This easy Homemade Salsa comes together super fast and has the most amazing flavor! Plus, you can make it thicker or thinner, or spicy or mild, depending on your preference. Never buy store-bought salsa again!
If we are doing Mexican night, you better believe this easy salsa is going to be on the table, right along with The BEST Guacamole Ever and probably some fresh, Easy Homemade Flour Tortillas .
When I was 16, I got my first ever “real” job at a Mexican restaurant which came with one huge perk – I could eat as much fresh chips and salsa as I wanted. For free. It was amazing.
And the thing is, real Mexican restaurant-style salsa is so quick and easy to make that you can have this anytime you want and it absolutely blows the stuff you get at the supermarket out of the water.
You can absolutely dig right in immediately after processing the ingredients together, but if you can wait an hour and let the salsa sit in the fridge, the flavors of the jalapeños and tomatoes and onions and lime and cilantro get all friendly together and taste even better.
This recipe calls for canned tomatoes, which is perfect because then you don’t have to worry about your tomatoes not being perfectly ripe or in season.
You will get about 4 cups of salsa from this recipe, so it’s perfect for a Cinco de Mayo party, game night, or fajita night with friends. Or if you want to make shredded Mexican beef or chicken in the slow cooker.
I love it with homemade corn tortilla chips (naturally) but it’s also one of my favorite things to put on top of scrambled eggs in the morning for breakfast, maybe with some chopped fresh avocado or the BEST guacamole ever !
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Appetizers
The BEST Homemade Guacamole
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Fresh Authentic Pico De Gallo
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Fresh Pineapple Salsa
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Homemade Salsa
Ingredients123
- ▢ 28 ounces diced tomatoes
- ▢ 1 small white onion coarsely chopped
- ▢ 1-2 jalapeños seeded and coarsely chopped
- ▢ 3 cloves garlic coarsely chopped
- ▢ 1/2 bunch cilantro
- ▢ 1 teaspoon kosher salt
- ▢ 1/4 teaspoon granulated sugar
- ▢ 1 teaspoon ground cumin
- ▢ 3 Tablespoons lime juice
Instructions
- Add all of the ingredients into a food processor (affiliate link) and process until you reach your desired consistency. My favorite restaurant salsas tend to be less chunky so I pulse a few times to break things up, then process for 10-15 seconds until there aren’t any large chunks but stopping before turning everything into a soup. 28 ounces diced tomatoes, 1 small white onion, 1-2 jalapeños, 3 cloves garlic, ½ bunch cilantro, 1 teaspoon kosher salt, ¼ teaspoon granulated sugar, 1 teaspoon ground cumin, 3 Tablespoons lime juice
- Taste the salsa and adjust as necessary. You may prefer more lime juice or a bit more salt (different brands of tomatoes have different salt content so depending on which brand you are using, you might even need to add another ½ teaspoon of salt, which might seem like a lot – that’s why it’s important to taste and adjust and I always start on the lower end and work my way up)
- If you want more heat, add in some of the seeds from your jalapeños (I always start with one jalapeño and then add in the second jalapeño, then some of the seeds if needed to get the heat where I like it since most of the spiciness in the jalapeños is in the seeds themselves).
- Chill in the fridge for at least 1 hour before serving so the flavors have a chance to really combine. Serve with fresh tortilla chips! Can be stored in the fridge for up to 1 week.
Nutrition
Homemade Salsa
Ingredients
- 28 ounces diced tomatoes
- 1 small white onion coarsely chopped
- 1-2 jalapeños seeded and coarsely chopped
- 3 cloves garlic coarsely chopped
- 1/2 bunch cilantro
- 1 teaspoon kosher salt
- 1/4 teaspoon granulated sugar
- 1 teaspoon ground cumin
- 3 Tablespoons lime juice
Instructions
- Add all of the ingredients into a food processor and process until you reach your desired consistency. My favorite restaurant salsas tend to be less chunky so I pulse a few times to break things up, then process for 10-15 seconds until there aren’t any large chunks but stopping before turning everything into a soup. 28 ounces diced tomatoes, 1 small white onion, 1-2 jalapeños, 3 cloves garlic, 1/2 bunch cilantro, 1 teaspoon kosher salt, 1/4 teaspoon granulated sugar, 1 teaspoon ground cumin, 3 Tablespoons lime juice
- Taste the salsa and adjust as necessary. You may prefer more lime juice or a bit more salt (different brands of tomatoes have different salt content so depending on which brand you are using, you might even need to add another 1/2 teaspoon of salt, which might seem like a lot - that’s why it’s important to taste and adjust and I always start on the lower end and work my way up)
- If you want more heat, add in some of the seeds from your jalapeños (I always start with one jalapeño and then add in the second jalapeño, then some of the seeds if needed to get the heat where I like it since most of the spiciness in the jalapeños is in the seeds themselves).
- Chill in the fridge for at least 1 hour before serving so the flavors have a chance to really combine. Serve with fresh tortilla chips! Can be stored in the fridge for up to 1 week.
Nutrition
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