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The Best Homemade Salsa Recipe

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Adjust Servings:
6 Roma Tomatoes
2 Jalapeno Pepper
1/4 Red Onion
1/4 cup, chopped Fresh Cilantro
1 tsp Minced Garlic
1 Tbsp Olive Oil
1/4 tsp Cumin, ground
1/4 tsp Chili Powder
1 tsp Sugar
1/2 tsp Salt
2 Tbsp Lime Juice
Tools You'll Need
Cutting Board
Food Processor
Measuring Spoons
Measuring cup

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The Best Homemade Salsa Recipe

  • 5
  • Serves 6
  • Easy


  • Tools You'll Need



My homemade salsa recipe is one of the easiest and quickest dips you can make! You need only 5 minutes to make a batch of this fresh and flavorful salsa! So, why not make it yourself and impress your guests at your next party?

Salsa, especially homemade salsa, is not just for dipping your chips into. You can bring a simple omelet to a whole new level by topping it with a bit of salsa or coat chicken breasts with it and bake them to give the chicken a little pizzazz. How about pan frying some shrimp coated in salsa? Or add it to meatloaf for added flavor? The possibilities are endless!

Homemade Salsa Recipe

About The Best Homemade Salsa

For this salsa, I use fresh roma tomatoes, fresh cilantro, fresh jalapenos, red onion and the perfect blends of seasonings to make this homemade salsa. Talk about freshness overload! ha!

The best part about this homemade salsa recipe is that it’s kid-friendly and kid-approved! Both of my boys love salsa! You might be asking “how is this kid-friendly when there are jalapenos in it?!” Well, there are two tips to making this salsa delicious, yet mild so that kids will eat and enjoy it without burning their mouths.

Salsa tips

One tip to making a mild (non-spicy) salsa is to remove the seeds AND the membrane. See, the seeds and membrane hold all the heat in jalapeno peppers. Of course you can adjust the heat (spiciness) of the salsa by including the seeds and membrane. It’s totally up to you and what your family likes or can handle. Another tip is to add a little sugar. Not only does the sugar add a slight sweetness to the salsa, it also helps to reduce the acidity in the tomatoes. For those who suffer with acid reflux or heartburn, sugar in tomato dips or sauces is a must.

Whether you experiment with adding this homemade salsa to your dishes or dip your chips in it, I’m positive you will enjoy every bit!

Remember, I want you to be proud to serve this dish, so if you need help let me know by logging in and leaving a comment.

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Have your food processor set up and plugged in.

Next, lay the tomatoes on a clean cutting board. Using a sharp knife, cut the stem end off of the tomatoes. Throw the stem ends away.

Cut the tomatoes in half, lengthwise and toss into the food processor bowl.


Place the onion on the cutting board and cut into 2-3 smaller chunks. Toss the chunks into the food processor bowl.


On the cutting board, cut the stem end of the jalapeno peppers off and throw the stem ends away.

Slice the jalapeno peppers in half.

This next step is important if you want a mild (not spicy) salsa. If you want a little or alot of spice, remove the seeds but leave the membrane in the pepper. Using a spoon, scrape out the seeds and white membrane out of the peppers. Throw the seeds and membrane away.

Toss the jalapenos into the food processor bowl.


Lay the cilantro (also known as coriander) on the cutting board. Using a sharp knife, chop the cilantro into small pieces so you can measure the amount needed for this salsa.

Toss the chopped cilantro into the food processor bowl.


Add the olive oil, minced garlic, cumin, chili powder, sugar, and salt to the food processor bowl.

Press on the pulse button 7-12 times. The less you pulse it the more chunky the salsa will be. If you want your salsa to have the same look and consistency as mine, pulse 12 times.


And just like that, you're done! Serve this salsa right away or store it in the fridge until you're ready. This salsa will stay fresh in an airtight jar or container, in the fridge, for up to 7 days.

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