Fresh Homemade Salsa

Life wouldn’t be the same without Salsa – the dance and the dip, both amazing. Here we are going to talk about the ‘dip’ or the condiment that is the highlight to of any Mexican meal. Fresh, delicious, easy, satisfying and fantastic! You’ll never want to eat out salsa out of a bottle again! Thanks, Sangita for this great recipe.
Now for the other ‘salsa’, the dance, we think we’ll just leave that to the pros…


Tomatoes – 2 large, chopped
Onions – 1/4 large, chopped
Garlic – 4 large cloves
Jalapenos – to taste
Tomato Sauce – 8 oz can
Cilantro – 1 cup, chopped
Salt – to taste
Roasted Cumin Powder – 1/2 tsp
Lime Juice – to taste
Black Pepper – to taste


1. Add the following to a food processor: Tomatoes, Onions, Garlic & Jalapenos.
2. Blend enough but not too smooth.
3. Open up and add in Tomato Sauce, Cilantro, Roasted Cumin Powder, Salt, Black Pepper and Lime Juice.
4. Close and pulse till everything is incorporated well.
5. Chill and serve with Chips or a great Mexican meal!

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How to make homemade salsa from scratch, fresh salsa recipe, mexican appetizers and dips, mexican hot sauce, chips and dips, make ahead dips, mexican themed party food ideas.

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0 thoughts on “Fresh Homemade Salsa

  1. Amazing Receipe……

    I have a suggestion, instead of cilantro u can try using fresh parsley leaves, that also gives gud flavour as per my personal experience.

    Also can i pls have the receipe of Tomato Ketchup, i know it is easily available in the market but the ones we get here in toronto they contain onion and garlic which we dont prefer, and my husband too likes the home made stuffs more.

    Thanking you in advance,


  2. Hetal n Anuja…
    This recipe has turned out to be so tasty… Thanks a million for sharing this recipe… Also if u could help me with sabudana wada recipe as well… It would be great..
    Keep up the good work…
    Happy Cooking!!! 🙂

  3. green salsa…

    6 medium green tomatoes
    4 green chilies (cuaresmeño, serrano, jalapeño)
    1/3 medium onion
    1 or 2 garlic cloves
    salt nd peper to taste
    cilantro leaves

    boil the green tomatoes nd chilies in water (keep few of the boiled water, in case salsa requires it), once tomatoes and chiles are properly boiled, mix the tomatoes, chilies, garlic nd onion in mixer… put the salsa in a recipient nd add the salt nd peper to taste, mix nd add the cilantro leaves…


  4. if you roast the tomatoes, onion and chilies before mixing it will give a different taste to salsa and is also great!!!

    or could be a diff kind of salsa…

    2 or 3 medium tomatoes
    4 or 5 green chilies (cuaresmeño, serrano, jalapeño)
    1/3 onion
    1 or 2 cloves garlic
    peper powder to taste (white or black)
    salt to taste
    half cup of cilantro leaves chopped

    roast the tomatoes, chilies, garlic nd onion until the skin became black, mix the ingredients in the mixer, put it in a recipient, add the salt nd peper to taste, mix everything and if is necessary add few water to make a better consistency mix again and add the cilantro leaves…

    I hope you like it!

  5. Hi Ladies,

    Came across your web page by chance the other day. Glad I did. I was hungry for some Chips and Salsa today so, I tried the Salsa recipe. It’s in the fridge now cooling but my samples so far are awesome. I am eager to try the Butter Chicken (Murgh Makhani) soon. I love the videos. Not only do they show how to make each recipe, they also make your mouth water. Wish I could reach in with a fork and take a bite.


  6. hi
    i was on youtube n was checking out the recipe for adai n ur website popped n i must tell u guys r so grt u make things so easily. i jus wish u guys were in india n i could take classes from gonna try each n evrythng tat u so excited tat i could find things tat i hve been longing to find u jus make it so.thanks to u guys my husband is going to love me more.hats off!!!pls keep posting more recipes so tat ppl like me can benefit!!

