Homemade Salsa
Homemade Salsa is easier than you think! Add tomatoes, onion, cilantro, garlic, and lime juice to a blender. This easy salsa recipe taste just like the salsa at your favorite Mexican restaurant.
RESTAURANT-STYLE SALSA RECIPE
Who knew restaurant salsa could be so easy? In fact, the first time I made this salsa recipe I kind of got mad because I realized Mexican restaurants didn’t have a magical secret recipe and that they were quite possibly making it the same way I was.
HOMEMADE SALSA INGREDIENTS
This fresh salsa recipe is made with simple ingredients.
- CANNED TOMATOES – Whole tomatoes or diced tomatoes are preferred. San Marzano tomatoes are by far the best tomatoes to use.
- FRESH CILANTRO – This is a classic Mexican ingredient in salsa.
- JALAPENO – If you like a spicier salsa, use a whole jalapeno. For less spice, use half. Adjust the level of spice to your personal preference.
- GARLIC
- KOSHER SALT
- FRESH LIME JUICE – Brightens up the salsa.
- CUMIN
- WHITE ONION – This is what is traditional used but a yellow onion or red onion.
SPICE LEVEL
SPICE LEVELIf you really want a spicy salsa, leave in the seeds of the jalapeno.
THICKNESS
If you want a thicker salsa, drain some of the juice of the tomatoes.
HOW TO MAKE HOMEMADE SALSA
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Add all ingredients to a food processor or blender.
Pulse until desired consistency is reached. For a chunky salsa pulse less. Add salt and pepper if needed. For the best flavor, chill in the fridge for at least one hour to let flavors blend. Serve with tortilla chips.
Pulse until desired consistency is reached. For a chunky salsa pulse less. Add salt and pepper if needed. For the best flavor, chill in the fridge for at least one hour to let flavors blend. Serve with tortilla chips.
STORAGE
Store leftover salsa in an airtight container.
OTHER SALSA RECIPES
- CORN SALSA
- PICO DE GALLO
- GREEK SALSA
- COWBOY CAVIAR
- EASY SALSA VERDE
- AVOCADO FETA SALSA
- CRANBERRY SALSA
- WATERMELON SALSA
- FRUIT SALSA
Homemade Salsa
Homemade Salsa is easier than you think! Add tomatoes, onion, cilantro, garlic, and lime juice to a blender.
Ingredients
- 1 (28 ounce) can whole peeled tomatoes with juice or diced tomatoes with juice, (I like San Marzano tomatoes - if you like a thicker salsa, drain the tomatoes)
- 1/2 cup cilantro
- 1/2 cup white onion, coarsely chopped
- 1 medium jalapeno, seeded, (use half if you like it less spicy)
- 2 tablespoons lime juice, (more to taste)
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cumin
Equipment
Instructions
- Add all ingredients to a food processor or blender. Pulse until desired consistency is reached. Add salt and pepper if needed. Chill in the fridge for at least one hour to let flavors blend. Serve with tortilla chips.
Notes
from my first cookbook in 2014
Is there a way to can this recipe?
You can find a recipe in a canning book for salsa or make this and freeze. If you can it, make sure your hot water bath or other process meets needed canning time to kill any bacteria. If lids pop anytime after canned, best to be safe and not use. Botulism can be deadly.Make sure salsa is cool before freezing. Use any kind of vessel that is freezing safe. There are some freezing bags that has its own stand to then put salsa/soup/etc.. Any bag saying freezer safe will do. Make sure to gently squeeze out any exra air in bag. Look at freezer directions for how long tomato based products good in freezer.