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You can’t beat fresh homemade Salsa for the perfect side alongside all your family favourite Mexican-style dishes. Even delicious on its own as a chunky dip with tortilla chips, this juicy, tomatoey recipe is super simple, with easy-to-follow videos.
There have been plenty of times in the past when I reach for the shop-bought version, but then I remember I NEVER regret spending an extra 10 minutes making my own fresh Salsa.
It’s so worth it – this recipe is juicy and packed with tomatoey, zesty flavour, it’s also much crunchier than shop bought as the ingredients stay firmer.
I prefer my Salsa in the style of ‘pico de gallo’, which is the fresh, chunky Mexican-style salsa, rather than a more thinner, saucy one you might find in jars.
While I like to get a real mouthful of chunky ingredients in one bite, I do like to make sure my vegetable chopper is on the smallest setting. This means it’s still chunky but a nice, fine consistency too.
(I can’t recommend a chopper highly enough for this recipe and many others by the way – makes the job a breeze!)
I still like to chop the jalapeño by hand though so it’s nice and small. That way it’s perfectly distributed in every bite.
A good tip here is to not add the salt too early: Once seasoned with salt, the salsa will become juicer as the salt draws the liquid in the tomatoes out. This isn’t the end of the world but if you’re making it ahead of time, make sure to season it at the last minute.
Removing the tomato seeds is an extra step but one we think is worth it to make sure your Salsa stays crunchy and fresh, however it will still be delicious if you want to skip this step (it will just be a bit looser).
Why you’ll love this Homemade Salsa recipe
⭐️ Super quick fresh side with so much flavour
⭐️ Goes with lots of dishes
⭐️ Only 6 simple ingredients
Sarah’s Notes
We have kept the spice level in this Salsa pretty mild to make sure it works perfectly with other sides and dishes, but if you’re a real spice fiend you could add some chilli flakes to taste or use a second jalapeno.
This recipe works brilliantly with lots of main dishes such as Chicken Fajitas, Beef Burritos, Salmon Tacos or in Loaded Nachos.
It’s also good for a snacky dip with tortilla chips alongside guacamole, as a BBQ side or even in a salad bowl.
Salsa Ingredients
- Tomatoes – Use 4 large ones for this recipe (weighing approximately 450g/1lb). Using good quality produce here will make a big difference to the overall flavour!
- Red onion – Half an onion, peeled and finely chopped.
- Jalapeño chilli – I just use 1 in this recipe, but feel free to use another for more spice!
- Lime – Just the juice.
- Coriander (cilantro) – Just a little, finely chopped.
- Sea salt and freshly ground black pepper – Season generously.
How to make Salsa
1. Halve the tomatoes, scoop out the seeds and discard, then finely chop (as per the full recipe below).
2. Finely slice the onion and add to the tomatoes.
3. Very finely chop the chilli, removing the seeds if you’d like to keep the spice level down, and stir into the tomato and onion.
4. Squeeze in the lime juice and stir through the coriander. Season to taste with salt and pepper just before serving.
Storing
In the fridge Keep the unseasoned salsa in the fridge for up to 3 days.
Recipe Tips
When to add salt
Once seasoned with salt, the salsa will become juicer as the salt draws the liquid in the tomatoes out. This isn’t the end of the world but if you’re making it ahead of time, make sure to season it at the last minute.
Spice level
This is relatively mild but you could make it spicier with extra chilli flakes or more jalapeños.
Removing the tomato seeds
Yes, this is an extra step, but it’s worth it if you want to make sure your Salsa stays crunchy and fresher. You could leave this step out though if you don’t mind it having more liquid. It will still be delicious.
How to save time on chopping
My vegetable chopper is one of the hardest working gadgets in my kitchen and it works perfectly for making Salsa!
I use it on the finest setting so there’s plenty of ingredients in each bite while still staying chunky.
More tasty side dishes…
Side Dishes
Tzatziki {Easy Recipe!}
Under 15 minutes
Mexican Style Salad
Vegetarian
Stuffed Peppers
Side Dishes
Classic Potato Salad
FAQs
Yes, you can, if you are happy to have a blended, smoother Salsa. The flavours will still work perfectly. Chopping the tomatoes and onion by hand (or using a chopper) gives us that consistency that has a bit of bite (pico de gallo-style).
You could always try using the pulse setting on your machine to get the best of both worlds.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Fresh Salsa Recipe
Ingredients
- 4 Large tomatoes (around 450g/1lb)
- 1/2 Red onion, Peeled
- 1 Jalapeño chilli
- 1 Lime, Juice only
- 15 g (1/4 cup) Coriander (cilantro), Finely chopped
- Sea salt and freshly ground black pepper
Instructions
- Deseed the tomatoes: Halve the tomatoes then use a teaspoon to scoop out the seeds from each half and discard.
- Fine chopping: Finely chop the tomatoes and red onion. Very finely chop the chilli, removing the seeds if you’d like to keep the spice level down, and stir into the tomato and onion.
- Lime and coriander in: Squeeze in the lime juice and stir through the coriander.
- To serve: Season to taste with salt and pepper just before serving.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
