A few years ago, I completely stopped buying store bought salsa. Making your own salsa is so easy and quick, and it tastes so much better than most salsas that you can buy. This super simple recipe can help change up your appetizer situation, or is a great addition to any salsa-needing recipe. It tastes fresh and light, and the spiciness can be adjusted to your liking. You can make this salsa in literally five minutes, and it’s perfect for almost anyone who has a specialized diet, including paleo, Whole30, Keto, and vegan diets. It is definitely our go-to for social events and gatherings!
How to make Easy and Quick Salsa
There are two ways to make this salsa, and the easiest and quickest way is to use a blender. For years, I used to chop everything to make a pico de gallo style salsa, but the blender option is so much faster that I can’t even remember the last time I took the time to hand chop this salsa!
For this fresh salsa, you will need:
- white onion
- jalapeños (optional)
- habanero (optional)
- fresh cilantro
Quarter the tomatoes and tomatillos and place them in the blender. Add in a quartered onion. Blend on high.
My favorite way to make this salsa is to make it incredibly spicy – I use both jalapeño and habanero peppers. Remove any stems from the peppers and add them to the blender. If you like things on the milder end, either remove the stems and seeds from the peppers or omit them altogether. I recommend not using a habanero unless you’re really into spicy things – they really bring up the heat level!
Add in the cumin, salt, and pepper. Squeeze the juice of the lime into the blender. Add in about three quarters the cilantro into the blender, and reserve the remaining for garnish. Blend everything on high.
And that’s it! Pour out your salsa and garnish with your remaining cilantro. Enjoy this salsa with my Breaded Fish Taco recipe or swap out the mango salsa for this more spicy salsa in my Chili Lime Taco Bowl. Of course, this salsa can always be enjoyed with some chips, whether that’s a grain-free version or some classic style corn chips.
You can store your salsa in an air-tight container in your refrigerator for up to about a week.
Easy and Quick Salsa (Paleo, Whole30, Keto, Vegan)
- 10 tomatoes, quartered
- 5 tomatillos, outside leaves removed and quartered
- 1 white or yellow onion, quartered and skin removed
- 2 jalapeño pepper (optional – de-stem and de-seed for a milder salsa)
- 1 habanero pepper (optional)
- 1 tsp salt
- 2 tsp cumin
- 1 cup loosely packed cilantro
- Quarter the tomatoes, tomatillos, and onion and place them in the blender.
- Add the jalapeño and habanero peppers, salt, cumin, juice of lime, and 3/4 the bunch of cilantro. Blend on high for one minute.
- Garnish the salsa with some cilantro. Enjoy!