This Quick & Easy Homemade Salsa recipe takes only 5 minutes to make in a food processor or blender, and it tastes just as good as the salsa at your favorite Mexican restaurant (maybe even better)! You’ll want to make it again and again!
For me, the best part of going out for Mexican food is that endless supply of chips and salsa. The salsa is so fresh and flavorful. I could easily embarrass myself with the quantity of chips and salsa that I eat before my meal comes. And then I pour copious amounts of that awesome salsa all over whatever I’m eating.
Sadly, it’s just not the same at home with jarred salsa (sorry, jar).
Over the years, I’ve bought jars and jars of salsa, but after my first taste of good restaurant salsa…um…nope. I wanted that salsa at home. I needed that salsa at home because, darn it all, the store-bought stuff just wasn’t as good, and I didn’t want it anymore – and I couldn’t go out for Mexican every time I had a hankering for some (because, sometimes, that could be every day!).
This salsa recipe was the exact salsa I was looking for! It tastes just like the salsa at my favorite Mexican restaurant (Dare I say it might even be better? Yes!). The best part? It takes 5 minutes to make! 5 minutes! I haven’t bought a jar of salsa since.
This recipe uses canned tomatoes, so you can make this salsa any time of year and know it will be delicious (because let’s be real…most of the time, those fresh tomatoes in the store are completely tasteless). And even though the tomatoes are canned, the salsa tastes incredibly fresh and flavorful thanks to the fresh onion, garlic, and cilantro.
INGREDIENTS YOU NEED TO MAKE QUICK & EASY HOMEMADE SALSA:
- Canned diced tomatoes
- Canned diced tomatoes with green chilies
- Lime juice
- Fresh cilantro
SPECIAL EQUIPMENT NEEDED:
- Food processor or blender
HERE’S A QUICK LOOK AT HOW TO MAKE QUICK & EASY HOMEMADE SALSA:
If you use a blender instead of a food processor and your blender doesn’t have a pulse feature, just be very careful not to over-blend your salsa into a sauce. It can happen really quick. Do short bursts to the extent that you can.
Now, although there’s no reason why you can’t eat this salsa right away – I know, it’s really hard to wait – for the best flavor, you definitely want to let this chill out in the fridge for at least 2 hours before you enjoy it. It is so much better once you let all those flavors mellow out and meld together.
I like my salsa a little spicy, but I want to be able to enjoy the flavor, so I use mild diced tomatoes with green chilies. If you want to crank up the heat, you can use the regular or hot versions, or you could add some fresh jalapeno or some cayenne pepper.
In addition to customizing the heat level, this salsa is incredibly versatile, and you can make it just how you like it. Add more or less of any of the ingredients to suit your tastes. Want more lime? Add it. Not a fan of cilantro? Use some parsley. Try it with fire-roasted tomatoes. Add some chipotles. Stir in some black beans or corn. Experiment, have fun, and make your favorite salsa!
Not only is this salsa good with tortilla chips, it’s great on tacos, nachos, burritos, breakfast burritos, chimichangas, and more! Make it for your next party and watch it disappear (and get ready for tons of compliments and recipe requests)!
I hope you try this recipe for Quick and Easy Homemade Salsa and love it as much as I do! Thanks for visiting today!
Quick & Easy Homemade Salsa
- 1 (14.5-ounce) can diced tomatoes (don’t drain)
- 1 (10-ounce) can diced tomatoes with green chilies (don’t drain)
- ¼ cup chopped onion
- 1 clove garlic, chopped
- ½ teaspoon sugar
- ¼ teaspoon salt, add more or less to taste
- ½ teaspoon cumin
- ½ tablespoon lime juice
- ¼ cup fresh cilantro
- Add all ingredients to a food processor. Pulse until salsa reaches your desired consistency.
- Taste and add more salt if necessary (keep in mind the saltiness of your tortilla chips – some are saltier than others, and you don’t want too much).
- For the best flavor, refrigerate for at least 2 hours before serving to allow the flavors to blend.
- Serve with tortilla chips or with any of your favorite Mexican dishes (or wherever you like salsa!).
- Adjust the heat level by using mild, regular, or hot diced tomatoes with chilies, or you could add chopped fresh jalapeno or cayenne pepper.
- Adjust any of the ingredients to suit your tastes.
- If you use a blender instead of a food processor and your blender doesn’t have a pulse feature, just be very careful not to over-blend your salsa into a sauce. It can happen really quick. Do short bursts to the extent that you can.
Recipe slightly adapted from The Pioneer Woman.