This homemade salsa picante is bold, spicy, and incredibly fresh. I love how it comes together with simple ingredients and delivers a vibrant, authentic flavor that works just as well with tortilla chips as it does spooned over tacos, eggs, or grilled meats.
Why You’ll Love This Recipe
I like this recipe because it is quick, flexible, and packed with real flavor. I can control the heat level depending on my mood, and I enjoy how the tomatoes, peppers, and onion balance each other without needing any complicated steps. It feels traditional, fresh, and satisfying every time I make it.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 ripe tomatoes (Roma or vine-ripened)
2–3 jalapeños or serrano peppers
1/4 white onion
1 clove garlic
2 tablespoons fresh cilantro
1 tablespoon lime juice
Salt to taste
Water, as needed for blending
Directions
I start by washing all the vegetables thoroughly. I roughly chop the tomatoes, peppers, onion, and garlic. For a slightly deeper flavor, I like to simmer the tomatoes and peppers in water for about 8–10 minutes until they soften, then drain them.
I place the cooked vegetables into a blender, add the cilantro, lime juice, and salt, and blend until I reach my preferred consistency. Sometimes I add a little water to help everything blend smoothly. I taste and adjust the salt or lime if needed, then let the salsa rest for a few minutes so the flavors can come together.
Servings And Timing
This recipe yields about 2 cups of salsa.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
I sometimes roast the tomatoes, peppers, and garlic instead of boiling them when I want a smoky flavor. If I want a milder salsa, I remove the seeds from the peppers before cooking. For extra heat, I add an extra serrano or a pinch of crushed red pepper. I also like blending it chunky or smooth depending on how I plan to serve it.
Storage/Reheating
I store the salsa in an airtight container in the refrigerator for up to 5 days. I usually serve it cold or at room temperature, so reheating is not necessary. If it thickens in the fridge, I stir in a small splash of water before serving.
FAQs
Can I make this salsa without cooking the vegetables?
I can make it raw, but I find cooking the vegetables gives the salsa a smoother texture and mellower flavor.
How spicy is this salsa?
The heat level depends on the peppers I use. I adjust the spice by using fewer peppers or removing the seeds.
Can I freeze salsa picante?
I can freeze it, but the texture changes slightly after thawing. I prefer it fresh or refrigerated.
What tomatoes work best for this recipe?
I like using Roma tomatoes because they are less watery, but vine-ripened tomatoes work well too.
Can I use bottled lime juice?
I can, but I prefer fresh lime juice because it tastes brighter and more natural.
Conclusion
This homemade salsa picante is one of my favorite go-to recipes because it is fast, flavorful, and adaptable. I enjoy how easily it fits into everyday meals, and once I make it at home, I never miss the store-bought version.
Homemade Salsa Picante is a bold and spicy blend of fresh tomatoes, peppers, onion, and lime juice. It’s easy to make and full of vibrant flavor, perfect for chips, tacos, eggs, or grilled meats.
Total Time:20 minutes
Yield:2 cups
Ingredients
4 ripe tomatoes (Roma or vine-ripened)
2–3 jalapeños or serrano peppers
1/4 white onion
1 clove garlic
2 tablespoons fresh cilantro
1 tablespoon lime juice
Salt to taste
Water, as needed for blending
Instructions
Wash all vegetables thoroughly and roughly chop the tomatoes, peppers, onion, and garlic.
Simmer tomatoes and peppers in water for 8–10 minutes until softened, then drain.
Add cooked vegetables, cilantro, lime juice, and salt to a blender.
Blend to desired consistency, adding a little water if needed.
Taste and adjust salt or lime juice if necessary.
Let salsa rest for a few minutes before serving to allow flavors to meld.
Notes
Roast vegetables for a smoky variation instead of boiling.
Remove pepper seeds for a milder salsa.
Add extra peppers or crushed red pepper for more heat.
