Homemade salsa can be made in just minutes so you can skip the store-bought versions. This red salsa combines fire-roasted tomatoes, onions, garlic, jalapenos, cilantro and lime juice for a delicious appetizer.
When a bowl of homemade salsa and chips hits the table at my house, it’s gone within minutes! This recipe is even better than some Mexican restaurants, and it can be prepared with ease! Just seven simple ingredients and a few essential preparation steps, and this tasty salsa recipe can be available at a moment’s notice.
This recipe uses a few key ingredients to maximize flavor. Fire-roasted tomatoes and fresh ingredients like jalapenos, onions, garlic, cilantro and a little bit of lime juice. All you need is a food processor or blender, some crunchy tortilla chips, and this fresh salsa will be ready to devour!
How to make homemade salsa
Do you have moments where you crave chips and salsa? Or need to make a fast and easy recipe for a celebration like Cinco De Mayo? This delicious salsa recipe is inspired by a local Mexican restaurant that my family often visits that I wanted to recreate right at home.
The canned and diced variety of fire-roasted tomatoes are used in this recipe. Not only are they ripe and sweet, but the surfaces are lightly charred from being pre-cooked. The Maillard reaction is the key to adding depth to the salsa.
Buying canned tomatoes also helps cut down on prep time. I recommend draining the excess juice before processing to prevent the salsa consistency from becoming too watery. The liquid can always be reserved and some added back if desired.
To complement the earthy flavor from the tomatoes, lightly roast sliced jalapenos and unpeeled garlic cloves in a small pan. It takes a few extra minutes, but the enhanced flavors will be worthwhile! The garlic becomes sweet and roasted, cutting out some of the pungent taste of raw garlic. I use this same technique when making pesto sauce.
The trick to making homemade salsa with the right texture is how the ingredients are layered in the processor, the ratio of components and processing time.
I add the garlic and jalapeno in the food processor or blender first to ensure that the blade chops them up fine. Otherwise, there will be more substantial chunks in the sauce. Then add the white onions, drained tomatoes, cilantro, lime, and salt.
Pulse the ingredients until the desired consistency is reached. I like to check the taste before it breaks down too much, that way more salt or lime juice can be added without becoming too thin like tomato soup.
The target salsa texture is light and chunky with small tomato bits of similar size that can easily be spooned onto a chip or protein without being too runny.
This homemade salsa recipe will be your new go-to when you need a quick dip that requires little effort. If you like a bit more heat, feel free to roast a few extra jalapenos or add in some minced serrano pepper for an extra kick!
More snack recipes
Fresh tomatoes vs. canned for salsa
Canned tomatoes are typically picked at their peak ripeness, which means they will be more flavorful and sweet. They are then processed within hours of being harvested to maintain the best flavor. There are different types of canned tomato products, however, diced or whole for salsas will achieve the proper consistency. Fresh tomatoes can be used in combination to add texture, however, they are much more watery since they have not been cooked to release some of the moisture. They are however excellent for chunkier dips like pico de gallo.
Homemade Salsa
Ingredients
- 1 jalapeño, cut in half lengthwise, steam, seeds and membrane removed
- 2 cloves garlic, unpeeled
- 30 ounces diced canned tomatoes, fire-roasted
- ¾ cup diced white onions, ½-inch dice
- ½ cup cilantro leaves, packed
- 3 tablespoons lime juice
- ¾ teaspoon kosher salt
Instructions
- Heat a small pan over medium-high heat. Add jalapeno skin-side down and unpeeled garlic cloves into the pan.
- Cook jalapeno until lightly blistered and garlic lightly charred, 4 minutes.
- Flip over jalapeno and garlic cloves, and cook another 2 minutes.
- Remove peel from garlic and add to food processor or blender. Add roasted jalapenos to the food processor.
- Drain the tomatoes in a colander to remove the excess liquid from the can.
- Add white onions, tomatoes, cilantro, lime juice, and salt.
- Pulse the salsa about 6 times, scrape down the sides, and taste. Add more salt or lime juice as needed.
- Pulse the salsa an additonal 2 to 4 times, until the desired consistency is acheived.
- Immediately serve.
Recipe Video
Equipment
Notes
- Serving Size: ¼ cup
- Recipe Yield: 2 ½ cups
- Store in an airtight container for up to 7 days.
- MAKE IT WHOLE 30: Substitute sea salt for kosher salt.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
randy miller says
My family loves the salsa recipe. I was wondering if this could be processed into jars and canned. Would it keep this way?
Jessica Gavin says
Great question Randy! I think because the tomatoes are already canned it would be safe to further process the salsa with the fresh vegetables. However, you may need to add some vinegar for preservation. Let me know if you give it a try!
Norma T. says
I was brought with the most amazing homemade foods, my Momma and later in life, my Mother-in-law. And I have to say this salsa recipe from Jessica Gavin is absolutely closest home. I tried it and it was so good my whole family loves it, even my young picky daughter. Thank you Chef Jessica for another awesome recipe 😀
Jessica Gavin says
Awww this is an incredible honor Norma! I’m so happy to hear that the family is enjoying the salsa recipe.
Teryn says
I’ve made this recipe a dozen times, and I’ve stopped buying store bought salsa all together. This recipe is so easy! This simple recipe is always a crowd pleaser at parties, tailgates, and gatherings. Thanks, Jessica!
Jessica Gavin says
You’re so welcome, Teryn. Happy dipping!
anne says
This recipe looks amazing, and it reminds me of one I had in Mexico. I can’t wait to try it. Karen, You have to be really careful with the acidity of foods when canning. It’s like a chemistry project. Believe it or not, tomatoes are not acidic enough. Adding the onions and garlic further lowers the acidity. You wouldn’t want to get sick, so I say if looking to can salsa, use a proven recipe for canning salsa from the Ball Canning website. Otherwise just keep this in the refrigerator.
Christa says
Loved this recipe but I added 2tsp of white vinegar for some added zing.
Jessica Gavin says
I love your addition of white vinegar for zip!
Lori says
Just made it and it’s delicious!!
Karen says
Can you can it in pint jars?
Jessica Gavin says
I haven’t tried canning the salsa before.
Ernest Contreras says
Jessica I simply put love your site it is so informative, I been a chef for over 40 years and still find some very interesting information, hence the phrase teaching a old dog knew tricks you certainly have. I also have a food blog with mostly keto recipes of mine, I would love to post some of your tips and maybe a image from your site and of course link them back to you so my viewers can get the recipes from you, I highly respect your science tips, that many people would truly find them interesting as I did, glad I found your site. love it.
Wanda Mc Lendon says
if you make your salsa heat-wise too hot is there any way you can make to where its mild plz let me know thank u
mel says
can white onion be replaced by red ones? and can we add bell pepper for more sweetness?
Joni says
This salsa recipe looks delicious.
Never thought roasting some ingredients before hand would bring depth to a dish. Absolutely genius.
Jessica Gavin says
Thank you Joni! The roasting is a game changer 🙂
Jennifer Johnson says
Going to try this one….. thanks Jessica
Hugs Jennie
Jessica Gavin says
Let me know what you think Jennie!
Zeb Koobs says
I absolutely love chips and salsa. I make this red and tomatillo salsa as well. Thank you for sharing. I’ve always wanted to be a chef and own my own restaurant. Maybe one day….. Thanks again for sharing