Fresh and Easy homemade​ Salsa

Want to make fresh, homemade, and easy salsa?. Salsa is a staple food in Mexican dishes. You can find it in almost at any party or get together. It is easy to make with a few ingredients. Every year my tomatoes produce hundreds. A better way to utilize them is to make fresh homemade salsa. The recipe below is a starter recipe meaning you can make it Templado (mild) to Caliente. Some people prefer cilantro or more jalapenos, or extra garlic. You can add all of these in the recipe.

jar salsa homemade

This is easy to make after you do it a few times, you’ll have it memorized. To begin you need 3-4 16-ounce pint mason jars. This recipe you can use for water bath canning to preserve for a longer time as well.

empty clear mason jars

Fresh Salsa on the way

4 pounds Roma, or plum tomatoes. I used the tomatoes out of my garden as shown.

fresh picked tomatoes for salsa
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 jalapeno Fresh is best. take out seeds and mince
  • 1 tsp dry minced garlic you can use fresh as well.
  • 1 tsp minced onions
  • 1 tsp salt
  • 1/4 cup of lemon juice

Mix all the ingredients in a pot, bring to a boil. Reduce the heat and simmer for 15 minutes. Remove pot off stove and let cool for 15 mins. Ladle in jars and refrigerate for up to 3 weeks.

uncooked salsa

If you do not have fresh tomatoes you can use 42 ounces of canned.

cooked salsa

Making this you can use several variations to your taste. Sometimes I will use more jalepeno to give it some spicy kick and sometimes none at all to make it extremely mild.

Easy Salsa

Easy and fresh homemade salsa
Prep Time15 mins
Cook Time15 mins
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: clean eating, Fresh, jalapeno, Salsa, tomaotoes
Servings: 3 Mason Jars
Calories: 5kcal


  • 4 lbs Roma, or plum tomatoes, cored and chopped finely
  • 1 tsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 whole Jalapeño seeded and finely chopped
  • 1 tsp minced garlic fresh or dry
  • 1 tsp minced dry or fresh onions
  • 1 tsp oregano dry works best
  • 1/4 cup lemon juice
  • 1 tsp salt


  • Make sure tomatoes have been washed, cored and finely chapped. Mix all the ingredients in pot. Bring to a boil. Reduce heat to low medium, let coook for 15 mins. Cool to room temp. Ladle into jars and refrigerate for up to 3 weeks. You can water bath can these for a longer shelf time.

Now you have fresh, ready to eat salsa. Grab a bag of chips, sit down, and relax. Happy Salsa Making:)!

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