Fresh homemade salsa made with diced tomatoes, chopped peppers, green onions, cilantro, and simple seasonings. These ingredients combine to create a flavorful, mild salsa you’ll want to eat by the spoonful.

Updated: February 12, 2025

This is big, folks — my “top secret” fresh salsa recipe that I learned from my dear Aunt Janie. I’ve made it for years and it’s become a family favorite. The story goes that I thought it was exactly her recipe until she visited one day and laughed, telling me she actually makes hers differently. Whether it’s originally hers or a happy family variation, it’s the salsa I make and I think it’s perfect.

Fresh Salsa vs. Canned

Fresh salsa uses raw ingredients and must be refrigerated. The pepper and onion have a satisfying crunch and the bright, uncooked flavors come through.

Canned salsa is cooked and processed, so it stores on the shelf until opened. Textures are softer and the flavor is more melded from cooking.

I love all salsas, but given the choice I prefer fresh: the crispness, the aroma of cilantro and tomatoes, and the burst of bright flavor. This recipe delivers that fresh, vibrant taste.

Ingredients

• 2 – 14.5 oz cans petite-cut tomatoes (drained)
• 1 large green bell pepper, finely chopped
• 7 green onions, sliced (include part of the green tops)
• 1/2 cup chopped fresh cilantro
• 1/2 teaspoon coarse black pepper
• 1 teaspoon garlic salt
• 1 pickled jalapeño, seeded for milder heat
• 2 tablespoons of juice from the pickled jalapeños

How to Make Fresh Salsa

Drain both cans of petite-cut tomatoes. In a food processor, pulse the tomatoes about 15–20 seconds total (or about 5–10 seconds per can), just enough to crush them while keeping some chunkiness. Transfer the processed tomatoes to a large bowl, leaving roughly 1/4 cup of tomatoes in the processor.

Add the seeded pickled jalapeño to the small amount of tomato left in the processor and blend until smooth. Pour that jalapeño-tomato mixture into the bowl with the processed tomatoes.

Stir in the chopped green bell pepper, sliced green onions, cilantro, black pepper, and garlic salt. Add 2 tablespoons of the jalapeño brine for extra flavor and to adjust heat. Mix well and taste, adjusting garlic salt or pepper as desired.

Transfer the salsa to an airtight container — mason jars with screw-top lids work well. Refrigerate for at least one hour to let flavors meld. The salsa will keep in the refrigerator for up to one week. Serve with tortilla chips or use as a fresh topping for tacos, eggs, guacamole, or grilled meats.

TIP: Control the heat by adjusting the amount of jalapeño and how many seeds you include. I usually keep mine mild so everyone can enjoy it, but feel free to add more if you like it spicy.

There’s little better than a bowl of fresh salsa and a big basket of chips. I hope you give this recipe a try — it’s bright, fresh, and easy to make. A big thank you to Aunt Janie for the inspiration!

Favorite Mexican Food Recipes

• Chili Relleno Casserole
• Oven Baked Loaded Chimichangas
• Best Skillet Chicken Tacos
• Slow Cooker Chicken Chili Verde
• Fish Tacos with Amazing Sauce
• Pork Carnitas

Recipe Card

Aunt Janie’s Fresh Homemade Salsa

A fresh salsa recipe you can tailor to your preferred heat level. Enjoy!

Prep Time
30 mins

Total Time
30 mins

Servings
8

Calories
16 kcal

Ingredients

• 2 – 14.5 oz cans petite-cut tomatoes, drained
• 1 large green bell pepper, finely chopped
• 7 green onions, sliced and chopped
• 1/2 cup chopped fresh cilantro
• 1/2 tsp coarse black pepper
• 1 tsp garlic salt
• 1 canned pickled jalapeño, seeded (optional for milder heat)
• 2 Tbsp juice from the pickled jalapeños

Instructions

1. Drain the canned tomatoes.
2. Pulse tomatoes in a food processor or blender until crushed but still slightly chunky (about 5–10 seconds per can). Transfer most to a large bowl, leaving about 1/4 cup in the processor.
3. Add the seeded jalapeño to the processor and blend until smooth. Pour this mixture into the bowl with the processed tomatoes.
4. Stir in the diced green pepper, green onions, and cilantro.
5. Add black pepper, garlic salt, and 2 tablespoons of jalapeño juice. Mix and taste; adjust seasoning as needed.
6. Cover and refrigerate at least one hour before serving. Keeps up to one week refrigerated.

Nutrition

Serving: 1/4 cup
Calories: 16 kcal
Carbohydrates: 4 g
Protein: 1 g
Sodium: 127 mg
Fiber: 1 g
Sugar: 2 g

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