Homemade Salsa

My quick & easy homemade salsa is ready in just 5 minutes. We'll be using our blender to do the heavy work for us, so there's no mincing or dicing required. Recipe includes notes to make with either canned or fresh-from-the-garden tomatoes (and notes on when to use which!).

Course Appetizer, Side Dish

Cuisine American, Mexican

Prep Time 5

Total Time 5

Servings cups

Calories 16kcal

Author Sam Merritt

Equipment

Blender

Ingredients

2 14.5 oz (822 g) cans diced tomatoes¹ drain one can, see Notes for fresh tomato alternative
1 4 oz (113 g) can diced green chilis drained
1-2 jalapenos stem cut off and seeds/membranes removed²
½ medium-sized white onion
⅓ cup coarsely chopped cilantro use leaves and stems
2 cloves garlic peeled
1 Tablespoon lime juice fresh-squeezed preferred
2 teaspoons granulated sugar
1 teaspoon salt
¾ teaspoon pepper
¼ teaspoon ground cumin
Tortilla chips for serving

Instructions

Combine all ingredients (except tortilla chips!) in your food processor.
2 14.5 oz cans diced tomatoes¹, 1 4 oz can diced green chilis, 1-2 jalapenos, ½ medium-sized white onion, ⅓ cup coarsely chopped cilantro, 2 cloves garlic, 1 Tablespoon lime juice, 2 teaspoons granulated sugar, 1 teaspoon salt, ¾ teaspoon pepper, ¼ teaspoon ground cumin
Pulse in short spurts until ingredients are well-combined and desired consistency is reached.
Transfer to a resealable container. For best results, refrigerate one hour or overnight before serving, but this salsa can be enjoyed right away.
Serve with tortilla chips.
Tortilla chips for serving

Video

Notes

¹Tomatoes

If you have flavorful, red, ripe tomatoes, fresh are the way to go! But if not, use canned tomatoes instead. I recommend fire roasted diced tomatoes if you can get your hands on them. If using fresh tomatoes you will need 5-7 ripe Roma tomatoes. Cut them in half and scrape the seeds out of half the tomatoes (to keep the salsa from being too runny).

²Jalapenos

The spiciness of your salsa will vary depending on the spiciness of your jalapenos! I recommend using just one for a mild to medium salsa and two for a medium-hot salsa. To bump up the heat even more you can add a few of the jalapeno seeds to the mix.

Storing

Store in the refrigerator in an airtight container for up to a week.

Nutrition