The Best Ever Homemade Fresh Salsa

A Taste of Summer

Fresh Homemade Salsa

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Summer isn’t complete without fresh homemade salsa… in fact, I could literally live on homemade salsa. My hubby thinks I’m crazy because I will make a giant batch of salsa and eat The. Entire. Thing. All by myself. No sharing.

The Best Ever Homemade Fresh Salsa

He’s ok with the no sharing part because he doesn’t like fresh salsa, mine or anyone else’s. However, he does think I’m nuts because I will eat it for breakfast, lunch, and dinner. For days.

So, just know that if I am sharing my salsa with you, it’s because I REALLY like you!  

I can’t remember exactly where this recipe came from.  It became known as “Lizzy’s Salsa” because I made it all the time for family events growing up and most of my family loves it.  It also has a few variants to fit it to individual taste buds.  My brother, for example, doesn’t care for cilantro, so like a nice sister, I use cabbage in his instead.  It’s still pretty awesome, although I think the cilantro makes the salsa…

Homemade Fresh Salsa

A few notes:

This is NOT a precise art.  I rarely measure when I cook, I just add until it looks right or tastes right.  This is the basic recipe that I share with family and friends, but there is no hard and fast rule that you must use these exact portions.

Customization is totally optional!  Substitute cabbage for the cilantro, or use both.  Double the garlic – if you need to keep vampires (or anyone else) away!  I like to add lime juice for extra zest, and a little lime essential oil, too (just make sure your essential oil is pure and labeled for ingestion).

The Good Stuff

Gather up your ingredients, a knife, and a cutting board.  That’s all you need.  Well, and a bowl to put it in!

Heirloom tomatoes

The original recipe calls for Roma tomatoes.  While I still love these and use them a lot of the time, I’ve found that the best taste comes from heirloom tomatoes.  And, since I’m from Eastern Oregon, I love Walla Walla Sweet onions!

Cilantro and Lime

While the original recipe calls for just lemon juice, I sometimes like to add the juice from a fresh lime.  It adds a little extra zing!

You can also add some yellow tomatoes for a little fun color variation!  Dice all your tomatoes and onions into small pieces and put into a bowl.  (I love using these Tupperware brand containers, as they don’t stain and they don’t smell like garlic for the next 10 washes!)

Next, chop up the cilantro and toss it into the bowl.  It makes such a gorgeous, colorful mixture!!

After mixing together the tomatoes, onions, and cilantro, add lemon juice.  Again, I never measure this…I just pour in about a quarter of a cup, and then mix it up and taste.  The perfect flavor is what tastes good to you.  I like to really be able to taste the citrus, so I often end up adding more.  Beyond the flavor enhancing qualities, it’s important to add lemon juice for its preservative ability.  Lemon will keep the tomatoes fresh and the cilantro crisp for a few days (if you don’t eat it all the first day.  Which I NEVER do).

Next, add some salt.  Use real salt or mineral salt, not regular table salt if possible.  The mineral content of good salt really adds to the nutritional value of the salsa…and hey, if you’re going to make a meal out of it, you need the extra nutrition!!  Again, you will go by taste more than a measured value here.  I start with approximately a teaspoon, then mix and taste and usually add a little more.

Now, it’s time for the garlic.  If you’re not a huge fan, you can stick with just a couple of garlic toes.  However, if you love garlic, don’t be shy!!  I loooove garlic (and it’s really, really good for you), so I usually put in 6 or 7 garlic toes… The easiest way is to use a garlic press, but if you don’t have access to one, you can chop very finely with a sharp paring knife.

I don’t always add jalapeno, but I love it both ways.  It usually just depends on if I have a few on hand.  Now, jalapenos secrete a very hot oil when you are cutting them, so I would recommend using gloves and an extra sharp knife.  If you don’t use gloves, make sure to wash your hands several times and don’t touch your eyes for at least two or three hours.

Stir it all together, and voila!  The ultimate taste of summer, fresh homemade salsa.  My favorite way to enjoy it is simply with chips.  My favorites are Juanita’s brand tortilla chips.  They are gluten-free and always taste fresh!

The Best Ever Homemade Fresh SalsaEnjoy right away, or cover and place in the fridge for a few hours.  The flavors will blend and become even better after a few hours!

Print Recipe
Fresh Homemade Salsa
The ultimate taste of summer! Made from fresh, high-quality ingredients, this recipe is a real taste-bud pleaser. And if you decide to just eat the whole thing and call it a meal, I won't judge!
Prep Time 30-40 minutes
Prep Time 30-40 minutes
  1. Dice tomatoes and onions, then mix together. Chop cilantro and add to the tomatoes and onions. Stir thoroughly.
  2. Add lemon juice and salt and mix well, then press garlic and add. chop jalapeno and add, then stir well.
  3. Taste and adjust amounts of salt and lemon if needed.
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  1. Allie says:

    It seriously looks so easy and delicious! I love what you said about it not being an exact science. I’m sure you can use some stuff you have in the house and substitute a little bit if needed, but your recipe looks amazing. I made homemade salsa only once, two years ago, and my husband still talks about it haha!

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