There’s something magical about a fresh, homemade salsa — the vibrant flavor, the just-right balance of heat and acidity, and that punch of garlic and lime that makes tortilla chips impossible to stop eating. This recipe is proof that you don’t need to be a chef or have a dozen ingredients to make salsa that blows away anything you’ve had at a restaurant.
It’s fresh. It’s zesty. And it comes together in 5 minutes or less.
Why Homemade Salsa Wins Every Time
- You control the flavor: More lime? Less heat? Chunky or smooth? It’s yours to tweak.
- It’s made fresh: No preservatives or weird fillers.
- It costs less than a jar but tastes like it came from a top-tier taquería.
- Pairs with everything: Chips, tacos, eggs, grilled meats, bowls, you name it.
Ingredients You’ll Need (All Fresh, All Flavor)
Makes about 3 cups of salsa
- 1 (14.5 oz) can of fire-roasted diced tomatoes or 4 fresh Roma tomatoes
- 1/2 red onion, roughly chopped
- 1–2 jalapeño peppers (seeded for less heat)
- 2 cloves garlic
- 1/2 cup fresh cilantro
- Juice of 1 lime
- Salt to taste (start with 1/2 tsp)
- Optional: 1/2 tsp ground cumin for earthy depth
Want extra heat? Leave the jalapeño seeds in or add a serrano pepper. Want it smoky? Try chipotle in adobo.