The Best Homemade Salsa Recipe
We’re sharing our secrets for making The Best Homemade Salsa Recipe we’ve ever tried. Healthy, fresh, and easy to adjust!
There is a tomato overload in my backyard right now.
Every year I plant way more tomato seeds than any one family should, in hopes that a few plants will survive and thrive. I am not known for being the best gardener, yet I do get lucky every now and again.
MY OTHER RECIPES
This year, my tomato plants took off, providing us with a seemingly endless supply of seven varieties of tomatoes. I have been eating them in salads and sauces for the last month.
Yet I always say, when life gives you tomatoes… Make salsa!
There are hundreds thousands of tomato-based salsa recipes online. Why should you make this one?
Well, we think this is The Best Homemade Salsa Recipe around because it’s healthy, quick to make, offers a fine chunky texture, and is brimming with absurd amounts of flavor.
Want to know the secret?
Sometimes salsa made with just fresh ingredients can come off with a shallow flavor… Lacking depth. Whereas, salsa made with canned ingredients alone can taste store-bought.
It is my belief that you need both fresh and canned ingredients to make the best homemade salsa recipe. I like to start with fresh sweet garden tomatoes, red onion, garlic, jalapeños, cilantro, and lime. Then chop them into a fine grade in the food processor.
Then I add canned crushed san marzano tomatoes and green chiles, to layer extra depth into the salsa. The canned tomatoes provide a rustic essence and sweetness that accentuates the fresh produce, while the canned green chiles deliver a smoky quality that fresh peppers are lacking.
That way, you taste bright tangy notes from garden-fresh tomatoes, sharp notes from the onion and garlic, herbs and spice, and complexity from the “secret ingredient” canned items, all in one!
If you are sensitive to spicy heat, you can adjust The Best Homemade Salsa Recipe by adding less jalapeños… Or take it up a notch by throwing in habanero or serrano chiles!
Spoon the best homemade salsa recipe over eggs, on your favorite Mexican dishes, or just scoop it up with chips.
You are going to love this!!
PAGE: 1 2
Sommer,
I just got a food processor. Who knew salsa was THAT easy. Now, where to find decent tortilla chips in Ireland.
Hmmm?
Thanks for another good one.
BTW – I’m also eyeing the fig/prosciutto pizza & blueberry cake.
Best,
Glenn K.
Homemade salsa is the best! This looks fresh and delicious!
I love home made salsa and this one is so nice and easy and it looks great!
can u can this this salsa would love to can some
We freeze ours. When you thaw it , put it in a colander to drain some of the water from it before serving.
This is picture perfect salsa!!
We gobs of salsa. My husband and I can eat a whole jar in one sitting. I don’t make homemade nearly enough. This recipe sounds delicious.
This looks so good! I always love a good salsa recipe!
I LOVE that you combined canned AND fresh ingredients! I agree — all of either one makes for a very dull tasting salsa. I can’t wait to try this!!
This looks SO good! I could eat the whole bowl!
Haven’t made homemade salsa yet but love this recipe. Gotta try it soon!
One of my all time favorite things to make! Love all the fresh ingredients.
I had save this recipe cause I knew it would be good, and it proved to be the best one I’ve ever made. My ratios of spices and peppers were a little altered, and I had a can of Muir Glen fire roasted, crushed tomatoes which added a little more depth perhaps, but it’s a big winner. I filed this in “Make Again” for sure! Thank you – love your emails.
Hi Cheryl,
Yay!! I’m so glad you liked it. We make this recipe all the time with little tweaks here and there. :)
Pingback: The Worlds Best Homemade Salsa Recipe?? – My Green Hobby
Pingback: Homemade Salsa – The Best In The World?!? – My Green Hobby
Hi, Sommer, I was pointed to your blog by Cory Kowalski. I immediately saved your detox soup recipe AND the salsa one. I love salsa and love making it, but I can’t eat as much as I’d like to because I have kidney disease (and tomatoes aren’t good for me). I am going to try making a salsa with an extra dose of tomatilos, substituting them for some of the tomatoes. I’ll let you know how it comes out. BTW, I can’t find a ‘follow’ button on your site — except pointing to Pinterest, which I know nothing about.
Please check out my FoodTradeTrends.com blog and my other one, YouSayWHAT.info.
Doug
What kind of tomatoes do I use?
I have made this recipe a few times. I have found that it does NOT need the added sugar
Pingback: The Best Homemade Salsa Recipe – Mom Recipes
Just tried this salsa recipe tonight. First time making salsa actually. If I had known how easy it was and good it turn out, I should have made some much sooner. Thanks for the recipe. This is definitely a keeper.
What type of fresh tomatoes do you recommend using? Also, could you use an emulsifier stick instead of a food processor?
Hi Sonya,
I would use whatever kind of tomatoes you can find that are ripe and sweet.
You can definitely make this with an immersion blender, but the texture may not be quite as consistent. Maybe you have one that came with a jar attachment? That would help!
Can the salsa be canned?
Hi Mary,
I properly wouldn’t can this salsa because it’s fresh, not cooked. However, you can freeze it! :)
I make a very similar recipe. Ours has a little less lime juice, and add some ACV. Also, e use canned diced tomatoes, but I think crushed might be even better. I can’t wait to try it! BTW, when do you add your cilantro? I couldn’t find that step in the recipe.
Hi Jan,
Throw it in with the fresh produce and puree! :)
I would really love to try all your recipies. Especially my husband loves food.:-)
Pingback: Lunch Prep Recipes - Who Says What
This is pretty much my exact recipe, only I stopped measuring a long time ago and I’ve never tried using canned tomatoes along with the fresh. Fresh salsa is definitely the way to go. I can’t even eat canned salsa anymore. One thing I do sometimes to add depth is to roast the tomato, garlic, and jalapeno (just throw it all on a baking sheet and let it go for about 20 minutes at 400F, turning once if I’m not feeling too lazy). This in combo with the fresh cilantro and lime juice gets rave reviews. I bet using canned tomatoes would add a similar depth!
Anyway, thanks for the recipe because I can’t remember where I got mine from and it’s nice to have the proportions to check on and make sure I don’t get too out of hand with anything.
Would you classify this salsa as mild, medium, or hot?
Pingback: The Best Homemade Salsa-5 mins to prepare | Health Reach at Top Blogs
This is the best salsa ever! My son said it tastes just like the salsa at our favorite Mexican restaurant. Forget the chips and just give me a straw 😂 Thanks for the recipe!
Hi Debra,
LOL! I could drink it with a straw as well. :)
Pingback: 20+ Delicious Salsa Recipes You Will Love! - landeelu.com
This is a wonderful salsa. my family loves it but it dose make alot. How could i cut this in half.
Pingback: Thrifty Sister Newsletter Vol 10, Issue 1 – June 18, 2017 | Thrifty Sisters Living