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. 

Homemade Salsa

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: chunky 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. 

WHAT INGREDIENTS ARE IN THIS EASY SALSA?

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.

ONION & GARLIC: The onion and garlic help flavor the salsa. If you have a red onion on hand you can use that in place of a sweet onion. 

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?

This Restaurant Style Salsa recipe is so easy to make.

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. 

TASTE: Taste your salsa after you blend it and adjust the seasoning to your tastes by adding more spice, salt or lime juice. 

Now that it is football season, I know a lot of people are tailgating, throwing parties to watch their favorite team which involves big batches of turkey chili, lots of adult beverages, and usually a spread of appetizers including this homemade salsa. 

HOW SHOULD I USE THIS HOMEMADE SALSA RECIPE?

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. 

HOW LONG DOES HOMEMADE SALSA LAST IN THE FRIDGE?

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.

A couple of things to help you make this salsa:

10-cup food processor

ceramic hand-stamped dip bowls

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