With just minutes in the food processor, this homemade salsa is fresh, fast, and full of flavor!
This no-cook salsa recipe uses a can of tomatoes, onion, jalapeno, lime juice, and zesty seasonings to make a restaurant-style salsa everyone will love!
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Holly’s Homemade Salsa Highlights
- Flavor: Vibrant tomato flavor and a kick of heat make this salsa recipe a keeper.
- Skill Level: This recipe just has two steps: blend and chill!
- Recommended Tools: A food processor, immersion blender, or personal blender is helpful to achieve the desired consistency.
- Serving Suggestions: Serve with tortilla chips, crackers, or veggies, or use as a topping for a taco salad, or with sheet pan quesadillas.
Ingredient Tips for Homemade Salsa
- Canned Tomatoes: Blending whole tomatoes leaves them a little chunky, but you can use diced tomatoes, especially if you don’t have a food processor. Choose the best quality for the best results.
- Fresh Ingredients: Not a fan of cilantro? Leave it out or sub parsley instead. Onion adds crunch and a mild sweetness; it can also be sautéed for a smoky flavor. Use red or white onion for the best flavor.
- Seasonings: Cumin is a must-have for salsa recipes, and garlic powder can be used instead of fresh garlic. Zest it up even more and add a dash or two of adobo seasoning.
- Variations: Make a signature salsa by adding corn kernels, black beans, bell peppers, tomatillos, or green chiles.
Hot or Not?
Like it milder? Omit the jalapeno, or add more tomatoes. Cucumber, avocado, or sour cream also work. Feel the heat with extra chopped jalapenos (or juice if they were from a jar or can), Tabasco, or a pinch of chile powder, cayenne, or red pepper flakes.
How to Make Homemade Salsa
- Add all ingredients to a food processor (full recipe below).
- Pulse to desired consistency.
- Refrigerate 1 hour before serving.
Keep it Fresh!
Keep homemade salsa in a covered container or mason jar with a tight-fitting lid for up to 3 days.
Fresh salsa can be frozen in zippered bags for up to 3 months. It will be watery or mushy once thawed, but you can drain it and add tomato paste or diced tomatoes, fresh onions, and seasonings to revive the flavors.
More Great Mexican Dishes
Did you enjoy this Homemade Salsa? Leave a comment and rating below.
Equipment
Ingredients
- 1 (28 ounce) can whole tomatoes with juices, *see note
- ½ cup chopped fresh cilantro
- ¼ cup chopped onion
- 1 jalapeño chopped
- ½ lime juiced
- 1 clove garlic minced
- ½ teaspoon cumin
- ¼ teaspoon salt
Instructions
- Add whole tomatoes, cilantro, onion, jalapeno, lime, garlic, cumin, and salt to a food processor (remove ½ cup juice from the tomatoes if desired). Pulse 4-6 times to get desired consistency.
- Refrigerate 1 hour before serving.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip
Cuisine Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
So EASY! I will never buy the stuff in a jar again!! Make it a day before you need it and it is even more delicious! Every recipe I make from Spend With Pennies is AMAZING. I rarely read other cooking sites!
Thank you so much for your kind words Stephanie, I’m so glad you’ve loved the recipes!
I’ve been making this exact recipe for a number of years and we love it. I would like to say, the better the canned tomatoes the better the salsa will be. San Marzano are the best canned tomatoes (in my opinion) they do cost more but so worth it. I also drain my tomatoes over a bowl reserving all the juices. My family likes thick chunky salsa and will devour every bit in one sitting.
Thank you for this recipe. Although I haven’t made it yet, I will no longer purchase salsa. I like to know what I’m eating and am trying to be as “real” with food as possible.
This is just so easy!
You’re welcome Becky. It’s even easier than it seems. Enjoy it!
I would like to double this recipe. But it says that one recipe is 8 servings. What is the serving size?
The serving size is approximately half a cup. Enjoy Lynn!
I just found this recipe and it is already a much requested weekly staple! So easy to make and sooooo delicious SWP Employee
OMFG HOW DID I NOT KNOW ABOUT THIS BEFORE?!! Had to substitute fresh coriander for 1/2 tsp of coriander seeds and crush them, as lock shop was out but this is incredible! Make sure the lime u use is a ripe juicy one, but this is fresh, sharp, zingy….no more salsa from the shop any more!!
If these are your original recipes, I must say you are one of THE BEST when it comes to great recipes!!!! I.made veggie tacos today but wanted to save some money by not buying salsa because I really love it and therefore buy it often. I knew salsa required tomatoes so I googled “simple salsa recipe” and of course yours came up. Realized I had all of the ingredients and so I didn’t have to buy anything. l made it this morning and let me just put it this way, if I didn’t practice self control with eating, it would be all gone by now!! 5 plus stars!!
This salsa is amazing! Used our homemade canned stewed tomatoes. Didn’t have any cilantro or jalapeño on hand so I subbed a little hot sauce. Was still delicious. Thank you! Cant stop eating it. :)
You’re welcome Heather! We love this salsa so much too!
I love salsa, but my preferred store brand is too salty. I discovered this recipe about a month ago, and I’ve already made it 4 times. It’s amazing!! Between my daughter and me, it doesn’t last 2 days. Thank you Holly!!
You’re so welcome Cynnamon!
We cannot get enough of this salsa in our house! Its so quick to make and easy and delicious. Perfect snack! SWP Employee
So good and so easy! I would have been making my own salsa years ago if I’d realized how simple it is. I added the jalapeno seeds and it is super hot, but we like it like that! Thanks for a great recipe.
You’re very welcome Kathleen! So happy you enjoyed the salsa!
Wonderful, lots of flavor blends. Added Jalapeños from the garden. Hot! Great recipe. Thank you!
Great receipes. Thanks Holly. Best site too
Pri
Thank you Pri!
Delicious and super easy to make. I ran the food processor about 2 seconds and it was done.
Can I can a few jars for later by giving a boil bath?
I have not tried canning this recipe and unfortunately am unable to say if this recipe is suitable for canning.
Add citric acid and lower the ph to 3.9 will be shelf stable for months if you hot pack it
Gonna try them up for new stuff
I love a number of your recipes! What not to love? The formatting when you want to print them. It would be super if the recipes were formatted so that when you print, they actually print like you see them and not like they originated as a shotgun blast.
Thank you so much for your comment and your feedback. I just printed this recipe and it seems to be printing ok for me. I’d love to look into the problem you’re having, can you please let me know what trouble you had?
Can you can this
Hi Chrissy, we haven’t tried canning this recipe so I can’t say for sure.
Pretty good recipe! I always double up on the onion, garlic, jalapeño (membrane and most seeds taken out), and lime. I also put 2 TBSP of cumin. I keep the tomatoes and cilantro the same. I think it makes it extra flavorful! Super easy and makes a good amount.
Hi Holly, you mentioned removing the seeds & membranes of the jalapeño to reduce the heat. If I did that, will it still be hot or just spicy? I can’t tolerate hot foods but luv semi-spicy ones, in the store I buy mild/medium heat. I want to make this salsa but I don’t want it to taste bland or of just tomatoes if I leave chili out of it; would u suggest I use green chili instead? I do need just a touch of heat (just a touch) to have a balanced salsa. Thanx so much!
Hi Amber, the seeds and membrane give it the spicy hot kick, so I would take them out, make your salsa, then taste test it. You can always add some heat back in if you feel it needs it.
If using fresh picked tomatoes, how many would I need to equal the 28oz can?
Hi Elizabeth, it would be about 2-lbs of fresh tomatoes. :)