The Best Homemade Salsa Recipe

The Best Homemade Salsa Recipe Ever (Quick, Healthy & Delicious!) | ASpicyPerspective.comWe’re sharing our secrets for making The Best Homemade Salsa Recipe we’ve ever tried. Healthy, fresh, and easy to adjust!

Our take on The Best Homemade Salsa Recipe (Quick, Healthy & Delicious!) |
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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!) |

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!) |

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!) |

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!) |

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!) |

Our take on The Best Homemade Salsa Recipe (Quick, Healthy & Delicious!) |
4.91 from 10 votes

The Best Homemade Salsa Recipe

Prep Time
5 mins
Total Time
5 mins
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 servings (5 cups)
Nutrition Facts
The Best Homemade Salsa Recipe
Amount Per Serving (0.25 cup)
Calories 19
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 230mg 10%
Potassium 150mg 4%
Total Carbohydrates 4g 1%
Dietary Fiber 0g 0%
Sugars 2g
Protein 0g 0%
Vitamin A 6.1%
Vitamin C 13.7%
Calcium 1.7%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.


  • 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 ounce can crushed san marzano tomatoes
  • 4.5 ounce can diced green chiles, mild, medium, or hot


  1. 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.

  2. Pour in the crushed tomatoes and green chiles. Puree until mostly smooth. Refrigerate until ready to serve.

Recipe Video

Recipe Notes

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

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48 comments on “The Best Homemade Salsa Recipe

  1. Fork on the Roadposted July 27, 2016 at 7:49 am Reply


    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.

  2. Mariaposted July 27, 2016 at 9:40 am Reply

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

  3. Kevin @ Closet Cookingposted July 27, 2016 at 10:09 am Reply

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

    • gennyposted July 27, 2016 at 12:48 pm Reply

      can u can this this salsa would love to can some

      • Crranchposted August 8, 2016 at 9:18 pm

        We freeze ours. When you thaw it , put it in a colander to drain some of the water from it before serving.

  4. Marla Meridithposted July 27, 2016 at 12:50 pm Reply

    This is picture perfect salsa!!

  5. Emily @ Life on Foodposted July 27, 2016 at 1:21 pm Reply

    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.

  6. Julie @ Table for Twoposted July 27, 2016 at 1:28 pm Reply

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

  7. cookbook queenposted July 27, 2016 at 1:36 pm Reply

    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!!

  8. Heather Christoposted July 27, 2016 at 11:05 pm Reply

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

  9. Julia @ HappyFoodsposted July 28, 2016 at 4:06 am Reply

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

  10. Gaby Dalkinposted July 29, 2016 at 4:47 pm Reply

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

  11. Cherylposted August 2, 2016 at 1:14 pm Reply

    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.

    • Sommerposted August 9, 2016 at 9:19 am Reply

      Hi Cheryl,

      Yay!! I’m so glad you liked it. We make this recipe all the time with little tweaks here and there. :)

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  14. Doug Harrisposted September 20, 2016 at 5:38 pm Reply

    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 blog and my other one,

  15. Jessica Desarroposted October 7, 2016 at 10:38 pm Reply

    What kind of tomatoes do I use?

  16. m stewposted November 16, 2016 at 3:55 pm Reply

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

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  18. Gemposted January 4, 2017 at 9:31 pm Reply

    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.

  19. Sonya Nposted January 19, 2017 at 6:23 pm Reply

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

    • Sommerposted January 22, 2017 at 9:43 pm Reply

      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!

  20. maryposted February 12, 2017 at 1:21 pm Reply

    Can the salsa be canned?

    • Sommerposted February 22, 2017 at 9:43 am Reply

      Hi Mary,

      I properly wouldn’t can this salsa because it’s fresh, not cooked. However, you can freeze it! :)

  21. janposted February 16, 2017 at 3:40 pm Reply

    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.

    • Sommerposted February 22, 2017 at 9:27 am Reply

      Hi Jan,

      Throw it in with the fresh produce and puree! :)

  22. Radwa radwanposted February 17, 2017 at 3:29 pm Reply

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

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  24. Melanieposted March 7, 2017 at 1:28 pm Reply

    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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  26. Debraposted March 30, 2017 at 5:01 pm Reply

    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!

    • Sommerposted April 18, 2017 at 8:55 am Reply

      Hi Debra,

      LOL! I could drink it with a straw as well. :)

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  28. melodyposted May 20, 2017 at 1:16 pm Reply

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

    • Sandraposted January 30, 2018 at 5:21 pm Reply

      They did say it can be frozen. Next time you want some, it’s right there, waiting to be thawed.

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  30. Myraposted July 3, 2017 at 8:37 pm Reply

    Sooo yummy! Thank you!

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  33. Kortneyposted August 3, 2017 at 11:23 am Reply

    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?

  34. William Horstposted January 2, 2018 at 7:22 pm Reply

    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.

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  39. Lisaposted July 6, 2018 at 5:09 pm Reply

    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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