs a little more salt or a little more lime. If it’s too tart, you can try adding a little more sugar. If it’s not spicy enough, blend in a few jalapeño seeds for five more seconds. Do this gradually so it’s easy to overdo it.

Step 5: Refrigerate before serving

For optimum results you should chill your salsa for at least 30 minutes. This allows the flavors to develop and the salsa to thicken. The best option is to chill your salsa overnight. This allows the flavors to blend even better and it is thicker.

A Few Things That Actually Make a Difference

The information I have collected from multiple years of perfecting this recipe boils down to some small but essential details that can be the difference between just a batch and a perfect batch.

Only use ripe tomatoes for your salsa. Salsa made with unripe tomatoes will taste flat and will have an undesirable bitterness. If a tomato looks bad and it seems unfit to eat raw, it’s definitely not good enough to go in the blender.

Try not to drain too much liquid. In the summer, tomatoes can get super juicy and if the salsa is too thin after you’ve blended, then feel free to pour off some of the liquid. Keep in mind that some of that liquid is flavor, so don’t drain too much.

Feel free to double this batch! It’s great for scaling, and if you’re getting out the blender, you should definitely do two batches because the second one goes surprisingly and fast. Luckily, this freezes easily, so if you do a double batch in the summer, you can enjoy salsa until October with no extra work!

If your salsa is too runny, place it in the refrigerator uncovered for 30 minutes. This will allow the liquid to settle, and improve the consistency without needing to drain any liquid.

How Long Homemade Salsa Keeps (and How to Freeze It)

When kept refrigerated in an airtight container, fresh salsa will last about five to seven days. For the best flavor, eat it around days two or three, as the flavors from the ingredients will have merged.

As of day five, the lights should start to dim. If you are preparing this in advance, consider that.

You can freeze this salsa! Just pour the salsa into a container or a bag that’s safe to use in the freezer, leaving some room at the top so it can expand, and pop it in for 3 months. If you need to thaw it from the freezer, you will need to put it in the fridge overnight. If it seems a little thinner than it used to be, don’t worry; this is normal. Before serving, make sure to stir it and taste the salsa to see if it needs any more seasoning.

**Tip:** If you plan to make a large batch recipe with summer tomatoes to freeze, it’s most practical to freeze in one-cup portions. This volume is roughly good for a casual snack or small gathering so you won’t have to defrost more than needed.

Homemade Salsa FAQ

Can I use canned tomatoes instead of fresh?

Yes, and it’s awesome! Simply use a 28-ounce can of whole tomatoes (do not drain them) — the flavor is slightly less bright than fresh tomatoes, but this is a better option for winter as mealy and tasteless tomatoes will be in the grocery store.

How do I make it less spicy?

To reduce the heat of the jalapeño, remove the seeds and the white membrane before blending. If you want the recipe to be mild, feel free to substitute the jalapeño for a small piece of green bell pepper. If you want sweet instead of spicy, you can add extra sugar after blending.

How do I make it spicier?

Feel free to leave the seeds in, or consider using a few jalapeños. For some serious heat, replace the jalapeño with a serrano — serranos are noticeably hotter. If you want to add additional heat while maintaining the same flavor profile, consider adding some hot sauce post-blending.

Can I make this without a blender?

Using a food processor would result in a chunkier salsa which is fine if that is the type of texture you want. You could also pulse the food processor instead of just running it continuously, and if you do that, it won’t foam up from over-processing. Hand chopped salsa (similar to pico de gallo) is also great but it’s just a different texture entirely. The blender version is the one that gives you that restaurant-style pourable salsa.

Why does my salsa taste flat?

In all probability, not enough salt, not enough lime, or the tomatoes might have been underripe. Try adding a pinch of salt and a small squeeze of lime, stir, and let me know. If the tomatoes were bland to begin with, seasoning can only do so much, so hopefully, you get better tomatoes next time.

Can I can this salsa for long-term shelf storage?

I will not say this recipe is safe for water-bath canning because I do not know its safety with home canning. While this recipe contains lime juice which adds some acidity, the overall pH will vary based on your particular tomatoes and your ratios. For home use, the best and safest option is to freeze it. If you want to can it, then search for a tested salsa canning recipe from the National Center for Home Food Preservation.

How many tomatoes do I need?

Because of varying sizes of tomatoes, an exact amount of them cannot be given. Nevertheless, you still can fill the height of the blender’s target range (about three-quarters full). Depending on your blender’s size, this may be about 16-20 medium Roma tomatoes. If you are using large slicer tomatoes, you may need to use fewer than 16-20. Don’t overthink it; just fill the blender.

Other Dips and Salsas Worth Making

Creating your own dips and salsas is great! And there are a few more that are worth adding to your lineup.

If you want to avoid using out of season ingredients in the winter, Canned Tomato Salsa is the pantry recipe version. It is great for those winter months. If you want something that is more substantial, try the Corn and Black Bean Salsa. It can be served as a dip or a side.

If you’re crafting a full chip spread, you definitely need to include Chili’s Skillet Queso. And for another fan favorite that takes only about 10 minutes to prepare, try the Corn and Black Bean Salsa with Avocado.

Once you have completed the salsa, let me know in the comments how it turned out!