Name: Homemade Salsa Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 8 medium tomatoes (Roma or similar), halved; 2 medium onions, quartered; 6 cloves garlic, peeled; 4.5 ounce can mild diced green chiles; ½ cup fresh cilantro; 2 tablespoons freshly squeezed lime juice; ½ teaspoon salt, or to taste; ½ teaspoon black pepper, or to taste

This Homemade Salsa is a fresh and flavorful addition to any Mexican-inspired meal or snack. Roasting the tomatoes, onions, and garlic adds a depth of flavor that elevates this salsa beyond the ordinary. With just a few simple ingredients and a quick roast in the oven, you can create a delicious salsa that’s perfect for dipping, topping, or adding to your favorite dishes.

Why You’ll Love This Recipe

Fresh and Flavorful: This salsa is bursting with fresh flavors, thanks to the roasted vegetables and zesty lime juice.
Easy to Make: With simple ingredients and easy-to-follow instructions, this recipe is a breeze to prepare.
Versatile: This salsa is incredibly versatile and can be used as a dip for tortilla chips, a topping for tacos, burritos, or bowls, or a flavorful addition to grilled meats, fish, or vegetables.

Ingredients

Here’s what you’ll need to make this Homemade Salsa:

Tomatoes: Halved, Roma tomatoes are recommended for their flavor and texture.
Onions: Quartered, adds sweetness and depth of flavor.
Garlic: Peeled, adds a pungent flavor.
Mild diced green chiles: Canned, adds a mild kick and a touch of heat.
Fresh cilantro: Adds a fresh, herbaceous note.
Lime juice: Freshly squeezed, adds brightness and acidity.
Salt: Enhances the overall flavor.
Pepper: Adds a touch of spice.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Homemade Salsa

Step 1: Roast the Vegetables

Preheat your oven to 350°F. Place the halved tomatoes, quartered onions, and peeled garlic cloves on a baking sheet lined with parchment paper or foil. Roast for 15 minutes, or until the onions and tomatoes start to get a little char on them. Remove the baking sheet from the oven and let the vegetables cool for about 5 minutes.

Step 2: Blend the Ingredients

Add the roasted tomatoes, onions, garlic, green chiles, cilantro, lime juice, salt, and pepper to a food processor. Pulse a few times until you reach your desired consistency. If you prefer a chunkier salsa, pulse less. For a smoother salsa, pulse more.

Step 3: Chill and Serve

Pour the salsa into a serving bowl, cover with plastic wrap or an airtight lid, and refrigerate for 2-4 hours to allow the flavors to meld. Serve chilled with tortilla chips, tacos, burritos, or your favorite dishes.

Pro Tips for Making the Recipe

Roast for deeper flavor: Roasting the vegetables adds a depth of flavor that you can’t achieve with raw ingredients.
Adjust the spice level: To add more spiciness to the salsa, add 1 or 2 jalapeños (or other favorite hot peppers) to the baking sheet and roast them along with the tomatoes.
Adjust the tanginess: To get a tangier salsa, add more freshly squeezed lime juice to taste.

How to Serve

Dip: This Homemade Salsa is perfect as a dip for tortilla chips, pita bread, or vegetables.
Topping: Use it as a topping for tacos, burritos, bowls, quesadillas, or nachos.
Condiment: Add a spoonful to grilled meats, fish, or vegetables for extra flavor.

Make Ahead and Storage

Storing Leftovers

This salsa will last for 5-7 days in the refrigerator, or 3-4 months in the freezer. Store it in an airtight container to maintain its freshness.

FAQs

Can I use canned tomatoes?

While fresh tomatoes are recommended for the best flavor, you can use canned diced tomatoes in a pinch. Drain them well before using.

Can I make this salsa without a food processor?

Yes, you can finely chop the roasted vegetables by hand if you don’t have a food processor.

Can I make this salsa ahead of time?

Yes, you can make this salsa ahead of time and store it in the refrigerator for up to a week. The flavors will meld and deepen over time.

How can I make this salsa milder?

If you prefer a milder salsa, remove the seeds and membranes from the jalapeños (or other hot peppers) before roasting them. You can also use mild green chiles instead of hot peppers.