Description
This Homemade Fresh Salsa is a vibrant and flavorful Mexican condiment made with fresh Roma tomatoes, onions, garlic, cilantro, lime juice, and a touch of jalapeño for heat. Perfect for dipping chips or topping tacos, this quick and easy recipe requires no cooking and can be prepared in just minutes using a food processor.
Ingredients
Scale
Fresh Vegetables and Herbs
- 1 medium white onion (peeled and quartered)
- 2 cloves garlic (peeled)
- 1 ½ pounds Roma tomatoes (quartered and seeds removed)
- ½ cup fresh cilantro (packed; more or less to taste)
- 1 Jalapeño (stem and seeds removed; optional or more to taste)
Seasonings and Liquids
- 3 tablespoons lime juice (from 1 large lime)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground cumin
Instructions
- Prepare the base: Add the quartered white onion and peeled garlic cloves to the bowl of a food processor fitted with the blade attachment. Pulse 3 to 4 times until the onion and garlic are finely chopped but not pureed.
- Add remaining ingredients: Incorporate the quartered Roma tomatoes, fresh cilantro, lime juice, olive oil, salt, ground cumin, and jalapeño into the food processor bowl with the chopped onion and garlic.
- Pulse to desired consistency: Pulse the food processor about 6 times, or until the salsa reaches your preferred texture—chunky or smooth. Adjust number of pulses based on your food processor’s power and personal preference.
- Serve or store: Serve the salsa immediately for the freshest flavor, or transfer to an airtight container and refrigerate. Salsa will keep well for up to 2 days.
Notes
- Remove seeds from tomatoes and jalapeño to reduce bitterness and heat if desired.
- Adjust jalapeño quantity to control salsa spiciness.
- This salsa is best consumed fresh but can be refrigerated up to 2 days.
- Use a ripe Roma tomato for optimal flavor and texture.
- Substitute lime juice with lemon juice for a slightly different citrus note.