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!
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.
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
- Guacamole, White Queso Dip, Nacho Cheese Sauce, Velveeta Queso, Cowboy Caviar, Salsa Chicken, Baked Tacos, Chicken Quesadillas, and more. See all Mexican inspired recipes here.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
Try These Next
- Baked Tacos
- Jalapeño Poppers
- Taco Stuffed Shells
- Salsa Chicken
- Zucchini Parmesan
- Taco Soup
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Tried This Recipe?
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Homemade Salsa
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
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.
Can this be jarred and hot water bath the jars?
Hi Juanita, yes you can!
This is very simple to make and absolutely delicious! It’s so yummy that we ended up eating it all tonight! Great on our tacos and with tortilla chips. Thanks for all the extra tips. All very helpful!! This salsa is the best and my “go to” from now on!
I’m so happy you’re enjoying this one Danielle! Thanks so much for the great review!💕
The best salsa made at home! So easy. Love that the heat can be adjusted to taste! Worth trying!
Yayyy! I’m so happy to hear such great comments Deb. I agree, it’s nice to be able to adjust the heat!😀
This is absolutely THE BEST and easiest salsa recipe I have ever come across! The spices really make a difference and the amount of each is spot on and blend really well together. So easy to make! I mix it with rice and make a burrito. It’s so delicious!
Wahoooo! I’m so happy to hear such great comments Alice, thanks so much!❤️ Sounds delicious with rice and a burrito!
Love love this salsa! Definitely a go to and so easy! Waaay better than store bough and I just leave everything chunky and blend in my ninja jalapeño seeds and all
Thanks so much for the great feedback Melissa!😋
Wow! So easy and delicious, my new Go to!
Can it be frozen?
Hey Judy! I am so happy to hear that you loved the salsa, we make this all the time and absolutely love it as well! Yes, you can freeze it! Here is the info from the blog post:
-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.
So embarrassed, sorry I didn’t read far enough to see that info in the original post. Thank you for your response!!
Ohhh gosh, not a big deal at all!! 🙂
This is an absolute must try recipe! I will never buy store bought salsa again(I never realized with 5 minutes of prep you could end up with these flavors). The freshness ia amazing I like mine a little more spicier so just added an extra jalapeño with some seeds.
I love that you’ll be going with homemade salsa from now on Lauren, to me it can’t be beat! My husband loves it with a little extra jalapeno too, thanks so much for the great comments and for taking the time to leave a review!💗
Stephanie, by the looks of the photo it appears the salsa has been cooked in the instructions you did not state that. Please advise. Thank you….I cannot wait to make!! Sounds wonderful.
HI LINDA! 🙂 I’ve never cooked salsa, I’m not sure why it appears cooked to you, but it’s not! 🙂