Tangy Fresh Homemade Salsa Recipe (Print Version)

Homemade Salsa Recipe: Make your own fresh, vibrant salsa! Easy to follow, this zesty recipe brings garden flavor & spice to any dish. Perfect for dipping!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegetarian, Vegan, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 4-5 ripe Roma or vine-ripened tomatoes, diced
02 - 1/2 red onion, finely diced
03 - 1-2 jalapeño peppers, seeded and minced (adjust to heat preference)
04 - 1/2 cup fresh cilantro, chopped

→ Flavor Boosters

05 - 2-3 cloves garlic, minced
06 - 2 tablespoons fresh lime juice (from 1-2 limes)

→ Seasonings

07 - 1/2 teaspoon sea salt, or to taste
08 - Pinch of ground cumin (optional)

# Instructions:

01 - First things first, gather all your beautiful produce. Wash those tomatoes, cilantro, and jalapeño. Peel your onion and garlic. This is where I usually get a little messy, with stray cilantro leaves everywhere – don't worry about it! Just focus on getting everything ready for the next step. I love the smell of fresh cilantro filling my kitchen; it's honestly one of my favorite parts of making this Fresh Homemade Salsa Recipe.
02 - Dice your tomatoes into small, even pieces. I aim for about a quarter-inch dice. You want them small enough to scoop easily but still chunky enough to give that satisfying texture. I once got too ambitious and tried a food processor for this, and ended up with tomato soup instead of salsa. Oops! Hand-chopping is the way to go here, trust me, it’s worth the effort for the perfect Fresh Homemade Salsa.
03 - Now for the onion, jalapeño, and garlic. Dice the red onion very finely – nobody wants a huge chunk of raw onion in their salsa, right? For the jalapeño, remember to remove the seeds and white ribs if you prefer a milder heat. Mince the garlic super fine, or even use a microplane for a paste. This step smells so pungent and fresh, it always makes my eyes water a little, but it's all part of the Fresh Homemade Salsa charm!
04 - Roughly chop your fresh cilantro. I like a good amount, so I don't get too precise here. Just make sure there aren't any huge stems. I once forgot to wash my cilantro properly and got a little grit in my salsa – not ideal! Lesson learned: always give it a good rinse and pat dry. This green goodness is what makes this Fresh Homemade Salsa pop with flavor.
05 - Toss all your chopped ingredients into a large bowl. Add the fresh lime juice, sea salt, and that optional pinch of cumin. Give it a really good stir to combine everything. I use a spatula and really dig in, making sure all those flavors start mingling. Taste it at this point – it might need more salt or a little extra lime. This is where you get to be the chef!
06 - Cover the bowl and let your Fresh Homemade Salsa chill in the fridge for at least 15-30 minutes. This resting period is crucial; it allows the flavors to meld and deepen. Honestly, it tastes even better after an hour or two. When you pull it out, it should look vibrant, smell incredible, and be ready to scoop up with your favorite tortilla chips. So good!

# Notes:

01 - Always use fresh lime juice for that vibrant zing, it makes a huge difference.
02 - Store in an airtight container in the fridge for up to 3-4 days; flavors actually get better with time!
03 - If you're out of red onion, a sweet onion works, but red adds a pretty color and slightly different kick.
04 - Serve with warm tortilla chips for the ultimate comfort snack, or spoon over grilled chicken.

# Equipment Needed:

01 - Large mixing bowl
02 - cutting board
03 - sharp knife
04 - measuring spoons
05 - citrus juicer

# Nutrition (Per Serving):

Calories: 50
Total Fat: 1g
Total Carbohydrate: 10g
Protein: 2g

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