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Easy Homemade Fresh Salsa

hand dipping a tortilla chip into a bowl of homemade salsa.

No Mexican meal is complete without salsa! This easy, homemade fresh salsa is zesty, spicy, and so delicious. You’ll never go back to jarred salsa! (vegan, gluten-free, nut-free)

Scale

Ingredients

Instructions

  1. Roughly chop onion and seeded peppers. Peel garlic.
  2. Add all ingredients to a blender or food processor and pulse until the veggies are finely chopped but not smooth.
  3. Taste and adjust as needed.

Notes

  • For spicier salsa, add more serrano pepper. For less spicy salsa, use half of each pepper, or just one jalapeño and no serrano.
  • Don’t puree the salsa all the way. You want a little bit of texture, so leave the veggies in little chunks.
  • The fresh garlic and peppers get stronger the longer the salsa sits, so if it’s going to be more than a day or so before you serve it, I’d suggest roasting or grilling the garlic, onion, and peppers before blending.
  • Fresh salsa will last up to a week in an airtight container in the refrigerator.

Ingredient Substitutions

  • You can absolutely use fresh tomatoes instead of canned (especially if you have a garden overflowing with tomatoes!). I just prefer the ease and consistent texture and flavor from canned tomatoes.
  • You can use lemon juice or even apple cider vinegar in place of lime juice, if necessary.
  • The chipotle powder adds a nice hint of smoke, but it’s totally optional, so don’t worry if you don’t have it.
  • If you don’t have serrano peppers, use another jalapeño.

Keywords: fresh salsa, easy homemade salsa, restaurant style salsa, easy fresh salsa

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