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Why I love this recipe:
- Easy—Only 5 minutes of work for a big batch of fresh salsa! It tastes just like the restaurant!
- Enjoy Any Time of Year—We use the highest quality canned tomatoes, so you can enjoy it any time of year! Don’t forget to gift them with our free labels for Christmas or our labels for any time of year!
- Versatile—Enjoy this easy homemade salsa with chips, on top of Mexican recipes, or on top of your morning eggs.
Salsa Ingredients
- Tomatoes : Good quality canned tomatoes will make a big difference in the depth of flavor.
- Diced Tomatoes with Green Chilies: I prefer Rotel brand and you can use mild, original, or hot, depending on how spicy you like your salsa.
- Cilantro
- Onion
- Spices: salt, cumin and a pinch of sugar (to cut the acidity of the tomatoes).
- Garlic
- Fresh lime juice
Lauren Allen
How to Make Easy Homemade Salsa
Combine Ingredients: Place all ingredients in a food processor and pulse a few times until no large chunks remain.
Lauren Allen
Taste & Refrigerate: Adjust seasonings if needed, to taste. Refrigerate for at least 1-2 hours before serving.
Lauren Allen
Make Ahead Instructions
To Make Ahead: This Mexican salsa recipe is easy to make ahead and will stay good stored in the fridge for up to one week.Recipe Variations:
- Fresh Tomatoes: Try my Fresh Homemade Salsa!
- How to Can Salsa: Read through the guidelines provided by the National Center for Home Food Preservation (they have several recipes for canned salsa, as well).
Easy Homemade Salsa
Servings 6 Cups
Prep 5 minutes mins
Total 5 minutes mins
- 28 ounce can whole peeled tomatoes, slightly drained
- 2 (10 ounce) cans diced tomatoes with green chiles, undrained
- 1/2 cup fresh cilantro
- 1/4 of an onion roughly chopped
- 1 small lime, juice from
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt, or more, to taste
- pinch granulated sugar
Taste and adjust seasonings, if needed, to taste.
For best flavor, refrigerate salsa for at least 1-2 hours before serving. Store in the fridge for up to 1 week.
This recipe makes a little less than 6 cups of salsa. I like to fill 3 pint jars and and share with friends and neighbors.
Notes
Spice level: As written, the recipe yields a “medium” spice salsa. Use cans of mild rotel, or hot rotel, to make it more or less spicy. You could also add some fresh or canned jalapeño to make spicy salsa.Fresh Tomatoes: Try my Fresh Homemade Salsa!
To Can Salsa: Read through the guidelines provided by the National Center for Home Food Preservation (they have several recipes for canned salsa, as well).
Adapted from The Pioneer Woman.
Nutrition
Calories: 52kcal, Carbohydrates: 12g, Protein: 2g, Fat: 0.5g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 215mg, Potassium: 597mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1356IU, Vitamin C: 33mg, Calcium: 61mg, Iron: 2mgThis article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
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