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This fresh, easy, homemade salsa recipe is filled with simple & healthy ingredients and packed with flavor for the absolute best delicious garden salsa you could ever make! Most akin to a fresh restaurant style salsa, this vegan salsa is slightly spicy, salty and sweet all rolled into one!
Come summertime, I’m all about fresh salsa and condiments. This particular red salsa is a staple around here when you just don’t want to fool around and want what you know will be a superb salsa ready to serve alongside your fave Mexican meals. This fresh homemade salsa is filled with deep flavors and couldn’t be easier to make! Simply put: it’s the best.
This Easy Fresh Salsa Recipe is
Rich and flavorful.
Slightly sweet, slightly salty, slightly spicy, slightly smoky.
Super quick and easy to make.
Healthy and refreshing.
Filled with simple, wholesome ingredients.
Vegan, dairy-free, gluten-free, nut-free, soy-free, oil-free, refined sugar-free.
Ingredients for Best Fresh Salsa Recipe
Apple Cider Vinegar.
Sweetener of choice (optional).
How to Make the Best Homemade Salsa
Combine all ingredients into a high speed blender or food processor.
Blend until evenly combined and desired texture is achieved.
How to Make Salsa without a Food Processor or Blender
Here are a few ways to make salsa without a food processor or blender:
Finely chop produce then toss with seasonings and vinegar.
Dice, then mash tomatoes with a fork or squeeze with your hands until juices are released and the tomatoes soften considerably. Combine with finely chopped peppers, onion and garlic. Toss all with vinegar and spices.
Mix and mash ingredients with a mortar and pestle, in batches, until you have a salsa with the texture of your choosing.
Top Tips for Making the Best Salsa
If possible, I highly recommend using fresh organic produce for best results.
If you like a touch of spicy, leaves seeds and stems attached to peppers.
If you do not care for spicy, remove the seeds and stems from the peppers before blending, or simply omit a few peppers from the recipe.
In a pinch, fresh parsley can be used in place of cilantro. It will taste slightly differently, but will still be delicious.
I love the way fresh cumin seeds taste in this recipe, but in a pinch ground cumin can be used instead – replace the cumin seed with 1 tbs + 1 tsp of ground cumin.
Lemon or lime juice can be used in place of apple cider vinegar for similar results.
I find a touch of sweetness in salsa recipe to really round out the flavors. Coconut sugar works beautifully, but can be replaced with regular cane sugar, honey or maple syrup.
For a sugar-free salsa, simply omit the sweetener or replace with a sugar-free sweetener like this one that I I love.
I find two teaspoons of salt to be about the perfect amount for this recipe, but I do recommend salting to suit your tastes since there can be some variances in volume of ingredients!
This recipe stores well in lidded jars or containers in the refrigerator for up to 10 days.
Ways to Enjoy Easy Fresh Homemade Mexican Salsa
Alongside your favorite Mexican dishes — burritos, tacos, quesadillas, enchiladas, etc.
On baked potatoes.
With tortilla chips or on top of nachos.
Served with rice, quinoa or other cooked grains.
As a buddha bowl topping.
Served alongside roasted veggies.
As a chili or soup topping.
More Salsa Recipes
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
The Best Fresh Salsa Recipe
Author: Kristen Wood | 7-9-2019
- prep time: 5 minutes
- cook time: 0 minutes
- total time: 5 minutes
Yields: approx. 5 cups
- 6 large tomatoes, quartered
- 1 white or yellow onion, quartered
- 2 jalapeño peppers, halved
- 2 serrano peppers, halved
- 4 garlic cloves
- 1/2 cup cilantro, with or without stems
- 2 tablespoons apple cider vinegar
- 1 tablespoon cumin seeds
- 1/2 teaspoon coconut sugar (optional) (please see tips section above in post for more information)
- 1/4 teaspoon dried oregano leaves
- Sea salt or pink salt to taste (I use around 2 teaspoons)
- In a high speed blender or food processor, combine all of the above ingredients.
- Pulse until desired texture is achieved (chunky or smooth).
- Salt to taste.
- Serving: 1/2 cup
- Fat: 0 grams
- Calories: 28
- Carbs: 6 grams
- Fiber: 2 grams
NOTE: Please see ‘Tips’ above in the blog post for suitable substitutions, storage advice and more!