The Cozy Cook

Homemade Salsa

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 some homemade guacamole, nacho cheese sauce or easy white queso!

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. I leave out all of the jalapeno seeds for my 5 year old, but you can keep some or all of them in to make a spicy salsa!

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

  • To make spicy salsa: keep some or all of the jalapeno seeds in it.
  • For thicker salsa: Don’t blend it too much/keep it chunky. You can also reserve some of the tomato juice and only add it back to the salsa as desired. (Though my personal preference is to leave all of the juice)
  • Let the flavors blend for at least 1 hour in the refrigerator. Overnight is also great if possible.

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.

What To Serve With Salsa

 

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

Tools For This Recipe

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

Homemade Salsa

5 from 2 ratings
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 tortilla chips.

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
  • To make spicy salsa: keep some or all of the jalapeno seeds in it.
  • For thicker salsa: Don't blend it too much/keep it chunky. You can also reserve some of the tomato juice and only add it back to the salsa as desired. (Though my personal preference is to use all of the juice)
  • Let the flavors blend for at least 1 hour in the refrigerator. Overnight is also great if possible.

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

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11 comments on “Homemade Salsa”

  1. I have made with fresh and canned tomatoes and it turned out great each time.  

  2. About how many tomatoes are in 28ozs?i
    I’m using a variety from my garden.
    Thanks!

  3. This has to be the best salsa recipe I have tried so far! I added a little extra garlic and some really hot peppers my husband is growing in the garden. I made a big batch so I can snack on it all 4th of July weekend. Thanks for the recipe!

    • I am so happy to hear that Joleen! I love that you used hot peppers, I am jealous! I love spicy salsa but I have to keep it mild for my daughter. Thank you so much for the review! -Stephanie

  4. Thanks for the quick reply.  Just to let you know, I have enjoyed some of your recipes and I like your web site.  Keep up the good work.

  5. The measurement for the cumin is I think incorrect. It has 1.2 teaspoons. Is that 1/2 teaspoon, 1.5 teaspoon or what?

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