Homemade Medium Salsa
Fresh, bold and full of flavor — just the right amount of heat. Restaurant quality, made simple at home.
Bobbie's tips: use Roma tomatoes for the best flavor and texture; roasting the vegetables gives a deeper, richer flavor; keep the seeds in the jalapeños for medium heat (remove for mild); let the salsa rest before serving so the flavors meld; for a thinner salsa, add a splash of water or extra lime juice; fresh lime juice makes a big difference; store in a glass container for best flavor. Keeps 5–7 days in the fridge in an airtight container; freeze in a sealed container for up to 3 months; best used fresh within the first week.
Ingredients
Ingredients
- 6 medium Roma tomatoes (about 2 lbs)
- 1 small white onion
- 2 jalapeño peppers (seeds for medium heat, remove seeds for milder)
- 2–3 cloves garlic
- ½ cup fresh cilantro
- 1 tablespoon fresh lime juice (about 1 lime)
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano (optional)
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Method
- 1
Prep the ingredients: wash and chop the tomatoes, onion, cilantro, garlic, and jalapeños.
- 2
Roast (optional for deeper flavor): for a roasted salsa, place the tomatoes, onion, jalapeños, and garlic on a skillet or baking sheet. Drizzle with a little oil and roast at 400°F (200°C) for 15 minutes, turning once, until lightly charred and soft. Let cool slightly.
- 3
Combine in a blender or food processor: add all ingredients to a blender or food processor (roasted or fresh).
- 4
Blend to desired texture: pulse a few times for a chunky salsa or blend longer for a smoother texture. Do not overblend.
- 5
Taste and adjust: taste and adjust with more salt, lime juice, or jalapeño for extra heat if desired.
- 6
Chill and serve: let the salsa rest for at least 15–30 minutes to allow the flavors to blend. Serve with tortilla chips, tacos, grilled meats, or your favorite dishes.
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Homemade Medium Salsa is printed in Dips & Party Snacks
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$9
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From Bobbie's “Bobbie's Recipe Cards (batch 8)”. Written up by Bobbie's Kitchen · Updated 26 October 2026