Making homemade salsa is so easy and the results are a delicious salsa that is full of fresh flavor. All you need is a blender, a few ingredients, and some tortilla chips for dipping.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Once you make homemade salsa, you’ll never go back. Homemade salsa is cheaper than most store-bought salsas in a jar and you get to control the ingredients. It also tastes much better than jar salsas in my opinion.
All you need is a few ingredients and a blender (or food processor) to make this recipe. For this recipe I used the following:
- Peeled whole tomatoes in a can
- Rotel
- Onion
- A Jalapeño
- Cilantro
- Juice of a Lime
- Ground Cumin
- Garlic Powder
- Salt
How to make Homemade Salsa
Add your ingredients to a blender. For my blender, I make sure to add the chopped onions and chopped jalapeño to the blender first and top with the rest of the ingredients. That ensures my salsa gets chopped equally since the firmer ingredients are on the bottom.
Press the “Pulse” button on your blender until the desired consistency is reached. Do not simply put the blender on a blend setting or your salsa may liquify too much.
You can serve your salsa immediately or place it in the fridge for an hour to allow those flavors to mend together. We prefer allowing the flavors to mend.
Salsa Making Tips
- If you prefer fresh tomatoes in your salsa, I’d recommend using Roma tomatoes. You can use about 6 Roma tomatoes rather than the 28 oz can of whole tomatoes.
- I use red onion in this recipe but white onion is a good substitution. It results in a lighter onion taste in your overall salsa. We like both variations.
- There isn’t really a sub for cilantro in salsa. If you don’t like it, you’ll likely want to leave it out. Subbing for a herb like parsley will have your salsa tasting like spaghetti.
Storage Tips
- This salsa should be stored in an airtight container in the refrigerator. Glass ball jars are great for this.
- This homemade salsa will last about a week in your refrigerator. Ours doesn’t last any longer than that.
- I use a label maker to make labels to place on the jars with the date that the salsa is made. That way I know how long my salsa has been in the fridge.
I hope you enjoy this salsa as much as we do.
Looking for recipes to serve with this salsa? Try these out:
- Pork Carnitas (Pressure Cooker Recipe)
- Turkey Tacos
- Steak Fajitas (Air Fryer Recipe)
Easy Homemade Salsa Recipe
Equipment
Ingredients
- 28 oz can whole tomatoes drained
- 10 oz can tomatoes with green chilies undrained
- ½ red onion about ½ cup
- 1 jalapeño seeded and roughly chopped*
- Juice of 1 lime about 2 Tbsp
- 1 ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- A handful of cilantro about ½ cup chopped
Instructions
- Add your ingredients to the blender, placing the onion and jalapeño on the bottom.
- Press the “Pulse” button on your blender until the desired consistency is reached. Do not simply put the blender on the blend or your salsa may liquify too much.
- You can serve your salsa immediately or place it in the fridge for about an hour to allow those flavors to mend together.
Notes
- This recipe makes about 4 cups of salsa.
- This salsa should be stored in an airtight container in the refrigerator.
- This homemade salsa will last about a week in your refrigerator.
