This fresh healthy homemade salsa recipe never goes out of style.
It will become a staple in your refrigerator if you’re not already making it. It’s so much better than any prepackaged salsa that’s been sitting on a shelf for who knows how long.
Since fresh salsa is basically just blended veggies feel free to eat up guilt-free. Yes, I know tomatoes are technically a fruit, but we generally cook with them like they’re a veg.
I like to use my food processor to make salsa because a blender tends to over purée it—especially a Vitamix. I love my Vitamix for just about everything except fresh homemade salsa. If you don’t have a food processor no worries, just use your blender on low and/or pulse it on and off. Just be careful not to purée your salsa into veggie juice; it’s best if you leave some texture to it.
A little bit of lime zest is the secret ingredient to making incredible homemade salsa—everyone will ask you for the recipe.
As for the tomatoes, use fresh if they’re ripe and in season, but if not this is a case where canned/boxed tomatoes work great. In general I prefer fresh or even frozen produce, but canned tomatoes are a staple in my pantry because unripe/not-in-season tomatoes just aren’t great.
Look for BPA-free cans if possible (this is why I love the new boxes) and read the ingredients. Look for something without added sugar or chemical preservatives. Citric acid is a vitamin C derivative and ok on the label. Just do the best you can. Oh, and don’t accidentally buy the diced tomatoes with basil; just look for plain ol’ diced tomatoes. The fire-roasted version will give your salsa a little smokiness; if you like that flavor then go for it.
This fresh salsa recipe gets better the longer it sits; it’s good right away but it’s great the next day. I like to make it the night before or at least a few hours before I plan to eat it.
Fresh Healthy Homemade Salsa Recipe
Prep time: 5 minutes
Total time: less than 10 minutes, better if left to sit 30 minutes
Makes about 4 cups
- 1 large clove garlic, grated or finely chopped
- 1 small white onion, peeled and cut into quarters
- 1 large handful fresh cilantro (about 1 cup loosely packed)
- 1 small jalapeño, stemmed and seeded depending on your heat preference (omit for a very mild salsa)
- 1/4 teaspoon lime zest (zest the lime before you juice it)
- the juice of 2 small limes (about 3 tablespoons fresh lime juice)
- 1/2 teaspoon ground cumin powder
- 1/2 teaspoon sea salt
- 2 14-ounce cans or boxes of diced tomatoes (look for no sugar added), OR, 3 cups roughly chopped fresh tomatoes
Method: Add all of the ingredients except the tomatoes to the bowl of a food processor or blender. Pulse 10-15 times to roughly chop all ingredients; if using a blender blend on low for 5-10 seconds. Scape down the sides.
Add the tomatoes and pulse them in until well incorporated but still chunky with texture. Pulse until your desired texture is reached; about 8 pulses.
You can enjoy your salsa right away, and it gets even better the longer it sits. Store in an airtight glass container up to 5 days in the refrigerator.
Feliz Cinco de Mayo!