Name: Homemade Mexican Salsa
Prep time: 5 min
Total time: 5 min
Ingredients: 1 fresh jalapeno; 3 tablespoons chopped red onion; 2 teaspoons chopped fresh cilantro; 2 large roma tomatoes ((or 3 smaller)); 1 lime; 1 teaspoon apple cider vinegar; 1/2 teaspoon ground cumin; 1/2 teaspoon black pepper; 2 teaspoons coconut sugar; 1 teaspoon sea salt; 1 tablespoons chicken broth ((substitute vegetable broth))

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Fresh tomatoes, onions, jalapenos and spices are blended together in this fresh Tomato Salsa recipe. Super simple to make, this easy salsa recipe comes together in only 5 minutes!

You really can't argue with a recipe that comes together in 5 minutes. And let me tell you, this tomato salsa did not last much longer than that in our house.

We basically inhaled the whole thing for lunch, with just a touch of guilt for not offering any to the guys that are doing some work on our house. Luckily, the guilt faded fast.

We also really love to have this salsa (and this yummy avocado dip) with these Southwest egg rolls, tamale pie and these ultra delicious Mexican stuffed poblano peppers.

This easy salsa recipe has the perfect blend of tomatoes, spicy jalapenos, cilantro, cumin, lime and onion...and just a touch of coconut sugar and salt to bring all the flavors together. This is good stuff guys. Forget that restaurant stuff, this is better!

If you're as big a fan of salsa as I am, try this ultra awesome Green Salsa made with some great Southeast Asian flavors!

Jump to:

Why This Recipe Works
The Ingredients
Step By Step Instructions
Expert Tips
Frequently Asked Questions
Recipe
💬 Comments

Why This Recipe Works

- There was a ton of trial and error to get the blend of flavors in this salsa just right. But now it's perfect!

- It has the perfect light amount of heat, but can be easily adjusted to be spicier if desired.

- Seriously, it only takes 5 minutes, what do you have to lose???

- A touch of coconut sugar adds the perfect amount of caramely goodness to the salsa just like this tomatillo salsa.

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The Ingredients

onion, tomato, cilantro, spices, jalapeno and lime on a surface

I use roma tomatoes often in this recipe as they are easy to get. However, any ripe tomato works great. You can also use these fire roasted tomatoes for a nice smoky char!

It is very important to use fresh cilantro as dried will not have the same flavor.

Apple cider vinegar adds a little tang, and the coconut sugar rounds out the sharp flavors of the fresh vegetables and spices. (paid links)

If you have the time, toasting fresh cumin seeds and grinding them adds a wonderfully deep flavor the the salsa. Pre-ground cumin works fine as well if you don't want to take the extra step. (paid links)

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

Step By Step Instructions

Combine all ingredients together in a blender or food processor.

Blend until smooth. For real. It's easy like that. Not even sure it takes quite 5 minutes....

And it's great on this jaiba ceviche!

Expert Tips

Use 1-2 additional jalapenos for extra spice.
Add additional salt to taste if necessary. Start with ¼ teaspoon and work up.
Blend more for a smoother salsa, and less if you prefer a chunkier salsa.
Use vegetable broth in place of chicken to make this salsa vegan.

Frequently Asked Questions

What is the best tomato for salsa? I find Roma tomatoes to be the best for salsa - they have very few seeds and are very meaty. You want a tomato with very few seeds and not too much moisture. Learn more about the different types of tomatoes and how to use them.

Do you have to peel tomatoes for salsa? For this easy salsa recipe, you do not need to peel the tomatoes. Some recipes for roasted tomato salsa ask that you peel them, but I think leaving the peel on is just fine!

How long will homemade salsa keep? Salsa can be stored in an airtight container in the fridge for up to one week.

Can salsa be frozen? Yes! Place it in an airtight container and store in the freezer for up to 3 months. Thaw out overnight in the fridge and pour off any excess liquid from the top before serving.