  7. Hi Anuja & Hetal

    Sounds very easy! Thanks to you both 🙂

    Before trying this one I wanna know –

    1. Is tomato sauce and tomato puree one and the same thing? If not then –

    2. Is it similar to regular tomato ketchup sauce?

    Please advise me how and where can I find this in UK?
    Hope to get a reply soon!

    1. Hi Rohini,

      The difference between tomato sauce, tomato puree and tomato paste is most notable the consistency and depth of flavor. Tomato sauce is the thinnest, followed by tomato puree and finally tomato paste…the thickest. The thicker the product, the more depth of flavor and flavor concentration. Additionally, tomato sauce is sometimes flavored with spices and herbs. You can usually substitute tomato sauce with tomato puree.

      Tomato ketchup is a completely different product and cannot be used as a substitute for either.

  8. Great Receipe!!! I always wanted homemade salsa receipe, thanks to you!! I want to mention one thing I love all your receipes, the way you explain step by step it makes cooking just so easy. Hetal and Anuja, you are woderful!!

  9. Thanks for the wonderful recipe. Can you please tell me what type of tomato sauce we need to use? Or is it fine if we use the tomato puree that we make at home?

    1. Hi Mythily,

      Bell pepper has a distinctly different taste than jalapeno pepper. If the level of spiciness is the problem, you can de-seed the jalapenos. If they are not available, then you can substitute another type of green chili.

  10. Hetal and Anuja
    Great recipes. you guys are so good. I have a request for a mexican recipe – CHIMICHANGAS. If you can have a video up for that.

    1. Hi Sandhya,

      No, salsa is basically served like a chutney, not a curry. You can add a little salsa to your Mexican Rice but it really will not taste good with plain white rice.

  11. I want to thank you for helping to make Indian cooking easy for this American housewife. I have been married to an Indian for 28 years. My dear mother-in-law gave me a cookbook that was in English but used measurements and terms that I was not familiar with. You have demystified cooking Indian food and made it far far less intimidating than it was before. My husband is so happy that I now can make the food that we both dearly love. Since we live in a small Texan town, I generally have to stock up on spices and ingredients when we go to one of the metroplexes in the Texas. I am even considering growing a curry plant/tree in a big pot in the house so that I can use fresh curry leaves.
    Thank you for helping me to make the food that my husband loves so much.

  12. hi hetal & anuja,

    this is yogita from toronto. I would like to thank you very much for doing this great job online. you guys have best out of best reciepes everytime. And you are doing absolutely wonderfull job. I always like to watch and try new reciepes also the way you guys doing step by step with very carefully and easy ways it is just perfact for everyone to understand and learn fast.

    thank you once again..and we look forward to learn more and more from you.
    all the best..keep it up..

  13. hi hetal n anuja..

    thanks for d wonderful easy salsa recipe.. 🙂
    jst one query.. can i use pickled or preserved jalapenos?? as m from India n i don’t think v get fresh jalapeños here..


    1. Hi Deepal,

      You can use pickles jalapenos or use any other fresh green chili. Jalapenos let you use more without too much heat so if you use other types of green chili, you may have to use less.

  14. WOW! Your salsa recipe is so quick and dirty, I love it. My mom makes it too but it’s a lengthier process.

    I will be making this really, REALLY SOON!


  15. hi hetal and anuja

    wowwww !!!!!!!will surely try this today but we dont get jalapenos here in macau ,atleat not the fresh ones,we get the pickled ones but i think that wld not be good for this can i use regular green chillies…….if no suggest a substitute.
    thank you

    1. Hi Arthi,

      Jalapenos add flavor as well as bulk but if you don’t get them, you can definitely use regular green chilies. Be careful…regular chilies tend to be spicier than jalapenos.

    1. Hi Jay,

      Roasted cumin powder is made by dry roasting cumin seeds on a skillet until they are fragrant, cooling them and then grinding them into a powder. The taste is different than the raw powder. Roasted cumin powder is mainly used when there is no further cooking involved in a recipe.

  16. Great! I always wanted a good salsa recipe, and since it is coming from you guys I can blindly try this out! You guys are really good! I love everything I have tried from your site!

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