Homemade Salsa

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

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.

Prep Time5

Total Time5

Course: Appetizer, Snack

Cuisine: American, Mexican

Servings: cups

Calories: 54kcal

Author: Stephanie

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 loaded nachos!

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.
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.

Nutrition