This homemade salsa is so deliciously addictive that you won't believe how easy it is to make! Simply toss all of the ingredients into a blender or food processor and in a matter of minutes, you will have delicious restaurant-style salsa!
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Salsa is definitely one of the top 10 most useful condiments. It can be eaten any time of year and for just about any occasion. It can be enjoyed on its own or as a topping for tacos, eggs, and plenty of other foods!
Anyone who has ever eaten at a good Mexican restaurant knows the pure abandon of any self-control that happens the second that chips and salsa are put on the table. I was desperate to recreate that delicious salsa unique to these restaurants and I think that I've come pretty close!
Be sure to try this salsa on my keto Mexican chicken and cauliflower rice, or with my taco stuffed mini peppers! And, if you are looking for some other delicious dips you can't do better than my homemade beer cheese, or garlic bread pizza dip!
Ingredients and Substitutions
Feel free to customize these ingredients or the quantities to suit your own preference.
- Canned Whole Tomatoes with the liquid - for a thinner salsa remove and discard one tomato from the can, for a thicker salsa drain away some of the liquid.
- Yellow Onion
- Jalapeno Peppers - remove the seeds and ribs for a mild salsa, and leave some or all of them for more heat.
- Roma Tomatoes - optional, but I think that adding some fresh tomatoes gets rid of any adverse flavors from the canned tomatoes. You could also use peeled, rinsed, and quartered tomatillos.
- Ground Cumin
- Lime Juice
See the recipe card for quantities.
How to Make an Easy Homemade Salsa
When I say this salsa is easy, I really mean it! It required minimal prep and then just a few minutes in a food processor or blender to be complete!
Before you get started:
- Peel and quarter the onion
- Remove the stems, seeds, and ribs from the jalapeños
- Peel the garlic cloves
- Quarter the tomatoes and remove the seeds if desired
- Remove the large stems from the cilantro
Once all of your prep work is done, add the canned tomatoes (including the liquid from the can), quartered onion, jalapenos, and garlic cloves to the bowl of a food processor or blender. Pulse 3-4 times to roughly chop the vegetables.
Tip: If you prefer a thinner salsa, remove and discard one tomato from the canned tomatoes before blending. For a thicker salsa, pour away some of the liquid from the canned tomatoes before adding it to the food processor.
Then add the remaining ingredients and continue pulsing until the salsa has reached the desired consistency.
Serve the salsa immediately or store it in the fridge for up to a week.
The variations on salsa are really just about infinite. Here are a few of my favorite ways to modify this classic salsa:
- Spicy - This is a mild salsa you can increase the heat level by adding hotter peppers in addition to, or in place of the jalapeño. Some other options include serrano, habanero, or cayenne.
- Can your salsa - Follow these instructions for canning salsa to always have delicious homemade salsa on hand!
- Fruit Salsa - You can omit the fresh tomatoes and sugar and add diced fresh pineapple or mango for a delicious fruit salsa!
- Add beans and/or corn - To make a heartier salsa add in some canned black beans, rinsed and drained, or some frozen corn (thaw before adding).
To make this recipe you will need a food processor or blender, measuring cups and spoons, a can opener, and a knife and cutting board for prepping the vegetables.
I use a KitchenAid food processor (affiliate) which I really like. I have also made this salsa using a Ninja blender (affiliate) and both work really well. Just be sure that whichever you use, you occasionally scrape down the sides of the bowl so that everything is evenly chopped.
Store this salsa in the fridge for up to a week. I find that the flavor is best a day or so after it has been made so if I am making it for a particular occasion then I try to make it at least one day in advance.
I do not suggest freezing this salsa, but you can follow these canning instructions for long-term storage.
Since this recipe uses canned tomatoes, there is no need to cook the salsa.
That would depend upon the type and quantity of the salsa that you are buying. I find the cost to be comparable. Keep in mind that this recipe makes quite a lot of salsa!
- If you prefer a thinner salsa, remove and discard one tomato from the canned tomatoes before blending. For a thicker salsa, pour away some of the liquid from the canned tomatoes before adding it to the food processor.
- This is a mild salsa. You can increase the heat level by adding hotter peppers in addition to, or in place of the jalapeño. Some other options include serrano, habanero, or cayenne
Easy Homemade Salsa
- Food Processor or blender
- Measuring Cups and Spoons
- Add the canned tomatoes (including the liquid from the can), quartered onion, jalapenos, and garlic cloves to the bowl of a food processor or blender. Pulse 3-4 times to roughly chop the vegetables.28 oz Canned Whole Tomatoes, 1 Yellow Onion, 2-3 Jalapeno Peppers, 3 cloves Garlic
- Add the remaining ingredients and continue pulsing until the salsa reaches the desired consistency.2 Roma Tomatoes, 2 teaspoon Ground Cumin, ½ teaspoon Sugar, 1 teaspoon Salt, ½ cup Cilantro, ¼ cup Lime Juice
- Transfer the salsa to a bowl and enjoy immediately, or store it in the fridge for later.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.