There’s something universally thrilling about crushing fresh tomatoes, chopping bright chilies, and layering in lime and garlic—it’s like capturing a burst of sunshine in every bite.
Tastes as bold and unforgettable as a Pickle or Louisiana remoulade—zesty, layered, and absolutely addictive—this version is my go-to for adding brightness and depth to everyday meals. A quick roast in the oven or on the stovetop brings out smoky, rich flavors without much fuss.
Whether I’m spooning it over scrambled eggs or piling it onto tortilla chips, this salsa always finds its way to the table. It’s proof that great flavor doesn’t require a plane ticket—just fresh ingredients and a little curiosity.
Flavor Bomb Alert!
- I first made this out of boredom with store-bought salsa—it was flat and predictable, but this one pops with real flavor.
- It works as more than a dip—I’ve used it in tacos, grain bowls, and even as a shortcut sauce for quick dinners.
- One time I tossed in a few leftover green chilies from the fridge, and now I swear by the combo.
- It’s been a big help during my healthy eating streak—packed with flavor but light and clean.
- A friend once said it reminded them of remoulade and Southern pickle all at once—sharp, tangy, and impossible to stop eating.
Homemade Salsa Recipe
Bright, zesty, and full of flavor, this homemade salsa brings together ripe tomatoes, spicy jalapeño, fresh cilantro, and a squeeze of lime. Perfectly balanced with a touch of sweetness and spice, it’s your go-to dip for chips, tacos, or anything that needs a flavor boost.
Equipment
- Food processor
- Chef’s knife
- Cutting board
- Citrus zester
- Measuring spoons
- Juicer or reamer
Ingredients
- ½ tsp sea salt
- ¼ white onion, rinsed, dried, and coarsely chopped
- ¼ tsp ground cumin
- Pinch sugar
- 1 lime's juice and zest
- 1 jalapeño pepper, chopped
- ¼ cup fresh cilantro
- 1 garlic clove, chopped
- 1 Roma or other small tomatoes, cut into large chunks
Instructions
- Place the onion and garlic in a food processor and pulse until finely chopped.
- Add the tomatoes, jalapeño, cilantro, lime juice, lime zest, salt, cumin, and sugar to the processor.
- Pulse again until everything is blended but still has a chunky texture.
- Check the consistency; if the salsa is too watery due to the tomatoes, strain about half the mixture using a fine-mesh strainer to remove excess liquid.
- Mix the strained portion back into the rest.
- If a chunkier salsa is desired, strain more liquid until your preferred texture is reached and serve.
Notes
- Roasting the tomatoes and garlic before blending adds a smoky depth to the flavor.
- For extra heat, leave the jalapeño seeds in or use a serrano pepper.
| Calories | 12kcal |
| Carbohydrates | 2.7g |
| Fiber | 0.6g |
| Fat | 0.1g |
| Protein | 0.3g |
Tips To Ease Your Job!
- Use pre-rinsed and chopped ingredients – Save prep time by using pre-washed cilantro and pre-chopped onion or garlic from the store if you’re in a rush.
- Pulse, don’t puree – Use short pulses in the food processor to keep the salsa chunky and prevent it from turning into a sauce.
- Adjust heat easily – Control the spice level by removing jalapeño seeds or substituting with a milder pepper like poblano.
- Make ahead for flavor boost – Let the salsa sit for 30–60 minutes before serving; the lime and salt help deepen the flavors as they meld together.
