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Salsa is one of those kitchen staples I make almost weekly—and this one is truly a keeper. It’s bright, fresh, and bursting with flavor from ripe tomatoes, garlic, lime, and just the right amount of heat. What makes it even better? You can throw it together in five minutes with a few pantry items and a food processor. Whether you’re making a quick snack or prepping for taco night, this homemade salsa comes together effortlessly and tastes a hundred times better than store-bought.
I started making this salsa on a whim one summer when the tomatoes in my garden exploded overnight. What began as a way to use up fresh produce quickly turned into a must-have at every family gathering. Even my husband, who usually prefers smooth restaurant-style salsa, requests this one by the jarful now.
Ingredients and Why They Matter
- Fresh Tomatoes (4 ripe, Roma or plum): These give the salsa a fresh, juicy base. Romas are meatier with fewer seeds, which makes for a better texture.
- Red or Yellow Onion (½ medium): Red onion gives a bit more bite, while yellow is milder and sweeter.
- Garlic (2 cloves): Adds depth and a punch of flavor. Fresh is best.
- Jalapeños (1–2): For heat and zing. Adjust quantity to taste and remove seeds for less heat.
- Fresh Cilantro (½ cup): Adds brightness and earthiness. Use leaves only.
- Lime Juice (2 tablespoons): Adds acidity to balance tomato richness.
- Ground Cumin (½ teaspoon): Adds a smoky note that enhances the salsa.
- Salt (1 teaspoon, plus more to taste): Brings it all together.
- Sugar (½ teaspoon, optional): Balances acidity from tart tomatoes.
- Crushed San Marzano Tomatoes (15 oz can): Adds body and richness.
- Diced Green Chiles (4 oz can): Brings gentle heat and flavor depth.
Step-by-Step Instructions for Chunky Homemade Salsa
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- Step 1: Prep the Fresh Ingredients
- In a food processor or blender, combine fresh tomatoes, onion, garlic, jalapeños, cilantro, lime juice, cumin, salt, and sugar (if using). Quarter the produce for easier blending.
- Step 2: Pulse to Chop
- Pulse in bursts until finely chopped but still chunky. Don’t over-blend.
- Step 3: Add the Canned Ingredients
- Pour in the crushed tomatoes and green chiles. Pulse a few more times to combine while keeping some texture.
- Step 4: Taste and Adjust
- Adjust salt, lime, or cumin to taste. If too spicy, add another tomato or sugar.
- Step 5: Chill Before Serving
- Refrigerate for at least 30 minutes to allow flavors to meld and salsa to thicken.
Whenever I make a batch of this salsa ahead of a party, I always save a little for myself before it disappears. The chilled leftovers the next day? Even better. It’s like the lime, garlic, and tomatoes all get to know each other a little better overnight.
Ways to Use This Salsa Beyond Chips
- As a dip: Classic with tortilla chips
- On tacos and burritos: Adds freshness and heat
- With scrambled eggs: Brightens up breakfast
- Over grilled meats or fish: Especially tasty with chicken or white fish
- As a topping for baked potatoes or rice bowls: Instant flavor boost
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Chef’s Helpful Tips for Salsa Success
- Use gloves when handling jalapeños if your skin is sensitive
- If your salsa turns out too watery, add another tomato or strain it
- Add avocado or mango for a fresh twist—after blending
- For a smoky version, use fire-roasted tomatoes and broiled fresh tomatoes
Frequently Asked Questions
- Can I make this salsa without a food processor?
Yes! Finely chop all ingredients by hand for a more rustic, chunky texture. - How long will this salsa keep in the fridge?
It stays fresh in an airtight container for up to 5 days. - Can I freeze homemade salsa?
Technically yes, but it will lose some texture. It’s best fresh or chilled. - Is this recipe spicy?
It’s mildly spicy with one jalapeño. Add more or less to suit your taste. - Can I use canned tomatoes only?
Yes, you can replace fresh tomatoes with another can of fire-roasted or diced tomatoes in a pinch.