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!
- 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
- 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).
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.