Easy Homemade Salsa Recipe
Introduction
This easy homemade salsa brings fresh, smoky flavor to your table using fire roasted tomatoes and a blend of spices. Perfect as a dip or topping, it’s simple to prepare and adds a vibrant kick to any meal.
Ingredients
- 28 oz fire roasted canned tomatoes
- 1/2 medium white onion
- 2 jalapeno peppers
- 2 garlic cloves
- 1 lime – juice only
- 1/3 cup fresh cilantro
- 1/2 tsp white granulated sugar
- 1 tsp salt (more or less to taste)
- 1 tsp cumin
- 1/2 tsp chipotle chili powder (more or less to taste)
Instructions
- Step 1: Combine all ingredients in a blender and pulse a few times until the salsa has small, coarse chunks. Avoid over-blending to prevent large pieces of garlic or jalapeno.
- Step 2: Serve immediately or transfer to a glass jar with a lid and refrigerate.
Tips & Variations
- To make the salsa spicier, use older jalapenos with more veins or include the seeds for extra heat.
- For fresh tomatoes, use 1.25-1.5 lbs of Roma or San Marzano tomatoes, blend, then simmer with a little oil for 15 minutes.
- Optional tortilla chips: fry or bake small corn tortillas cut into quarters for a perfect dipping companion.
Storage
Store the salsa in an airtight glass container in the refrigerator for up to one week. To freeze, place the salsa in zip-top freezer bags, lay flat to freeze, then stack as needed. Thawed salsa may have a slightly different texture but retains great flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, fresh Roma or San Marzano tomatoes can be used. Blend them and simmer with a bit of oil for about 15 minutes to develop flavor similar to canned fire roasted tomatoes.
How can I adjust the spiciness of the salsa?
Use older jalapenos with visible veins or leave the seeds in the jalapenos for more heat. You can also experiment with spicier chili peppers to suit your taste.
PrintEasy Homemade Salsa Recipe
This easy homemade salsa recipe delivers fresh, vibrant flavors with the convenience of fire-roasted canned tomatoes blended with jalapeños, lime juice, garlic, and spices. Perfectly chunky with a smoky kick, it can be enjoyed right away or refrigerated for later. Optional instructions to make crispy tortilla chips by frying or baking add a delightful crunch to your salsa experience.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (plus optional 10-15 minutes if simmering fresh tomato salsa or cooking chips)
- Total Time: 10 minutes
- Yield: About 3 cups 1x
- Category: Sauce/Condiment
- Method: Blending
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Salsa Ingredients
- 28 oz fire roasted canned tomatoes
- 1/2 medium white onion
- 2 jalapeno peppers
- 2 garlic cloves
- 1 lime – juice only
- 1/3 cup fresh cilantro
- 1/2 tsp white granulated sugar
- 1 tsp salt, more or less to taste
- 1 tsp cumin
- 1/2 tsp chipotle chili powder, more or less to taste
Tortilla Chips (Optional)
- Small taco corn tortillas, cut into quarters
- About 2 cups oil (for frying)
Instructions
- Prepare the Salsa: Combine all salsa ingredients—fire roasted tomatoes, white onion, jalapeños, garlic, lime juice, cilantro, sugar, salt, cumin, and chipotle chili powder—in a blender. Pulse a few times to blend until small, coarse chunks remain. Be careful not to overblend to avoid large pieces of garlic or jalapeño.
- Serve or Store: Serve the salsa immediately or transfer it into a glass jar with a lid and refrigerate to chill and meld the flavors.
- Make Tortilla Chips by Frying (Optional): Cut small taco corn tortillas into quarters. Heat about 2 cups of oil in a skillet to 350°F. Place a wire rack over a baking sheet lined with paper towels to catch excess oil. Fry the tortilla pieces in batches for about 2 minutes until golden and crispy, flipping halfway through. Remove with metal tongs or a spatula and drain on the rack.
- Make Tortilla Chips by Baking (Optional): Preheat oven to 350°F. Spread cut tortilla quarters on a large metal baking sheet. Bake for 5-6 minutes, flip each chip, then bake for another 6-8 minutes until crisp.
Notes
- Using Fresh Tomatoes: Substitute canned tomatoes with 1.25–1.5 lbs fresh Roma or San Marzano tomatoes. After blending, simmer the salsa with a little cooking oil for about 15 minutes to develop flavor.
- Adjusting Spiciness: Use spicier peppers or leave jalapeño seeds in for more heat. Older jalapeños with veins on the skin are generally hotter than smooth green younger ones.
- Storing: Keep salsa in an airtight glass container in the refrigerator for up to one week.
- Freezing: Salsa can be frozen but texture changes slightly on thawing. Portion into zip-top freezer bags, lay flat to freeze, then stack easily.
Keywords: homemade salsa, easy salsa recipe, fire roasted salsa, blender salsa, fresh salsa, Mexican salsa, tortilla chips, spicy salsa
