Fresh, bright, and packed with real flavor, this homemade salsa is the kind of recipe you’ll end up making on repeat. It’s quick to throw together, easy to tweak for your own heat level, and it turns a regular bag of tortilla chips into something you actually look forward to.
This is a blender salsa with a “restaurant-style” vibe, but it still tastes homemade. You get that perfect mix of tomatoes, onion, cilantro, lime, and just enough jalapeño to keep things interesting. And the longer it sits in the fridge, the better it gets.
YOU WILL LOVE THIS HOMEMADE SALSA
FAST AND FRESH: No cooking, no complicated steps. Just chop, blend, and chill.
BETTER THAN STORE-BOUGHT: The flavor is clean and bold, without that “tinny” taste.
EASY TO ADJUST: Like it smooth? Chunky? Mild? Spicy? You’re in control.
PERFECT FOR EVERYTHING: Chips, tacos, burrito bowls, eggs, grilled chicken… it plays nice with all of it.
I love recipes like this because they do a lot with very little effort. You can make a big bowl in 10 minutes, keep it in the fridge, and suddenly every snack and every meal feels more exciting.
WHAT MAKES THIS SALSA THE “BEST”
Salsa can be watery. Or weirdly sweet. Or so spicy you can’t taste anything else.
This one hits the balance.
It’s thick enough to cling to chips without turning into paste. The tomato flavor is front and center, but it’s not flat, thanks to lime juice, garlic, and a small pinch of cumin. The onion adds bite, cilantro adds freshness, and a tiny bit of sugar helps everything taste more “tomatoey” (especially if your tomatoes are a little bland).
And there’s a simple trick that makes a big difference: draining a little liquid before you blend. Not all of it. Just enough so your salsa doesn’t turn into tomato soup.
BEST HOMEMADE SALSA INGREDIENTS
Every ingredient matters here. Since salsa is so simple, you’ll taste every little thing you add.
For this recipe, you’ll need:
Produce
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fresh cilantro
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jalapeños
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onion
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lime
Pantry
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canned whole peeled tomatoes
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canned diced tomatoes with green chiles (Rotel-style)
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garlic
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salt
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ground cumin
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sugar (optional, but helpful)
You’ll also want tortilla chips for “taste testing.” That part is basically required.
WHY I USE CANNED TOMATOES (AND HOW TO MAKE IT WITH FRESH)
If you’ve ever made salsa with fresh tomatoes and ended up with a watery bowl, you already know the struggle.
Canned tomatoes solve that problem. They’re picked and packed at peak ripeness, so the flavor stays consistent year-round. Whole peeled tomatoes also blend into a smoother salsa without needing to peel anything yourself.
That said, you can absolutely use fresh tomatoes if you want. You’ll just need to drain them well.
PRO TIP: If you’re using fresh tomatoes, core them, chop them, and let them sit in a colander with a pinch of salt for 15 minutes. You’ll be shocked how much liquid drains out. That’s the difference between thick salsa and watery salsa.
HOW TO CHOOSE YOUR HEAT LEVEL
This is where people get surprised: jalapeños can vary a lot.
One jalapeño might be mild. The next one might bring serious heat. The safest move is to start small and build up.
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For mild salsa: remove seeds and white membranes, use ½ to 1 jalapeño
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For medium salsa: use 1 jalapeño, leave some membrane
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For hot salsa: use 2 jalapeños, include seeds and membrane
OUR RECIPE DEVELOPER SAYS
Wear gloves when cutting peppers if your skin is sensitive. And don’t touch your face while you’re working. It sounds obvious… until it happens.
KITCHEN TOOLS YOU’LL NEED
Nothing fancy here.
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a blender or food processor
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a cutting board and knife
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a fine mesh strainer or colander (optional, but helpful)
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a bowl or jar for storing
If you like chunky salsa, a food processor makes it easier to control the texture. If you like smoother salsa, a blender gets you there fast.
HOW TO MAKE BEST HOMEMADE SALSA EVER
This is the part you’ll memorize after making it once.
Here’s how you make our recipe:
STEP ONE: DRAIN THE TOMATOES (A LITTLE)
Open the canned whole peeled tomatoes and pour them into a strainer set over a bowl. Let them drain for about 3 to 5 minutes.
