This homemade salsa recipe is the perfect homemade version of a restaurant-style salsa and it takes just minutes to make!
Full of flavor and needing just a handful of ingredients this is the best dip for tortilla chips (with some guacamole of course) and a great topping for tacos!
The Best Homemade Salsa
I really think the best part of going to a Mexican restaurant is the chips and salsa they serve you when you sit down. It doesn’t hurt that it’s usually paired with a margarita and great friends… but really, there is something about that delicious restaurant-style salsa! Honestly, once you learn how to make homemade salsa, you’ll never go back to jarred again!
Ingredients
Tomatoes, onions, and hints of lime, cilantro, and cumin. That’s literally all you need to whip up a great blender salsa!
I prefer the flavor of canned whole tomatoes and they seem to have a thicker consistency than diced or fresh.
TO MAKE HOMEMADE SALSA
- Add ingredients to a blender or food processor.
- Pulse to combine.
That’s it. So easy.
Tips For Perfect
Salsa is SO easy to make at home. Here are a few of my favorite tips to make this recipe perfectly delicious!
BLENDER/FOOD PROCESSOR
Use Pulse: I make this in my blender or food processor if you prefer, just pulse to reach desired consistency. It only takes a few seconds and you don’t want to make it too runny!
For Thicker Salsa: If you’d like your salsa to be a little bit thicker, remove some of the juice from your canned tomatoes and set it aside. You can always add a little bit back in if you’d like.
FLAVOR
To Adjust the Spice Level: The seeds/membranes in the jalapenos holds the heat. For a milder salsa, remove all of the seeds and membranes, for a spicy salsa, leave them in! Replace with green chiles for a milder flavor.
Allow Flavors to Blend: Once combined, this salsa is best if the flavors have time to blend. Place in an airtight container or cover with plastic wrap and refrigerate at least 1 hour before serving.
This homemade salsa will last for about 2-3 days in the fridge. You can freeze leftovers.
Did you love this Homemade Salsa? Be sure to leave a rating and a comment below!
Homemade Salsa (Restaurant Style)
Ingredients
- 28 ounces canned whole tomatoes with juices, 1 can, *see note
- ½ cup chopped fresh cilantro
- ¼ cup chopped onion
- 1 jalapeño chopped
- ½ lime juiced
- 1 clove garlic minced
- ½ teaspoon cumin
- ¼ teaspoon salt
Instructions
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Add all ingredients to a food processor (remove ½ cup juice from the tomatoes if desired). Pulse 4-6 times to get desired consistency.
-
Refrigerate 1 hour before serving.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip
Cuisine Mexican
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This salsa was perfect for a dinner party we hosted for friends. Initially, I thought it could’ve used more heat, but I am glad I held off on adding a second jalapeño. Draining 1/2 cup of tomato juice is a key step. Next time I’ll double the recipe to make 16 servings. 8 servings went quicker than I thought for 8 people! Delicious!
how do you can your own salsa for the future Mexican meals, can you water bath it? or do you have to pressure can ?
Hi Sheryl, we are not experienced in canning so I am not sure how to go about that. Maybe another reader can help!
Could I use fresh tomatoes? My garden has an over abundance this year and I’m trying to think of ways to use them up before they go to waste. If so, any pointers?
I haven’t tried it so I can’t say for sure Tracy, but it should work just fine! You will want to use about 2 pounds of fresh tomatoes. If you try it I would love to hear how it turns out!
Can you tell me how many pints this recipe makes?
This will make approximately 2 pints. Enjoy Jo!
This recipe is really good. I added more jalapeños to kick it up a notch. As they say in Spanish, “Delicioso”! Thanks for the share.
Could canned Fire Roasted Tomatoes be used in this recipe??
I haven’t tried them Ana, but I think they would be delicious! If you try it I would love to hear how it turns out!
Has anyone successfully canned this? If so, what adjustments did you make.
Hi Megan, I have not tried canning this recipe and unfortunately am unable to say if this recipe is suitable for canning. Maybe one of our readers will have a suggestion for you!
I have canned salsa before no problem. It can be water bath canned. I use my pressure canner just to be on the safe side.
Do not add the cilantro, it’s much better fresh added after opening you canned salsa.
Thank you so much for this recipe – it is so simple, but so good!!
You’re welcome Tracy! We sure love it too!