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The Best Homemade Salsa Recipe

How To Make Salsa: We’re sharing our secrets for making The Best Homemade Salsa Recipe we’ve ever tried. Healthy, fresh, and easy to adjust!

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Fresh Tomatoes and Salsa

There is a tomato overload in my backyard right now.

Every year I plant way more tomato seeds than any one family should, in hopes that a few plants will survive and thrive. I am not known for being the best gardener, yet I do get lucky every now and again.

This year, my tomato plants took off, providing us with a seemingly endless supply of seven varieties of tomatoes. I have been eating them in salads and sauces for the last month.

Yet I always say, when life gives you tomatoes… Make salsa!

Making The Best Homemade Salsa Recipe (Quick, Healthy & Delicious!) | ASpicyPerspective.com

Homemade Salsa

There are hundreds thousands of tomato-based salsa recipes online. Why should you make this one?

Well, we think this is The Best Homemade Salsa Recipe around because it’s healthy, quick to make, offers a fine chunky texture, and is brimming with absurd amounts of flavor.

Want to know the secret?

How To Make The Best Homemade Salsa Recipe (Quick, Healthy & Delicious!) | ASpicyPerspective.com

The Secret To The Best Salsa Recipe

Sometimes salsa made with just fresh ingredients can come off with a shallow flavor… Lacking depth. Whereas, salsa made with canned ingredients alone can taste store-bought.

It is my belief that you need both fresh and canned ingredients to make the best homemade salsa recipe. I like to start with fresh sweet garden tomatoes, red onion, garlic, jalapeños, cilantro, and lime. Then chop them into a fine grade in the food processor.

The Best Homemade Salsa Recipe (Quick, Healthy & Delicious!) | ASpicyPerspective.com

How To Make Salsa

Then I add canned crushed san marzano tomatoes and green chiles, to layer extra depth into the salsa. The canned tomatoes provide a rustic essence and sweetness that accentuates the fresh produce, while the canned green chiles deliver a smoky quality that fresh peppers are lacking.

That way, you taste bright tangy notes from garden-fresh tomatoes, sharp notes from the onion and garlic, herbs and spice, and complexity from the “secret ingredient” canned items, all in one!

Delicious!! The Best Homemade Salsa Recipe (Quick, Healthy & Delicious!) | ASpicyPerspective.com

Is This Homemade Salsa Spicy?

Yes but, if you are sensitive to spicy heat, you can adjust The Best Homemade Salsa Recipe by adding less jalapeños… Or take it up a notch by throwing in habanero or serrano chiles!

Spoon the best homemade salsa recipe over eggs, on your favorite Mexican dishes, or just scoop it up with chips.

You are going to love this!!

The Best Salsa Recipe (Quick, Healthy & Delicious!) | ASpicyPerspective.com

See the Recipe Card Below to Learn How to Make The Best Salsa Recipe. Enjoy!

Other Salsa Recipes You Might Like:

Our take on The Best Homemade Salsa Recipe (Quick, Healthy & Delicious!) | ASpicyPerspective.com
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4.98 from 83 votes
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The Best Homemade Salsa Recipe

Prep Time: 5 minutes
Total Time: 5 minutes
How To Make Salsa: Secrets of making the Best Homemade Salsa Recipe! This restaurant style salsa recipe is loaded with flavor, has an amazing texture, and a secret ingredient.
Servings: 20 (5 cups)


  • 4 ripe tomatoes, cored and quartered
  • 1 red onion, peeled and quartered
  • 3 garlic cloves, peeled
  • 3 jalapenos, stemmed and seeded (you can substitute 1-2 habanero or serrano peppers.)
  • 1/3 cup fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1 tablespoon ground cumin
  • 2-3 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 15 ounces crushed San Marzano tomatoes (1 can)
  • 4.5 ounces diced green chiles, mild, medium, or hot (1 can)


  • Place the fresh tomatoes, onion, garlic, peppers, cilantro, lime juice, cumin, sugar, and salt in a food processor. Pulse until the contents are fine and well blended.
  • Pour in the crushed tomatoes and green chiles. Puree until mostly smooth. Refrigerate until ready to serve.



If refrigerated in an airtight container, this salsa should last 10-12 days.


Serving: 0.25cup, Calories: 19kcal, Carbohydrates: 4g, Protein: 0g, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 230mg, Potassium: 150mg, Fiber: 0g, Sugar: 2g, Vitamin A: 305IU, Vitamin C: 11.3mg, Calcium: 17mg, Iron: 0.6mg
Course: Appetizer
Cuisine: Mexican
Author: Sommer Collier

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112 comments on “The Best Homemade Salsa Recipe”

  1. Wow, Great and Easy Recipe of salsa.

  2. This salsa is fantastic!

  3. This really is the best salsa recipe. I tried a handful of others, but this is the clear winner. Reviews from my friends and family were 5 star. One even thought I should enter the local salsa contest! Thank you so much for sharing.

