Best Salsa Recipe

There are lots of ways to make a homemade salsa recipe, but this one’s our favorite, featuring fresh ripe tomatoes, cilantro, and lots of lime.

Salsa Recipe

What is the best salsa recipe? That’s a loaded question, of course! There are a myriad of variations — and as avid salsa lovers, Alex and I are fans of all of them. We’ve made just about every type of salsa imaginable: fresh salsa, red salsa, tomatillo salsa, salse verde, pineapple salsa, peach salsa: you name it! This one we’ll share here, though, is our best homemade salsa recipe: fresh garden tomatoes, cilantro, and lots of lime. We’ve also got an FAQ on just about everything you might need to know about salsa. Ready to get started?

Best homemade salsa recipe

What is salsa?

First of all: what is salsa? Salsa simply means “sauce” in Spanish, and refers to a wide variety of sauces that can be made with or without tomatoes. The most popular one is a red tomato salsa recipe: the kind that you’ve seen canned in stores. Sometimes the tomatoes are cooked, other times they are used raw, like in our fresh garden salsa recipe below. And there are all sorts of other variations on salsa without tomatoes, too.

Here are some popular salsas:

  • Red salsa (salsa roja): A sauce made with cooked or canned tomatoes, onion, garlic, and hot peppers
  • Fresh salsa / salsa fresca / pico de gallo: A tomato salsa using fresh tomatoes, onion, garlic, and jalapenos. See Salsa Fresca and Pico de Gallo.
  • Green salsa / salsa verde / tomatillo salsa: A salsa made using tomatillos, a variety of small green tomatoes with a tart flavor (usually cooked, but also served raw)
  • Non tomato based salsas: Salsa can be made with many different fruits and vegetables; some popular non tomato salsas are: Peach salsa, Mango salsa, Corn salsa, and Pineapple salsa

The Best Homemade Salsa recipe we’ve shared below is a basic salsa using fresh tomatoes. It’s also a mild salsa where you can customize the heat level.

How to make salsa

How to make salsa

You’ve seen it in jars and containers at the store, but why not try to make your own salsa recipe at home? Of course with all the different varieties and flavors, there are multiple ways of how to make homemade salsa. This time around, we’ll show you how to make salsa dip using raw, ripe garden tomatoes, fresh lime, and lots of cilantro. While many fresh salsa recipes require chopping by hand, we used our food processor to make it easy and to get a uniform texture.

Here’s how to make fresh salsa in a food processor (scroll down for the full recipe):

  1. Toss an onion, garlic clove, jalapeño pepper and a handful of cilantro into a food processor and process until chopped.
  2. Add chunks of ripe tomato, cumin, lime juice, and salt. Pulse until a uniform chunky texture forms.
  3. Strain the salsa to remove extra liquid (it will reduce quite a bit). Pour into a serving bowl and add the final lime juice and salt.

The main issue when making a fresh salsa recipe is too much extra liquid from the raw tomatoes. Straining the salsa removes the soupy quality, and adding back some lime after straining makes sure it’s perfectly tangy! It turns into the most fresh, zesty salsa for chips and to throw onto tacos (or as a side to go with them). It’s one of our best vegetarian Mexican recipes to date.

Best homemade salsa recipe

Salsa FAQ

There are so many different recipes and methods: but we hope you love our best homemade salsa recipe (below)! Before we get to the recipe, one final thing: FAQ! Here are some frequently asked questions about salsa. Let us know if we’ve missed any and we’ll add them!

Can you freeze salsa? How to freeze salsa a recipe?

It depends on the type of salsa. A fresh salsa should never be frozen; the raw vegetables lose their texture and flavor after freezing. A cooked salsa or a salsa made with canned tomatoes can be frozen. Simply place it in a sealed container in the freezer. After defrosting, drain off any extra liquid before serving.

How long does salsa last?

A fresh salsa made with raw tomatoes lasts for about 5 days in the refrigerator. A cooked salsa or a salsa made with canned tomatoes lasts about 2 weeks refrigerated.

Is salsa good for you?

Yes! Salsa is straight up veggies, so you get to enjoy the vitamins and nutritional benefits of tomatoes, onions, garlic, and peppers!

Do you have a fresh garden salsa recipe?

Yes, we developed the Best Homemade Salsa recipe below just for fresh, juicy garden tomatoes. (If you’d rather use canned, go for our Roasted Tomato Salsa.)

What’s your best quick salsa recipe?

Our Best Homemade Salsa recipe takes just 10 minutes to whip up (see below); it’s the one we’d recommend for a quick salsa as well.

Is salsa keto?

Yes! However, if you’re eating a strict keto diet, you’ll want to eat minimal amounts of tomatoes and onions.

Do you have a cilantro salsa recipe?

The Best Homemade Salsa recipe below features fresh cilantro, as do most of our salsa recipes! However, if you’d like a green cilantro salsa, we’d recommend our Verde Cilantro Dip.

How to make salsa less spicy?

Ooops, did you put in too many jalapeño seeds? To make salsa less spicy, you can add in more tomatoes and onions to spread out the heat.

How to thicken salsa?

When you make a fresh tomato salsa recipe, you’ll notice that there’s a lot of extra liquid. That’s ok: you can simply strain it off using a strainer and discard the extra liquid.

How to can a homemade salsa recipe?

Our Best Homemade Salsa recipe below is not intended for canning: you’d need to use a cooked salsa for that. Try this Canned Salsa recipe for preserving your salsa.

This salsa recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

Salsa Recipe

Best Salsa Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (14 votes, average: 4.86 out of 5)

  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 1/2 cups 1x


There are lots of ways to make a homemade salsa recipe, but this one’s our favorite, featuring fresh ripe tomatoes, cilantro, and lots of lime. 



  • 2 pounds fresh tomatoes (6 medium)
  • 1/2 white onion
  • 1 medium garlic clove
  • 1 to 2 jalapeño peppers, seeds removed (depending on your spice tolerance)
  • 1 large handful cilantro
  • 1/2 teaspoon cumin
  • 3 tablespoons lime juice, divided
  • 1 teaspoon kosher salt, divided


  1. Cut the tomatoes into wedges and remove the white part of the core; then cut the wedges in half. Cut the onion into chunks. Peel the garlic. Remove the seeds from the jalapeño peppers.
  2. Place the onion, garlic, jalapeño peppers and cilantro in the bowl of the food processor. Add the tomatoes, cumin, 2 tablespoons lime juice and 3/4 teaspoon kosher salt. Pulse until a chunky texture forms. Taste, and if you’d like extra heat, add seeds from the jalapeños.
  3. Strain the mixture to remove excess liquid (the volume will decrease by almost half). Place the salsa in a serving dish and stir in the remaining 1 tablespoon lime juice and 1/4 teaspoon kosher salt. Serve immediately or refrigerate for up to 3 days.

  • Category: Dip
  • Method: Food Processor
  • Cuisine: Mexican

Keywords: Salsa Recipe, How to make salsa, How to make homemade salsa

12 Ways to Make Salsa

There are lots of ways to make a great salsa! Here are all our favorite methods, from fresh tomato to tomatillo to peach salsa.

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Outside of this salsa recipe, here are some of our favorite party appetizer recipes:

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

1 Comment

  • Reply
    June 27, 2019 at 9:09 am

    This definitely goes to the ‘must make again ‘ list and I love that you put in other salsas to try

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