Don’t press them dry. Just let the extra liquid drip off.
STEP TWO: ADD INGREDIENTS TO THE BLENDER
Add the drained whole tomatoes to your blender (or food processor). Then add:
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diced tomatoes with green chiles
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onion
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jalapeño
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garlic
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cilantro
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lime juice
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salt
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cumin
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sugar (if using)
STEP THREE: PULSE TO YOUR PERFECT TEXTURE
Pulse in short bursts. Stop and scrape the sides if needed.
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For chunky salsa: 6 to 10 quick pulses
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For medium salsa: 12 to 15 pulses
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For smoother salsa: blend 20 to 30 seconds
PRO TIP: Don’t blend nonstop right away. Salsa turns from “chunky” to “pureed” really fast. Short pulses keep you in control.
STEP FOUR: TASTE AND ADJUST
Taste with a chip (a spoon won’t tell you the whole story).
Need more brightness? Add a squeeze of lime.
Need more salt? Add a pinch and pulse once.
Want more heat? Add a little more jalapeño and pulse again.
STEP FIVE: CHILL
Cover and refrigerate for at least 30 minutes. An hour is even better.
This gives the onion time to mellow out and lets the flavors blend together into that classic salsa taste you want.
THE KEY TO PERFECT SALSA TEXTURE
If you’ve ever had salsa that separates in the fridge, you’re not alone. Tomatoes hold a lot of water. When you chop or blend them, that liquid starts to release.
A few easy ways to keep salsa thick:
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Drain the whole tomatoes before blending (the easiest fix)
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Use a food processor for a chunkier cut (less “whipped” texture)
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Chill the salsa before serving (it thickens as it cools)
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Stir well before serving (normal and expected)
If your salsa still feels too thin after chilling, don’t panic. You can pour off a little liquid, stir, and you’re back in business.
INGREDIENT SUBSTITUTIONS AND ADDITIONS
This salsa is flexible. You can make it your own without messing up the base flavor.
ONION: White onion has the sharpest bite. Yellow onion is slightly sweeter. Red onion works too, but it changes the flavor a little.
GARLIC: Fresh garlic gives the best punch. If you only have garlic powder, start with ¼ teaspoon and adjust from there.
CILANTRO: If cilantro isn’t your thing, you can reduce it or skip it. Add a little extra lime juice to keep the salsa tasting fresh.
LIME: Fresh lime juice tastes brighter than bottled. If bottled is what you have, it’ll still work.
CUMIN: This is the “restaurant-style” secret. Use a small amount. Too much can take over.
SUGAR: Optional, but helpful if your tomatoes taste acidic. Start with ½ teaspoon. You can always add more, but you can’t take it out.
MORE HEAT: Add a pinch of crushed red pepper flakes, a dash of cayenne, or swap in a serrano pepper.
EXTRA SMOKE: Add ½ teaspoon of smoked paprika or a pinch of chipotle powder for a smoky twist.
EXTRA CHUNK: Add diced fresh tomatoes at the end and stir them in by hand.
EASY SALSA VARIATIONS
If you make salsa a lot, it’s fun to switch it up. Same basic method. Different vibe.
Chunky Pico-Style Salsa
Chop everything by hand instead of blending. Use fresh tomatoes and drain them well. Add extra lime and salt. Chill and stir.
Roasted Salsa
Roast tomatoes, onion, and jalapeños on a sheet pan at 450°F for about 15 to 20 minutes, until blistered. Blend with cilantro, lime, salt, and cumin. Roasted salsa tastes deeper and a little smoky.
Salsa Verde
Use tomatillos instead of tomatoes, plus jalapeño, onion, cilantro, lime, and salt. You can roast the tomatillos first or keep it fresh.
Fruit Salsa (Sweet and Savory)
Add diced mango, pineapple, or peaches after blending. Keep the jalapeño, lime, and cilantro. This one is amazing with grilled chicken or fish.
HOW TO SERVE HOMEMADE SALSA
A big bowl of salsa belongs at the center of the table. It’s a dip, a topping, and honestly… it’s a shortcut to making food taste better.
