I call this the Best Homemade Salsa Ever because one small secret creates a perfect balance of bright zest and steady heat you’ll be curious to uncover.

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I won’t pretend I found this in some fancy cookbook. I make salsa late at night when friends are crashing on the couch and the chips run out.

Using ripe tomatoes and a couple jalapeños, it wakes up every plain bag of chips like magic. It hits bright and tangy with a kick that lingers.

I call it my Best Homemade Salsa Ever because people always ask for more and then try to guess whats in it. If you like bold fresh flavors this one will surprise you, maybe even change how you snack.

Ingredients

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Juicy, rich in vitamin C and fiber, gives sweetness and tomatoey depth.
Crunchy, adds sharp bite, offers small amounts of fiber and antioxidants.
Brings heat and brightness, capsaicin may boost metabolism and add zing.
Herby freshness, low calorie, packed with vitamins, some find its taste soapy.
Tart citrus, gives bright acidity, adds vitamin C and balances flavors.
Pungent, small in calories, offers flavor depth and possible heart benefits.
Warm, smoky spice in tiny amounts adds complexity and subtle earthiness.
A touch smooths acidity, little calories, use sparingly for balance.

Ingredient Quantities

1 1/2 pounds ripe tomatoes (about 4 medium), seeded and diced

1/2 medium red onion, finely chopped (about 1/2 cup)

1 to 2 jalapeños, seeded and minced, more or less for heat

1/2 cup packed fresh cilantro, chopped, or more if you like it

1 garlic clove, minced (use 2 if you’re into garlic)

Juice of 1 lime (about 2 tablespoons)

1 teaspoon kosher salt, plus more to taste

1/4 teaspoon ground cumin (optional)

1/4 teaspoon sugar or a small drizzle of honey (optional, to balance acidity)

How to Make this

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1. Prep the tomatoes: cut out the cores, slice in half and scoop out most of the seeds with a spoon, then dice into bite sized pieces so it won’t be too runny.

2. Finely chop the red onion and put it in a bowl, tiny pieces are best so you don’t get giant bites of raw onion.

3. Seed and mince 1 to 2 jalapeños depending on how spicy you want it, remove the white ribs if you want milder heat, and wash your hands after handling or wear gloves if you forget.

4. Chop the cilantro and mince the garlic, use two cloves if you really love garlic, otherwise one is fine.

5. Combine tomatoes, onion, jalapeños, cilantro and garlic in a medium bowl, give everything a good stir so it’s evenly mixed.

6. Add the juice of one lime (about 2 tablespoons), 1 teaspoon kosher salt, 1/4 teaspoon ground cumin if using, and 1/4 teaspoon sugar or a small drizzle of honey if you want to balance the acidity, then stir again.

7. Taste and tweak: add more salt, lime juice or jalapeño until it sings. If it’s too watery drain a little liquid or press gently with a spoon to remove excess.

8. Let the salsa rest at room temp 15 to 30 minutes so the flavors meld, or chill for an hour for even better flavor. Serve with tortilla chips and store leftovers in the fridge for up to 3 to 4 days.

Equipment Needed

1. Cutting board
2. Sharp chef’s knife
3. Paring knife (for coring and seeding)
4. Large mixing bowl
5. Wooden spoon or silicone spatula for stirring
6. Citrus reamer or handheld juicer (for the lime)
7. Measuring spoons (1 tsp and 1/4 tsp)
8. Teaspoon or small spoon for scooping tomato seeds
9. Fine mesh strainer or slotted spoon to drain excess liquid if needed

FAQ

Can I make this ahead of time? A: Yes, it's actually better after it sits for 30 minutes to an hour so the flavors meld; keep in an airtight container in the fridge for 3 to 4 days.

How do I control the heat? A: Remove the seeds and white ribs from the jalapeños for mild salsa, leave some or all in for more heat, or swap in serrano peppers if you want it hotter.

Should I seed the tomatoes? A: Seeding helps prevent a watery salsa and keeps the texture chunky, but if you like juicy salsa you can skip seeding.

Can I use a blender or food processor? A: Yes, pulse a few times for a smoother salsa, but dont over-blend or it will get too thin and lose fresh texture.

What if I dont have cilantro or dont like it? A: Parsley can be used instead, or just leave it out and add a little extra lime and salt to brighten the flavor.

