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Here is a quick and easy tutorial for making fresh homemade tomato salsa, aka pico de gallo, in the food processor. It is almost as easy as twisting open the jar that has been sitting in your kitchen cabinet for ages. No food processor? Chop the ingredients by hand or use a blender.
Homemade pico de gallo, especially when made with ripe, in-season tomatoes and other fresh ingredients has robust, zesty flavors and no added sugar or other unnecessary ingredients. Plus, you control the spice level.
Ingredients & substitutions
- Large beefsteak tomatoes: This is the base for the recipe or you can use any other ripe tomato. You can also add some canned crushed tomatoes to the mix if you’d like.
- White onions and garlic: They are a must in this salsa recipe. Purple onions or the white parts of green onions are good subs.
- Jalapeno or any fresh chili pepper to taste: Serranos are very traditional, poblanos will be milder.
- Cilantro: Hate cilantro? Try parsley or the minced tops of green onions.
- Cumin: Adds a great flavor to the recipe.
- Lime juice: For the added zing. Make sure to use fresh lime juice.
How to make homemade Salsa
- Place all the ingredients in a food processor.
- Pulse a few times until the ingredients are of relatively equal size. You may need to stop and scrape down the sides as necessary
- Taste and adjust the lime juice and seasonings to suit your taste and preference.
Tips for making salsa from scratch
- Adjust the amount of lime juice needed based on how ripe the tomatoes are. As tomatoes ripen they will get sweeter which will change the taste of the salsa.
- Adjust the spiciness level. Add one chopped poblano for a little heat but stronger pepper flavor. You can also remove the jalapeño pepper in the recipe or use a hotter chili pepper.
- Make it sweeter. If the tomatoes you’re using aren’t very ripe, you can add some granulated sugar to sweeten the salsa lightly. You only need about one to two tablespoons.
- Make it in a blender or chop by hand. If you don’t have a food processor, you can definitely use a blender instead, or feel free to chop everything by hand. It helps to mince the ingredients so the flavors combine really well.
- Be careful not to puree the mixture. Unless you have picky kids who don’t want to see any of the little onions and cilantro floating around, the presentation of salsa is better when it’s more chunky with some texture.
recipes that use salsa
- Salsa Black Bean Burger
- Sheet Pan Chicken Fajitas
- Bell Pepper Nachos
- Ground Beef Taco Burritos
- Taco Salad Meal Prep
- Taco Stuffed Peppers
- Baked Chicken Tacos
- Walnut Tacos
Frequently asked questions
Yes. This type of salsa, which is the Spanish word for sauce, made with fresh, uncooked tomatoes, can be called salsa fresca, salsa cruda, or pico de gallo.
Like all fresh foods, fresh salsa should only be kept at room temperature for two hours.
If you are going to freeze it, puree it fairly fine for the best texture upon defrosting. It should last for about a year.
Grab the tortilla chips and make your own! It’s great layer on top of quesadillas, too.
More SALSA RECIPES:
If you’ve found this cooking resource for How to Make Salsa helpful or if you’ve tried any recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with this technique. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
How to Make Salsa
- 3 beefsteak large tomatoes, roughly chopped (look for ripe ones)
- ½ white onion
- 1 jalapeño pepper seeded
- 1 garlic clove
- Juice of two limes
- ¼ cup cilantro
- 1 teaspoon cumin
- ½ Teaspoon salt
- Place all the ingredients in a food processor. Pulse a few times until the ingredients are all chopped equally. You may need to stop and scrape down the sides of the food processor as necessary.
- Taste and adjust the lime juice and seasoning, as desired.
- Refrigerate for 1 hour before serving for best flavor, and store in the fridge for up to 1 week.