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Hyper realistic close up of fresh homemade salsa in a small rustic serving bowl, chunky tomato texture, green cilantro flecks, diced onion, jalapeño slices, lime wedges, golden tortilla chips scattered naturally nearby, white marble counter, bright airy kitchen light, crisp realistic food textures, casual summer snack styling, clean editorial recipe photography, no people, no text, no watermark

Homemade Salsa

MoneyMattersMama.com
This homemade salsa is fresh, chunky, bright, and easy to make with simple tomatoes, lime, cilantro, jalapeño, and pantry spices. It’s the kind of budget-friendly recipe that works for chips, tacos, rice bowls, eggs, and simple weeknight meals.
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Prep Time 10 minutes
Servings 3 cups

Ingredients
  

  • 3 medium ripe tomatoes roughly chopped
  • 1 can fire-roasted diced tomatoes 14.5 ounces, drained
  • 1/2 small white onion roughly chopped
  • 1 jalapeño seeded and chopped
  • 1/3 cup fresh cilantro loosely packed
  • 2 tablespoons fresh lime juice
  • 1 garlic clove minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon granulated sugar optional
  • 1 tablespoon cold water only if needed

Instructions
 

  • Add the chopped fresh tomatoes to a food processor.
  • Add the drained fire-roasted tomatoes.
  • Add the onion, jalapeño, cilantro, lime juice, garlic, salt, cumin, and sugar.
  • Pulse 6 to 10 times, scraping the sides once.
  • Check the texture before blending more.
  • Taste, then add more salt or lime if needed.
  • Add 1 tablespoon cold water only if the salsa seems too thick.
  • Transfer the salsa to a bowl or jar.
  • Chill for at least 20 minutes before serving.
  • Stir the salsa well before serving.
  • Taste again before serving.
  • Add a small pinch of salt if it tastes dull.
  • Add lime juice if it tastes heavy.
  • Add jalapeño or a tiny pinch of cayenne if you want more heat.