Easy Homemade Salsa
This easy Homemade Salsa recipe takes just 5 minutes to make in a food processor and tastes better than restaurant salsa with simple ingredients like canned tomatoes, cilantro, lime juice, and Rotel. Make a big batch of this fresh Mexican salsa for just a few dollars and serve it with chips, tacos, or breakfast eggs all week long.
Servings: 6 Cups
Calories: 28kcal
Cost: 7
Recipe Link
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, 1/2 cup fresh cilantro, 1/4 of an onion, 1 small lime, 1 clove garlic, 1/2 teaspoon ground cumin, 1/2 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.
Video
Notes
Tomatoes: Good quality canned tomatoes will make a big difference in the depth of flavor.
Diced Tomatoes with Green Chiles: I prefer Rotel brand and you can use mild, original, or hot, depending on how spicy you like your salsa.
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).
Make Ahead Instructions: This Mexican salsa recipe is easy to make ahead and will stay good stored in the fridge for up to one week.
Adapted from The Pioneer Woman.
Nutrition
Calories: 28kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 384mg | Potassium: 273mg | Fiber: 2g | Sugar: 3g | Vitamin A: 253IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 1mg
