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Fresh Homemade Spicy Salsa

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.
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Course: Appetizer
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 32 servings
Calories: 27.67kcal
Author: Megan Porta


  • 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.


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.
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.


Calories: 27.67kcal | Carbohydrates: 3.02g | Protein: 0.37g | Fat: 1.77g | Saturated Fat: 0.25g | Sodium: 72.68mg | Fiber: 0.56g | Sugar: 1.8g
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