It’s Taco Tuesday and at my house that calls for a batch of Homemade Fresh Salsa. I know there are lots of bottled salsa out there, but seriously? Bottled salsa can’t compare to homemade!

In my husband’s family there’s a serious Salsa recipe competition! Each of my in-laws guard their “secret” salsa recipe; and each one claiming boasting rights to the best Salsa in town. Having tried their salsas I must admit the male darned good salsa! Who has the best, that’s hard to say without offending anyone!

Now having watched them make their salsa over the years I’ve been able to piece together my own version that of course is just as good!

Making homemade salsa isn’t very hard it just takes a bit of time and effort, but the end result is so worth it!

I usually mix up enough to fill 2 quart size Mason jars. This will keep in the fridge about a week or so, not that we have it for that long. We love using it on tacos, nachos, and even in fresh pita bread. It’s seriously that delish!

So here’s how to make Fresh Salsa, try it and you’ll never buy another bottle of it again!


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Print Recipe
  1. Grill onions, garlic, and jalapeños on grill or roast in oven until soft and cooked.
  2. Chop cooked onions, garlic, and jalapeños.
  3. Chop fresh Cilantro.
  4. Place diced tomatoes in a blender and pulse a few times. You don’t want it puréed just slightly chopped so it’s still chunky.
  5. In a large bowl combine all the ingredients and still well.
  6. Serve right away or store in the fridge for up to 2 weeks.
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