If you like salsa, you will love this fresh homemade chunky salsa. This flavorful salsa is made with juicy, vine-ripened tomatoes, bell peppers, red onions, garlic, and fresh jalapeños roasted in the oven to augment their flavor. You can easily adjust the spiciness to suit your personal preference. Make this delicious fresh salsa at home to enjoy at a backyard barbecue, or serve it with your favorite crunchy tortilla chips!
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I love Mexican food, and salsa is a must-have to go with it. I used to buy store-bought salsas until I realized how easy it is to make salsa at home.
Plus, when you make it at home, you can make chunkier salsa. There's nothing worse than runny salsa that won't stay on your tortilla chips!
Homemade salsa is one of our favorite salsa recipes to make using tomatoes. We built a greenhouse just so that we could grow tomatoes and peppers to make homemade salsa.
This chunky fresh salsa is so good; we gift it to friends and family at Christmas.
This chunky homemade salsa is mild to medium heat and makes a small batch of salsa. But you can easily alter the recipe to make it hotter.
I also have a Homemade Salsa For Canning Recipe that I process in the canner, so I have a steady supply of salsa all year long.
This easy homemade salsa recipe pairs perfectly with Ultra Crispy Air Fryer Potatoes or Spinach And Mushroom Omelet or even Oven-Baked Omelet Casserole.
It is also a great topping for Mexican recipes like Carnitas Tacos and my Taco Bell Crunchwrap Supreme copycat recipe.
For more delicious salsa recipes, try my Pico de Gallo Salsa, Peach Pico de Gallo, and my spicy Mango Habanero Salsa.
And for another great way to use up fresh tomatoes, make my Creamy Tomato Soup!
👩🏻🍳 More easy recipes
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⭐ Why you'll love this simple salsa recipe
- It has amazing flavor
- This salsa is made with fresh ingredients
- It has a quick prep time due to the food processor doing most of the work
- It is amazing how well it sticks to tortilla chips
- Easy to make in a total time of only 20 minutes
- A great way to use up a bountiful tomato crop
- Healthier than store-bought salsa
- No artificial colors
- It tastes just like your favorite restaurant-style salsa
🍅 Ingredient Notes and Substitutions
This is a great recipe to experiment with different ingredients. For example, use different colored peppers, sweet onion instead of red, more jalapeños, or different tomatoes.
Have fun with it!
- Fresh tomatoes - I used cherry tomatoes as I had a large surplus and my large tomatoes were not quite ripe yet. Always make sure you are using ripe tomatoes.
- Bell peppers - I used green peppers. These were from my greenhouse and hadn't ripened to orange or yellow yet.
- Jalapeno peppers - I used 1 large jalapeño pepper; feel free to use 2 or even 3, or leave the seeds in for even more heat. You can also use banana peppers, a serrano pepper, or your favorite chili peppers.
- Red onion - I used red onion, but you can use yellow onion, white onion, green onions, or sweet onions.
- Fresh lime juice - Use freshly squeezed lime juice for optimal flavor.
- White vinegar - Brings out the flavors of the vegetables, and helps the salsa last in the fridge longer.
- Spices - paprika, salt, ground cumin.
- Garlic cloves- a fresh garlic clove adds fantastic flavor to the salsa. You could also use garlic powder as well.
- Sugar - I used cane sugar. The sugar balances out the acidity of the tomatoes and vinegar.
- Fresh cilantro - No salsa is complete without cilantro! Adjust the amount to taste!
See the recipe card for quantities.
🍅 How to make homemade chunky salsa with fresh tomatoes
To bring out the best flavor of the vegetables, roast them in the oven for 10 minutes first. This also makes the salsa less watery.
Preheat the oven to 400 degrees F.
Wash vegetables well. Using a cutting board, prepare the vegetables.
If using large tomatoes, slice in half. Slice bell pepper in half and remove the seeds.
Place parchment paper or aluminum foil on a baking sheet. Lay the vegetables skin side up on the baking sheet.
Roast for 10 minutes in the oven, or until the peppers start to turn brown or turn slightly black.
Remove from oven. With tongs or a large spoon, place the roasted vegetables into a food processor. Add the rest of the ingredients. Pulse 3-10 times, in 1-second bursts, until the desired consistency is achieved.
For chunkier salsa, pulse fewer times. For smooth salsa, pulse more times.
Note: If you do not have a food processor, chop or dice all of the vegetables into small pieces prior to roasting them in the oven.
Place fresh salsa in an airtight container in the fridge for at least 1 hour before serving. This will give the flavors time to meld together.
I also like the taste of chilled salsa much more than warm salsa. It is so refreshing!
Transfer the salsa to a serving bowl. Serve with your favorite tortilla chips, or use it as a topping for tacos, enchiladas, or breakfast burritos.
Enjoy!
