Make vibrant, fresh salsa in less than 5 minutes with this easy homemade salsa recipe. It is made with Roma tomatoes, red onions, jalapeños, habaneros, and a few other simple ingredients. Eat it with tortilla chips or as a topping for tacos!
This salsa is incredibly versatile! It is perfect for snacking with tortilla chips or as a topping for tacos, nachos, quesadillas, and more — the options are endless! If you’re looking for a sweet and smoky salsa, try my Mango Habanero Salsa recipe next!
I am the only one who thinks salsa is perfect for any occasion!? I. Love. Salsa.You can literally put it on just about anything and it instantly elevates the dish. I love salsa with tortillas chips, of course, but I also love adding salsa to my salmon bowls, breakfast quesadillas, pozole, nachos, and more!
Why You’ll Love This Easy Salsa Recipe:
- It is SOOO simple to make at home. In five minutes you can have a homemade salsa filled with tons of flavor that will taste better than any store-bought salsa.
- Salsa is so versatile. Not only can you change the flavor of your salsa by adding smoked peppers, habaneros, or using tomatillos, but you can enjoy it with so many dishes! Of course, you can enjoy it with tortilla chips, but you can also enjoy it on top of tacos, enchiladas, breakfast scramble, egg muffins, you name it!
The Best Homemade Salsa Recipe!
This is one of my site’s most popular recipes! It has been viewed over 1 million times on Pinterest with many people leaving photos and comments expressing their love for the recipe!! It is a great homemade salsa recipe for canning, and you can also freeze it and enjoy it later!
Ingredients You’ll Need:
- 5 Roma Tomatoes
- 8 oz diced tomatoes
- 1/2 red onion, chopped
- 1 garlic clove, chopped
- 2 jalapeños, chopped
- 2 Habaneros, chopped
- 1/3 cup cilantro
- 1/2 tsp cumin
- 1/4 tsp sea salt
- 1-2 Limes, juiced
How to Make Homemade Salsa
To make the salsa, all you need to do is place all the ingredients into a food processor. Then, pulse the mixture 15-20 times, no more than 30 seconds total, or until there are no large chunks remaining.
Making this salsa is probably one of the easiest things you will ever do in the kitchen. It’s quick, easy, and will always turn out great each and every time you make it! I cannot tell you how many times I’ve made this salsa recipe and I am still in love with it!
Tips To Making This Salsa Perfectly
- Do not over-blend the mixture because it can easily turn into a watery pulp. I use the pulse function on my food processor and blend for seconds at a time, stopping frequently, until the ingredients are well combined.
- If the salsa is too bitter (from the tomatoes) sprinkle a little sugar into the salsa to cut the bitterness. ~1/2 tsp
- You can make the salsa as spicy as you like, or not spicy at all. Add more habaneros for a spicier flavor or omit them for a mild salsa flavor.
Dishes To Eat With Your Fresh Homemade Salsa!
- Loaded Carne Asada Polenta Fries
- Crispy Potato And Spicy Cauliflower Tacos
- Savory Quinoa Breakfast Bowl
- Spinach Artichoke Frittata
- Habanero Bison Burger
- Breakfast Egg Muffins | Easy, 20-minute Recipe!
- BBQ Jackfruit Tacos
- Loaded Sweet Potato Nachos
I hope you enjoy this Easy Salsa Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
More Salsa & Dip Recipes!
- Mango Salsa
- Avocado Crema | Delicious 5-minute Recipe
- Vegan Ranch Dressing | Gluten-Free
- Best Baba Ganoush Recipe (Vegan)
- Dairy-Free Tzatziki Sauce (Vegan + Whole30)
- Roasted Sweet Potato Hummus
Delicious Homemade Salsa in Five Minutes!
Ingredients
- 5 Roma Tomatoes
- 8 oz Diced Tomatoes, (canned)
- 1/2 Red Onion, chopped
- 1 Garlic Clove, chopped
- 2 Jalapenos, chopped
- 2 Habaneros, chopped
- 1/3 cup Cilantro
- 1/2 tsp Cumin
- 1/4 tsp Salt
- 1-2 Limes, juiced
Instructions
- Place all the ingredients into a food processor in the order written above
- Pulse the mixture 15-20 times, no more than 30 seconds total, or until there are no large chunks remaining.
