Homemade Salsa Recipe (No Sugar Added) – Fresh, Chunky & Restaurant-Style

Why does store-bought salsa always taste like sugary tomato sauce?

I’ve been making homemade salsa for fifteen years, and I can tell you the secret isn’t complicated ingredients or fancy techniques.

The magic lies in letting fresh ingredients speak for themselves – no added sugars, no preservatives, just pure tomato goodness that makes your taste buds dance.

KEY INFO

Prep time: 15 minutes
Cook time: 0 minutes (30-45 minutes if simmered)
Total time: 15 minutes + 1 hour chilling
Servings: 8-10 (about 3 cups)
Difficulty level: Easy
Dietary tags: Vegan, vegetarian, gluten-free, dairy-free, keto, paleo, low-carb, diabetic-friendly

EQUIPMENT NEEDED

• Large mixing bowl
• Sharp chef’s knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula

Simple alternatives:
– Food processor (for restaurant-style smooth texture)
– Immersion blender (for partial blending)
– Mortar and pestle (for rustic, chunky texture)

INGREDIENTS

Main Components:

• 6 medium fresh tomatoes, diced (2 lbs/900g) [or 28oz can crushed tomatoes, no sugar added]
• 1 small red onion, finely diced (1 cup/150g) [white or sweet onion works too]
• 2 jalapeño peppers, finely chopped [remove seeds for milder heat]
• ¾ cup fresh cilantro, chopped (20g) [substitute with fresh parsley if preferred]
• 2-3 tablespoons fresh lime juice (30-45ml) [or lemon juice]
• 3 cloves garlic, minced

Seasonings:

• 1 teaspoon salt (5ml) [start with ½ tsp, adjust to taste]
• 1 teaspoon ground cumin (5ml)
• ½ teaspoon smoked paprika (2ml) [optional]
• ¼ teaspoon black pepper (1ml)
• Pinch of cayenne pepper [optional, for extra heat]

METHOD

1. Prepare your tomatoes by removing cores and dicing into ¼-inch pieces. If using canned tomatoes, drain excess liquid but reserve it.
2. Dice the red onion finely – you want pieces small enough that they won’t overpower each bite.
3. Handle your jalapeños carefully – remove seeds and white membranes for milder heat, or leave them in if you like it fiery. Always wash hands thoroughly after chopping!
4. Mince the garlic until it’s almost paste-like – this distributes the flavor evenly throughout.
5. Combine everything in your large mixing bowl: tomatoes, onion, jalapeños, garlic, and cilantro.
6. Add the seasonings – salt, cumin, smoked paprika, and black pepper. Start with less salt than the recipe calls for.
7. Squeeze in the lime juice and mix everything thoroughly with your wooden spoon.
8. Taste and adjust – this is crucial! Add more salt, lime juice, or jalapeños until it tastes perfect to you.
9. Let it rest in the refrigerator for at least 1 hour before serving. This allows all the flavors to meld together beautifully.

For Restaurant-Style Smooth Salsa:
– Pulse all ingredients in food processor 3-4 times only
– Don’t over-blend or you’ll get tomato soup!

For Cooked Salsa:
– Sauté onions and garlic for 5 minutes until translucent
– Add remaining ingredients and simmer for 30-45 minutes at medium-low heat
– Stir occasionally to prevent sticking

CRUCIAL TIPS

• Use ripe, in-season tomatoes – they make all the difference in flavor
• Don’t skip the resting time – flavors need at least an hour to develop properly
• Taste before serving – every batch needs slight adjustments
• Remove tomato seeds if your salsa seems too watery
• Add salt gradually – you can always add more, but you can’t take it out

STORAGE & SCALING

Storage:

Refrigerate in airtight container for up to 7 days.
Freeze in portions for up to 2 months (texture will be softer after thawing).

Scaling:

Double or triple the recipe easily – just make sure your bowl is big enough!
For large batches, taste and adjust seasonings in small portions first.

Common Mistakes to Avoid:

• Over-blending (creates mushy texture)
• Not draining watery tomatoes
• Adding all salt at once without tasting
• Serving immediately without resting time

Delicious Variations:

• Fire-roasted version: Char tomatoes and peppers over open flame first
• Smoky chipotle: Add 1-2 chipotle peppers in adobo sauce
• Green salsa: Replace tomatoes with tomatillos
• Mango twist: Add diced mango for natural sweetness (no longer sugar-free)

The beauty of homemade salsa lies in its simplicity – fresh ingredients, no artificial additives, and flavors that actually taste like real food.
Your chips will never be the same again!