Organic Homemade Salsa With Fresh Tomatoes
Making your own salsa is much easier than it may seem. Try my simple recipe for Organic Homemade Salsa With Fresh Tomatoes and use this for tacos, quesadillas, or breakfast burritos!
If you love homemade sauces and dips, be sure to check out Bone Broth Queso Dip, Garlic Lime Hummus, or 3 Ingredient Mango Guacamole.
A Quick Look At The Recipe
- Recipe Name: Organic Homemade Salsa With Fresh Tomatoes
- Ready In: 20 minutes
- Makes: 16 servings
- Main Ingredients: tomatoes, cilantro, onion, jalapeño
- Flavor Profile: fresh tomato salsa with a little kick
- Dietary Info: eggless, no seed oils, vegan, gluten free
- Difficulty: Easy!
- Why You’ll Love It: homemade sugar free salsa without flavors or seed oils
Summarize & Save This Content On
Why You'll Love This Recipe
- Organic: I use organic ingredients in this salsa recipe. When you make your own organic salsa, you can choose the best ingredients.
- Homemade: When you make organic salsa at home, you don't have to worry about artificial flavors, colors, natural flavors, or sugar that I don't think are necessary in salsa.
- Use on Everything: I love this Organic Homemade Salsa because you can use it on everything! Tacos, quesadillas, dip for chips, breakfast burritos, and more. You can also use this to make easy guacamole at home too! Use my 3 Ingredient Mango Guacamole recipe and swap out the mango salsa for this one for a traditional guacamole.
Ingredients
- Roma Tomatoes: I use organic Roma tomatoes in this organic salsa. Because you're boiling these, it's okay if they are a little on the soft side.
- Serrano Chili Peppers: These chilis are in many Mexican dishes, it can be challenging to find organic sometimes, but I have gotten them before. You can also try your local farmer's market for local options.
- Jalapeño: If you like spicy, you can pick out the spicier jalapeños by looking for the white lines in the peppers when you're shopping. The more white lines you see, the hotter the pepper will be. This is because the pepper has been on the vine longer, undergone more stress, and has had time to develop that spicy flavor!
- Garlic: You can use fresh organic garlic cloves or even organic minced garlic in a jar, which I use all the time! If you're using jarred garlic, you can use 1 teaspoon per 1 clove.
*For a full list of ingredients and measurements, visit the recipe card below.
Tips for Organic Homemade Salsa with Fresh Tomatoes
- If you like a mild salsa, you can leave out the jalapeño, as Serrano chilies are a more mild heat.
- If you like it more spicy, you can leave the seeds in the jalapeño.
- The size of the jalapeño and Serranos also make a difference, as if you have very larger peppers then you will have more heat. So pay attention to that while shopping.
- You can make the salsa any consistency you want. I like it a little chunky with chunks of tomatoes and onions. But, if you like it very smooth you can blend it longer until you get the consistency you like.
How to Make Organic Homemade Salsa With Fresh Tomatoes
Step 1
Fill a 6-quart pot three-quarters full with water. Add the tomatoes, Serrano chillies, jalapeño and 1 teaspoon sea salt. Make sure the water is covering all the ingredients. Bring to a boil.
The tomatoes will start to burst and their skins will star to peel, about 5 to 10 minutes. As soon as this happens, remove the pot from the heat.
Step 2
Using a high powered blender (or food processor), add the boiled tomatoes, Serranos, jalapeño, garlic cloves, onion, cilantro and 1 tablespoon sea salt. Pulse until the tomatoes are chunky and the salsa is a consistency you like. I like to leave in small chunks of tomatoes and onions. But, if you want a very smooth salsa, keep blending until you have it.
Serving Ideas
- Tortilla chips and use as a dip for game day parties or snacks!
- Add on top of Garlic Lime Chicken Street Tacos or Slow Cooker Pulled Pork Street Tacos.
- Goes really well with your favorite fish tacos like Chili Lime Ahi Fish Tacos.
- Add into breakfast burritos or on top of Fluffy Scrambled Eggs With Sour Cream.
- Enjoy with Bone Broth Sausage Mushroom Frittata or Tomato Basil Quiche with Bone Broth.
- Add on top of BBQ Chicken Tacos for a little sweet with heat!
Recipe FAQ's
No, you do not need to do this! Since we are blending this up in the blender, you really will not notice tomato skins if it's something you're worried about.
This is a mild salsa, but you can easily adjust it by choosing spicer jalapeños. You can pick out the spicier jalapeños by looking for the white lines in the peppers when you're shopping. The more white lines you see, the hotter the pepper will be. This is because the pepper has been on the vine longer, undergone more stress, and has had time to develop that spicy flavor!
Yes, you totally can. Roma is what I always use, but any kind will be just fine.
Yes, it's great to make the night before. I love doing this as it gives the salsa time to cool completely and let flavors meld.
Store in an airtight container in the fridge for up to 2 weeks.
Yes, freeze in an airtight container and store for up to 3 months. Just thaw in the fridge for 24 hours and it's ready to use again.
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Organic Homemade Salsa With Fresh Tomatoes
Equipment
- Large Stock Pot
- Blender
Ingredients
- 2 pounds Roma tomatoes (de-stemmed)
- 2 Serrano chilies (seeds scooped out)
- 1 jalapeño (seeds scooped out)
- 1 teaspoon fine sea salt
- 4 cloves garlic
- 1 medium yellow onion (diced)
- 2 cups chopped cilantro
- 1 tablespoon fine sea salt
Instructions
- Fill a 6-quart pot three-quarters full with water. De-stem tomatoes and scoop the seeds out of the chilis and jalapeño.
- Add the tomatoes, Serrano chillies, jalapeño and 1 teaspoon sea salt to the pot. Make sure the water is covering all the ingredients. Bring to a boil.
- The tomatoes will start to burst and their skins will star to peel, about 5 to 10 minutes. As soon as this happens, remove the pot from the heat.
- Using a high powered blender (or food processor), add the boiled tomatoes, Serranos, jalapeño, garlic cloves, onion, cilantro and 1 tablespoon sea salt. Pulse until the tomatoes are chunky and the salsa is a consistency you like. I like to leave in small chunks of tomatoes and onions. But, if you want a very smooth salsa, keep blending until you have it.
- Store in the fridge for up to 2 weeks.
Notes
- If you like a mild salsa, you can leave out the jalapeño, as Serrano chilies are a more mild heat.
- If you like it more spicy, you can leave the seeds in the jalapeño.
- The size of the jalapeño and Serranos also make a difference, as if you have very larger peppers then you will have more heat. So pay attention to that while shopping.
- You can make the salsa any consistency you want. I like it a little chunky with chunks of tomatoes and onions. But, if you like it very smooth you can blend it longer until you get the consistency you like.
Nutrition
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This blows the doors off any premade salsa and it’s so easy!
Love that this salsa has no sugar!