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This Homemade Salsa recipe is so easy to make and comes together in under 10 minutes. It works great for tailgating and football parties or just snaking alongside your taco meal.
There is something so satisfying and addictive about a good bowl of salsa and chips from your favorite Mexican restaurant, right?
You sit down and before you know it the whole bowl of chips is gone and you are asking for more.
There are so many different types of salsa like this Cucumber Salsa, watermelon salsa or an avocado tomatillo salsa. I like these as much as the next guy but in the end I always go back to that Homemade Salsa.
The kind that reminds you of the salsa you get at the traditional Mexican restaurants.
I love this restaurant style salsa recipe because you can control exactly what goes in to it. Homemade recipes are the best, aren’t they? If you like spice feel free to add more jalapeño or cayenne red pepper. If you like extra cilantro or garlic throw it in. That’s the beauty of a homemade salsa recipe.
Recipe Ingredients
See full list of ingredients below in recipe card with exact measurements.
- Tomatoes: This recipe uses a can of rotel, which is tomatoes and diced green chiles and another can of diced tomatoes. If you can’t find rotel you could just use two cans of diced tomatoes and one small can of diced chiles.
- Cilantro: I love cilantro in salsa recipes. I know it isn’t for everyone, so if that is the case leave it out. Feel free to use as much or as little as you like.
- Spices: I add cumin and cayenne red pepper in my salsa. You can leave the cayenne red pepper out if you don’t like spice. You can also add chili powder if you like that flavor.
- Lime Juice: The acidity of the lime juice is a nice balance to this salsa. I used 1/2 or a lime but you can taste and use more lime juice if you like.
- Jalapeño: Spicy salsa is my favorite so I always add 1 jalapeño to my salsa. If you don’t like spice feel free to leave it out or even add more if you like to really spice things up!
How do you Make Homemade Salsa
Step 1: Blend: If you like easy recipes then this one is for you. You are literally loading the ingredients in the food processor or blender and letting it do all of the work. Blend the salsa to the consistency of your liking.
If you like a chunky salsa you won’t want to blend it for as long. I like a thin salsa so I let the food processor or blender go for about 1 minute.
Step 2: Taste: Taste your salsa after you blend it and adjust the seasoning to your tastes by adding more spice, salt or lime juice.
How to Use this Salsa:
- Use this salsa as a topping for these three cheese beef enchiladas, green chile chicken enchiladas and these roasted poblano enchiladas with chicken.
- Serve this salsa alongside this buffalo queso cheese dip, jalapeño poppers and these guacamole stuffed potato skins.
- Salsa is always a good topping for tacos including these Grilled Fish Tacos or these Slow Cooker 4 Ingredient Shredded Beef Tacos.
Storage Tips
- This salsa will generally keep for up to 7 days, assuming it has refrigerated in an airtight container.
- You can also freeze the salsa. Freeze the salsa in covered airtight containers or heavy-duty freezer bag.
More Salsa Recipes
Vegetarian
Mango and Black Bean Salsa
Appetizers
Avocado Tomatillo Salsa
Appetizers
Easy Watermelon Salsa
Appetizers
Tomatillo Salsa Verde
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Homemade Salsa
Ingredients
- 1 can Rotel
- 1 can diced tomatoes
- 2 jalapeños, seeds removed, diced {optional for spice}
- 1 garlic
- 1/4 cup sweet onion
- 1/4 cup cilantro, rinsed and stems removed
- 1/2 lime, juiced
- 1/4 teaspoon sugar, {optional for a touch of sweetness but not necessary}
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne red pepper, {optional}
- Dash of salt and pepper, {to taste}
Instructions
- Put all ingredients in blender or food processor and blend until mixed well. Add more spices to taste.
- Serve with chips or cover and refrigerate for up to 7 days in an airtight container.
Notes
- Feel free to adjust the amount of ingredients to your liking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such an easy way to make salsa.
I make it all the time, and now I need to make two batches because of how much I go through.
I recently had leftover adobo in the freezer and added some of that. Very good.
So glad you liked it. It is a great one this time of year!
I am so excited to try this salsa!! My husband and I are addicted to a local restaurant salsa, but at almost $15 for a jar and chips I must find a homemade alternative. Thanks so much for posting this recipe 🙂
Just one question….Is the 1/4 tsp of red pepper calling for a dried pepper? Like cayenne or maybe a chile pepper?
I use 1/4 teaspoon dried red pepper {cayenne}. Hope you like it! 🙂
Homemade salsa is the BEST salsa! So addictive!
I agree!
I could eat an entire bowl of salsa on my own, I love it so much! And homemade is the best! This looks awesome!
Homemade salsa is the best! I have been eating so much of it lately!
I love restaurant style salsa. I hate chunky salsa unless it is a pico kind of salsa. I cannot wait to make this!
I love thin salsa too–this is so easy to make so once baby gets here you can whip this up!
Oh yum. I can never leave this stuff alone and I tell myself that it’s healthy. 🙂 only if I ate it with a spoon.
It is healthy right?? I guess except the chips part!