IMPORTANT: please scroll down and read below for all of the deets on this month’s recipe, key dates for the month, the charity, and how to enter the giveaway! If you haven’t yet, enter your name & email below to get Recipe of the Month updates throughout the month and to be the first in line to see next month’s recipe.
This fresh, flavorful Homemade Salsa Recipe is 1000x better than store-bought and is one you’ll want to make every week for the rest of summer. Get all of my tips & tricks in the blog post itself, and check out our fav ways to serve it:
- Add it to your favorite tacos like these chicken tacos and these sweet potato & black bean tacos
- Top these grilled chicken thighs for the perfect summer dinner
- Of course, add a scoop as a side to your scrambled eggs and crispy breakfast potatoes
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When you make the recipe, there are two different ways to share your
creation with us to enter to win the
$100 Target gift card
(18 years or older, U.S. & Canada only).
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On the blog: leave a comment and rate the recipe here with the hashtag #AKRecipeoftheMonth, plus your name and email (so we know you made it!) Scroll all the way past the recipe itself in the blog to where it says “Leave a comment & a rating.” Boom!
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On social media: Share a photo of your recipe creation on social via Instagram (stories or in-feed), TikTok, or in our Facebook Group by tagging @ambitiouskitchen and adding the hashtag #AKRecipeoftheMonth. *Please note for Instagram your profile must be public so that we can see your posts.
While the ingredients in this homemade salsa recipe are very similar to those in traditional pico de gallo, the method is what differentiates the two. Pico de gallo typically uses all diced ingredients so that everything is chunky and less watery. Because we’re blending the ingredients in this salsa recipe you’ll get a salsa that is a little smoother than pico de gallo.
One of the key steps for making incredible tomato salsa is to let it chill in the refrigerator for 1-2 hours or overnight so that the flavors come together. I know diving right in is tempting, but trust me on this one!
Core & seed your tomatoes. To make sure your salsa isn’t too watery, I recommend coring and removing the seeds from your tomatoes before adding them to your food processor.
Don’t over-blend. Even if you like a smoother, more blended salsa, be sure not to completely purée it as it will become soupy instead of scoop-able.
Start low on the salt. Remember that you can always add salt but can’t take any out, so start low and add as needed. If you’re serving the salsa with super salty chips or a saltier meal, you may only want to add a little salt to your salsa.
Choose your spice. If you like a lot of spice like I do, feel free to keep the jalapeño seeds in! If not, simply de-seed your jalapeños and feel free to reduce down to one.