A tasty homemade salsa from fresh tomatoes you can make in your food processor in just five minutes! This is such an easy dip for your chips, or a great condiment to serve with a Mexican or Tex-Mex inspired dinner.
Some of my favorite things about summer are the sunny evenings, walking around barefoot and eating chips and salsa for dinner. And this super fresh salsa really couldn’t be any easier! You chop everything in your food processor for minimum fuss and maximum efficiency.
Since the tomatoes are really the star in this salsa they should be ripe and full of flavor. And then you can eat tortilla chips for the rest of your summer and call it “working out”. Well, at least that’s what I’ll be doing ?
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Tomatoes: I highly recommend using Roma tomatoes for their taste and texture. If you can’t get a hold of them, use regular tomatoes. I recommend using ripe, sweet tomatoes. If your tomatoes are under-ripe, you may need to add a teaspoon of sugar.
- Onion: I very much recommend sticking to white onions. I have made this salsa using the white parts of spring onions before and it worked just fine. Red onion is also good. I would not recommend yellow onions, they are just better suited for cooked dishes.
- Cilantro: If you’re not a fan of cilantro, feel free to use flat leaf parsley!
- Lime juice: I highly recommend using freshly squeezed lime juice for this recipe if you can, it yields a much fresher taste than bottled.
- Jalapeños: I actually leave these out when I make the salsa for my family, because I have three young children. Instead, I either use a mild green chile (fresh, not canned) or ¼ of a green bell pepper. I like the taste and color they add, but it’s completely optional and you can just leave out the Jalapeño if you want a mild salsa.
Note: If your skin is sensitive, please wear disposable rubber gloves when handling Jalapeños. Soaking hands in milk after can also help to eliminate any burns.
How to make fresh salsa
1. Start by pulsing the onion and garlic in your food processor 2-4 times, until chopped. Doing this helps to properly chop the onion without overprocessing the tomatoes later.
2. Next, add all remaining ingredients to the food processor.
chop onions and garlic add remaining ingredients
3. Pulse until your salsa has your preferred consistency – I usually pulse around 6 times.
pulse until chopped to your liking
Note: My food processor is very strong, so keep that in mind and always pay close attention to the texture of your salsa when pulsing.
Recipe tips
- I highly recommend you stick to pulsing the onion and garlic separately first. While this is supposed to be a salsa fresca type of dip/condiment with a more chopped up texture vs a more chunky Pico de Gallo, you still do not want to over-process it and turn it into a soup.
- Even though it’s an extra step (and a bit of a chore…), I highly recommend you stick to removing the seeds from the tomatoes. How seedy/watery your tomatoes are is so individual and hard to control. Especially early season tomatoes can be quite watery, which may result in a salsa you need to strain (which is even more of a chore). Removing the seedy part from the tomatoes eliminates any guess work and yields more consistent results.
- If you like your salsa with more liquids, feel free to add some additional olive oil and/or lime juice at the end. Keep in mind that while we’re removing the seeds from the tomatoes, they still release juices when they are chopped and sitting with salt in the salsa – make sure you do not add too much additional liquid, or you could end up with a watery salsa.
Blender vs food processor
When I initially shared this recipe in 2015, I made it in a Vitamix blender because I didn’t own a food processor at the time. A powerful blender can technically be used for this recipe, but be careful with it. It is very easy to over-blend this salsa, which results in a texture that’s too smooth.
Storage tips
Store the salsa in an airtight container in the fridge for up to 2 days. If your tomatoes end up releasing a lot of juice, it helps to drain the salsa and then add fresh lime juice to add a refreshed taste and retain the correct texture.
Serving ideas
While salsa very obviously goes as a dip with corn chips, it’s also great as a condiment with chicken tacos, chicken fajitas (or sheet pan chicken fajitas for those busy nights!), steak fajitas, chicken quesadillas, enchiladas… So many meals to brighten up with a batch of fresh salsa!
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Homemade Fresh Salsa
Recipe details
Ingredients
- 1 medium white onion peeled and quartered
- 2 cloves garlic peeled
- 1 ½ pounds Roma tomatoes quartered and seeds removed
- ½ cup fresh cilantro packed; more or less to taste
- 3 tablespoons lime juice from 1 large lime
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- 1 Jalapeño stem and seeds removed; optional (or more to taste for a hotter salsa)
Instructions
- Add onion and garlic to the bowl of a food processor fitted with the blade attachment. Pulse 3-4 times, until chopped.
- Add all remaining ingredients. Pulse to chop to your desired conistency (I pulse 6 times; exact times will depend on power of your specific food processor and preferred consistency).
- Serve salsa immediately or refrigerate for up to 2 days.
Notes
Ingredient notes
- Tomatoes: I highly recommend using Roma tomatoes for their taste and texture. If you can’t get a hold of them, use regular tomatoes. I recommend using ripe, sweet tomatoes. If your tomatoes are under-ripe, you may need to add a teaspoon of sugar.
