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This easy homemade salsa recipe is made with fresh ingredients and bursts with bold, authentic flavor; so much better than anything from a jar! Juicy tomatoes, onions, garlic, jalapeños, and a squeeze of lime come together in a perfect blend of tangy, spicy, and savory.
There’s nothing better than scooping up a big spoonful of this fresh tomato salsa with warm, Homemade Tortilla Chips. It’s quick to make, packed with real Mexican salsa flavor, and guaranteed to disappear fast at any party or taco night!
How To Make This Salsa
- Blend the Base: Add the tomatoes, onion, garlic, jalapeños, serrano peppers, and sugar to a food processor or blender. Pulse a few times until roughly blended.
- Cook the Salsa: Heat olive oil in a pan or skillet over medium heat. Pour in the blended mixture and cook, stirring occasionally, until it starts to boil; about 2 minutes.
- Add Flavor: Remove the pan from heat. Stir in the fresh cilantro, ground cumin, and oregano until fully combined.
- Season and Serve: Season with salt and cracked pepper to taste. Transfer your warm, flavorful homemade salsa to a serving bowl and enjoy.
This salsa recipe is the ultimate companion to a basket of Homemade Tortilla Chips—salty, crispy, and perfect for scooping. It also pairs beautifully with grilled meats like Carne Asada, adding a punch of freshness to every bite.
For a lighter option, spoon it over Mexican Chicken Salad or use it as a topping for Fish Tacos to brighten up the flavors. No matter how you serve it, this fresh tomato salsa brings everything to life.
What Makes This Salsa Work
What sets this salsa recipe apart is the use of fresh, raw ingredients blended just right to capture that restaurant-style flavor at home. The tomatoes are the star, supported by crisp onion, fragrant garlic, and a hit of jalapeño for heat; all balanced with lime juice for brightness.
This is the kind of homemade salsa you’ll want to keep on hand. It’s fast, fuss-free, and totally customizable. Whether you like your Mexican salsa chunky or smooth, mild or spicy, this one checks all the boxes, especially when paired with Homemade Tortilla Chips for the ultimate snack or side.
What Goes Into This Salsa
This fresh and flavorful salsa recipe uses simple ingredients that come together in minutes. Each one adds a layer of depth and brightness, creating a perfect balance of spice, acidity, and earthiness.
- Ripe Tomatoes: Roma or vine-ripened tomatoes provide a juicy, slightly sweet base that gives this salsa its vibrant color and flavor.
- Jalapeños and Serrano Peppers: These add heat and personality. Use more or less depending on how spicy you like your Mexican salsa.
- Fresh Cilantro: Adds a pop of herbaceous freshness that lifts all the other ingredients.
- Garlic and Onion: These aromatics bring a savory backbone to the salsa, giving it that irresistible homemade depth.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements
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Salsa Recipe
Ingredients
- 6 ripe tomatoes Roma or Vine Ripened, quartered
- 1 small white onion roughly chopped
- 4 cloves garlic
- 1-2 jalapeños seeded and chopped
- 1-2 serrano peppers seeded and chopped
- 1/2 teaspoon sugar optional
- 1 tablespoon olive oil
- 1/3 cup fresh cilantro leaves loosely packed
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon cracked pepper to taste
Instructions
- Combine tomatoes, onion, garlic, jalapeños, serrano peppers and sugar in a food processor or blender. Pulse to roughly blend.
- Heat olive in a pan or skillet over medium heat. Sauté the tomato mixture over medium high heat until it begins to boil. Let cook for 2 minutes, then remove from heat.
- Add the cilantro, cumin and oregano. Season with salt and pepper, to taste. Transfer to serving bowl. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ’s
Yes, canned tomatoes can work in a pinch, but fresh tomatoes give this homemade salsa its bright, natural flavor. If using canned, go for fire-roasted for extra depth.
It has a medium heat level thanks to the jalapeños and serranos. You can adjust the spiciness by removing more seeds or using fewer peppers.
Sautéing the salsa intensifies the flavors and gives it a rich, authentic taste. If you prefer a fresh tomato salsa, you can skip the cooking step and enjoy it raw.
6/30/2025
We had a lot of tomatoes from our garden which were a mixture of Roma, large and small cherry and better boy. We also had a bumper crop of peppers that included Hatch, Serrano and Jalapeño. We also had fresh cilantro from our garden. The quantity of tomatoes used was roughly 3 or 4 times the recipe.
We varied the recipe using less of the hot peppers and less garlic. We roasted the tomatoes, onions and garlic in the oven and sautéed the peppers separate in oil. Since we had enough for canning we cooked the mixture and played with the spices.
Upon tasting the salsa we felt it was a little forward on the tomato acidic flavors. It had a great aroma. We would possibly use less of the tomato juice and more garlic in the future. At the last minute we sautéed an additional Serrano to add to the mix. Perhaps the flavors will blend and the acidic flavor will mellow over time.
I made this exactly as written except I simmered it about an hour instead of 2 minutes. I know I’m different than most, but I don’t like raw tomatoes! It’s delicious and my husband says the best he’s ever had. And, since I never used my food processor, I gave it away and so chopped everything by hand. I’m making some more today. This doesn’t make a lot and we had it gone in 2 days.
Thank you, Karina, for providing consistently wonderful recipes!