Get my Cookbooks! 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, Chicken Quesadillas, Steak Fajitas and Chicken Enchiladas!
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.
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.
- Pair this with: Guacamole, Velveeta Queso, and Mango Salsa
- Serve this with: Chicken Quesadillas, Beef Enchiladas, Chicken Enchiladas, Steak Fajitas, 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.
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.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
Try These Next
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- Baked Tacos
-
- Corn Salad
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- Taco Stuffed Shells
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- Steak Fajitas
-
- Chicken Enchiladas
-
- Beef Lo Mein
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Tried This Recipe?
Leave a review, I love hearing your feedback! āāāāā
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.
Ingredients
- 28 oz. whole plum tomatoes, with the juice
- 1 small white onion, peeled and roughly chopped
- 1-2 jalapeƱo 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
Pro Tips
Storage
Using Fresh Tomatoes
- 28 oz. of fresh tomatoes can be used in this recipe.Ā You can even make these easy roasted tomatoes for this recipe!
- Ā 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 =Ā 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 blendĀ for at least 1 hour in the refrigerator. Overnight is also great if possible.
- Pair this with: Guacamole,Ā Velveeta Queso, and Mango SalsaĀ
- Serve this with: Chicken Quesadillas, Beef Enchiladas, Chicken Enchiladas, Steak Fajitas, Guacamole, White Queso Dip, Nacho Cheese Sauce, Velveeta Queso, Cowboy Caviar, Salsa Chicken, Ā Baked Tacos, Chicken Quesadillas, and more. See all Mexican inspired recipes here.
Storage
- Store in an airtight container and refrigerate for up to 10 days or freeze for up to 3 months.Ā
- 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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Can you make this recipe with the tomato skins? Iām new to cooking. Do the skins affect the texture? Ā
Hi Anamaria, I’ll paste the info from the blog post here. (You’ll want to remove the skins)
Using Fresh Tomatoes
-28 oz. of fresh tomatoes can be used in this recipe.Ā 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 =Ā 2.5 cups drained tomatoes.
Just wanted to say that I love this recipe! Definitely a keeper! Thanks!
I’m soooo happy to hear that! I totally agree with you, I won’t make salsa any other way, I just love it! Thank you so much for the review! -Stephanie
Great recipe!!
That’s so great to hear Linda, thanks so much for taking the time to leave a review!š
Hello just made some and turned out very well, Good way to get rid of some more excess tomatoes from the garden
I’m so happy to hear that you were able to make GREAT use of your garden tomatoes Dave!! Thank you so much for taking the time to leave a review, you’re the best! -Stephanie
How long do you water bath it forĀ
Hi Rita, you don’t cook this or water bath it.
This is very simple to make and absolutely delicious! Itās so yummy that we ended up eating it all tonight! Great on our tacos and with tortilla chips. Ā Thanks for all the extra tips. All very helpful!! This salsa is the best and my āgo toā from now on!Ā
I’m so happy you’re enjoying this one Danielle! Thanks so much for the great review!š
The best salsa made at home! So easy. Love that the heat can be adjusted to taste! Worth trying!Ā
Yayyy! I’m so happy to hear such great comments Deb. I agree, it’s nice to be able to adjust the heat!š
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!ā¤ļø Sounds delicious with rice and a burrito!
This is the best salsa! I added rotel with green chiles cause I had an extra can. Itās easily better than store bought salsa. It also made over 4 mason jars, which I plan on gifting to some family
members!Ā
Hi Katlyn! I’m so happy that you love this salsa as much as I do! I agree, it doesn’t compare to store bought! Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie š
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 jalapeƱo seeds and allĀ
Thanks so much for the great feedback Melissa!š
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!! š