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corn crackers scooping up homemade blender salsa
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5 from 2 votes

Air Fryer Salsa

Here's how to make a homemade restaurant style salsa. This is a simple salsa recipe that's bursting with flavors. This is perfect for eating with chips or for topping all of your favorite Mexican dishes! The recipe can be doubled or tripled as desired.
Prep Time5 mins
Cook Time13 mins
Total Time18 mins
Course: Snack
Cuisine: Mexican
Servings: 2 cups
Calories: 32kcal


  • 4 large Roma tomatoes best when they’re soft and ripe (see notes)
  • 1 large jalapeño pepper** see notes if you're sensitive to spice
  • 1/4 medium-small white onion peeled
  • 1 large garlic clove peeled
  • 1 handful cilantro leaves
  • pinch sea salt adjust to taste


  • Ensure that your tomatoes, jalapenos, and cilantro are dry. If you recently washed them, pat them until all water is gone. Lay the tomatoes, jalapeño, onion, and garlic in your air fryer tray. Careful not to stack them. Set the temperature to 390F and air fry for 10 minutes.
  • 5 minutes into the cooking process, open the air fryer and flip the ingredients.
  • When the full 10 minutes is up remove the tomatoes and garlic and set aside.
  • Leave the jalapeño and onion in the basket and set the temperature to 390F and cook for another 3 minutes to soften it up a bit more. Let cool for 2-3 minutes.
  • Transfer the jalapeno, onion, garlic, and salt into a food processor or high speed blender. Pulse until you get medium sized bits.
  • Add the cilantro and tomatoes and pulse until you reach your desired sized salsa – you can make it as smooth or chunky as you’d like. I like mine smoother.
  • Serve with baked corn chips, Sieta tortillas, or as desired.


* For the best tasting salsa, use softer, ripe tomatoes. If you use hard or unripe ones it won’t taste as good and it won't make as much salsa.
** If you want a mild salsa or you're sensitive to heat, use a small jalapeño and make sure to remove the seeds and veins – you can do this by slicing it in half (lengthwise) before putting in the air fryer.
No air fryer? No problem, simply broil the veggies on a sheet pan until charred.
You’ll notice that the broiler will leave the ingredients with a char, but you won’t see that result with an air fryer.
You can peel the veggies before adding the charred veggies to the food processor if you would like to remove the black specs or you can leave it for added flavor.
The baked corn crackers/chips used in the photos are Salma's Horneadas Baked Corned Tostadas.


Serving: 0.25cup | Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 314mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1108IU | Vitamin C: 27mg | Calcium: 12mg | Iron: 1mg