Quick and easy salsa recipe

Skip the store-bought jar and make this homemade salsa. Our salsa recipes are within 15 minutes and can adapt to the spice levels you need and last for a week in the refrigerator.

I love how simple this salsa recipe is. To do this, just toss the tomatoes, onions, garlic, chili and coriander into a blender or food processor. Pulse everything until chopped, then season with salt, pepper and lime. Simple!

This simple salsa list of ingredients is very similar to what you need to make Pico de Gallo. The only difference is that this salsa is mixed, while we hand-chopped the ingredients from the pico de Gallo. Both are delicious and amazing, next to them are homemade tortillas!

Key Ingredients

• tomato: I use fresh and canned tomatoes as a salsa recipe. If you can use fresh ripe tomatoes, use them! Canned tomatoes work well, too, especially if you do this product when you are seasonal large tomatoes. For extra flavor, you can use roasted tomatoes.
• onion: When making salsa, I usually use white or sweet onions. To lower the original bite of the onion, I chop it up, add it to a bowl of cold water for 10 minutes, and drain it. I also used this trick for homemade avocado sauce, which made a big difference!
• garlic: I like the garlic flavor in the salsa so I used 2 cloves. Feel free to adjust the amount to your taste. You can also use homemade roasted garlic to turn it into a roasted garlic salsa.
• Jalapeno: I adjusted the spice level by adding or removing pepper seeds and membranes. The white film and seeds in the peppers make them spicy. I’ve shared tips for making gentle, neutral hot salsa below.
• Coriander and lime: I love the fresh flavor that cilantro and lime bring to this salsa flavor. Some people prefer to leave cilantro out, so if that’s you, then you’re free. I highly recommend using fresh lemon juice in this recipe.

How to make the best homemade salsa

This salsa recipe is really not too easy, but I have some extra tips to help you make it the best!

Tip #1: Use the pulse function. For textures similar to restaurant style or jam salsa, use the pulse button on the food processor or blender. This allows you to control the texture and make it correct. We prefer our short and chunky.

Tip #2: Onions. I’m very sensitive to raw onions, so I always place them before adding them. You can see me doing this in the video, but basically, I put the chopped onions in a bowl of cold water for 10 minutes. Then we drain and rinse them. This simple step makes the edges of the original onion stand out.

Tip 3: Adjust spice level. Control heat by adding or removing pepper seeds and membranes. The white film and seeds in the peppers make them spicy.

• Gentle Sasha: Remove all seeds and white film from the pepper and use only 1 portion of pepper.
• Zhongsha: Remove most seeds and membranes and use 2 chili peppers.
• Hot salsa: Keep the seeds and membrane intact and use 1 to 2 chili peppers.

Tip #4: Let it sit. The taste in this salsa gets getting better and better as it sits. I highly recommend at least 30 minutes before serving. (It will last in the refrigerator for a week.)

Salsa recipe changes

For smoky flavor, consider mixing 1 to 2 tablespoons of chopped chili cans into Adobo. If you are looking for extra crunch, add some cabbage to your blender or food processor before mixing the salsa ingredients.

Canned tomatoes roasted with fire, or roasted tomatoes. We like to use roasted tomatoes and chili in the roasted tomato salsa. If you like spicy salsa, try other chili peppers like green chili, roasted plablano or Anaheim Peppers. You can also stir this salsa into some homemade Queso dips to make one of the most delicious dips I’ve made in a while.