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a metal bowl of salsa surrounded by chips, fresh tomatoes, jalapeno and cilantro over a tray

Homemade Salsa

Homemade Salsa is the BEST! Super easy, tasty and fresh! This Salsa recipe is easily personalized to your taste with the tips and how to's!

Course Appetizer, Dips, Snack
Cuisine American, Mexican, TexMex
Keyword homemade salsa, how to make salsa, mexican salsa, restaurant salsa, salsa recipe
Prep Time 8 minutes
Total Time 8 minutes
Servings 2 cups
Calories 59 kcal
Author Mahy

Ingredients

  • 2 scallions , washed and trimmed
  • 1 garlic clove
  • 1/2 onion red
  • 1/2 cup of fresh cilantro leaves , divided
  • 1/4 cup of parsley leaves , divided
  • 1 jalapeño pepper ( optional, seeded or not)
  • 1 can of whole tomatoes
  • 1/2 teaspoon of salt (or to taste)
  • 1/4 teaspoon of pepper
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of chilli powder
  • Juice of 1 lime
  • 2 tablespoons of Ketchup
  • 2 teaspoons of extra virgin olive oil optional for storing

Instructions

  1. Place all ingredients except for the tomatoes in a food processor.

  2. Process until small chunks of the ingredients are formed. At that point add the tomatoes without the juices.

  3. Pulse a few times and check the texture after each pulse to make sure it doesn’t go too smooth.

  4. Stop at the perfect chunky level you like, taste and adjust seasoning.

  5. Add one tablespoon of tomato juice form the can at a time, and mix using a spatula or spoon to blend it in until you reach the consistency of homemade salsa you prefer.

    Serve and enjoy!

Recipe Notes

TIPS FOR SALSA RECIPE

  • Use Canned Whole Tomatoes without water for sweet and fresh tomato taste.
  • Gather your ingredients, and feel free to add extra spice or remove the jalapenos.
  • For best texture: process everything minus the tomatoes first. This trick offers you small chunks of onions, herbs and jalapenos with similar size chunks of tomatoes. 
  • When you add tomatoes to the food processor make sure to pulse only, not process.This way you control the size of the tomatoes you like in your homemade salsa.
  • Adjust the watery content of your sauce by adding a tablespoon at a time of tomato juice form he can, and make sure you mix that in with a spoon or spatula. No more processing.
  • Ketchup is KEY to balance the acidity of the tomatoes, and lime. Also is key in holding the consistency of the salsa together. 
  • Use the salsa right away or store it in a sealed container in the fridge using a special trick. Add a thin layer ( teaspoon) of olive oil over the top.
  • Preferably don't freeze, but if you want to then you can cook the salsa a bit or make it thick to start with. Also once defrosted, add a zest of lie, cilantro and a fresh tomato diced.
  • Add extra jalapenos, corn, beans, avocado, and anything you like to this salsa!

ENJOY!

Nutrition Facts
Homemade Salsa
Amount Per Serving
Calories 59 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 496mg22%
Potassium 242mg7%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 1g2%
Vitamin A 1724IU34%
Vitamin C 29mg35%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.