Whether you’re using ripe fresh tomatoes from the garden or good-quality canned tomatoes, this easy homemade salsa is a must-try.
Each summer I make a double batch when my garden tomatoes are at their peak, and I can several jars to enjoy through the colder months.
When my fresh supply runs out, I make this same recipe with canned tomatoes and it’s just as satisfying. For convenience I usually use a food processor and pulse the ingredients for a quick, consistent texture.
How to Make Fresh and Easy Homemade Salsa
This recipe is simply tomatoes, onions, cilantro, lime juice, garlic, salt, and pepper — straightforward and fresh-tasting.
If you use fresh tomatoes, cutting them in half and gently squeezing out excess juice and seeds before dicing or pureeing will help prevent a watery salsa and give it a better, thicker texture.
I usually remove the seeds from the jalapeños since my kids eat this salsa quickly, but leave some seeds in if you prefer more heat.
I prefer this salsa fresh, but it also cans beautifully. If you plan to preserve it, process the jars in a hot water bath for 20 minutes so the salsa keeps for months.
When canning, process jars for 20 minutes in a properly prepared hot water canner.
Yield
This recipe will fill about 3 pint jars or 6 half-pint jars of homemade salsa.
Other Recipes to Try
Try Summer Salad with Sweet Lime Dressing
If you have a lot of garden tomatoes, this light salad is a healthy, delicious option.
Cheesy Pesto Baked Chicken with Tomatoes
An easy one-pan meal that’s full of flavor and pairs nicely with fresh salsa.
Flank Steak Caprese
Shrimp and Avocado Salad
Another Great Salsa Idea
Corn and Black Bean Salsa
Summer Grilling Recipes
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Fresh and Easy Homemade Salsa
A fresh, tried-and-true salsa recipe that’s simple to make and easy to can.
Ingredients
- 4 cups crushed or pureed tomatoes
- 1 1/2 cups finely diced or pureed onions
- 2 finely diced jalapeños (no seeds)
- 1 cup diced cilantro
- 3 Tbsps lime juice
- 1 Tbsp kosher salt
- 1 tsp sugar
- 1 tsp black pepper
- 2 cloves garlic, finely minced
Instructions
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Combine all ingredients in a large bowl. Mix until evenly combined, adjusting salt, lime or jalapeño to taste.
Serve fresh, or divide into jars and process in a hot water canner for 20 minutes if you plan to preserve the salsa.
Tip: If using fresh tomatoes, halve them and squeeze over a bowl to remove some juice and seeds before dicing or pureeing. This step yields a thicker, less watery salsa.
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