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4.46
/5
10 minutes minutes
340 Comments
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By: The Chunky Chefpublished: 09/05/2022
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The best homemade salsa is made with juicy tomatoes, jalapeños, onion, fresh cilantro and plenty of spice and flavor! A little spicy, slightly sweet, and perfect with salty chips. Great for game day/tailgating, parties, Mexican recipes and more!
This is one of mySalsarecipes I know you’ll want to keep on hand!
Chips and salsa is such a classic snack combination, and one that we in the chunky chef household are fairly obsessed with!
Jarred salsa can be good, and it certainly is convenient, but we love making homemade salsa. That way we can control the texture, heat level, quality of the ingredients, etc.
This recipe has been on the website since 2015, and while it’s been updated a couple of times over the years, the recipe itself has remained the same.
The same is true for this updated version, the recipe is the same, it just has some updated photos, clearer instructions, and more in depth tips and tricks.
It’s a really simple recipe, but over the years readers just like you have had questions regarding substitutions, freezing options, etc… and I wanted to update the post to reflect those answers so you’ll have everything you need to make the best salsa ever!
How to make homemade salsa?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Add vegetables to food processor. There’s no need to chop them finely, just a rough chop so they’ll fit in the processor.
- Add seasonings.
- Add lime juice. Fresh lime juice tastes best, but bottled will work in a pinch.
- Process. Pulse a few times, then process until the salsa is the consistency and texture you’d like.
Helpful Tip!
I wrote this recipe the way we love this salsa, but feel free to use the ingredient amounts as a guideline and go by your own preferences and tastes. It’s your salsa after all!
Variations of this recipe
- Spicy– to increase the heat, try adding an additional jalapeno, add a serrano pepper, or add some cayenne pepper.
- Mild– to make this salsa more mild, you can omit the jalapeno, or at the very least, make sure you remove the ribs and seeds from the pepper.
- Texture– I prefer a semi-smooth salsa, but you can make this salsa any consistency you like best.
- Fresh– if you don’t have canned tomatoes, you can use about 8-12 roma or plum tomatoes, and blend as directed. If you’d like the salsa a bit more wet, feel free to blend in some tomato juice, vegetable broth or water.
- Smoky– for a smoky flavor, try adding a chipotle in adobo, or some of the sauce that’s in the can with the peppers. This will add a bit of heat as well.
- No food processor – if you don’t have a food processor, you can use a blender, or just use your knife to cut everything down into very small pieces.
FAQ’s
Why is there sugar in this recipe?
It may seem like an out of place ingredient, but I’d be willing to bet that sugar is probably in a lot of your favorite salsas. Not only does it help to counteract any bitterness from the tomatoes, it balances all the flavors to really round out your salsa and make it the best you’ve ever had.
I don’t like a watery salsa, how can I make this recipe thicker?
If you prefer a really thick salsa, drain the liquid in the can of whole tomatoes (personally I would drain it into a container, rather than down the drain). Then process the salsa as directed and add back some of the liquid from the can, a little at a time, until you have the consistency you’re looking for.
Can this salsa recipe be canned?
I don’t personally have the canning expertise to safely advise you on that, but this recipe is very freezer-friendly, if you’re looking for longer storage. I do believe some readers have canned this salsa, if you wanted to page through the comments they may have shared tips.
Making homemade salsa ahead of time
While this salsa tastes incredible right away, I think it gets even better when made ahead of time! All the flavors have time to really meld together.I like to make this salsa a day or so ahead of time.
Plus I like cold salsa, so it gives the salsa plenty of time to chill. If you don’t enjoy cold salsa, after it hangs out in the refrigerator for a while, feel free to let it sit at room temperature for a little bit before serving.
Freezing
Homemade salsa can also be frozen, for up to 6-9 months. Thaw overnight in the refrigerator.
Storage
Leftover salsa should be refrigerated in an airtight container and enjoyed within about a week.
More Salsa Recipes:
My Favorite Food Processor!
You can use any food processor or blender for this recipe, but I’ve had this model for years and really love it. It’s easy to take apart and clean, and the large capacity means I don’t have to break the recipe down into smaller batches!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Homemade Salsa Recipe
4.46 from 233 votesAuthor: The Chunky Chef
Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Calories: 18
Servings: 12 servings
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The best homemade salsa is made with juicy tomatoes, jalapeños, onion, fresh cilantro and plenty of spice and flavor!
