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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 my Baked Tacos, Steak Fajitas, and Beef or 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

  • To make spicy salsa: Keep the white membrane that’s found inside the jalapeno.
  • 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.
  • Be sure to pair this with my Guacamole and Velveeta Queso recipes!

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 21 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 the white membrane that's found inside the jalapeno.
  • 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.

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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61 comments on “Homemade Salsa”

  1. 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! 🙂

  2. Great taste. I put mine in water bath to enjoy all year. 

  3. Another hint for peeling tomatoes that I learned by accident is to freeze tomatoes that you intend to uses in sauces or soups. When you bring them out of the freezer run warm water over the tomatoes one at a time. The skin will loosen and peel right off.

    When I have a bumper crop of tomatoes, especially Romas, I freeze them whole.

  4. This was amazing and so easy to make! I used only one jalapeno but will likely use 2 next time. At first it seemed very liquid-y but it ended up being perfect and full of flavor. I used Muir Glen canned plum tomatoes with all the juice but honestly think brand wouldn’t really matter. This will be my go-to salsa recipe from now on.

    • I’m so happy you liked the Salsa Tina! This one definitely gets better as it sits in the fridge 😋. Thanks so much for taking the time to leave a review!

      • I am making this today for the 3rd time since mid June. I actually used store brand canned tomatoes the 2nd time and it was just as good as when I used the Muir Glen! Anyway, I can’t wait to try more of your recipes!

      • I’m so happy you’re enjoying the salsa Tina! Thanks so much for the great comments and for your support, much appreciated!🙌

  5. This salsa recipe has more depth of flavor than the ones that include what can be the watery ingredients of Rotel or green chiles. I find that this is the best quick homemade salsa I have had and does stack up to Mexican restaurant salsas. Salsa is extremely important to those of us living in the Southwest, something we take very seriously.

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

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

  8. 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

  9. 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.

  10. 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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