  4. This is a great and easy recipe.  I do cut back on the Lime juice and I use Rotel versus the green chilis.  

  5. The only changes I made to the recipe was no cilantro and instead if canned tomatoes, we had some steak tomatoes that I smoked until they were soft enough for the skin to peel off. Fantastic recipe!

  6. Awesome base recipe, thank you!

    My sister and I still felt it needed a little depth so we added a small jar of chipotle peppers. It added a bunch of flavor without overpowering the veggies so I’d highly recommend that addition 

  7. Have you tried to can the salsa? It’s awesome and I’d like to make more but wasn’t sure it would store well under these directions. I imagine you may have to cook it first, but wasn’t sure. I’m a bit of a canning beginner, so any direction would be welcome. Plus, I have a pressure canner I’m itching to use. 

    • Hi Brian,

      Yes, you right. Because this recipe has raw components, it’s not great for canning. However, you can FREEZE it! In order to can it, you’d have to cook it and that would definitely change the overall fresh flavor.

    • I will be canning it. Just cook it first, as you said. 

      You can look at a salsa recipe geared toward canning, look at this one, adjust as needed. 

      Don’t eat your canned goods until November. Any mistakes will make themselves known by then. Easy peasy!

  8. This is the best. Have made it for 3 different friends . They all loved it. It is on my weekly cooking list. The best I have ever had.

  9. Pingback: 50 Best Homemade Salsa Recipes - Dishes & Dust Bunnies

  10. Yummy! Thanks for sharing the great recipe! I’ll try it now

  11. This is interesting , haven’t tried it before so don’t know how does it taste, but I wanna make some. Thanks for the recipe

  12. Can I use a blender? I don’t have a good processor.

  13. easy to cook! Loved it. Thanks for sharing.

  14. I made this today! Best salsa everrrrrr!!!!

  15. I made this recipe and it was delicious. I made it for a gathering and got excellent reviews with it. I give it 5 stars, easy to put together, much better than store bought or restaurant salsa. Making more for a friend and also putting a twist on it with tomatillos. Best salsa I have had EVER.

  16. I made this salsa yesterday. I give it 10 stars. I have been trying various online salsas and this recipe by far is the one I will ever make absolutely the best. I think I ate a whole cup of it.

  17. It looks very delicious. I will try this. Thanks for sharing!

  18. This is a fantastic salsa recipe! Make it! Eat it! I am bringing a batch to a concert in the park this evening and I know everyone will love it!

  19. This is perfect. Like you said, the flavors of the fresh don’t fall flat, and it still tastes 100% fresh, despite the canned additions. I added a little more lime and salt, but that’s just how I like everything. The recipe is delicious as-is.

  20. Instead of canned, I roasted some tomatoes and peppers and threw them in the food processor before adding them to raw ingredients.  Great combination and raw and roasted!

  21. This recipe was spot on!! So good! It is spicy though even with de-seeding the jalapeños. And I like spicy stuff. I bought an extra Serrano because I thought I’d need to up the spice but it wasn’t necessary. Took it to a party and it was gone quick! Thank you for the recipe. 

  22. Can I substitute the can of tomatoes for tomato paste for flavor and color? I also roasted the jalapenos for the roasted flavor. I understand there may be some consistency difference

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  24. So simple, I will make some and store for using sometimes. Thanks a lot.

  25. Seems like a great recipe – by the way – do you have the green chile?
    Can you do great without it?

  26. I’m finding for salsa recipe and I saw your post, it’s the easiest recipe I have seen. Thanks so much for sharing also the tips.

  27. That recipe looks so yummy! I’ll have to try that one. Thanks for sharing.

  28. You must try this~absolutely delicious and gorgeous.  I used Fire roasted San Marzano tomatoes (a must) and roasted about 2/3 of my peppers (Jalapeño, Serrano and Fresno) and used half the sugar and next time will omit especially if you have sweet, ripe tomatoes.   Would make a great gift with a bag of tortilla chips ;-) 

  29. I just had a quick view for the post, but I think I can make this, so easy, I have had salsa many times , but haven’t made this dish myself. Thanks.

  30. I’ve made this on multiple occasions now, it is my GO TO recipe. Yes, it’s a little time consuming and makes a big mess, but wow can it pack an amazing flavor punch if you do it right. It is my favorite salsa in the world, nobody does it better than me.

