Incredible Homemade Salsa Recipe

Chips and salsa is such a classic snack combination, and one that we in the chunky chef household are fairly obsessed with!

Jarred salsa can be good, and it certainly is convenient, but we love making homemade salsa. That way we can control the texture, heat level, quality of the ingredients, etc.

This recipe has been on the website since 2015, and while it’s been updated a couple of times over the years, the recipe itself has remained the same.

The same is true for this updated version, the recipe is the same, it just has some updated photos, clearer instructions, and more in depth tips and tricks.

It’s a really simple recipe, but over the years readers just like you have had questions regarding substitutions, freezing options, etc… and I wanted to update the post to reflect those answers so you’ll have everything you need to make the best salsa ever!

How to make homemade salsa?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Add vegetables to food processor. There’s no need to chop them finely, just a rough chop so they’ll fit in the processor.
2. Add seasonings.
3. Add lime juice. Fresh lime juice tastes best, but bottled will work in a pinch.
4. Process. Pulse a few times, then process until the salsa is the consistency and texture you’d like.

Variations of this recipe

• Spicy – to increase the heat, try adding an additional jalapeno, add a serrano pepper, or add some cayenne pepper.
• Mild – to make this salsa more mild, you can omit the jalapeno, or at the very least, make sure you remove the ribs and seeds from the pepper.
• Texture – I prefer a semi-smooth salsa, but you can make this salsa any consistency you like best.
• Fresh – if you don’t have canned tomatoes, you can use about 8-12 roma or plum tomatoes, and blend as directed. If you’d like the salsa a bit more wet, feel free to blend in some tomato juice, vegetable broth or water.
• Smoky – for a smoky flavor, try adding a chipotle in adobo, or some of the sauce that’s in the can with the peppers.  This will add a bit of heat as well.
• No food processor – if you don’t have a food processor, you can use a blender, or just use your knife to cut everything down into very small pieces.

Making homemade salsa ahead of time

While this salsa tastes incredible right away, I think it gets even better when made ahead of time!  All the flavors have time to really meld together. I like to make this salsa a day or so ahead of time.

Plus I like cold salsa, so it gives the salsa plenty of time to chill. If you don’t enjoy cold salsa, after it hangs out in the refrigerator for a while, feel free to let it sit at room temperature for a little bit before serving.

Freezing

Homemade salsa can also be frozen, for up to 6-9 months.  Thaw overnight in the refrigerator.

Storage

Leftover salsa should be refrigerated in an airtight container and enjoyed within about a week.

Recipe adapted from Averie Cooks