Description
This Best Homemade Salsa Ever recipe is a fresh, vibrant Mexican-style salsa made with ripe Roma tomatoes, red onion, jalapeños, and cilantro. Blended to your preferred consistency, this salsa is perfect as a dip for tortilla chips, or as a flavorful topping for tacos, grilled meats, or eggs. Ready in just 10 minutes with no cooking required, it delivers a fresh and zesty addition to any meal.
Ingredients
Scale
Main Ingredients
- 6 ripe Roma tomatoes
- 1/2 medium red onion, chopped
- 2 cloves garlic, minced
- 1–2 jalapeño peppers, seeded and chopped
- 1/2 cup fresh cilantro leaves
- Juice of 1 lime
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (optional, for richness)
Instructions
- Prepare Ingredients: Roughly chop the Roma tomatoes and gather all other ingredients including the chopped red onion, minced garlic, seeded and chopped jalapeños, fresh cilantro leaves, lime juice, ground cumin, salt, black pepper, and optional olive oil.
- Combine and Blend: Add the tomatoes, red onion, garlic, jalapeños, cilantro, lime juice, cumin, salt, black pepper, and olive oil into a food processor or blender.
- Pulse to Desired Consistency: Pulse the mixture several times until the salsa reaches your preferred texture, whether it be chunky or smooth.
- Adjust Seasoning: Taste the salsa and add more salt, lime juice, or jalapeños if needed to suit your taste preference.
- Chill to Blend Flavors: Transfer the salsa to a bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve: Serve the salsa chilled or at room temperature with tortilla chips or as a topping for tacos, grilled meats, or eggs.
Notes
- For a smokier flavor, roast the tomatoes, jalapeños, and garlic before blending.
- Adjust the number of jalapeños and keep the seeds if you prefer extra heat.
- Salsa can be stored in the refrigerator for up to 5 days.
