Best Homemade Salsa Recipe – How To Make Salsa

While you may be tempted to just grab a jar of pre-made salsa from the store, trust me—making it homemade is not only worth it in the flavor department, but also couldn’t be easier to create and customize to your tastes. This medium-spiced, slightly chunky salsa takes advantage of fresh, in-season tomatoes (though you can enjoy it year-round, see below) and packs in heaps of flavor by roasting some additional veggies to add to the mix. No matter what salsa camp you fall into—chunky vs. smooth, spicy vs. mild—I’ve got all the top tips here to make simple, fresh salsa right at home, just how you like it. Whether you’re searching for a last-minute party app or the finishing touch to a Mexican-inspired dinner, this homemade salsa should be a part of your spread.

What People Are Saying:
“This is THE BEST SALSA I ever tasted! Roasting the veggies really does develop the flavors & is really worth the extra step!!! Thank You!!!” – sbbender

“Was absolutely delicious and super easy to make! Definitely worth making fresh!” – Jennifer Grimm LaScala

How To Make Homemade Salsa

INGREDIENTS

• Onion: I personally prefer a white onion for roasting in this salsa, because they’re a little crunchier, a touch sweeter, and taste more onion-y to me than yellow, while also being not as full of bite as a red onion. That said, nearly all types (even shallots) should work here, so use what is available.
• Jalapeños: This salsa is only at a medium heat, but if you want it less spicy you can opt for only one jalapeño or none at all. If you want it even spicier, leave some seeds in with the jalapeños or trade them out for a habanero or serrano chile.
• Tomatoes: To make our salsa as flavorful as possible, we use a combination of cherry and off-the-vine tomatoes. We prefer to use fresh tomatoes when possible because they taste brighter and provide a better overall texture. That said, if it’s the dead of winter and juicy, red tomatoes are nowhere to be found, you can use all cherry tomatoes or go with canned. If using canned, make sure you pick one with no added ingredients, and drain the tomatoes of their juices before using.
• Spices: I’m of the opinion that there is almost nothing that cumin can’t go in, and I love the flavor it adds here in particular. Red pepper flakes are optional, but definitely add them if you like a little spice. Salt and pepper are non-negotiable, of course, but don’t forget—you can season your roasted vegetables AND your salsa to taste, so don’t go overboard in the beginning.
• Garlic: Even just three fresh cloves here bring a TON of flavor to this recipe, so don’t skip them if you can. If you absolutely don’t have any, try adding a little garlic powder to make up for it.
• Lime juice: Fresh lime juice is just the brightness this recipe needs. If you’re not using fresh tomatoes especially, this is a must. If you like things particularly tart, feel free to squeeze an additional lime over your finished salsa right before serving.
• Tortilla chips: Salsa and chips are a match made in heaven, so you’re going to want to make sure you’ve got the best of both. Check out our ranking of all the best tortilla chips to buy, or bake your own.

STEP-BY-STEP INSTRUCTIONS

To give this salsa an extra flavorful base, you’ll start by roasting some of your veggies on a sheet pan. Because you’re going to be food processing everything together eventually, you can be a little less precious with your knife cuts here. It’s important to chop your cherry tomatoes so they don’t explode, but feel free to just quarter your onions and keep your jalapeños whole. Roast them until everything has a nice light char on it.

Then, add all your ingredients to a food processor, and pulse until it’s the texture you prefer. I like things pretty chunky, but you do you.

Transfer salsa to a serving bowl, drizzle with a little extra lime juice (if desired), then serve with your favorite tortilla chips alongside.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Roast your ingredients. Here at Delish, we are firm believers that everything tastes better after it’s been roasted, and that’s why we opted to roast a few of our salsa ingredients. It brings out the flavors of the jalapeños, deeply sweetens the cherry tomatoes, and takes away some of the pungency of the onion, giving it a more caramelized flavor.
• Use a food processor. Using a food processor is optional but highly recommended. It’s the easiest and fastest way to blend all of the ingredients together. A blender can also work, but we would recommend either working in batches or stopping to stir a few times so that the bottom doesn’t become pure liquid! Chopping all of your vegetables by hand takes a bit of time, but you can also do that for more of a pico de gallo-style salsa if you prefer.

Storage

Once made, fresh salsa will last for about a week tightly sealed in the refrigerator.

Serving Ideas