Organic Homemade Salsa
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Making your own salsa is much easier than it may seem. Try my simple recipe for Organic Homemade Salsa and use this for tacos, quesadillas, or breakfast burritos!
If you love homemade sauces and dips, be sure to check out my Bone Broth Queso Dip, Garlic Lime Hummus, or my Easy Taco Bean Dip.
Table of Contents
Making your own salsa is much easier than it may seem! Delaney and I learned how to make homemade salsa when we lived at one of our many houses in Huntington Beach. You know when you live with people, everyone brings something to the table. And our this roommate was the salsa guy, he made the best salsa with no recipe. But, he taught us his ways, and Delaney and I have developed our own recipe based off what he taught us.
This Organic Homemade Salsa is simple to make and it makes a lot of salsa! So, this is a great recipe for a party or Taco Tuesday night. You can use it on other recipes like tacos, breakfast burritos, eggs, or even just as a snack! I love using this Homemade Salsa on my Mahi Mahi Street Tacos!
Why You'll Love This Recipe
Organic: I use organic ingredients in this salsa recipe and when you make your own salsa, you can choose the best organic ingredients!
Homemade: When you make your own 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 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 recipe. Because you're boiling these, it's okay if they are a little on the soft side.
Serrano Chilies: 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.
Fine Sea Salt: My favorite sea salt comes from Frontier Co-Op. Table salt may be too salty, so be careful of that.
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.
Yellow Onion: I use organic yellow onion, but white onion will also give this great flavor too!
Cilantro: Organic cilantro is necessary for this recipe as it brings in so much flavor!
Tools Needed
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Step by Step Instructions
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 post 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.
Tips
- 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.
FAQ's
Store in an airtight container in the fridge for up to 2 weeks.
Use this on your favorite tacos, quesadillas, or just eat with chips. Try my Mahi Mahi Street Tacos or Garlic Lime Chicken Street Tacos.
Craving More?
Organic Homemade Salsa
Equipment
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. 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 post 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
Nutrition
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