This Easy Homemade Salsa recipe is fresh, inexpensive, and only takes 5 minutes to make. It’s better than the restaurant and makes enough for a crowd!

Looking for more salsa recipes? Try this Mango Salsa, Salsa Roja, or Fresh Homemade Salsa!

Fresh homemade salsa served in a bowl, with tortilla chips on the side.

Why I love this recipe:

  • Easy – Only 5 minutes of work for a big batch of fresh salsa! It tastes just like the restaurant!
  • Enjoy Any Time of Year – We use the highest quality canned tomatoes, so you can enjoy it any time of year!
  • Versatile – Enjoy this easy homemade salsa with chips, on top of Mexican recipes, or on top of your morning eggs.

Salsa Ingredients:

  • Tomatoes : Good quality canned tomatoes will make a big difference in the depth of flavor.
  • Diced Tomatoes with Green Chilies: I prefer Rotel brand and you can use mild, original, or hot, depending on how spicy you like your salsa.
  • Cilantro
  • Onion
  • Spices: salt, cumin and a pinch of sugar (to cut the acidity of the tomatoes).
  • Garlic
  • Fresh lime juice
All of the ingredients needed to make Easy Homemade Salsa.

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.

A two image collage showing all the ingredients to make easy homemade salsa in the food processor, and then blended.

Taste & Refrigerate: Adjust seasonings if needed, to taste. Refrigerate for at least 1-2 hours before serving.

Serve with the best store-bought tortilla chips, or make your own!

A bowl of easy homemade salsa with a tortilla chip being dipped in it.

Make Ahead Instructions:

To Make Ahead: This Mexican salsa recipe is easy to make ahead and will stay good stored in the fridge for up to one week.

Recipe Variations:

Use this Easy Salsa on:

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Fresh homemade salsa served in a bowl, with tortilla chips on the side.
Prep 5 minutes
Total 5 minutes
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  • 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.


Spice level: As written, the recipe yields a “medium” spice salsa. Use cans of mild rotel, or hot rotel, to make it more or less spicy. You could also add some fresh or canned jalapeño to make spicy salsa.
Fresh Tomatoes: Try my Fresh Homemade Salsa!
To Can Salsa: Read through the guidelines provided by the National Center for Home Food Preservation (they have several recipes for canned salsa, as well).
Adapted from The Pioneer Woman.


Calories: 52kcalCarbohydrates: 12gProtein: 2gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 215mgPotassium: 597mgFiber: 3gSugar: 7gVitamin A: 1356IUVitamin C: 33mgCalcium: 61mgIron: 2mg

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I originally shared this recipe December 2018. Updated August 2022.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. I have been making this recipe for a couple of years, and the family loves it. I now add one can of Fire Roasted Rotel tomatoes and One can of Original Rotel tomatoes, and then I add a couple of tablespoons of sliced jalapenos from a jar with a bit of juice. It is so delicious!

  2. 5 stars
    Amazing salsa!!! Used canned tomatoes like you recommended and I couldn’t believe how much better it is than fresh! You nailed it with this recipe. So quick and easy and flavor is fantastic! ❤️

  3. 5 stars
    So easy to make, but mega delicious! We used it with home-made empanadas, and couldn’t stop eating them!

  4. 5 stars
    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.

  5. 5 stars
    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.

  6. 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!!!!!

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