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Homemade Salsa Recipe

Follow these simple steps using fresh tomatoes, crisp green onions, and jalapenos for a vibrant and delicious homemade salsa. By following these steps from Lia Rose Simply Home you'll create a fresh and flavorful salsa in no time at all.

Embrace the Summer Harvest! As we head into July, I always get excited because my garden is in full swing and soon there will be an abundance of ripe, juicy tomatoes and vibrant peppers. If you have a garden and wonder what to do with your bountiful harvest, look no further than the world of homemade salsa. If you don't have a garden, no worries! You can always consider visiting your local farmers market to get fresh produce.

Join me today as we learn about the deliciousness and simplicity of homemade salsa.

While there are traditional salsa recipes to inspire you, don't be afraid to experiment and make it your own. One of the beauties of cooking from scratch is the ability to customize food to your liking and dietary preference or needs. If your garden has blessed you with an overwhelming amount of tomatoes and peppers consider preserving the freshness by canning your homemade salsa. Properly preserved salsa can be enjoyed throughout the winter. Wouldn't that be a delightful taste during the cold winter months?

Here are a few additional ideas to enhance your homemade salsa:

- Customize the heat level by adding more or fewer jalapenos to suit your taste.

- Add a hint of sweetness by incorporating fresh mango or pineapple.

- Experiment with different flavors by substituting cilantro with basil for a unique twist.

What do I need to make homemade salsa?

Tomatoes are rich in vitamins A, C, and K, as well as potassium and folate. They are low in calories and provide essential antioxidants. Homemade salsa made with fresh ingredients like tomatoes, onions, and herbs can be a healthy addition to your diet and a better alternative to high-fat dips. 

Green Onions

also known as scallions have long, slender green stalks with a small white bulb at the bottom. The entire green onion is edible, from the green stalk to the white bulb. Green onions have a crisp, mild flavor and complement tomatoes perfectly.

Jalapenos - brace yourself for a kick of heat as we incorporate jalapenos into the mix. Jalapenos are widely used in a variety of dishes and are popular in salsa. Did you know the seeds and white membranes inside the peppers are the spiciest part? Removing them can reduce the heat level but always be careful because the heat level varies. When handling jalapenos it's a good idea to wear gloves or wash your hands immediately and thoroughly after handling the peppers. 

Cilantro - is an herb that is commonly used in cooking. It is also known as coriander leaves. Cilantro has a distinct flavor that is often described as fresh, citrus, and slightly peppery. It is a popular ingredient in various cuisines, particularly in Mexican, Indian, and Asian dishes. Both the leaves and stems of the cilantro plant are edible and can be used in cooking or as a garnish.

Why is my homemade salsa watery?

If your homemade salsa turns out watery, there could be a few reasons behind it. Here are some possible causes and solutions.

1. Excess juice from the tomato

Tomatoes naturally contain a lot of juice, which can contribute to a watery salsa. To minimize this, try removing the seeds and excess liquid from the tomatoes before chopping them. You can do this by slicing the tomatoes in half and gently squeezing out the seeds and juice, or after dicing place the tomatoes in a colander.

2. Overripe or overly juicy tomatoes

Using overripe tomatoes can contribute to a watery salsa. Ensure that you're using firm and ripe tomatoes for the best results. Roma or plum tomatoes are recommended because they have less juice.

3. Too much lime juice

As tempting as it is to add more zest with lime juice it's recommended to follow the recipe. Extra lime juice can cause homemade salsa to become watery.

4. Insufficient time for flavors to meld

Allowing the salsa to sit in the refrigerator for some time after preparation helps the flavors develop and can reduce the watery texture. Give the salsa at least 30-60 minutes to rest before serving to allow the ingredients to meld and the excess moisture to distribute more evenly.

By addressing these potential causes and making adjustments accordingly, you should be able to achieve a thicker and less watery homemade salsa.


3-4 Roma or plum tomatoes

1/2 - 1 Jalapeño

2 green onions

¼ cup red onion

cup cilantro

1 clove of finely minced garlic

2 tablespoons lime juice

¾ teaspoons of salt 

How To Make Salsa

  • 1. Prepare the tomatoes: Start by rinsing the tomatoes under cool water and removing the core. If the tomatoes are ripe, they may have excess juice. Slice the tomatoes in half and squeeze out the excess juice or place the tomatoes in a colander after dicing. Then, chop the tomatoes into small, pieces. If you prefer a chunkier salsa, leave the pieces slightly larger.

  • 2. Slice the green onions: Slice green onions by trimming off the roots and any wilted parts. Slice the green onions thinly, including both the white and green parts. Finely chop the onion and set them aside.

  • 3. Finely dice the jalapeños: Take caution and wear gloves, slice the jalapeño down the center, and remove the stem and seeds. Finely dice the jalapeño. Adjust the amount based on your spice preference.

  • 4. Combine the ingredients: In a bowl, mix the chopped tomatoes, onion, sliced green onions, and diced jalapeños. Add freshly squeezed lime juice and the salt and mix well.

  • 5. Add the final touches: Finely chop the cilantro and mince the garlic. Sprinkle these over the tomato mixture. Add the salt.

  • 6. Allow the flavors to meld: Give the salsa a good stir to ensure all the ingredients are well combined. For the best flavor and to reduce excess liquid from the tomatoes cover the bowl and let it sit in the refrigerator for 30-60 minutes allowing the flavors to blend and develop. Serve and Enjoy!

How long does homemade salsa stay good?

How long homemade salsa stays good depends on various factors, including the ingredients used and how it is stored. Generally, homemade salsa can be refrigerated and consumed within 5 to 7 days in an airtight container.

Homemade salsa is versatile and complements so many dishes. Salsa isn't just for tacos. Serve it as a classic dip with tortilla chips, or use it as a topping to flavor chicken and salad. Spoon this delicious salsa onto scrambled eggs for a fresh burst of flavor, and don't forget about its fantastic addition to burritos and quesadillas.

I hope you savor this delightful homemade salsa recipe and have an opportunity to explore your local farmer's market for fresh fruits and vegetables.

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Thank You for stopping by Lia Rose Simple Home, where you will find simple, inspirational, homemaking!

This Easy and Delicious Quiche Recipe is another great way to use in season vegetables.



Hi, thanks for stopping by!

Hello, my name is Wendy I live in upstate NY with my husband and four children. Now that my children are getting older I have some extra time to share my experiences, recipes, traditions and life tips.

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