This 5 minute salsa recipe is easy to make and is perfect served with chips and guacamole as a simple snack or alongside quesadillas and enchiladas.
Table of Contents
- Tomatoes. I used canned tomatoes for this recipe but you can use fresh, ripe tomatoes as well. For fresh tomato salsa, use Roma tomatoes and blanch in boiling water to remove the skins before chopping and adding to the salsa If you want a thicker salsa, drain the tomatoes of the excess juice before blending.
- Onion. Red onion or white onion both works.
- Fresh Garlic Cloves.
- Fresh cilantro/coriander. I also add dried oregano but other herbs like parsley can also be added.
- Jalapeño. Remove the seeds if you want a milder sauce. Other chilis like Serrano peppers or canned green chiles can also be used.
- Fresh lime juice. Lemon juice can also be used.
- Salt and black pepper. I also add a pinch of sugar and ground cumin but this is optional.
How to make salsa
Combine all the ingredients in the bowl of a food processor. Blend/pulse the salsa until it reaches your desired consistency. I like the salsa to be fine in texture but not completely smooth. Taste and adjust seasoning by adding more salt, pepper, sugar or lime juice.
Can I make this ahead?
Yes, salsa is great to prepare in advance. The sauce can be kept in jars or an airtight container in the refrigerator for up to a week and frozen for up to 3 months.
What to serve with salsa
This homemade salsa recipe is so versatile and goes well with most Mexican dishes. I love it served as a dip with tortilla chips and homemade guacamole as a snack but it’s delicious on tacos, with quesadillas, on nachos or in chicken enchiladas and burritos.
- Pork belly tacos
- Mexican chicken lunch bowls
- Mexican grilled chicken
- Crispy fish tacos with hot sauce crema
- Rotisserie chicken nachos
Tomatoes, onions, cilantro, garlic, lime juice and jalapeños.
Adding fresh herbs and garlic adds loads of flavor to salsa. A generous pinch of salt and lime juice will also highlight all the other flavors and add brightness to the salsa.
Since this salsa recipe gets blended, I don’t bother removing the tomato skins but this is personal preference.
Easy Salsa Recipe
- 14 oz/400g chopped tomatoes drain the tomatoes if you want a thicker salsa
- 1 red onion finely chopped
- small handful fresh coriander/cilantro to taste
- 2 fresh Jalapeños seeds removed (optional)
- 2 garlic cloves sliced
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- pinch of sugar optional
- salt & pepper to taste
- lemon/lime juice to taste
- Place all the ingredients in the bowl of a food processor and pulse until the ingredients have just been broken down. Take care not to blend too much as the salsa will lose all its texture.
- Transfer to a serving bowl and serve.
- This salsa will keep for up to 10 days in a sealed container in the fridge.