- Serve and Enjoy!
Notes
- Do not over blend the mixture because it can easily turn into a watery pulp.
- If the salsa is too bitter (from the tomatoes) sprinkle a little sugar into the salsa to cut the bitterness. ~1/2 tsp
- Store in the fridge in an airtight container for up to week.
Your salsa recipe is so light and refreshing. So delicious and the perfect dip for my tortilla chips and to top my tacos!
Thanks Erika!
I love a homemade salsa – the flavours are always so much fresher and the store bought ones always lack texture… I love the idea of adding smokiness with roasted peppers- thanks for the inspiration!
Anytime! I am so happy you like!
This looks out of this world delicious! My husband and I love a good salsa! I can’t wait to try this!
I’m so glad I found your post. I was wanting to make some salsa this weekend and I had some fresh tomatoes. Yum. Can’t wait!!
Hi Tammy! I hope you enjoy!
The canned tomatoes make a big difference in the flavor of the salsa. I love that you made it extra spicy using habanero pepper as well.
It’s just the right amount of spicy! Glad you like 🙂
Love how easy this salsa was to make! And the flavors were delicious. Perfect for the next time I get together with friends.
We love salsa in my house, homemade is always best. This recipe looks vibrant and so flavorful!! This is the best time of the year to make plenty of salsa with fresh ingredients and enjoy eating outdoors.
Hi Sonila! You’re so right! This is the perfect time for salsa! Hope you enjoy!
Thank you for this easy and quick recipe. My family will love it for sure!
Hi Catalina! So glad you like!
I don’t come to cooking naturally but I’ve been trying to do more from scratch. This salsa looks amazing and I feel like I could do this! YAY! Thanks for sharing.
We love salsa at our house. I’ll have to try your recipe soon!
This salsa came together so easily and is just the right amount of spice. I did use 2 limes, but will reduce to 1 next time to reduce liquid and sweetness. The flavor is great, and is spicy enough to enjoy as a dip, but flavorful enough to serve on tacos and burrito bowls without muting all the other flavors.
Hi Brittany! I am so happy you like the recipe! 🙂
This salsa looks SO fresh and I just love how much tomato goes in it! The best part is I can have a fantastic dip in just 5 minutes. Yum!
I love basically all fresh salsa, so this was perfect for me! We loved it and will make it again!
Hi Mary! I am glad you like the salsa!
This is the best salsa recipe I’ve ever tried! It tastes great on everything 🙂 thanks so much for sharing the recipe!
Hi Jessica! You’re very welcome! I put this salsa on everything too. 🙂
I love how easy and quick this salsa is!! I definitely will be making this again! Thank you!
Hi Kathryn! I am so happy you enjoyed the salsa!
Salsa recipe made in 5 minutes? Yes, I need it in my life!!! I am going to make it ASAP: just hope to get the same result as yours.:)
Excited to give this recipe a try. My family loves salsa. Have you tried canning it?
Hi Leah! I actually haven’t tried that yet. I will most definitely give it a try and update you! 🙂
Any way to store it for longer than a week
Hi Bob! If you store in an airtight container it will remain fresh for up to 10 days. Any longer and you run the risk of it becoming stale.
Very flavorful! Love it! Thank you for sharing ☺️
Thank you, Amber! I am glad you like!
I Love this salsa! I use 3 habenaros and 1 Jalapeño to make it a little spicier, however how could I make is a little thicker and not as runny? Have you tried adding tomato paste or anything to thicken it up a bit? Just wondering what your thoughts are on that. Thank you! 🙂
Hi Samantha! I am glad you enjoyed the recipe! I haven’t tried using tomato paste to thicken it. I would suggest using less Roma tomatoes if you cant a thicker salsa and to be sure not to over blend it in the food processor. 🙂
Do you take the seeds out of the peppers before chopping them?
It depends on how spicy I’d like my salsa. If you leave the seeds in it will be even more spicy than if you remove them.
Has anyone canned this? Is this recipe canning ‘safe’? I know there are some canning rules regarding recipes with onion and peppers (aka low acid foods). This recipe looks delicious so I would love to try it and can some for the winter. Can anyone advise? Thank you in advance!