This zesty, spicy, and bright, Homemade Salsa Recipe is a perfect dip to use with tortilla chips and more.
At your favorite Mexican spot, you’re usually greeted with crispy tortilla chips and a zesty, vibrant bowl of salsa. Honestly, sometimes I love that combo even more than the entrée itself! There’s just something about the mix of ripe tomatoes, onion, garlic, jalapeño, fresh cilantro, and lime juice that always seems to turn my mood around.
When I first discovered how simple salsa was to make at home, I basically jumped up and down in excitement. Finally, I could enjoy a big bowl of chips and salsa in peace—no need to leave the house! And while of course, I still visit my favorite Mexican restaurants, I now get to enjoy the invigorating flavors of homemade salsa whenever I want!
The beauty of this recipe is that you don’t need a ton of fancy equipment or a ton of time—just a food processor and 10 minutes. Simply toss your fresh ingredients in, hit blend, and bam—you’re done. It’s just that easy.
Is Salsa Healthy?
Yes. Thanks to the tomatoes, onion, garlic, and jalapeño, this salsa is not only flavorful but also rich in nutrients. The tomatoes really stand out here, containing essential vitamins like vitamin C, as well as minerals like potassium. The onion here is worth noting too, containing vitamins C, B6 and K.
This recipe also has no added sugar, which makes it really special. Because you’re making this dip at home, you can control the ingredients you use and cut out unnecessary sugar or sodium levels that are so often in store-bought salsas. If you are wanting to watch your sodium levels though, just omit the 1/2 teaspoon of salt. I promise it will still taste just as wonderful. This recipe is also gluten-free, dairy-free, vegan, and keto.
What Is The Difference Between Salsa and Pico de Gallo?
Salsa is a blended dip that you normally make in your blender or food processor. It’s usually on the smoother side and contains little to no chunks in it. Pico de gallo on the other hand is a freshly chopped mixture of similar ingredients and has a much thicker or chunkier consistency to it. Both salsa and pico de gallo are used in pretty similar ways though, including as a dip, topping or garnish.
How Do I Store Leftovers?
Salsa is best served fresh, ideally the same day you make it. However, you can store it in an airtight container in your fridge for up to 3 days.
Serving Suggestions
The beauty of salsa is that it effortlessly goes with just about anything! If you’re craving a late-night snack, then this salsa dip and Air-Fryer Tortilla Chips are a match made in heaven. I also love to put salsa on top of heartier meals like delicious Green Curry Pork Tacos and Air-Fryer Nachos. Oh, and if you’re craving Chipotle? You can’t go wrong adding this dip to Chicken Burrito Bowls to get your fix.
Ingredients
- 4 large ripe tomatoes chopped
- 1 medium onion chopped
- 1 garlic clove finely chopped
- 1 jalapeño pepper seeds removed and minced
- 1/2 cup fresh cilantro finely chopped
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
Instructions
- In a food processor, combine tomatoes, onion, garlic, jalapeño, cilantro, lime juice, salt and cumin. Pulse until well combined.
- Taste and adjust seasoning, adding more salt or lime juice if needed.
- Let the salsa sit for at least 10 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature.
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