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This is such an EASY homemade salsa recipe. It tastes just like restaurant salsa and goes perfectly with tortilla chips, tacos, and more!
No Mexican entree is complete without a complementary salsa or dip, but we of course love to serve it with fresh Homemade Tortilla Chips, Tacos and Burritos.
Who Doesn’t Love Salsa?!
Who doesn’t love salsa? We love them all – red, Salsa Verde, Strawberry Salsa, or Peach Salsa, to name a few!
Here’s why we love this specific homemade salsa recipe:
- Easy. Quick prep time, made in minutes and very simple (just dump and blend).
- Versatile. It goes with EVERYTHING (Quesadillas, Chimichangas, etc)!
- Flavor. It tastes like it came straight from an authentic restaurant – SO tasty!
Ingredients
- canned tomatoes (diced)
- can of Ro-Tel – Substitute it with ½ can of diced tomatoes, plus a 4-ounce can of green chiles.
- fresh tomatoes (Roma) – Or add another can of Rotel (drained).
- onion powder – Or use ½ small onion, roughly chopped.
- fresh cilantro
- can diced green chilies
- diced jalapeño – For less spice remove the seeds and the white pith from inside the jalapeno.
- minced garlic
- sugar – Or use 1 teaspoon of honey.
- garlic salt with parsley flakes – and pepper, if desired
- ground cumin
- lime juice – Bottled or fresh lime juice, or lemon juice.
How to Make Salsa
- BLEND. Combine all ingredients in a blender or food processor and pulse until blended to the desired consistency (large chunks or minimal chunks).
- SEASON. Add more salt or lime juice to taste, if needed.
Thicken Your Salsa
To thicken thin or watery salsa, let it sit in a bowl and allow the liquid to build then drain it through a mesh sieve.
Store + Freeze
- STORE – This can be refrigerated for in an airtight container for up to 1 week.
- If the color starts to darken, a smell starts to omit or fungus forms, then the salsa is no longer good.
- FREEZE. This best homemade salsa recipe can be frozen for 2-4 months. Here are a few tips:
- To prevent discoloration, add a bit of lemon or lime juice to the salsa.
- Store it in an airtight container in smaller serving sizes.
- Do not freeze chunky salsa. Pureed salsa freezes best.
Serving Suggestions
This Mexican salsa recipe isn’t just good for chips, try:
For More Salsa:
Salsa Recipe
Ingredients
- 1 (14.5-ounce) can diced tomatoes drained
- 1 (10-ounce) can original Rotel drained
- 2-3 Roma tomatoes seeded, if desired
- ½ white onion or 1 tablespoon onion powder
- 1 medium handful fresh cilantro
- 1 (4-ounce) can diced green chiles optional
- 1-2 tablespoons diced jalapeño
- 1 teaspoon minced garlic
- 1 teaspoon sugar
- 1 teaspoon garlic salt with parsley flakes
- 1 teaspoon ground cumin
- 1 tablespoon lime juice
Instructions
- Combine all ingredients in a blender and pulse until blended to the consistency you desire.
- Add more salt or lime juice to taste, if needed.
Video
Notes
-
If the color starts to darken, a smell starts to omit or fungus forms, then the salsa is no longer good.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Homemade Salsa Gift
In case you want to give a jar of homemade salsa as a gift, I decided to make some free printable tags. Make it a gift to give at any time of the year, or share at Christmas. There are tags for either occasion:
Simply download the tag you want.
To Save & Print Salsa Tags
To save, CLICK on the tag you like. Then, RIGHT-CLICK and SAVE. Open it in a program like WORD, RE-SIZE, PRINT, cut out, and attach.
download Your Salsa Tags Printable Now
Fill out the form and the FREE printable will be sent to your email.
We also made tags for our Salsa Verde so be sure to check that out too!
My go-to salsa recipe! So good!
I love that it is the perfect blend of flavor and spice!
i Don’t use rotel. It gives it too much of a vinegar taste for me. I make 3-4 qts of this at a time. I use a 28 oz can of diced tomatoes, one 14 oz can of fire roasted tomatoes (gives it the best taste) and one 14 oz can of tomato sauce. I found the giant yellow onions are perfect for it. the rest of the ingredients are similar to yours but, i use the real onions, garlic and jalepeno (without the seeds). It isn’t spicy so, those who want heat add red pepper flakes to theirs.
AND, I LOVE MY NINJA KITCHEN PREP BLENDER! I STILL HAVE MY FIRST NINJA THAT I BOUGHT WHEN THEY FIRST CAME OUT. IT ONLY PULSES AND HAS JUST 2 TIERS OF BLADES. I USE IT MOST OF THE TIME BUT, GRAB THE BIG BOY WHEN I MAKE OUR SALSA.
Sounds good! Thanks for sharing!
GREAT RECIPES, THANKS
Thank you!! Glad you like them!
I used rotel diced tomatoes & green chIlies And Muir glen diced fire roasted W/ med green chiles. Put all the ingredients into my food proceSsor. Voila! Easy and the best salsa i ever Made. Love…Love your recipes!
Awe, thanks!! That sounds yum! Thanks for sharing!
I enjoyed all the recipes that you emailed me I can tell tonight is going to be a really good night
Yay! Thank you so much!
Hi Christine!! I made this salsa yesterday for cinco de mayo and it was wonderful!! I added a lot more jalepenos cuz my husband and i like it really spicy!!! ???!! Thank you for such a great recipe!!!
You are so welcome!! I need to make my own batch, because I like it spicy too! Thank you for letting me know!
Hi. What does the TB mean for the jalapeño? It sounds great and I’m trying it tonight. Thank you.
PS. I cannot seem to select a rating from the stars.
I am so sorry, I am a day late! Did you figure it out? It is a tablespoon of jalapeno 🙂 Hope you liked it!
I love all your recipes and they are easy to understand love the tags.
Thanks so much
You are so welcome!! Thank you for saying that!
Salsa looks greaT and easy except I cannot eat cilantro. What would be a good sub?