Ingredients
- 28 ounce can whole plum tomatoes including juice
- 1 small white onion peeled and roughly chopped
- 1 or 2 jalapeño peppers seeded and chopped
- 3 cloves garlic chopped
- 1 1/2 tsp ground cumin or to taste
- 1 tsp kosher salt or to taste
- 1/4 to 1 tsp granulated sugar optional, and to taste
- 1 or 2 handfuls cilantro this is probably 1 or 2 cups worth
- 3 Tbsp lime juice fresh is best
Instructions
Add all ingredients to a food processor. Pulse a few times to break up larger pieces, then process until texture is mostly smooth (or as smooth or chunky as you'd like).
Taste the salsa and based on personal preference, adjust salt/sugar levels as necessary.
Transfer to airtight container and refrigerate for a couple of hours for best flavor.
Serve with tortilla chips and enjoy!
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- Recipe makes approximately 4 cups.
- I’ve estimated this will serve about 12, with roughly 1/3 cup as the serving size.
- I remove the seeds from my jalapeño peppers to reduce the heat level. This way you’ll get all the fresh jalapeño flavor and some heat, but not a crazy amount of heat.
- If you’d like, you could stir in some corn kernels, black beans, or chopped tomatoes for extra texture and flavor.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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Recipe adapted from Averie Cooks
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Meet The Chunky Chef
Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!
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Patricia says
This salsa is delish! I’m on my second time making it this week, and will keep ingredients on hand always to make it. Homemade everything is so much better than the pre mad jar stuff with the horrible after taste they leave. Thanks for sharing
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Charlotte G. says
Wonderful salsa recipe! This is exactly what I was looking for. I added a little onion powder, garlic salt and oregano from a recipe I used to use because the flavors mesh well. My whole family loved it but half wanted it hotter (I used very little jalapeno for the mild half) so it looks like I will be making a 2nd batch tomorrow for the spicy half. It’s my new go-to now. Thank you for posting it!
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Baneen says
Can I use lemon instead of lime?
I don’t have jalapeño, can I use crushed red chilli flakes instead?Reply
The Chunky Chef says
I’ve only tested this recipe as written, so I can’t say for certain without further testing. Use your best judgement, and if you try it, let me know how it works out! 🙂
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Deborah Johnson says
Can you use freshly squeezed tomato sauce.
I do all my own canning and when my husband picks the tomatoes we cut them up and then we put them though a machine hand crank where it spits out the skin and seeds and leaves me with nice thick fresh tomato pulp. Can i use that instead and how much?Reply
The Chunky Chef says
Without testing it myself I can’t say for certain, but I think it would work well. I’d use about 28 oz.
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Linda says
I have been looking for a restaurant style salsa forever. Except for the cumin which I will cut back on, this way exceeded my expectations. I will also have to admit I did roast the onion, jalapeños and garlic in a 450 oven for 15 mins. I Loved it. ❤️
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Kirsten T says
Really enjoyed this recipe EXCEPT for the cumin. It seemed too much. Cut it out the 2nd time I made it.
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Linda says
I also felt it had to much cumin but otherwise I loved it.
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Etta Milhoan says
I’m sorry to have to correct this about how long this salsa will last. At my house I am lucky if it last 2 days. It is an awesome recipe!! Thank you so much for it. Best one I ever made.I keep the ingredients on hand just so I can throw it together quickly.
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Javier Avena says
Sugar in salsa? Oh! It’s a while lady f*cking up salsa as usual…….Jesus Christ! Why dont you just add some whipped cream while you are at it?
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The Chunky Chef says
Oh yes, let’s please be mildly racist towards a “white lady” for making HER version of a salsa HER family likes. Did I come into your home and force feed you this salsa? Make your own version of salsa and be happy about it. Oh in case you were curious, the sugar is to counteract the slight tartness/bitterness that canned tomatoes can sometimes have. I guess you also missed where that ingredient is optional.