Here are a few favorite ways to serve it:
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Classic: tortilla chips and a big bowl of salsa
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Taco night: spooned over tacos, burritos, quesadillas, or nachos
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Breakfast: over scrambled eggs, omelets, or breakfast bowls
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Dinner: on top of grilled chicken, steak, or baked fish
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Snacks: mixed into cottage cheese or spooned over avocado toast
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Party spread: next to guacamole, sour cream, shredded cheese, and sliced jalapeños
PRO TIP: If you’re serving salsa at a party, keep it chilled as long as you can. Set the bowl on a plate filled with ice to keep it cool without watering it down.
HOW TO STORE THIS HOMEMADE SALSA
One of the best things about homemade salsa is that it keeps well. The flavor actually improves as it sits.
MAKE AHEAD: You can make this salsa up to 24 hours ahead. Cover and chill. Stir well before serving.
IN THE FRIDGE: Store salsa in an airtight container for up to 5 days. Stir before serving since a little separation is normal.
IN THE FREEZER: Salsa can be frozen, but the texture changes once thawed. It’s best used in cooked dishes after freezing (soups, chili, taco meat, casseroles). Freeze in a freezer-safe container for up to 2 months.
REHEATING: Salsa is usually served cold, but if you’re using thawed salsa in recipes, you can warm it in a saucepan over medium-low heat until heated through.
FOOD SAFETY NOTE: If salsa has been sitting out at room temperature for a long time, don’t put it back in the fridge for later. When in doubt, toss it and make a fresh batch. Salsa is fast to make, and it’s not worth the risk.
TROUBLESHOOTING HOMEMADE SALSA
Too watery?
Drain a little liquid and stir. Next time, drain the tomatoes longer before blending.
Too salty?
Add more tomatoes or a squeeze of lime. A little extra cilantro can help too.
Too spicy?
Blend in more tomatoes and a bit more onion. Chill it—heat often feels stronger when salsa is warm.
Too bland?
Add salt first. Then lime. If it still tastes flat, add a pinch more cumin or another small clove of garlic.
Too bitter?
This can happen if you over-blend cilantro stems or use too much cumin. Add more tomatoes and lime juice to balance it out.
BEST HOMEMADE SALSA EVER FAQS
Can I use fresh tomatoes instead of canned?
Yes. Use about 6 to 7 medium tomatoes (or 10 to 12 Roma tomatoes). Chop them, drain them well, then blend. Fresh salsa tastes lighter, but you’ll need that draining step.
How long does homemade salsa last?
Stored in an airtight container in the fridge, it stays good for up to 5 days.
Why does my salsa taste sharp right after I make it?
Raw onion can be strong at first. Let the salsa chill for at least 30 minutes. The flavor softens and blends as it sits.
Do I have to use cilantro?
No. You can reduce it or skip it completely. If you skip it, add a little extra lime juice for freshness.
What’s the best way to make salsa smooth?
Use a blender and blend in short bursts until it looks the way you want. If you blend too long, it turns foamy and thin.
Can I double the recipe?
Absolutely. Just blend in batches so you don’t overfill your blender.
Best Homemade Salsa Ever
Ingredients
- 1 28-ounce can whole peeled tomatoes, drained for 3 to 5 minutes
- 1 10-ounce can diced tomatoes with green chiles (Rotel-style), NOT drained
- ½ cup onion roughly chopped (white or yellow)
- 1 to 2 jalapeños stem removed (seeded for mild)
- 2 cloves garlic
- ¾ cup fresh cilantro leaves lightly packed
- 2 tablespoons fresh lime juice about 1 lime
- 1 teaspoon salt plus more to taste
- ½ teaspoon ground cumin
- ½ to 1 teaspoon sugar optional
Instructions
- Pour the whole peeled tomatoes into a strainer and let them drain for 3 to 5 minutes.
- Add drained tomatoes to a blender or food processor. Add diced tomatoes with green chiles, onion, jalapeño, garlic, cilantro, lime juice, salt, cumin, and sugar (if using).
- Pulse in short bursts until you reach your preferred texture. Scrape down the sides as needed.
- Taste with a tortilla chip and adjust salt, lime, or heat as needed.
- Cover and refrigerate for at least 30 minutes before serving. Stir well and enjoy.
Notes
