Back To Basics/ Easy Appetizers

Back To Basics: Homemade Fresh Salsa (episode 7)

‘This gorgeous homemade fresh salsa couldn’t be more simple to make. Use this homemade chunky salsa to top chicken, quesadillas, nachos or keep at as a dip for your favourite chips!’ – Hungry now?  Jump to Recipe

Hey folks! Welcome to the first episode of Back To Basics of 2018! Woo hoo! In the last episode I shared with you my top tips for creating the perfect Homemade Baked Tortilla Chips and this week YOU chose salsa. Yep, make sure you sign up to my weekly newsletter to have your say! Anywho, Pick De Gallo, Salsa Fresca, Tomato Salsa, whatever you wanna call it, today we’re here to discuss it in all it’s beauty. And boy is it beautiful.

 Homemade fresh Salsa with Nachos

You really can’t beat a freshly homemade salsa. Admittedly for a looooong time (too long) I’d get store bought salsa just for the pure fact I thought homemade salsa would be tricky to make. Oh how wrong was I.

I tested around with this recipe for a while, longer than I usually would with a recipe actually. Let’s be real there’s enough salsa recipes out there to feed the 5000, so I felt it important to make this one the most delicious it can be! Without blowing my own trumpet, mission accomplished.

Homemade Fresh Salsa

What you’ll need for the perfect salsa

Fresh Tomato
Coriander (Cilantro)
Extra Virgin Olive Oil
Salt & Pepper

This will give you a delicious base salsa to use as it is, or with any added tasty extras. Many recipes I’ve seen use canned tomatoes, but for me the taste and texture is second to none using diced fresh tomatoes. Another must is the cumin. Just half a tsp will marry together these ingredients and add a kick to the whole dish. Finally we’ve got lime, not lemon, but lime. The difference is definitely noticeable 🙂

Homemade Fresh Salsa with Homemade Tortilla Chips

Okay, so moving from what to use, onto what not to use. So many recipes out there use a food processor to make salsa. This was actually what I used first time round testing this recipe and didn’t touch it again since. I really do see the benefits, which mainly seem to base around convenience, but take a little extra time to hand chop and you’ll see a huge difference.

Why chop your salsa instead of using a food processor: 

1. Variation: If I’m making a salsa it’s usually because I’ve got guests, and with that you’ve got a lot of different taste buds to please. Manually chopping your salsa makes it so much easier to add in different ingredients and keep the texture the same i.e peppers, cucumber etc. Sure, you could throw in some sweetcorn or black beans into a processed salsa but they’re going to stick out like a sore thumb. Hand chopping keep everything uniformed when adding in extras.

2. Texture: Now I guess this really is preference but I’m certainly team chunky salsa. You wouldn’t blend a guacamole now would you.. Would you!? Please tell me you wouldn’t!

3. Appearance: Lastly, I find that after the salsa has been in the food processor it loses it’s colour. A big bowl of bright chunky salsa certainly looks the part!

Homemade Fresh Salsa with Lime

Anywho, enough about me being a hand chopping snob and more about this homemade fresh salsa. Full printable recipe is just below and I’ll catch you on the next episode of Back To Basics! 🙂

5 from 2 votes
Homemade Fresh Salsa Dip
Homemade Fresh Salsa
Prep Time
15 mins
Total Time
15 mins

'This gorgeous homemade fresh salsa couldn't be more simple to make. Use this homemade chunky salsa to top chicken, quesadillas, nachos or keep at as a dip for your favourite chips!'

Course: Appetizer
Cuisine: Mexican
Servings: 8
Author: Chris
  • 6 Tomatoes (from the vine), finely diced
  • 1 medium White Onion, finely diced
  • 1-4 Fresh Jalapenos, finely diced & deesed if preferred.
  • 2 cloves Garlic, minced
  • 1 bunch Fresh Coriander (cilantro), finely diced
  • 1-2 Limes
  • 1/2 tsp Ground Cumin
  • drizzle of Extra Virgin Olive Oil
  • Salt & Pepper, to taste
  1. In a suitably sized bowl, combine all of your ingredients apart from your Jalapeños.

  2. Taste test for seasoning.

  3. Little by little add in your preferred amount of Jalapeño, 1 being fairly mild and 4 being spicy. 

Recipe Notes

a) For best results, pop the salsa in the fridge for an hour or so before serving to allow the flavours to blend. However, do not add salt if you are doing this, salt draws out moisture at it will turn into salsa soup by the time you serve it. Add salt just before serving.

Miss the last episode of Back To Basics? Check out Homemade Baked Tortilla Chips (episode 6)

Homemade Baked Tortilla Chips

Pin for later!

Homemade Fresh Salsa

Cheers guys, this has been ‘ Homemade Fresh Salsa ’ Comment, share, do whatever you fancy but for crying out loud don’t go bacon my heart. See you next time 🙂


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  • Reply
    Elizabeth | The Recipe Revival
    January 17, 2018 at 3:36 pm

    Fresh salsa is one of my favorite snacks! I am a cilantro hater, so I would skip that but the rest of the recipe sounds amazing!

    • Reply
      January 17, 2018 at 3:39 pm

      It’s certainly one of my favourite snacks too!!

  • Reply
    January 17, 2018 at 3:46 pm

    This looks so simple yet this salsa could make me busy munching all my tortillas chips in one sitting.

    • Reply
      January 17, 2018 at 3:49 pm

      Yep, that’s usually what happens! 🙂

  • Reply
    January 17, 2018 at 4:02 pm

    This salsa definitely looks pretty and sure would taste divine. I am with you on not blending. These beautiful colors will be lost.

    • Reply
      January 17, 2018 at 4:04 pm

      Thanks, Chichi! Welcome to team non-blending 😉

  • Reply
    January 17, 2018 at 4:03 pm

    Chris…gorgeous and I’m loving the look of those tortilla chips. Sometimes I eat salsa and chips and nothing else… for a meal 😉 I would be happy to eat your chips and salsa for a meal!

    • Reply
      January 17, 2018 at 4:06 pm

      Oh I’m totally with you on that, I eat chips and salsa for literally any meal of the day! Thanks for your kind words, Traci 🙂

  • Reply
    sue | theviewfromgreatisland
    January 17, 2018 at 4:17 pm

    I could eat this by the bucketful, this looks so fresh and inviting after all the holiday overload!

    • Reply
      January 17, 2018 at 4:22 pm

      Thanks, Sue! Save a bucket for me!

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