There’s something incredibly satisfying about scooping up a bite of homemade salsa that you just blended yourself. Maybe it’s the burst of flavor from fresh tomatoes and lime, or maybe it’s knowing that you didn’t need to buy yet another jar of bland store-bought stuff. Whatever it is, once you try this easy salsa recipe, you might just become that person who brings salsa to every gathering (and yes, everyone will ask for the recipe).

This fresh tomato salsa is light, zesty, and full of bold flavor. And the best part? It comes together in minutes thanks to a trusty blender. Whether you’re throwing together a taco Tuesday, prepping game-day snacks, or just need an excuse to open a bag of tortilla chips, this salsa is your answer.

Why You’ll Love This Homemade Salsa

Ridiculously easy: Just blend and chill. No cooking required.
Versatile: Great with chips, tacos, eggs, or even spooned over grilled chicken.
Customizable: Make it as mild or fiery as your heart desires.

Ingredients for Fresh Tomato Salsa

3 1/2 cups (28 oz) chopped fresh tomatoes or canned diced tomatoes
1/4 small onion (25 g)
1/3 cup fresh cilantro (15 g)
2 tbsp fresh lime juice (30 ml)
1 small jalapeño, seeds removed
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp sugar

How to Make This Easy Blender Salsa

Drain the tomatoes: If using canned, open and strain in a colander for about 5 minutes. If using fresh, chop and let them sit in a strainer to remove excess juice. This step helps avoid watery salsa.
Blend it up: Add the drained tomatoes to a blender or food processor. Toss in onion, cilantro, lime juice, jalapeño, cumin, salt, black pepper, and sugar.
Pulse to your liking: A few quick pulses is all it takes. Go chunky or smooth, you do you.
Chill and serve: Pour into a clean jar or container and refrigerate for at least 30 minutes for the flavors to mingle. It lasts up to a week (if you can resist it that long!).

Pro Tips for Salsa That Pops

Don’t skip the drain: It’s the difference between salsa and tomato soup.
Fresh is fabulous: If tomatoes are in season, fresh is best. If not, canned still works wonders.
Control the heat: Want more fire? Keep the jalapeño seeds or add a second pepper. Want less? Use half a pepper or skip it altogether.
Let it chill: It really does taste better after resting in the fridge. Kind of like us.

My Salsa Stry

The first time I made this salsa, I was in a mad dash before a summer BBQ and out of store-bought dip. I threw this together with pantry basics and herbs from my little patio garden. Not only did it save the day, but I had three people ask for the recipe before the burgers were even done grilling. Now, it’s my secret weapon for any party or snack emergency.

What to Serve with Homemade Salsa

Classic chips and salsa: No explanation needed.
Taco topping: Perfect for fish, chicken, or veggie tacos.
Eggs: Yes, salsa and scrambled eggs are a thing—a delicious thing.
Grilled meats: Add brightness and zing to everything from chicken to steak.
Nachos: Pile it high and dig in.

How to Store Your Salsa

Refrigerator: Keep in a tightly sealed jar or container for up to 7 days.
Freezer: You can freeze it! Portion into freezer-safe containers and thaw in the fridge overnight. Note: the texture may change slightly but it’s still delicious.

FAQs

Can I use a food processor instead of a blender?

Absolutely. It works just as well, and gives you the same control over texture.

Is this salsa spicy?

Mild to medium. If you want more kick, add more jalapeño or even a serrano.

Can I use lemon juice instead of lime?

You can, though lime gives it a more authentic flavor.

Can I double the recipe?

For sure. Just make sure your blender can handle the volume, or blend in batches.

Why Homemade Salsa is a Game Changer

Once you start making your own homemade salsa, it’s hard to go back. The flavor is fresher, the texture is better, and you know exactly what’s in it. Whether you’re a salsa newbie or a seasoned snacker, this recipe is the perfect gateway into the world of zesty, blended bliss. So grab some chips, fire up the blender, and prepare to wow your taste buds.

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Homemade Salsa

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Author: Olivia Hartwellen
Total Time: 10 minutes
Yield: About 2 ½ cups 1x
Diet: Vegan

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Description

This homemade salsa is zesty, fresh, and unbelievably easy to make. With ripe tomatoes, lime juice, cilantro, and just the right kick from jalapeño, it’s a quick blender salsa that’s perfect for tacos, chips, eggs, and more. Say goodbye to bland store-bought jars and hello to a bold, flavor-packed favorite you’ll make again and again.

Ingredients

Scale

3 1/2 cups (28 oz) chopped fresh tomatoes or canned diced tomatoes
1/4 small onion (25 g)
1/3 cup fresh cilantro (15 g)
2 tbsp fresh lime juice (30 ml)
1 small jalapeño, seeds removed
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp sugar

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Instructions

Drain tomatoes (fresh or canned) to remove excess liquid.
Add tomatoes, onion, cilantro, lime juice, jalapeño, cumin, salt, pepper, and sugar to a blender or food processor.
Pulse until desired texture is reached—chunky or smooth.
Transfer to a jar or container and refrigerate for at least 30 minutes.
Serve chilled with chips, tacos, or your favorite dish.

Notes

Use fresh tomatoes in season; canned work year-round.

Adjust spice level by using more or less jalapeño.

Letting the salsa chill helps the flavors meld beautifully.

Perfect as a dip, topping, or marinade base.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Lunch
Method: Blending
Cuisine: Mexican

Homemade Salsa That’ll Have You Skipping the Store Aisle Forever