Last updated on September 16th, 2026 at 07:48 am
This fresh homemade salsa comes together in just 5 minutes with Roma tomatoes, red onion, jalapeños, habaneros, and a few simple ingredients. It’s bright, spicy, fresh, and so much better than store-bought salsa.
I love keeping a batch in the fridge because it works with just about everything. Serve it with tortilla chips, spoon it over tacos or nachos, add it to grain bowls, or use it as a quick topping for eggs, grilled meats, and roasted vegetables.
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
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.
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!
Video
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.
Nutrition
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!
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More Salsa & Dip Recipes!
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!
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.
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. 🙂
Very flavorful! Love it! Thank you for sharing ☺️
Thank you, Amber! I am glad you like!