The Best Homemade Salsa Recipe

The Best Homemade Salsa Recipe

Yield: 5+ cups

Prep Time:5 minutes

5
5 / 5 (8 Reviews)
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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.

Ingredients:

  • 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)

Directions:

  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.

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

Nutrition Information

Yield: 5+ cups, Serving Size: 20

  • Amount Per Serving:
  • Calories: 17 Calories
  • Total Fat: 0.1g
  • Sodium: 235mg
  • Carbohydrates: 3.6g
  • Fiber: 1g
  • Sugar: 2.1g
  • Protein: 0.9g
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40 comments on “The Best Homemade Salsa Recipe

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

    Sommer,

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

    Hmmm?

    Thanks for another good one.

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

    Best,
    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.

    Rating: 5
    • 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 FoodTradeTrends.com blog and my other one, YouSayWHAT.info.
    Doug

  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

    Rating: 5
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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.

    Rating: 5
  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.

    Rating: 5
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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!

    Rating: 5
    • 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.

    Rating: 5
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  30. Myraposted July 3, 2017 at 8:37 pm Reply

    Sooo yummy! Thank you!

    Rating: 5
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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?

    Rating: 5