Easy 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
Scale
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
Find it online: https://hannahdelgado.com/easy-homemade-salsa-recipe/
