Homemade Salsa

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I’ve been making my fresh tomato salsa for years and love it so much that I never felt like I needed to venture out to the canned stuff. That is, until a few weeks ago when I was making my baked tortilla chips for the umpteenth time and had an excuse to experiment. This time, my goal with this homemade salsa was to make it restaurant-style. I started with my fresh version, but played around with the ingredients to make it as close as I could to the many (many) restaurant versions I’ve enjoyed. Say hello to my classic homemade salsa recipe! Try it and let me know if you think I got pretty close.

Why You’ll Love My Homemade Salsa Recipe

• Effortless flavor – We’ve got the usual suspects: tangy tomatoes, zesty onions, fresh cilantro, jalapeños for a kick. But I also add a dash of chili powder and cumin, as a restaurant owner once told me they add this.
• Simple ingredients – You just need a handful from the produce aisle and a few pantry staples. In fact, I first made this homemade salsa recipe using what I had around at home.
• Quick and easy – You can whip it up in just 5 minutes! But since it keeps in the fridge for so long, I usually make it ahead.
• Perfect for any occasion – Whether you’re hosting a taco night, craving a snack with chips, or looking for a flavorful topping, my easy homemade salsa is your answer. If you liked my original salsa recipe, you’re going to love this one even more!

Ingredients & Substitutions

Here I explain the ingredients for my best homemade salsa, what each one does in my recipe, and substitution options. For measurements, see the recipe card.

• Tomatoes – I used both fresh Roma tomatoes and canned tomatoes for this homemade salsa recipe. The canned ones give depth and thickness, while fresh ones keep it fresh and vibrant. Cut the fresh ones into large chunks. For the canned ones, I prefer regular diced tomatoes, but feel free to use diced tomatoes with green chilies if you want an extra kick.
• Onion – A white onion lends a mild flavor. You can choose a red onion for a sharper bite, or Vidalia or yellow onion for sweetness.
• Fresh Cilantro – For that classic fresh and herby pop.
• Jalapeño – I remove the seeds so that my kids can enjoy my homemade salsa, but you can leave them in or even double up on the peppers if you like more heat.
• Garlic – Chop your fresh garlic cloves coarsely. You don’t have to mince them.
• Lime Juice – I usually grab bottled lime juice for convenience, but freshly squeezed lime juice tastes even better when I make the time. If you need a substitute, lemon juice is the closest.
• Seasonings – Salt is the only must-have. But I also add chili powder, and ground cumin to get those restaurant-style salsa vibes.

How To Make Homemade Salsa

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Chop the veggies. Cut the fresh tomatoes, onion, garlic, and jalapeño into chunks. Place them in the bowl of a large food processor.
2. Blend it all together. Add the canned tomatoes, cilantro, lime juice, salt, and spices. Pulse intermittently, until your homemade salsa reaches the consistency you want.

My Recipe Tips

• Pulse your food processor. Start and stop every couple seconds, so that you can control the consistency. I opted for a chunky texture this time, but you can process for longer to get it ultra smooth like many restaurants do it.
• Do a taste test early. Check the saltiness of your salsa a few pulses before it reaches your desired consistency. That way, it won’t get too mushy if you need to adjust the salt and pulse again.
• You can make a half batch. This makes a large batch, which is the most convenient way to make it because it uses the full can of diced tomatoes (and it stores well). But you can easily cut my homemade salsa recipe in half if you like.
• For a deeper and smokier flavor, roast the fresh tomatoes first. It’s an extra step, but tastes amazing if you have the time.
• Don’t have a food processor? A blender can work. I find that my blender makes a smoother, runnier salsa, so know what you’re getting.

Common Questions

• How long does homemade salsa last? It will last for 1-2 weeks in the refrigerator. I keep my homemade salsa in a mason jar, but any airtight container will work.
• Can you freeze homemade salsa? Yes! Simmer the salsa on stove for 10-20 minutes first. (This reduces the amount of moisture and improves the texture later after you thaw it.) After cooling, freeze flat in a zip lock bag. Thaw in the fridge overnight, or on the counter. I usually need to drain it before serving.
• Can you use only canned tomatoes? Yes. I prefer the combination of fresh and canned for this recipe, but if you want to use only canned, just use 2 cans instead of one.
• Can you make homemade salsa for canning? Yes, canning should work. Check out my fresh salsa post for instructions.

Ways To Use It

You can definitely grab some tortilla chips and call it a day, but (surprise) homemade salsa recipes are for more than just chips! Here are some of the ways I use salsa:

• Chips – Yes, I already mentioned the classic tortilla chips, but you can also scoop your salsa with lighter air fryer zucchini chips, plain or seasoned kale chips, or even cheese crisps. Pair ’em with my homemade guacamole!
• Tacos – Another classic! I used the leftovers from my last batch to whip up my taco salad, but of course you can wrap taco meat in actual tortillas, too. This salsa would also make a great topping for my taco casserole, taco dip, or even zucchini taco boats.
• Fajitas – I love this stuff over my chicken fajitas, shrimp fajitas, and steak fajitas. All the fajitas.
• Eggs – Add a dollop of homemade salsa over your scrambled eggs (or my cloud eggs if you want to get fancy) for a little zing. You can make a Mexican-inspired variation of my shakshuka with it, too.
• Chicken – My fave is to make salsa chicken with it, but you can also use it in place of diced tomatoes for my stuffed poblano peppers or mix it with shredded Instant Pot chicken breast to use in a number of other recipes.
• Beef – No matter how you serve them, salsa is a must-have to make my carne asada and slow-cooked barbacoa recipes feel complete.

More Homemade Salsa Recipes

You may be wondering why I have so many salsa recipes, but each one brings its own flavorful twist to the table. Try one of my others next:

Mango Salsa

Salsa Verde

Fresh Salsa

Pineapple Salsa

My Food Processor For This Recipe

Reminder: My homemade salsa recipe makes a big batch, so you’ll need a big food processor. I’ve had mine for almost a decade and it’s still going strong.

Recipe Card

5 from 14 votes

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Homemade Salsa (5-Minute Recipe)

Make this easy homemade salsa recipe in just 5 minutes! It's bursting with flavor and perfect with chips, tacos, and other Mexican favorites.

Prep: 5 minutes

Total: 5 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 18 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see the ones I use.

• 1 15-oz can Diced tomatoes (with juice from the can) ▢
• 1 lb Roma tomatoes (cut into large chunks; ~4-6 medium) ▢
• 1/2 large White onion (~1 cup) ▢
• 1/2 cup Fresh cilantro ▢
• 1 medium Jalapeno (seeds removed, coarsely chopped; or use 2 for extra heat) ▢
• 4 cloves Garlic (coarsely chopped) ▢
• 2 tbsp Lime juice ▢
• 1/2 tsp Sea salt (to taste) ▢
• 1/2 tsp Chili powder (optional) ▢
• 1/2 tsp Ground cumin (optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Combine all the ingredients in a food processor.

2. Pulse intermittently, until desired consistency is reached. (Check for salt a few pulses before your desired consistency, so that the homemade salsa doesn't get too mushy if you need to adjust salt and pulse again.)

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

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Maya’s Recipe Notes

Serving size: 1/4 cup

Recipe makes 4 1/2 cups total.

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Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 12

Fat 0.1g

Protein 0.5g

Total Carbs 2.7g

Net Carbs 2g

Fiber 0.7g

Sugar 1.5g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Try More Of My Recipes

• 
  Enchilada Sauce Recipe
• 
  Easy Guacamole Recipe
• 
  Taco Slaw
• 
  Sheet Pan Fajitas

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