Homemade Tomato Salsa

fresh homemade salsa served in a bowl and tortilla chips dipped inside the salsa

5 from 1 vote

Learn to make this Best homemade salsa recipe in just 10 minutes with tomatoes, onion, garlic, jalapeno, cilantro and a few spices in a food processor or blender. Serve it with tortilla chips.

Course Appetizer, Side Dish

Cuisine Mexican

Keyword homemade salsa, mexican salsa, tomato salsa recipe

Diet Gluten-Free, Vegan

Method Blender/Food Processor

Prep Time 10

Total Time 10

Servings

Calories 19kcal

Author Bhavana Patil

Ingredients

4 medium Roma tomatoes deseeded, OR (canned whole tomatoes) (about 2 cups)
½ medium white onion roughly chopped
2 cloves garlic roughly chopped
1 jalapeno
½ cup cilantro
1 lime
½ teaspoon cumin powder
salt as per taste
½ teaspoon sugar

Instructions

Place roughly chopped tomatoes, onion, garlic, jalapeno, cilantro, lime juice, cumin powder, salt, sugar, in the large food processor or blender (like Vitamix). Remove the seeds from the tomatoes.
Pulse it a few times, until almost smooth, but still just slightly chunky. Taste and adjust the seasoning at this stage. Refrigerate for at least 30-60 minutes for best results.
Note: If using fresh tomatoes, the color of the salsa may not be bright red color, it will be more pinkish red. It will darken once it sits in the fridge. You can also add some sweet paprika to get a bright red color.
Serve with tortilla chips and enjoy!

Nutrition