This homemade fresh salsa is seriously amazing! It’s chunky and full of flavor– and only takes about five minutes to make! We love this salsa on chips, nachos, tacos, quesadillas, soups, and more– no wonder it doesn’t last long!
The links below may be affiliate links, meaning I earn a small compensation at no extra cost to you. See my full disclosure policy here.
Let’s talk salsa.
Salsa seems like the kind of food that people have strong opinions about. Spicy or mild? With cilantro or without? Fresh or jarred?
I’m going to go out on a limb here (don’t hate) and say that jarred salsa should just go ahead and stay on the shelf. Fresh salsa is just too easy to make and too dang delicious to settle for something made who-knows-when.
While we’re at it, I will go ahead and admit that I’m in the “cilantro makes me gag” camp. Soooo, you won’t be seeing that particular herb in my kitchen. If you love it, just go ahead and toss it in if you want. I won’t judge. I just won’t eat your salsa. I kid, I kid. #nobutreally
I am not exaggerating when I say that I could drink the leftover juices from this homemade fresh salsa. It’s that amazing. You can also see what my kids think of it from the picture below. We don’t like it or anything…
Amazing, Homemade Fresh Salsa
This salsa can be whipped up in about five minutes, which is great because I’m often making right before we need to eat or get out the door. I use my food processor and it only takes about a minute to chop the tomatoes, bell pepper, and onion together. Once that mixture is chopped I strain it with a mesh strainer and add the rest of the ingredients.
Easy peasy, right?
Pssst: if you have been considering a food processor (I LOVE mine), my 14-cup food processor is on sale right now for $40 off!
I mentioned that my kids love this salsa, and that’s partly because I don’t add a lot of “kick” to it. We like it that way. But, if you like to live life on the edge and enjoy the whole mouth-on-fire experience, then by all means, you can throw in some minced jalapeño or chili powder.
If you try this salsa– and I really think you should– come back and let me know in the comments. I love to hear back from you and to hear how you make them work for your family!
10 ways enjoy fresh salsa ::
- with chips and guacamole (how to make guacamole in one-minute) and homemade yogurt (Instant Pot or crockpot)
- on sheetpan nachos
- as a dip for quesadillas
- on Tex-mex pizzas
- in chicken salsa soup (Instant Pot or stovetop)
- in freezer burritos
- with tacos
- make salsa chicken in the Instant Pot
- in a fiesta breakfast omelette
- in crockpot Mexican lasagna
Watch how to make this salsa in a 7-minute video on This Pilgrim Life on YouTube!
Print
Amazing, Homemade Fresh Salsa
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 cups 1x
Description
This homemade fresh salsa is seriously amazing! It’s chunky and full of flavor– and only takes about five minutes to make! We love this salsa on chips, nachos, tacos, quesadillas, soups, and more– no wonder it doesn’t last long!
Ingredients
- 2 lbs cherry tomatoes
- 1 sweet bell pepper, quartered
- 1 small yellow onion, quartered
- 2 garlic cloves, peeled
- 2 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 2 tsp dried oregano
- 1 tsp freshly ground cumin
- 1 tsp kosher salt
Instructions
- Combine the tomatoes, quartered pepper, quartered onion, and garlic in the bowl of a food processor. Pulse until the mixture reaches a desired consistency. (We like it a little chunky).
- Pour the salsa mixture into a fine mesh strainer and let about 60% of the juices drain. Transfer the mixture to a medium mixing bowl.
- Add the remaining ingredients and stir well to combine.
- Serve and enjoy! (Keep leftovers refrigerated for up to two weeks).
Notes
Cherry or grape tomatoes are my favorites to use for this salsa. However, I have used other tomatoes in a pinch when I can’t get my preferred choice. I have also used this recipe to make BIG batches of salsa using half fresh tomatoes and half canned.
We like our salsa mild, but if you want to add some heat, you can add a minced jalepeño or a little chili powder to taste.
Sharing is caring! Don’t forget to pin and share. Thank you!
More like this ::
Yummy!! We like adding jalapeños to this recipe. My family loves this recipe. Thanks Lisa!
★★★★★
This is delicious! Just finished making my first ever batch of homemade salsa following this recipe to a tee! We used homegrown cherry tomatoes and it doesn’t disappoint.
★★★★★
This was wonderful! Quick and easy. We need a kick in our salsa so I added 4 or 5 jalapeños, cilantro and a squeeze of lime. Trying the super greens and pesto this week too! Count me in for the cookbook
★★★★★
Can’t wait to try this recipe (with cilantro and a jalapeño thrown in ?). My question is … have you tried canning your salsa? We have 40 tomato plants that I’m hoping will produce a bumper crop ??. I can tomato sauce, diced tomatoes and stewed tomatoes. Inthe past I’ve tried canning different salsa recipes but they’re all too runny. I guess we prefer a chunkier salsa. Just wonder if you’ve tried it. Thx! I enjoy your recipes!
Melissa, we prefer a chunkier salsa too. I don’t like freezing salsa because it becomes too watery/runny. I haven’t tried to can salsa, because I usually just make it fresh, but I would just use a recipe designed for canning that has the right balance of acidity/nonacidity. Here’s one I would recommend looking at: https://www.kitchenstewardship.com/in-season-recipe-connection-katies-canned-salsa/
I agree, jarred salsa can stay jarred. Cilantro on the other hand, is a must in my kitchen!
Simple but tasty recipe, thanks for sharing.
★★★★★
I love fresh salsa especially the spicy one. It just fits perfectly with almost everything. Now, I am craving for some nachos. Time to head out to the kitchen.