- Onion: I very much recommend sticking to white onions. I have made this salsa using the white parts of spring onions before and it worked just fine. Red onion is also good. I would not recommend yellow onions, they are just better suited for cooked dishes.
- Cilantro: If you’re not a fan of cilantro, feel free to use flat leaf parsley!
- Lime juice: I highly recommend using freshly squeezed lime juice for this recipe if you can, it yields a much fresher taste than bottled.
- Jalapeños: I actually leave these out when I make the salsa for my family, because I have three young children. Instead, I either use a mild green chile (fresh, not canned) or ¼ of a green bell pepper. I like the taste and color they add, but it’s completely optional and you can just leave out the Jalapeño if you want a mild salsa.
Recipe tips
- I highly recommend you stick to pulsing the onion and garlic separately first. While this is supposed to be a salsa with a more chopped up texture vs a chunky Pico de Gallo, you still do not want to over-process it and turn it into a soup.
- Even though it’s an extra step (and a bit of a chore…), I highly recommend you stick to removing the seeds from the tomatoes. How seedy/watery your tomatoes are is so individual and hard to control. Especially early season tomatoes can be quite watery, which may result in a salsa you need to strain (which is even more of a chore). Removing the seedy part from the tomatoes eliminates any guess work and yields more consistent results.
- If you like your salsa with more liquids, feel free to add some additional olive oil and/or lime juice at the end. Keep in mind that while we’re removing the seeds from the tomatoes, they still release juices when they are chopped and sitting with salt in the salsa – make sure you do not add too much additional liquid, or you could end up with a watery salsa.
- When I initially shared this recipe in 2015, I made it in a Vitamix blender because I didn’t own a food processor at the time. A powerful blender can technically be used for this recipe, but be careful with it. It is very easy to over-blend this salsa, which results in a texture that’s too smooth.
Nutrition
More recipe information
Recipe first published on 05/18/2015. Updated with new photos, improvements to recipe and better text on 04/20/2021.
Jim Scarborough says
This is a really good recipe, very similar to the version I usually make, but I have a couple of comments.
First, as to the onions, I agree that regular yellow cooking onions should be your last choice although they will do if that’s all you have on hand. Just cut back on the quantity a little bit. However, yellow sweet onions, such as Vidalias, etc., are a great choice for are what I usually use.
Secondly, whether to remove the seeds and pulp from the tomatoes depends on personal preference and on how juicy the tomatoes are. I usually don’t find it necessary, particularly with Roma tomatoes.
Lastly, I frequently add peeled and seeded cucumbers to mine. I like the extra layer of flavor and texture.
Again, thanks for sharing. It’s a great recipe.
Nora says
Jim, thank you so much for your extensive feedback! It’s wonderful to hear your thoughts about the recipe. I will have to try adding cucumber – sounds great.
Kelly – Life Made Sweeter says
Homemade salsa is the best! Wish I had a giant bowl of this with chips! It looks so fresh and incredible!
Nora says
Wish I could share 🙂 Thanks Kelly!
Kristi @ Inspiration Kitchen says
Nora, I love homemade salsas! They are so great for snacking and everything is so fresh – way better than pre-made! You’re making me hungry. 🙂
Nora says
Haha Kristi, that’s my only goal 😉 Thanks for stopping by!
Chelsea @chelseasmessyapron says
This has got to be the prettiest homemade salsa EVER. Love that first dipping photo too – makes me want to dive in 🙂 Gorgeous!! And perfect for summer parties 🙂
Nora says
Thank you, Chelsea! 🙂
Traci | Vanilla And Bean says
Love a quick, fresh salsa, Nora! I’ve not tried making it, however, with cherry tomatoes! It sounds delicious and looks fabulous!
Nora says
Thank you Traci!
Gayle @ Pumpkin ‘N Spice says
Homemade salsa is one of my favorite things to make, especially in the summer! Your version looks incredible, Nora! Love your gorgeous pictures!
Nora says
Thanks Gayle!
Denise | Sweet Peas & Saffron says
Nora your photos are so gorgeous! I love chips and salsa and summer and footrubs…I love it all 🙂 🙂 This salsa looks delicious!
Nora says
Yeeees to footrubs 🙂 Thanks so much Denise!
Cyndi – My Kitchen Craze says
I love homemade salsa and this one looks yummy!! Can’t wait to try it out this summer!! Yumm!!
Nora says
Thanks Cyndi!
Ashley | The Recipe Rebel says
Ooo, I LOVE homemade salsa! This must be what my butt needs also! 🙂
Nora says
Haha, we should totally start promoting the salsa diet 😉 Thanks Ashley!
Cali @ Cali’s Cuisine says
Looks like a great option to take to summer barbecues! Homemade certainly beats store-bought.
Nora says
So true! Thanks Cali!
Medha @ Whisk & Shout says
This looks amazing! You can never go wrong with a good salsa and I love the green onions and cilantro 🙂
Nora says
Thank you Medha!