Fresh Homemade Salsa


The Best Homemade Salsa Recipe! This homemade restaurant-style Salsa is one of my most frequently made recipes! It’s perfect served with tortilla chips or as a topping over your favorite Mexican food, like tacos, burritos, taquitos and so forth. The best party food around and a must-have snack!

Fresh Homemade Salsa in a bowl next to tortilla chips

Homemade Salsa Recipe

Fact: the best salsa is made with fresh tomatoes. Okay, that’s just my opinion, but in the past I thought I could go the route of using all canned tomatoes, but using fresh tomatoes makes a world of difference! Fresh tomatoes make the best salsa, especially when you use nicely ripened in season tomatoes.

This is hands down my favorite salsa recipe, and I don’t know that I’ll ever need another one. It just has the perfect ratio and blend of everything.

It’s not too oniony or garlicy, nor too spicy for my kids, it doesn’t tasting like it came from a can and it has the perfect brightness with the fresh lime. Then it has a classic Mexican flavor with the cilantro and hint of chili powder and cumin.

The sugar I’d say is only needed if you are using store-bought tomatoes. If you grow your own or buy them at the farmers market, the quality is a bit better and they’re a bit sweeter so the sugar isn’t needed.

Ingredients needed to make salsa shown here on a marble countertop. Ingredients include roma tomatoes, canned tomatoes, cilantro, jalapeno, cumin, chili powder, red onion, green onion, garlic, lime, salt, pepper and sugar.

Fresh Salsa Ingredients

  • Fresh Roma tomatoes – use the nice and red ones, avoid anything soft.
  • Canned tomatoes – I like to use canned in addition to fresh because it gives the salsa a better consistency.
  • Fresh cilantro – cilantro adds key flavor, don’t omit this!
  • Jalapeno – this adds a nice kick. If you don’t like heat you can replace it with 1/4 cup chopped bell pepper, or omit.
  • Red onion – yellow onion can be used here as well.
  • Green onion – if you don’t want to buy both kinds of onions you can omit the green onions and add just a little more red onion.
  • Garlic – it may seem small but garlic packs a flavorful punch. Only use fresh garlic here for best flavor.
  • Lime – this really brightens up the salsa.
  • Chili powder and cumin – I don’t always add these but they’re a nice addition if you have them on hand.
  • Sugar – just a touch balances out the acidity of the tomatoes and lime.
  • Salt and pepper – the salsa would taste flat without the salt and the pepper adds a light kick.

Showing how to make fresh Salsa. Roughly chopped vegetables in a food processor before blending.

How to Make the Best Salsa

Making salsa at home couldn’t be easier! Here’s how you’ll make it:

  • Roughly chop the vegetables (and fruit if you want to get technical, those tomatoes).
  • Add vegetables to a food processor along with spices and lime juice.
  • Chop in quick bursts until it’s finely chopped up.

What if I Don’t Own a Food Processor?

  • This salsa can also be made in a blender.
  • Or you can even finely chopped up the vegetables by hand then stir everything together in a bowl.

Fresh Homemade Salsa in a food processor after blending.

How to Make Homemade Tortilla Chips

What to go all out? Try this with homemade tortilla chips, fried or baked. Everyone will be totally impressed! I don’t make them often, but when I do it makes the fresh salsa that much better.

How Long Will Salsa Last?

This salsa should last for up to a week if stored in a sealed container in the fridge.

What Type of Canned Tomato Should I Use?

I love this salsa with canned plain tomatoes, canned tomatoes with green chilies, or canned fire roasted tomatoes. All work great, just use what you have.

Fresh Homemade Salsa in a white bowl with tortilla chips on the side.

Tips for the Best Salsa

  • Use freshest ingredients.
  • Dont puree the salsa, some texture is a good thing here.
  • Let the homemade salsa chill first for an even tastier, more refreshing salsa. I just always seem to like it better the second day.

dipping a tortilla chip into a bowl of salsa

More Salsa Recipes You’ll Love:

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Homemade Salsa

5 from 19 votes

A super easy, super fresh, super delicious salsa. You'll never need another salsa recipe again! This has been my go-to recipe for years, it's definitely a family favorite. We make it almost every week. It's a staple recipe.

