This homemade salsa recipe is easy to make with canned or fresh tomatoes! Simple ingredients blend together for an authentic Mexican salsa recipe that can be served mild or spicy.

Serve this with my Homemade Tortilla Chips, Loaded Nachos, Bean Dip, Baked Tacos, Chicken Quesadillas, Steak Fajitas and Chicken Enchiladas!

A hand dipping a tortilla chip into a white bowl of salsa with tortilla chips around it.

Homemade Salsa

There are few recipes that I can think of where you can throw everything into a blender and end up with something so refreshing.

It’s really easy to control the heat in this recipe as well. Remove the white membrane from the jalapeno for less spicy salsa. You may want to remove the seeds as well, as that can contain heat from touching the membrane.

Check out all of my tips below on how to control the consistency, store it, what to serve it with, and more.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

  • Add all ingredients to blender, food processor, or large pot/bowl with an immersion blender. Pulse until desired consistency is reached.
  • Refrigerate until ready to serve, at least 1 hour.
  • Transfer to a serving bowl and serve with tortilla chips.

Making homemade salsa in a pot by blending tomatoes, onions, peppers, cilantro, and more. Homemade salsa in a pot and next to a white bowl of salsa with tortilla chips.

Using Fresh Tomatoes

  • 28 oz. of fresh tomatoes can be used in this recipe. You can even make these easy roasted tomatoes for this recipe!
  •  To remove the skins: Cut the fresh tomatoes in half and place cut-side-down on a rimmed baking sheet. Broil for just a few minutes, until you see the skins pucker up and loosen. Let cool enough to touch and the skins will slide right off!
  • 1 (28 oz.) can tomatoes = 3 cups undrained =  2.5 cups drained tomatoes.

Pro Tips

Storage

  • Store in an airtight container and refrigerate for up to 10 days or freeze for up to 3 months. 
  • PRO Tips if Freezing: Thicken it up with tomato paste after thawing. You can also simmer it on the stove to let excess liquid evaporate. Let it cool completely before serving.

A white bow full of salsa with a tortilla chip being dipped into it.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

Try These Next

Get My Free E-Book! 

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

A white bowl of Homemade Salad with a tortilla chip being dipped into it.

Homemade Salsa

Prep Time: 5 minutes
Total Time: 5 minutes
5 from 25 ratings
Servings: 4 cups
Tap or hover to scale
Print Pin Save Review
This homemade salsa recipe is easy to make with canned or fresh tomatoes! Simple ingredients blend together for an authentic Mexican salsa recipe that can be served mild or spicy.

Ingredients

  • 28 oz. whole plum tomatoes, with the juice
  • 1 small white onion, peeled and roughly chopped
  • 1-2 jalapeño peppers, diced with seeds removed
  • 3 cloves garlic, chopped
  • 1 Tablespoons lime juice
  • 4-5 Tablespoons fresh cilantro leaves, stems removed
  • 1.5 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon sugar

Instructions

  • Add all ingredients to a food processor, blender, or large pot/bowl with an immersion blender.
  • Pulse until blended to desired consistency. Refrigerate for a minimum of 1 hour or overnight.
  • Transfer to a serving dish and serve with homemade tortilla chips or loaded nachos!

Notes

This recipe makes 4 cups of salsa, nutritional info is for 1 cup of salsa.
Using Fresh Tomatoes
  • 28 oz. of fresh tomatoes can be used in this recipe. You can even make these easy roasted tomatoes for this recipe!
  •  To remove the skins: Cut the fresh tomatoes in half and place cut-side-down on a rimmed baking sheet. Broil for just a few minutes, until you see the skins pucker up and loosen. Let cool enough to touch and the skins will slide right off!
  • 1 (28 oz.) can tomatoes = 3 cups undrained =  2.5 cups drained tomatoes.
Pro Tips
Storage
  • Store in an airtight container and refrigerate for up to 10 days or freeze for up to 3 months. 
  • PRO Tips if Freezing: Thicken it up with tomato paste after thawing. You can also simmer it on the stove to let excess liquid evaporate. Let it cool completely before serving.

Nutrition

Calories: 54kcal, Carbohydrates: 12g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 594mg, Potassium: 531mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1728IU, Vitamin C: 35mg, Calcium: 35mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Appetizer, Snack
Cuisine: American, Mexican
Author: Stephanie