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!

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.

• Immersion Blender
• Food Processor
• Blender
• Salsa Serving bowl or Multi-Bowl Server with Chips

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Homemade Salsa

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

5 from 12 ratings

Servings: 4 cups

Tap or hover to scale

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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.

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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.

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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

Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Course: Appetizer, Snack

Cuisine: American, Mexican

Author: Stephanie