Homemade Fresh Spicy Salsa Recipe | Quick & Easy Mexican Salsa

Homemade Fresh Salsa

  • Yield : 4-5 cups
  • Prep Time : 5m
  • Cook Time : 5m
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Here is my super quick and delicious Homemade Spicy Salsa recipe using homegrown tomatoes.  Everyone will love this no cooking salsa recipe which is easy to make in minutes! It is spicy, tangy and full of great flavors. This salsa is fresh, healthy and contains no artificial flavoring or preservatives.  You can eat it immediately, but I highly recommend you allow this salsa to sit for an hour and let the flavors meld together. Enjoy this flavourful salsa with hot tortillas chips, veggies or with any Mexican dish. You can refrigerate fresh salsa or use the canning procedure to store it longer.


  • 3 ½ cup – Ripe Tomatoes, roughly diced (You can also use 1 can of fire-roasted diced tomatoes)
  • 1 ½ cup – Fresh Cilantro, roughly chopped
  • ¼ cup – Green Bell Pepper, roughly chopped
  • 1-2 – Jalapeno, halved and deseeded
  • 1 small – White Onion, diced
  • 1- Garlic Clove (Optional)
  • 1 tablespoon – Fresh Lemon Juice
  • 1 tsp – Smoked Cayenne Pepper Powder
  • ½ teaspoon – Cumin Powder
  • Pinch of Sugar (to balance the acidity, Optional)
  • Salt & Black Pepper to taste
Jalapeno Spice upHomegrown Ripe TomatoesCilantro Loaded SalsaSpicy Mexican Salsa


Step 1

In a food processor or Vitamix, add all the ingredients and pulse it for a couple of times to get a chunky salsa texture. Blend it longer for a fine salsa texture.

Step 2

Taste the salsa at this moment to adjust salt and spice/heat level. Refrigerate this salsa to marinate for a couple of hours before serving.

Step 3

Enjoy this fresh salsa with veggies, tortilla chips or burrito. Yum!


  • Spice-up: Add more Paprika and Jalapenos with seeds
  • Store leftover homemade fresh salsa in the refrigerator and will stay for about 7 days.
  • Canning: You can also can the homemade salsa to increase the shelf life. An unopened jar will last up to 2 months and more if refrigerated. Use the correct canning procedure.
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