Fresh homemade spicy salsa is hands down better than anything from the store. Even better than at a Mexican restaurant! This pico de gallo offers great texture and is delicious on all kinds of foods. This is my absolute favorite salsa on the planet. It is super easy to make, it’s healthy and you get to decide how much heat is packed inside.
Original recipe posted: September 2012 | Recipe updated: October 2019
I was excited when a sweet friend gave me a plentiful amount of her tomato crop a few weeks ago. Being the foodie nerd that I am, I squealed with delight. I had tomatoes stacked upon tomatoes on my countertop. It was a foodie’s dream! After throwing a bunch of them into a salad and eating a few for snacks (topped with salt of course), I decided to throw a salsa together in order to not waste a single one. Because when life gives you tomatoes, you enjoy salsa!
Dan and I actually had a Salsa-Off, which I believe I won, according to a handful of our testers. Since it’s scientifically proven you can’t eat too much salsa because it’s good for you, salsa-offs are a perfect way to fulfill a craving for great snacks.
HOW TO MAKE HOMEMADE SALSA
Making a batch of restaurant style salsa doesn’t take a long time and is a great addition to your favorite Mexican foods!
In a large bowl, combine: fresh tomatoes, red onion, yellow or white onion, garlic cloves, bunch of green onions, and the serrano and jalapeño peppers.
Next, grab two limes and juice them. Add the lime juice to the mix.
Add to the bowl:
Cilantro, flat-leaf parsley, and extra-virgin olive oil
Mix well and add: salt and pepper. Mix again.
Store in the refrigerator in mason jars or in an air-tight container. This salsa will remain fresh in the fridge for 1 week.
- Add roasted tomatoes to your salsa. You can roast several of your tomatoes to mix in with the fresh cut pieces for a more complex flavor. Follow my instructions here to obtain a great roasted batch!
- If you prefer a less chunky salsa, use your food processor or blender to achieve the desired consistency you want from the tomatoes, jalapenos and veggies.
- Fresh salsa, whether chunky or in a pureed form, always taste great the second day because the flavors have marinated so be confident in making this ahead of time!
- Simply reduce the amount of jalapenos and/or serranos if you love this salsa but don’t like a lot of heat.
Chop the jalapeno in half and remove the seeds and veins, then you can dice or slice your jalapeno. However, if you want more heat, then leave some seeds in. The heat from jalapenos is stored in the oil of the skin and the seeds so be sure to wear gloves!
HOW TO ENJOY THIS GOOD SALSA
- Serve chilled with tortilla chips
- As a taco topping
- Served as a topping over chicken
- Serve alongside a delicious piece of Breakfast casserole!
- Add as filling for a wrap
- Over omelettes or fried eggs
AVOCADO RECIPES AND IDEAS
Avocados are one of my other favorite versatile foods because they taste amazing in so many different recipes! Here are just a few of my favorite ways to enjoy avocados!
- SOLO! I love slicing an avocado in half, sprinkling sea salt into the flesh and spooning out bites for an easy, healthy snack.
- Philadelphia Sushi Roll Bowls are one of my new favorite lunches.
- Guacamole is one of the most well-known uses for avocados. Try my classic guac recipe or get crazy and try this yummy Mango Crab Guacamole!
- Throw them on top of your next burger or turn a BLT into a BLEAT.
- Spoon mashed avocado over a piece of toast and sprinkle with Everything But The Bagel Seasoning.
- Throw chopped avocados into your favorite chopped salad!
OTHER FAVORITE CINCO DE MAYO RECIPES
Here are a few of my favorite recipes to make for your next Cinco de Mayo gathering!
- 25 delicious Cinco de Mayo dessert recipes
- Easy Baked Churros
- Chicken Tortilla Soup
- 7-Layer Taco Dip
Fresh Homemade Spicy Salsa
- 12 Roma tomatoes chopped
- 1/2 red onion chopped
- 1/2 yellow onion chopped
- 1 bunch green onions thinly sliced
- 6 cloves garlic minced
- 1/3 cup cilantro finely chopped
- 1/3 cup flat-leaf parsley finely chopped
- 3 serrano peppers finely chopped
- Juice from 2 limes
- 1/4 cup extra-virgin olive oil
- 2 tbsp. white wine vinegar
- 1 tsp. salt
- 1 tsp. black pepper
- In a large bowl, combine the tomatoes, red onion, yellow onion, green onion, garlic, cilantro, parsley, jalapeno peppers and Serrano peppers. Mix well. Add the lime juice, olive oil, white wine vinegar, salt and pepper.
- Stir to combine completely. Store in the refrigerator in mason jars or in an air-tight container. Will remain fresh in fridge for 1 week. Serve chilled with tortilla chips or as a taco topping.
If you prefer a less chunky salsa, use your food processor or blender to achieve the desired consistency you want from the tomatoes, jalapenos and veggies.
Fresh salsa, whether chunky or in a pureed form, always taste great the second day because the flavors have marinated so be confident in making this ahead of time!
Simply reduce the amount of jalapenos and/or serranos if you love this salsa but don’t like a lot of heat.