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Make the best Homemade Salsa in only 5 minutes with this easy restaurant-style recipe that uses canned tomatoes, Rotel, fresh cilantro, and lime juice. This quick salsa recipe is perfect year-round, costs less than store-bought, and makes 6 cups. Bring it to a party or share with friends and neighbors.
The Only Salsa Recipe You'll Ever Need
The Only Salsa Recipe You'll Ever NeedI know this is a bold statement, but this is the BEST and EASIEST Homemade Salsa. I can whip up a huge batch in literally 5 minutes, using ingredients already in my pantry (and no waiting for high quality fresh tomatoes to be in season!). It tastes like authentic restaurant salsa and no one would guess how easy it is.
I love to give salsa as gifts to friends and neighbors and even made a free label for salsa (and a holiday label for salsa). I use these sticker labels and half pint mason jars or these cute containers.
Try my other salsa and dip recipes, like Mango Salsa, Street Corn Dip, Pico de Gallo, Spinach Artichoke Dip, Cheese Ball, Pepper Jelly, and Cowboy Caviar!
How to make Easy Homemade Salsa:
Combine Ingredients: Place all ingredients in a food processor and pulse a few times until no large chunks remain.
Taste & Refrigerate: Adjust seasonings if needed, to taste. Refrigerate for at least 1-2 hours before serving.
Serve with my favorite store-bought tortilla chips, or make your own! Make extra and gift to your neighbors and friends with these free cute printables, or these ones for Christmas! These plastic containers or jars work perfectly!
Use this Easy Salsa on:
- Taco Salad
- Baked Tacos
- Breakfast Casserole
- Chicken Taquitos
- Fajitas
- Huevos Rancheros
- Chicken Quesadillas
- Mexican Tamales
- Tostadas
- Homemade Taquitos
- Chicken and Rice Enchiladas
- Breakfast Quesadillas
- Egg and Sausage Breakfast Taquitos
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Recipe
Easy Homemade Salsa
Equipment
Ingredients
- 28 ounce can whole peeled tomatoes , slightly drained
- 2 (10 oz) cans diced tomatoes with green chiles , undrained
- 1/2 cup fresh cilantro
- 1/4 of an onion roughly chopped
- 1 small lime , juice from
- 1 clove garlic , minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt , or more, to taste
- pinch granulated sugar
Instructions
- Add all ingredients to a food processor and pulse a few times until no large chunks remain.28 ounce can whole peeled tomatoes, 2 (10 oz) cans diced tomatoes with green chiles, ½ cup fresh cilantro, ¼ of an onion, 1 small lime, 1 clove garlic, ½ teaspoon ground cumin, ½ teaspoon sea salt, pinch granulated sugar
- Taste and adjust seasonings, if needed, to taste.
- For best flavor, refrigerate salsa for at least 1-2 hours before serving. Store in the fridge for up to 1 week.
- This recipe makes a little less than 6 cups of salsa. I like to fill 3 pint jars and and share with friends and neighbors.
Notes
Nutrition
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I originally shared this recipe December 2018. Updated August 2022 and December 2025.
I omit the large can of tomatoes to make a smaller but spicier batch, and probably use more cilantro than a half cup… I just grab a whole huge fistful off the bunch. 😅 But this is hands down my favorite salsa ever and it always gets compliments. I make a batch every single week and it always goes fast!
Tip for Vitamix users – speed 4 produces the best “restaurant style” texture! 😁
Can you freeze this salsa?
Yes, you can. Just use a freezer safe container and let it thaw completely. Keep in mind, the texture will change. After salsa is frozen, it’s more watery. So you can drain the extra liquid, use it in cooking, etc. but it won’t be as good as fresh for dipping chips!
I love that I can make this salsa any time of year! So delicious and easy!