Got a thing for chips and dip? Look no further for your new favorite Chunky Salsa Recipe—perfect for dipping tortilla chips or topping your favorite burrito.
When I’ve had a rough week, whether it’s work or something else that’s got me down, I take a little detour on the way home. Somehow, I always end up at my favorite local Mexican restaurant. Why? My soul needs a margarita, but my heart needs to nibble on endless chips and salsa.
I love salsa so much. I make a lot of tacos at home, and no matter what I choose to put inside them, I always have a jar of salsa on hand as a topping. Friends coming by unannounced? Time to pull out the chips and salsa. I’ve even dipped cucumber slices in salsa and topped baked potatoes with it.
Of course, I have tried my hand at making my own salsa. In fact, this recipe is my best rendition! I prefer a chunky salsa rather than a puréed version, so that’s how I make mine. This salsa has all the major elements: tangy lime juice, plump tomatoes, garlic, red onion, spicy chili, and bright cilantro. It’s not overly spicy when I make it, but that can slightly depend on the chili you use—and you can always add more or less to adjust it for your tastes!
Top tips for a perfect chunky salsa
Even if you’re making this chunky salsa in the dead of winter, use fresh tomatoes instead of canned! Most grocery stores offer Roma, plum, or vine-ripened tomatoes year-round. When possible, get a plum variety of tomato for this salsa, as they are the fleshiest tomatoes. Avoid cherry tomatoes, which aren’t the right consistency for salsa.
Once you have the ingredients in your food processor or chopper of choice, process gradually and in intervals. If your processor has a “pulse” button, use that! You don’t want to purée the ingredients, and this way you can control the level of chunkiness in your salsa.
Finally, once you’ve made this recipe, you’ll know how it tastes—and whether you’ll want it spicier, tangier, or more tomatoey next time. Feel free to experiment with the flavors here! Add more cilantro, less chili, or more onion. You get the idea.
How do I store leftovers?
Store leftover chunky salsa in an airtight jar or container in the fridge for up to 5 days. Don’t store it at room temperature—it’s not processed or heated in any way, so it needs to be refrigerated!
Serving suggestions
Grab a bag of salted tortilla chips and get dipping! Any kind of tortilla chip works, but the ones shaped like scoops allow maximum salsa loading on each bite. This salsa is also a tasty topping on your favorite burrito, taco, or quesadilla. If you’re using your salsa as an appetizer with chips, a nice pairing is this Cowboy Caviar Dip, which is also delicious with chips. Or, if you need a main dish to pair with your salsa, check out this Spicy Corn and Bacon Macaroni and Cheese for a creamy complement, or use the salsa to top these Cream Cheese Chicken Enchiladas.
Chunky Salsa Recipe
Ingredients
- 4 medium ripe tomatoes
- 1 small red onion
- 1 sprig fresh cilantro plus more for garnish
- 2 cloves garlic
- 1 tablespoon lime juice
- 1 small red chili
- Pinch of cumin
- Pinch of sea salt and black pepper
Instructions
- Cut the tomatoes in half and remove the seeds. Roughly chop the red onions and the garlic cloves.
- Combine all ingredients in a blender or food processor and pulse until you get a chunky consistency. Season with cumin, sea salt, and black pepper to taste. Transfer the salsa to an airtight container.
- Chill the salsa for at least 1 hour in the fridge or overnight. Serve with tortilla chips and garnish with cilantro leaves.
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