Servings: 14
Prep Time 5 minutes
Total Time 5 minutes


  • 1 1/4 lbs ripe Roma tomatoes (about 5 - 6)
  • 1 (14.5 oz) can petite diced tomatoes*
  • 2 green onions, ends trimmed, chopped into thirds
  • 1/3 cup chopped red onion (about 1/4 of a medium)
  • 1 jalapeno pepper, seeded and roughly chopped
  • 1/3 cup fresh cilantro (about a handful)
  • 1 large clove garlic, roughly chopped
  • 2 Tbsp fresh lime juice
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/2 tsp granulated sugar
  • Salt and pepper to taste


  1. Combine all ingredients in a food processor and pulse in 1 second bursts until all ingredients are finely chopped.

  2. Serve with tortilla chips. Store in refrigerator up to 1 week.
  3. Recipe source: Cooking Classy

Recipe Notes

*Canned diced tomatoes with mild green chilis, or canned fire roasted tomatoes also work great as well.

For a thinner salsa, you can add in a bit of tomato juice or tomato sauce if desired.

Nutrition Facts
Homemade Salsa
Amount Per Serving
Calories 20
% Daily Value*
Sodium 41mg2%
Potassium 189mg5%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Vitamin A 480IU10%
Vitamin C 10.7mg13%
Calcium 16mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer
Cuisine: Mexican
Keyword: Salsa Recipe
Calories: 20 kcal
Author: Jaclyn


  • Jana: I’m just getting ready to make salsa using your recipe. I’m curious as to how long it will last in the refrigerator?
    Thank you,
    Jana July 28, 2019 at 8:54am Reply

    • Jaclyn: Mine usually keeps well nearly 1 week. July 28, 2019 at 3:04pm Reply

  • Katherine R Hunter: Fantastic! Gives me something yummy to use my bumper crop of tomatoes that just riped all at once! July 26, 2019 at 2:59pm Reply

  • Desiree: Amazing . I didn’t use canned tomatoes , just 20 oz homegrown and 1 Tbs of lime juice because my very ripe tomatoes made the salsa watery enough . Huge hit . July 22, 2019 at 10:55am Reply

  • Deborah Barnes: My husband has hyperthyroidism and is on a low sodium diet so I will omit the canned tomatoes but love all the rest of the ingredients in this salsa recipe. July 19, 2019 at 4:57pm Reply

  • Carl Devendorf: II accidently added cinnamon instead of cumin. I think about 1/4 tsp. Then I added the cumin. I put honey in place of sugar. The result were great. July 17, 2019 at 8:57am Reply

    • Amy: I’m glad it still turned out with the cinnamon. But I have to admit, you made me laugh! Thank you!! 😃 July 17, 2019 at 7:01pm Reply

  • Justina: Just made this recipe yesterday and it’s delicious! I had a ton of tomatoes from my garden and was hoping to find a good salsa recipe to use them in. This will be my go to recipe from now on. Thank you so much for sharing! July 6, 2019 at 1:09pm Reply

  • Gloria Mentzer: This sounds like I am looking for. Can this be canned. If so , how long in the canned? Thanks in advance June 12, 2019 at 9:10am Reply

    • Jaclyn: Sorry I don’t know all the rules in canning and acidity so I can’t say for sure. June 13, 2019 at 12:01am Reply

    • Rosanna pitts: Hey Gloria. I make a salsa mixture for spaghetti that includes home grown tomatoes, onions, bell peppers, hot peppers for heat and garlic. I can this and it saves for a long time. I use it all winter. July 7, 2019 at 6:36pm Reply

      • Kim Hedum: Did you cook it? July 20, 2019 at 9:55pm Reply

    • Patricia Hall: Yes absolutely you can can this; I did. If you’re not sure or are not fully comfortable with the acidity, add a little citric acid (1/2 tsp. for pints and 1 tsp. for quarts). July 15, 2019 at 7:04am Reply

      • Edd: Great recipe!

        Variations would be adding a little tomato paste, adding some olive oil, or adding some vinegar (Apple cider a good but not the only choice.) July 30, 2019 at 9:25pm Reply

      • Amanda: How long did u process the cans for. And did u just put it in the cans or did you cook this salsa on stove 1st? August 2, 2019 at 4:26pm Reply

    • SD: Great recipe! I used all fresh from the garden tomatoes, no can. Added extra jalepenos and did not add the sugar, cumin or chili powder. Delicious! First recipe I’m used that didn’t call for some a little oil. Math better without it. July 22, 2019 at 9:26am Reply

  • Dee Thomas: Absolutely the best! I had everything in my pantry and fridge. I used fire roasted can tomatoes. Will definitely be my gi to recipe. June 8, 2019 at 5:27pm Reply

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