Salsa: Easily make it year-round with this quick recipe using canned tomatoes! Just blend the ingredients in a food processor and enjoy with your favorite chips.
The Best Homemade Salsa Recipe
Growing up, we always had salsa in the pantry or fridge. It was one of those staples my mom always restocked. I thought I was a salsa fan, but I didn’t realize how much I loved it until I tried fresh salsa for the first time. There is seriously nothing like it.
To keep enjoying salsa year-round without relying on store-bought jars, spending ridiculous amounts on fresh salsa, or waiting for my garden to produce tomatoes, I knew I had to create a homemade version. This recipe is the solution. It delivers all the things I love about fresh salsa, and you can make it any time of the year.
I’m all about that restaurant-style salsa flavor and texture, and this recipe delivers exactly that. It’s as good as it sounds.
Why We Love This Salsa
- Convenient: Uses easily available canned tomatoes and other pantry staples.
- Quick and Easy: Minimal prep time with a simple food processor method.
- Fresh-Tasting: Achieves a garden-fresh flavor using canned ingredients.
- Customizable: Easily adjustable spice levels and seasonings.
Quick Tip
For a smoother salsa, blend the ingredients longer in the food processor. For a chunkier texture, pulse briefly and leave larger pieces.
Ingredients
- Onion and Garlic: Use yellow onion for milder flavor, red for more bite. Fresh garlic is best but in a pinch jarred will work.
- Green Bell Pepper: Follow this guide for the easiest way to cut your bell pepper.
- Jalapeño Pepper: Wear gloves when handling to avoid irritation. If you want more heat, leave the seeds in; for less heat, remove them.
- Whole Peeled Tomatoes: Use the entire can, including the sauce. I love San Marzano Tomatoes for their delicious flavor.
- Fire-Roasted Diced Green Chiles: No need to drain, add directly to the processor.
- Fresh Cilantro: Measure by packing into the cup. If you don’t love cilantro leave out or use parsley or basil in it’s place.
- Lime Juice: Fresh juice makes a big difference.
- Sugar: Adjust to taste if you prefer less sweetness. Some tomatoes are sweeter than others so in some cases you can leave out all together.
- Seasonings: Season slowly and to personal preference.
- Tomato Paste: Intensifies tomato flavor and thickens salsa.
- Apple Cider Vinegar: White wine vinegar or red wine vinegar will work as well.
How To Make Salsa
My favorite part about this salsa, besides how delicious it is obviously, is how easy it is!
- Chop: Coarsely chop onion, pepper, jalapeño, and garlic.
- Blend: Add all ingredients to a food processor and pulse to desired consistency.
- Season and Chill: Taste, adjust seasonings, and chill to blend flavors.
Quick Tip
Don’t have a food processor? No problem, you can use a blender. Just blend slowly and watch for the consistency you want.
Salsa Serving Suggestions:
- With Chips: A classic favorite! Serve your fresh salsa with tortilla chips for a quick and easy snack or appetizer.
- On Tacos: Add a burst of flavor to your tacos by spooning salsa over your favorite fillings.
- With Grilled Meats: Top grilled chicken, steak, or fish with it for a fresh topping.
- Enjoy With Breakfast: Top your Scrambled Eggs of egg wrap with it.
- In Burritos: Mix salsa into your burrito fillings for extra flavor and moisture.
- Burrito Bowl Topping: I’m a huge fan of burritos bowls top one of these with your fresh mix-Black Bean Burrito Bowls, Sweet Potato & Black Bean Burrito Bowls, or this One Pot Burrito Bowls.
Storage
Store the salsa in an airtight container in the refrigerator for up to one week.
For longer storage, freeze it in a freezer-safe container for up to three months. Thaw in the refrigerator before using.
More Appetizers
- Cheese Ball Recipe only five ingredients
- 7 Layer Bean Dip ultimate game-day/party food
- Pigs in a Blanket with everything bagel seasoning
- Quick & delicoius Mango Black Bean Salsa
- Margherita French Bread Pizza cheap and delicious dinner
Salsa
Equipment
- 12-cup Food Processor
Ingredients
- 1/2 cup yellow or red onion coarsely chopped
- 1/3 cup green bell pepper coarsely chopped
- 2 tablespoons jalapeño pepper coarsely chopped (1 large pepper; seeds and ribs removed)
- 1 tablespoon garlic coarsely chopped (2-3 large cloves)
- 1 can (28 oz) San Marzano whole peeled tomatoes
- 1 can (4 oz) fire-roasted diced green chiles
- 1/2 cup fresh cilantro coarsely chopped (pack in when measuring)
- 2 tablespoons lime juice freshly squeezed
- 1 teaspoon white, granulated sugar
- 1 and 1/4 teaspoon fine sea salt
- 1/2 teaspoon EACH: ground cumin, pepper
- 1 and 1/2 tablespoon tomato paste
- 1/2 tablespoon apple cider vinegar
Instructions
- PREP: Coarsley chop the onion, pepper, jalapeño (Note 1), and garlic.
- ADD INGREDIENTS: Add roughly chopped onion, pepper, jalapeños, and garlic into a large (12-cup) food processor. Include entire can of tomatoes (with sauce), undrained diced green chiles, cilantro, lime juice, sugar, salt (Note 2), cumin, pepper, tomato paste, and apple cider vinegar.
- PULSE: Pulse ingredients in food processor until desired consistency is achieved. Less pulsing for chunkier salsa, more for a smoother texture.
- ADJUST: Taste and adjust salt, pepper, and lime juice to your liking. Transfer to an airtight container and chill in fridge for about an hour before serving, allowing flavors to meld and salsa to cool. Chilling isn't essential but enhances flavors.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We will never eat pre-made salsa again. This is so fresh and flavorful! We made this restaurant style, and it’s better than the restaurants. How many tomatoes if we use fresh?
I am so thrilled to hear this! Thanks Teresa! 🙂
I have made this salsa with my own tomatoes and it takes about 2lbs. It’s awesome!
Delish! So glad this salsa was a hit! Thanks Teresa! 🙂
Can salsa be frozen?
It can, but I don’t love the texture/flavor after being thawed. It does get pretty watery. The color and texture also slightly changes. Here is an article that outlines how to freeze it: https://www.canyoufreezethis.com/can-you-freeze-salsa/