Name: Homemade Salsa Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 large tomatoes (ripe, diced); 1 small onion (finely chopped); 1 jalapeño (deseeded and finely diced); 2 cloves garlic (minced); 1/4 cup cilantro (chopped); 2 tbsp lime juice (freshly squeezed); 1 tsp black pepper (freshly ground); Salt to taste; 1/2 tsp cumin (optional, for added depth)

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Introduction

This homemade salsa recipe is fresh, flavorful, and easy to make with just a handful of simple ingredients. It’s perfect for adding a zesty kick to your snacks or meals and can be adjusted to suit your preferred spice level.

The image shows a rustic dark brown bowl filled with fresh, colorful salsa. The salsa is made of finely chopped red tomatoes, green peppers, white and purple onions, and green cilantro evenly mixed together. The salsa has a moist and chunky texture. Around the bowl, there are several light beige tortilla chips partially visible. The bowl is placed on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large tomatoes (ripe, diced)
1 small onion (finely chopped)
1 jalapeño (deseeded and finely diced)
2 cloves garlic (minced)
1/4 cup cilantro (chopped)
2 tbsp lime juice (freshly squeezed)
1 tsp black pepper (freshly ground)
Salt to taste
1/2 tsp cumin (optional, for added depth)

Instructions

Step 1: Dice the tomatoes, onion, and jalapeño finely and transfer them to a large mixing bowl.
Step 2: Add the minced garlic, chopped cilantro, and freshly squeezed lime juice to the bowl.
Step 3: Season with black pepper, salt, and optional cumin. Stir well to combine all the flavors.
Step 4: For a smoother consistency, blend the mixture in a food processor for a few seconds.
Step 5: Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
Step 6: Serve chilled with tortilla chips or as a topping for tacos and grilled meats.

Tips & Variations

Adjust the amount of jalapeño to control the heat; leave the seeds in for a spicier salsa.
For a smoky flavor, char the tomatoes and jalapeño directly on the flame before dicing.
Use fresh lime juice for the best tangy brightness—bottled lime juice won’t give the same fresh taste.
If you prefer chunkier salsa, skip blending or pulse briefly for texture.

Storage

Store the salsa in an airtight container in the refrigerator for up to 4 days. Stir before serving, as some liquid may separate. Reheat gently if using as a topping on warm dishes, but it’s best served fresh and chilled.

How to Serve

The image shows a bowl of salsa placed on a wooden surface. The salsa has one visible layer made up of finely chopped red tomatoes, green peppers, white onions, and green herbs, all mixed together giving a fresh and colorful look with a mix of red, green, white, and purple hues. The bowl is dark-colored and rustic in texture. Around the bowl, there are crispy light beige tortilla chips partly inside and scattered outside the bowl. The backdrop has a blurred green pepper on a wooden board. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Fresh ripe tomatoes are best for this salsa, but in a pinch, you can use canned diced tomatoes. Drain them well to avoid excess liquid and maintain the salsa’s texture.

How can I make this salsa less spicy?

Remove all seeds and membranes from the jalapeño, or reduce the quantity. You can also substitute with a milder pepper like a poblano or omit the pepper entirely for a mild version.