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Loving Mama says
To: The Chunky Chef, Well said. Javier honey, this is why we have so many problems with racism in our country, because of ignorant/uneducated comments like this made for no reason what so ever. If you don’t like something, just pass it up my dear. This isn’t a life altering situation for you, so you should learn how to pick your battles. And by the way, I am half Mexican and we cook all the time. This recipe is still one of our family favorites, made as is. And if you eat at any Mexican restaurants, then you might be shocked to find out that most of them use sugar in their salsa, because it’s made in big batches from canned tomatoes. Take it easy there spark plug.
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scott says
Hey Javier, if you don’t have anything nice to say shut up!! This is excellent salsa. Just because you don’t agree with it doesn’t make it wrong.
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Sara says
60 people rated this salsa and it’s at 4.99 stars. Fresh vine ripe tomato’s would be a lot sweeter but since this is a five minute recipe for quick convenience she’s used canned! So adding a little sugar to this is not that outrageous and people seem to really like it. Basically you should just keep your trap shut!
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Joel says
Odd comment. A guy named “Javier Avena” is criticizing someone’s salsa Recipe about not being authentic, as if he’s aconnoisseur but at the same time he’s searching the internet himself for salsa recipes. No family recipes Javier? How do you know sugar isn’t added to salsa? I guess Javier isn’t really the salsa Expert he’s portraying himself to be.
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Kim says
Wow! Inappropriate! Pretty sure the recipe said optional for sugar. Ask a chef what they think about using canned tomatoes and the purpose of the small amount of sugar. I think an apology is necessary.
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Dottie says
Wow, such a judgemental comment. I guess it takes very little to upset you, poor boy.
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Dave says
Lol, let’s all clap for “javier” he obviously hasn’t made this recipe and has no clue what he is doing and probably hasn’t had any food besides what his mother has made for him. This is great, keep up the good recipes.
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Linda wettle says
Would 2 cans of fire roasted work or San Mariano work?
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The Chunky Chef says
As long as it equals the same amount of tomatoes listed in the recipe, yes
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Tamara says
Excellent I love it! I had to tone down the hot, kind of wimpy here 🙂
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Chrina says
I’m not sure why but my salsa turned out super dark, it might be because I used red onion instead of white. It still tastes good, but needs more spice. I even put one of my jalapeños with the seeds in still. But, next time I’ll make sure to maybe get a spicier pepper or put all the seeds in.
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Raye Cunningham says
I have been making this salsa for about three years now . It is the best home made I have found .
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Michelle Duran says
How long can this keep if refrigerated in an air tight container?
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The Chunky Chef says
I would say up to 5-6 days.
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Sue says
Can this salsa be canned via water bath? It’s delicious!!!!
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The Chunky Chef says
I haven’t tested it so I can’t say for certain. So glad you enjoy the taste!
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Christina says
Do you have a canning recipe for this?
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The Chunky Chef says
I don’t, but in the comments, I believe a few other readers have shared their experience with canning 🙂
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Doreen says
Fabulous recipe! My new go to, better than dinner out last night! Thanks for sharing!
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Amanda says
First time making salsa and this recipe is great!
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Carolyn says
I am keeping this salsa recipe! Best homemade salsa I’ve tried!! My family loved this! It really was made in 5 minutes. The only change I made was to use Rotel Original diced tomatoes with green chili’s, no salt added. My daughter can only have sea salt so we needed to add a bit more salt. It was absolutely perfect! We like mild salsa so I only used 1/2 of one jalapeños. Thank you for sharing your recipe!
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Lora says
Can I omit the cilantro? I learned years ago I am quite allergic to it, can I substitute another herb instead? Thanks!
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The Chunky Chef says
Nothing has quite the same taste as cilantro, but you could use flat-leaf parsley for the green color.
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Jessica Smith says
Hi Amanda, I just read your salsa recipe, I like it but you should try placing it in a frying pan after blending it and cook it for a bit, it evaporates some of the water and blends everything together for an amazing taste and intensifies the color, Mexican restaurants in my area do this.
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Joel says
This ☝🏻☝🏻☝🏻
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JONATHAN BAGGETT says
This is, by far, the best salsa recipe I have come across. This is now a staple in our house that I make fresh every week. Thank you for sharing.
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