    I reverse the order of instructions a little bit. I puree the canned tomatoes (I get the fire roasted kind, diced or crushed doesn’t matter) and the chilis (hot of course). Then I add the tomatoes and cilantro and garlic and pulse a little more til its just about what I’d expect out of a jarred salsa. Get your spices in there too (salt and cumin, I leave out the sugar it doesn’t add anything IMO) Then, in another bowl I’ve had the onions and jalapenos and serranos (or whatever pepper I added..I always do one jalapeno and either a habenero or serrano for the other) soaking in lime juice the whole time. Then throw that bowl in, stir a little and pulse til its nice and chunky.

    I don’t like perfectly smooth salsas, I want some chunk in there, particularly from the onions and peppers so that’s why I reversed the order. Sometimes I leave 1/4 of the peppers and onions out and just hand dice and stir in at the end. I’m an onion fiend, so if you’re an onion person…you might try adding them in last to leave them a little more chunky.

  31. First try at homemade salsa and now I guess I will never go back to store bought!!  This was so delicious.  The whole family loved it.

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  33. Thanks for Sharing. Easy to cook! just make it and enjoy.

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  35. Had an abundance of tomatoes, jalapenos and onions in the produce box this week so I tried your recipe. It was perfect! I didn’t have any green chiles so had to do without those bu it is perfect. I made two batches: One for hubby using white onion and no cilantro. This recipe is a real keeper!

  36. Great recipe. I made it two different ways at the same time since I had some questions.
    1) Couldn’t find San Marzano crushed tomatoes at the store, they only had peeled san marzanos or fire roasted crushed san marzanos. So I went with half of the recipe with the peeled, and half of the recipe with the fire roasted.
    2) Don’t like sweet stuff so I put sugar in my fire roasted version and none in the other. Honestly couldn’t tell much of a difference. I did 1 teaspoon in the halved recipe. Since I couldn’t tell a difference in my taste test initially, I went ahead and threw the other 1 teaspoon into the second batch just in case its one of those things that just works well as salsa sits longer.
    3) Went with the “hot” chiles. They only had mild or hot at the store.

    Ultimately, I like this recipe very much. Its definitely hot, too hot for my husband. Not sure if all the heat came from the hot chiles or if I left some jalapeno seeds in accidentally. Next time I will use the mild chiles. I slightly prefered the fire roasted tomato version, but they were really very similar, not a big deal. I like chunkier onions in my salsa so next time I will probably throw them in chopped after processing other stuff, although this salsa would be perfect for cooking and as a topping, whereas my chunky version will work well with chips for me.

    Thank you for sharing this recipe! I think you really nailed it. Reminds me very much of Chuy’s Tex Mex salsa which I love (A popular Dallas/Austin Texas restaurant chain)

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  38. This is better than any restaurant salsa. Just delicious! I didn’t have any green chillies but it was good without it. Thanks for the great recipe.

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  40. Wow! You did an incredible job with this recipe! It’s delicious! My entire family loved it. Thanks so much for sharing!

  41. Made this recipe with my son (10yr old) on a rainy cold Saturday. What a success! Showing him some knife skills, taught him to use a can opener. Told stories. Substituted some of the tomato for a handful of tomatillos so I could teach him to blanch. Finally an hour or so away from technology to just talk with my son. Salsa turned out absolutely incredible btw. Thanks

    • The store only had peeled whole San Marzano tomatoes. Would you throw the juice in there too? I just crushed them by hand and omitted because the salsa already seemed liquidy enough. It is a great recipe and one I’ll be returning too again and again! Thanks for sharing!

  42. I LOVE this salsa!  I would like to can this salsa to make it last longer and give as gifts.  Are there any ingredients I need to add for canning?  If anyone has tried this does it change the taste?  I am new to canning.  Any help is appreciated!


  43. Excellent recipe! Our Southwest(AZ),salsa recipe is great(almost identical),howevetthose fresh jalapeños add much more flavor, than our canned ones do. :) Bravo, and yum!! Thanks for sharing recipe. SC

  44. Sound so delicious! Thank you for your recipe and tips to make the homemade salsa for my kids.

  45. Turned out pretty good. Stuck with recipe as posted to be safe, could use a little more heat, but everyone is different. I’m going to by sticking with the 3 jalapenos and add a habanero to it. Perfect recipe to tweak to your individual taste. I omitted the sugar also.

  46. Thanks for your recipe !! It’s looks delicious

  47. Pingback: The Best Homemade Salsa Recipe – Cooking Home Tips

  48. Really good salsa! nice and fresh!easy to make. I put everything in the food processor and it was done in a couple of minutes.

  49. Honey?! I can honestly say I went, eww….wait that could be yummy. I just picked a bunch of veggies from the garden last night and I cant wait to make this recipe tonight. I will let you know how it turns out! Thanks for posting 🙂

  50. Can you add cayenne pepper to this recipe 

  51.  I have never made my own salsa before but this is the most delicious salsa I have ever had.   If I do say so myself!   It is so fresh and so perfect taste I wouldn’t change anything or add anything loved it!!!!

