Fresh Homemade Salsa (Restaurant-Style)
Yield:
About 3 cups (6–8 servings)
Prep Time:
15–20 minutes
(No cooking required)
Ingredients
4–5 ripe Roma tomatoes (or 2 cups chopped tomatoes)
½ medium white onion, finely diced
1–2 jalapeños (seeds removed for mild, keep seeds for heat)
¼ cup fresh cilantro, finely chopped
Juice of 1 fresh lime (about 2 tablespoons)
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
1 small garlic clove, minced (optional)
Optional additions:
1 tablespoon olive oil (for smoother flavor)
Pinch of sugar (if tomatoes aren’t sweet)
1 tablespoon apple cider vinegar (for extra tang)
Step 1: Prep the Tomatoes
Wash tomatoes.
Remove cores.
Dice into small pieces.
If you prefer less watery salsa, gently squeeze out some seeds before chopping.
Tip: Roma tomatoes work best because they’re firm and less watery.
Step 2: Prepare the Heat
Cut jalapeños in half.
Remove seeds and membranes for mild salsa.
Finely mince.
For spicy salsa: leave some seeds in or use serrano peppers instead.
Step 3: Combine Ingredients
In a medium bowl, add:
Chopped tomatoes
Diced onion
Minced jalapeño
Chopped cilantro
Minced garlic (if using)
Lime juice
Salt and pepper
Stir gently to combine.
Step 4: Let It Rest (Important!)
Let salsa sit in the refrigerator for at least 30 minutes before serving.
This allows flavors to blend and deepen.
Step 5: Taste and Adjust
After chilling:
Add more salt if needed.
Add more lime for brightness.
Add a pinch of sugar if tomatoes taste acidic.
Optional Variations
1. Smooth Blender Salsa (Restaurant Dip Style)
Blend:
4 tomatoes
½ onion
1 jalapeño
¼ cup cilantro
Juice of 1 lime
Salt to taste
Pulse until desired consistency (do not overblend).
2. Roasted Salsa (Smoky Flavor)
Roast in oven at 425°F (220°C) for 15–20 minutes:
Tomatoes
Onion
Jalapeño
Garlic
Then blend with cilantro, lime, and salt.
3. Chunky Pico de Gallo (Fresh Style)
Use firmer tomatoes and:
Add 1 tablespoon finely diced red onion
Add extra lime juice
Keep everything chunky (no blending)
Storage Tips
Store in airtight container.
Refrigerate up to 4 days.
Stir before serving (natural juices will settle).
Serving Ideas
With tortilla chips
On tacos, burritos, nachos
Over grilled chicken or fish
Mixed into scrambled eggs
