Homemade Tomato Salsa

July 14, 2014

My family loves love chips and salsa. If there are chips and salsa in our house then we are some happy people. And I can guarantee you, that snack doesn’t last long.

Memorial Day weekend I made a chunky salsa and while it was good (we scraped the bowl just to finish it, so it’s safe to say it was enjoyed!) it was missing a certain consistency that I prefer in salsa.

I recently made it again, but this time threw it the blender and gave it a few pulses to better mesh the ingredients together. It was the perfect solution! I made this salsa two weeks in a row and even though we just ate the last bit this afternoon, I’m already wanting it again.

Maybe it’s the summer heat that makes me crave salsa, or maybe it’s because I live in Texas where salsa is basically a fridge staple; all I know is that this girl can put salsa on everything — and having the perfect recipe is even better.

Homemade Tomato Salsa


7 roma tomatoes, cut into large chunks
1 small white onion, cut into large chunks
2 jalapenos, seeds removed
Small handful of cilantro,
Zest and juice of 2 limes
Salt, to taste


Combine all of the ingredients into a blender, except for the salt and pulse a few times until ingredients have combined together. When it’s blended to your consistency preference taste and add salt as needed.


We ate them with plain tortilla chips first, then we had them with lime chips the next week and it was even better!