🌶 Variations
Have fun while you make this chunky fresh salsa!
- Experiment with different kinds of peppers for different flavors.
- No fresh tomatoes? No problem. Use canned diced tomatoes with green chilies!
- Want it spicier? Add more jalapeño peppers, or add the jalapeño seeds for a spicier kick. You can also use chili powder or cayenne pepper. You can also use hot sauce!
- Make it kid-friendly by using only 1 jalapeño pepper, or omitting the jalapeño altogether.
🥙 How to serve salsa
- Serve chunky salsa as a condiment with Mexican food.
- Use salsa as a dip for your favorite chips.
- Add to tacos, burritos, or quesadillas.
- Top your morning eggs with fresh salsa.
- Make a southwestern omelet by adding diced green chilies, onions, and chunky salsa to your beaten eggs before cooking.
- Mix salsa into ground beef or turkey before cooking to make flavorful Southwestern-style burgers or meatloaf.
- Stir salsa into cooked rice or quinoa for a simple side dish or light meal.
- Toss cooked pasta with chunky salsa, olive oil, and fresh herbs for a quick and easy meal.
- Use salsa as a topping for grilled chicken, fish, or steak.
- Serve salsa as a healthy snack with whole-grain crackers or pita chips.
🌡️ Storage
Store leftover salsa in an air-tight jar or container in the fridge for up to 1 week.
Store homemade chunky salsa in the freezer in a freezer bag or airtight container for about 2 months. Place in the fridge to defrost.
💭 Top tips
- Use the freshest ingredients possible
- Chill for a minimum of 1 hour before serving
- Leave lots of chunks in this fresh tomato salsa
- Don't puree the salsa
- Wear disposable gloves when cutting jalapeño peppers. Do not touch your face!
🧾 Frequently Asked Questions (FAQs)
Meaty tomatoes are the best for salsa, like beefsteak or Roma tomatoes. Cherry tomatoes are also a great option for salsa as well. This salsa is a great way to use up a bountiful tomato crop!
The vinegar in this recipe helps preserve the salsa, increasing its time in the fridge to 7-10 days.
If your salsa is too hot, add more tomatoes and peppers, or try adding a pinch of sugar or honey.
Homemade salsa will last in the fridge for about a week in an airtight container.
Yes, you can freeze homemade salsa. Put it in a freezer-safe container and it will last for up to two months.
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If you’ve tried this Homemade Chunky Salsa Recipe, please take a moment to rate it and leave a comment letting me know how you liked it. I love hearing from you!
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📋 Recipe
Best Homemade Chunky Salsa with Fresh Tomatoes
Equipment
- Food processor
- Baking Sheet
Ingredients
- 3 cups cherry tomatoes or large tomatoes
- ¼ cup red onion
- ½ cup bell pepper cored and halved
- 6 cloves garlic
- ⅛ cup jalapeño pepper cored and halved, seeds removed, 1 large or 2 medium
- 1 tablespoon fresh lime juice
- ½ teaspoon paprika
- 1 teaspoon sea salt
- 2½ teaspoon cane sugar
- 1 tablespoon white vinegar
- ¼ cup fresh cilantro measure first, then chop
- ⅛ teaspoon ground cumin
Instructions
- Wash vegetables. Preheat oven to 450 degrees F. Lay parchment paper on a baking tray.
- Place whole cherry tomatoes, peppers, onions, and garlic on the baking sheet. Place in preheated oven and roast for 10 minutes, or until the skin of the peppers starts to turn brown.
- Remove the vegetables from the oven and let them cool for 5 minutes. Using tongs or a large spoon, transfer vegetables into a food processor (or a blender). Pulse vegetables until the desired consistency is reached. Taste, and season with more lime juice or salt as desired.
- Pour contents into a bowl or container and cover. Place in the fridge for at least 1 hour before serving. The longer it sits, the better flavor it will have.
- Serve with your favorite tortilla chips.
- Enjoy!
Notes
- Use the freshest ingredients possible
- Chill for a minimum of 1 hour before serving
- Leave lots of chunks in this fresh tomato salsa
- Don't puree the salsa
- Wear disposable gloves when cutting jalapeño peppers. Do not touch your face!
Nutrition
⏲️ Food safety
Don't leave food sitting out at room temperature for extended periods.
Agnieszka
This salsa is so much better than the store bought kind!! Will make again for sure!
Natalie
What a lovely summer salsa. Love your recipe.. Looks fantastic. I will give it a try. Definitely!
Addie
This salsa is way better than store bought! So fresh and flavorful!
Andrea White
How yummy!
Anaiah
I love homemade salsa and your recipe did not disappoint! I could eat on this with tortilla chips ALL day.
Seanna Borrows
Super tasty with the roasted vegetables! Delish!
Jeri
I'm so glad you liked it!