Mmmmmm… Homemade Salsa. My mouth is watering just thinking about it. Just like the fresh stuff at the Mexican restaurants that fills you up before your entree comes. I think there are a lot of really good store-bought salsas out there but sometimes you just gotta go the fresh route. Pair this Homemade Salsa recipe with my Guacamole recipe and you’re golden for Taco Tuesday!

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Homemade Salsa

As far as the heat goes, there is a simple way to manipulate the spiciness and that is by including (or excluding) the seeds and membranes of the jalapeños. I added 2 1/2 jalapeños and one of them had all the seeds and membranes. It was VERY spicy. (And I can take spicy.) You can take out all the seeds and just add the jalapeños and it will be pretty mild since the peppers get their heat from the seeds.

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Ingredients for Homemade Salsa:

  • Grape tomatoes
  • Yellow onion
  • Jalapeños
  • Garlic
  • Cilantro
  • Limes
  • Garlic powder
  • Cumin
  • Salt

Kitchen Items Needed for Homemade Salsa:

Homemade Salsa

If you prefer a chunkier salsa, you can always add in chunky pieces after you have blended some of it in the food processor. I have done that as well. Rudy didn’t like it as much but I like chunks of tomatoes. Any way it looks, it’s gonna taste delicious.

Stop back by and tell me how you liked this Homemade Salsa recipe! Completely blended or chunky?

Homemade Salsa
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Homemade Salsa

Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 15 servings
Calories 20 kcal

Ingredients

  • 3 pints grape tomatoes washed
  • 1 yellow onion peeled
  • 2 1/2 jalapeños seeded or not, depending on desired heat level
  • 1 bunch cilantro cleaned and stems removed
  • 5 cloves garlic peeled
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • juice of one lime

Instructions

  1. If chunky salsa is desired, reserve some of the tomatoes, onion, and one seeded jalapeño.

  2. Add all other ingredients to food processor and blend to desired consistency.

  3. Chill for at least an hour before serving. (The longer the better to allow flavors to meld).

  4. Serve with chips, in tacos, or on the side of your favorite Mexican dish!

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