Can I freeze this salsa? A: You can, but raw tomatoes get softer and watery after thawing; freeze up to 2 months and thaw in the fridge, then stir and adjust salt and lime before serving.

Best Homemade Salsa Ever Recipe Substitutions and Variations

Tomatoes: swap for cherry or grape tomatoes, halved, for a sweeter, juicier salsa; or use one 14.5 oz can diced tomatoes (drain and gently crush) when fresh tomatoes arent great.
Jalapeños: use serranos if you want more heat, poblanos for a milder, smokier flavor, or a chopped chipotle in adobo for smoky heat and depth.
Cilantro: if you hate cilantro taste use flat-leaf parsley for freshness, or try chopped basil for a sweeter, unexpected twist.
Lime juice: lemon juice works almost the same, or use 1 to 2 teaspoons of apple cider or white wine vinegar if you need a bright acidic note instead.

Pro Tips

– Pick ripe but still slightly firm tomatoes, they make better texture and less juice. After dicing toss them in a fine colander, salt lightly and let drain 10 minutes, then press gently with the back of a spoon to get rid of extra water, otherwise your chips will get soggy.

– Soak the chopped red onion in cold water for 5 minutes to tame the raw bite, drain well and pat dry, tiny pieces are still best though. And if you hate a strong onion punch, rinse them once after chopping.

– Control the heat by keeping some minced jalapeño separate, add a little at a time and taste as you go, seeds give a quick spike so add them last. Wear gloves or wash hands well, cause that stuff will sting your eyes.

– Let the salsa sit at room temp for 20 to 30 minutes before serving so the lime and salt can mellow everything, then taste and tweak salt or a tiny drizzle of honey if it needs balance. For storing press plastic wrap right on top of the salsa to keep it bright, it’ll last 3 to 4 days in the fridge.

Best Homemade Salsa Ever Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I call this the Best Homemade Salsa Ever because one small secret creates a perfect balance of bright zest and steady heat you'll be curious to uncover.

Servings

servings

Calories

kcal

Equipment: 1. Cutting board
2. Sharp chef’s knife
3. Paring knife (for coring and seeding)
4. Large mixing bowl
5. Wooden spoon or silicone spatula for stirring
6. Citrus reamer or handheld juicer (for the lime)
7. Measuring spoons (1 tsp and 1/4 tsp)
8. Teaspoon or small spoon for scooping tomato seeds
9. Fine mesh strainer or slotted spoon to drain excess liquid if needed

Ingredients

1 1/2 pounds ripe tomatoes (about 4 medium), seeded and diced
1/2 medium red onion, finely chopped (about 1/2 cup)
1 to 2 jalapeños, seeded and minced, more or less for heat
1/2 cup packed fresh cilantro, chopped, or more if you like it
1 garlic clove, minced (use 2 if you're into garlic)
Juice of 1 lime (about 2 tablespoons)
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground cumin (optional)
1/4 teaspoon sugar or a small drizzle of honey (optional, to balance acidity)

Directions

Prep the tomatoes: cut out the cores, slice in half and scoop out most of the seeds with a spoon, then dice into bite sized pieces so it won't be too runny.
Finely chop the red onion and put it in a bowl, tiny pieces are best so you don't get giant bites of raw onion.
Seed and mince 1 to 2 jalapeños depending on how spicy you want it, remove the white ribs if you want milder heat, and wash your hands after handling or wear gloves if you forget.
Chop the cilantro and mince the garlic, use two cloves if you really love garlic, otherwise one is fine.
Combine tomatoes, onion, jalapeños, cilantro and garlic in a medium bowl, give everything a good stir so it's evenly mixed.
Add the juice of one lime (about 2 tablespoons), 1 teaspoon kosher salt, 1/4 teaspoon ground cumin if using, and 1/4 teaspoon sugar or a small drizzle of honey if you want to balance the acidity, then stir again.
Taste and tweak: add more salt, lime juice or jalapeño until it sings. If it's too watery drain a little liquid or press gently with a spoon to remove excess.
Let the salsa rest at room temp 15 to 30 minutes so the flavors meld, or chill for an hour for even better flavor. Serve with tortilla chips and store leftovers in the fridge for up to 3 to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.