This really is the best 5-minute Homemade Salsa that tastes even better than what you’d enjoy at a Mexican restaurant. The ingredients are simple and inexpensive and it only takes a few minutes to make.
5-Minute Homemade Salsa
There is nothing EASIER than making homemade salsa and this recipe is absolutely restaurant quality. I love this version because it uses canned tomatoes but the taste is amazing and you can find the right ingredients all year long!
I honestly like this version, made with canned tomatoes, even better than salsa made with fresh tomatoes. I think the color and taste are more similar to the type of salsa you get at a Mexican restaurant. However, I do have a great recipe for Fresh Homemade Salsa if you’d like to use fresh tomatoes instead.
How to make Mexican Salsa:
Add all of the ingredients to a food processor and pulse a few times, until you get the consistency you want.
That’s it! Store homemade salsa in the fridge for up to one week.
This is the salsa recipe I love to give as Christmas gifts to our friends and neighbors each year. The recipe will fill 3 pint jars, and then I add this simple free printable tag from my friend Rebecca, over at Crafted Sparrow. So cute and easy, and it’s a refreshing change from all of the sweet treats people receive during the holidays.
You can serve this salsa plain, with tortilla chips (it ever lasts longer than that at our house!), or make a big batch to serve with other Mexican dishes or even over eggs with your morning breakfast. Check out all of my favorite Mexican food recipes to serve salsa with!
What’s in homemade salsa?
- tomatoes
- green chilies
- cilantro
- onion
- spices (salt, cumin)
- garlic
- jalapeno pepper
How long will homemade salsa last in the refrigerator?
Homemade salsa will last for about 1 week in the refrigerator!
Consider trying these popular Mexican recipes:
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5-Minute Homemade Salsa
Ingredients
- 28 ounce can whole tomatoes , drained
- 2 cans diced tomatoes with green chiles (each can is 10 ounces), I use Rotel brand, undrained
- 1/2 cup fresh cilantro
- 1/4 cup onion chopped, I use sweet onion but red would also work well
- 1 1/2 Tablespoons fresh lime juice (about 1 large lime)
- 1 clove garlic , minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt , or more, to taste
- pinch granulated sugar
- 2 teaspoons canned jalapeño peppers OPTIONAL, for hotter salsa (or use fresh).
Instructions
- Add all ingredients to a food processor and pulse a few times until no large chunks remain.
- 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
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Shelia Young says
This salsa is so easy to make and it is so wonderful that it is hard to stop dipping a chip into it! I use the same ingredients but I use canned chipotle peppers instead of the jalapenos. For years I used jalapenos until a mexican friend told me about chipotle peppers. It adds to the flavor! You will love it!!!!!
Debbie says
We made this recipe yesterday. We moved away from Texas and have been unable to get our favorite jarred salsa for so long. BUT THIS IS SO MUCH BETTER. Hands down! It’s the perfect combination of spices. My husband who is very particular about his salsa couldn’t stop eating it. He even asked me to show him how to make it. You mentioned you divide it up and share with friends.…um, I’m sorry, but there’s none leftover! Thanks for this awesomely delicious salsa recipe.
Rick says
This is scrumptious … fresh and vibrant tasting, and so easy to make!
Roin H says
Made this yesterday with fresh chopped jalapenos, destemed, deseeded. Leaves a bit of an afterbite, but maybe a 2nd chopped jalapeno for a little more heat. But still excellent. Putting it on my homemade tamales using your recipe for the tamales and the red chili sauce with pork filling. Finishing up my third batch tomorrow in less than a week, and have a pork shoulder to start a fourth batch Sunday or Monday. Taking jars of this salsa, along with a jar of your Pico de Gallo, which is excellent, along with a dozen homemade tamales each for my attorney and his assistant on Monday. All excellent…even getting better at wrapping the tamales. Practice makes perfect, well maybe not perfect, but heading in that direction with more sequential batches.
Inge E says
So easy to make, but mega delicious! We used it with home-made empanadas, and couldn’t stop eating them!