This is a great homemade salsa that works well with so many things. Serve it with chips, on tacos, on Mexican salad bowls, potato slices, or however else your heart desires. You can puree it into a finer salsa or leave it chunkier. I do both!

I will say salsa tastes so much better in the summer when we have the beautiful juicy tomatoes, but it still tastes fresh and good anytime.

Homemade Salsa

This makes a large amount – about 4 cups. I find it goes fast though, and it keeps for 5ish days.

Ingredients

7 small-medium sized tomatoes or 4 large tomatoes
1 small red onion
1 small bunch of cilantro or 1 cup
2-3 garlic cloves, depending on size
1 seeded jalapeno, optional
2 limes, juiced
1 lemon, juiced
1/2 tsp salt, or to taste

Method

Add everything to a food processor and pulse until the desired consistency. If you don’t mind it really pureed, you can use a blender as well. You can also chop everything super fine and make do without an appliance for a chunkier salsa. Either way, I find it tastes better after sitting in the fridge for a good few hours. ENJOY!

Tidbit: These clean ingredient dip chips are my favorite chips for salsa. They taste most similar to a traditional tortilla chip. I also buy these Siete tortilla chips once in awhile since they are a great value for a large bag at Costco. I think the dip chips taste much better though.

Comment below or tag me @herhealthystyle on Instagram if you make this salsa! I’d love to know! Xx Riane

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Homemade Salsa

This is a great fresh homemade salsa that works well with so many things. Serve it with chips, on tacos, on Mexican salad bowls, potato slices, or however else your heart desires.

Print Recipe Pin Recipe

Total Time 7

Course: Appetizer, Main Course, Salad, Side Dish, Snack

Cuisine: Mexican

Ingredients Method Notes

Ingredients

7 small-medium sized tomatoes or 4 large tomatoes
1 small red onion
1 small bunch of cilantro or 1 cup
2-3 garlic cloves depending on size
1 seeded jalapeno optional
2 limes juiced
1 lemon juiced
1/2 tsp salt or to taste

Method

Add it all to a food processor and pulse until the desired consistency. If you don’t mind it really pureed, you can use a blender. You can also chop everything super fine and make do without an appliance for a chunkier salsa. Either way, I find it tastes better after sitting in the fridge for a good few hours. ENJOY!

Notes

Easy Recipes | Plant-Based Recipes | Vinegar-Free | Gluten-Free | Refined Sugar-Free

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