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  54. Goog very good

  55. Made this yesterday w/my sister & we served it to our husbands & they thought it was the best ever! We all couldn’ Stop eating it!! Also so easy to make. I added a step. If you like salsa w/o tomato skins, just slice in half & lay face down on sheet pan w/parchment paper. In oven on broil about 5 minutes, the skins wrinkle right up & pull off easily!

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  57. I made this for the first  time yesterday  It’s so easy and it’s out of this world delicious.   Will definitely be making this more often. No more store bought salsa for us.  

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  62. I made it to the recipe. Just need to spice it up some more.
    Could be a little hotter for me but has a great taste. Think I will add a couple habeneros next time.

  63. We made this last summer and loved it! This year we are trying to not have any ‘added sugar
    ‘ to our meals. Would this taste okay without the sugar? Or has anyone tried that?

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  66. Sooo yummy! Thank you!

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  68. This is a wonderful salsa. my family loves it but it dose make alot. How could i cut this in half.

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  70. This is the best salsa ever!  My son said it tastes just like the salsa at our favorite Mexican restaurant. Forget the chips and just give me a straw ?  Thanks for the recipe!

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  72. This is pretty much my exact recipe, only I stopped measuring a long time ago and I’ve never tried using canned tomatoes along with the fresh. Fresh salsa is definitely the way to go. I can’t even eat canned salsa anymore. One thing I do sometimes to add depth is to roast the tomato, garlic, and jalapeno (just throw it all on a baking sheet and let it go for about 20 minutes at 400F, turning once if I’m not feeling too lazy). This in combo with the fresh cilantro and lime juice gets rave reviews. I bet using canned tomatoes would add a similar depth!

    Anyway, thanks for the recipe because I can’t remember where I got mine from and it’s nice to have the proportions to check on and make sure I don’t get too out of hand with anything.

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  74. I would really love to try all your recipies. Especially my husband loves food.:-) 

  75. I make a very similar recipe. Ours has a little less lime juice, and add some ACV. Also, e use canned diced tomatoes, but I think crushed might be even better. I can’t wait to try it! BTW, when do you add your cilantro? I couldn’t find that step in the recipe.

  76. Can the salsa be canned?

  77. What type of fresh tomatoes do you recommend using? Also, could you use an emulsifier stick instead of a food processor?

    • Hi Sonya,

      I would use whatever kind of tomatoes you can find that are ripe and sweet.

      You can definitely make this with an immersion blender, but the texture may not be quite as consistent. Maybe you have one that came with a jar attachment? That would help!

  78. Just tried this salsa recipe tonight. First time making salsa actually. If I had known  how easy it was and good it turn out, I should have made some much sooner. Thanks for the recipe. This is definitely a keeper.

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  80. I have made this recipe a few times.  I have found that it does NOT need the added sugar

  81. What kind of tomatoes do I use?

  82. Hi, Sommer, I was pointed to your blog by Cory Kowalski. I immediately saved your detox soup recipe AND the salsa one. I love salsa and love making it, but I can’t eat as much as I’d like to because I have kidney disease (and tomatoes aren’t good for me). I am going to try making a salsa with an extra dose of tomatilos, substituting them for some of the tomatoes. I’ll let you know how it comes out. BTW, I can’t find a ‘follow’ button on your site — except pointing to Pinterest, which I know nothing about.
    Please check out my FoodTradeTrends.com blog and my other one, YouSayWHAT.info.

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  85. I had save this recipe cause I knew it would be good, and it proved to be the best one I’ve ever made. My ratios of spices and peppers were a little altered, and I had a can of Muir Glen fire roasted, crushed tomatoes which added a little more depth perhaps, but it’s a big winner. I filed this in “Make Again” for sure! Thank you – love your emails.

  86. One of my all time favorite things to make! Love all the fresh ingredients.

  87. Haven’t made homemade salsa yet but love this recipe. Gotta try it soon!

  88. This looks SO good! I could eat the whole bowl!

  89. I LOVE that you combined canned AND fresh ingredients! I agree — all of either one makes for a very dull tasting salsa. I can’t wait to try this!!

  90. This looks so good! I always love a good salsa recipe!

  91. We gobs of salsa. My husband and I can eat a whole jar in one sitting. I don’t make homemade nearly enough. This recipe sounds delicious.

  92. This is picture perfect salsa!!

  93. I love home made salsa and this one is so nice and easy and it looks great!

  94. Homemade salsa is the best! This looks fresh and delicious!

  95. Sommer,

    I just got a food processor. Who knew salsa was THAT easy. Now, where to find decent tortilla chips in Ireland.


    Thanks for another good one.

    BTW – I’m also eyeing the fig/prosciutto pizza & blueberry cake.

    Glenn K.