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Best Homemade Salsa Recipe – This easy Salsa recipe is delicious and ready in 5 minutes! Adjust the heat to your taste and enjoy fresh restaurant style salsa at home with no cooking required!
This easy salsa recipe has totally spoiled me. You see, I pick a favorite Mexican restaurant based strongly on how much I like their chips and salsa. The chips must be warm, crispy, and plentiful and do a proper job of getting the salsa to my mouth. But good salsa is key! And this fresh, homemade restaurant style salsa is the best I’ve ever tasted!
I love that I can make this amazing restaurant style salsa at home to enjoy anytime I crave it. Our family and friends like for me to make it for them too! And not only is it delicious with chips, we love it with so many dishes from tacos to my Salsa Chicken. Since it makes a fairly large amount in just a few minutes with ingredients that I normally have on hand, I can whip it up in a minute’s notice.
Best Homemade Salsa Recipe
This couldn’t be any easier to make! It’s so quick and so delicious, you’ll really wonder why you ever bought it in a jar at the store.
How to Make Best Homemade Salsa Recipe
I use these ingredients:
- Canned Tomatoes
- White Onion
- Fresh Garlic Cloves
- Jalapeno Peppers (adjust for desired heat)
- Fresh Cilantro
- Lime Juice and Zest
- Salt and Pepper
(Note: I also use Stone House Seasoning in the place of the fresh garlic, salt and pepper.)
Here’s how I make it.
- Roughly chop the onions, garlic, and peppers and place into blender or food processor. Add tomatoes and any remaining ingredients into the blender or food processor as well.
- Pulse the food processor or blender about 2-5 short pulses until the salsa reaches the consistency that you want it. It’s important to PULSE and not blend. If you let it blend too long, the salsa may be too thin.
- Let it Rest for best flavor! The salsa is delicious eaten immediately after making, but it is the BEST when you allow the flavors to combine by letting it rest about 15 minutes before serving.
- Store any remaining in an airtight container in the refrigerator.
Super simple and quick oh so delicious! It just takes 5 minutes, no cooking at all, for a fresh, homemade salsa recipe that everyone loves!
Like I mentioned, while you can eat it immediately, the flavors tend to meld together if you allow it to sit for about 15 minutes.
For that reason alone, I recommend making it a little bit before you plan to serve it if you can – because seriously, who can wait to eat salsa?!
I sure can’t!
Adjust the Heat to Your Taste
You can adjust the spiciness and heat of your salsa with the jalapeno peppers.
For a more mild salsa, I suggest beginning with one jalapeno pepper that has been deseeded and the membranes removed and giving it a taste.
The one pepper, depending on how hot that pepper is, will make a milder salsa.
For more heat, add another pepper or leave in the seeds and membranes for even more.
For my family, I generally use two jalapeno peppers and only a few seeds, but you’ll want to adjust to your own preference.
How to Store and Freeze Salsa
Make Ahead Instructions:
To store, place into an airtight container or cover with wrap. Store in the refrigerator for up to 7 days.
Freezer Instructions:
To freeze salsa, place into a freezer-safe container and store in the freezer for up to 3 months. To serve, allow to thaw in the refrigerator overnight, stir and serve.
Here’s the Best Homemade Salsa recipe. Make it soon! You’ll love it!
Best Homemade Salsa Recipe (Restaurant Style Salsa)
Ingredients
- 1 (28-ounce) can crushed tomatoes
- 1/2 large white onion roughly chopped
- 2 cloves garlic roughly chopped
- 1-3 medium jalapeno peppers roughly chopped
- 1/2 cup chopped fresh cilantro
- 1/4 teaspoon ground cumin
- 1 medium lime juice and zest
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Add all ingredients to the container of a food processor or blender. Pulse the food processor or blender until the salsa recaches the consistency that you prefer, about 3-5 pulses. It is best when you allow the flavors to combine by letting the salsa rest about 15 minutes before serving. Store any remaining in an airtight container in the refrigerator.
Notes
Store homemade salsa recipe in an airtight container in the refrigerator for up to 7 days. Use 1 teaspoon Stone House Seasoning in place of fresh garlic, salt and pepper, if desired.
Nutritional Information
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2013.
I made this Sunday and it was sooo easy and delicious. I usually buy my salsa from a local restaurant but no more; this was just so much easier and better! I always thought it was a long drawn out process; so Thank you.
I made this on Sunday and it was so easy and delicious. I usually buy it from a local restaurant because I thought making salsa was a long process but no more; this was way better. So Thank you!
So glad you liked it too, Beth! xo
This is outstanding. My family’s new favorite salsa.
Isn’t it so fresh and delicious – and simple to make, Margaret?! I’m so happy you enjoy it! xo
This sounds wonderful; am going to make it later today. Do you think this recipe can be used to process in a water bath canner? I would love to make it with the great tasting summer tomatoes and have it all year.
I’ve not canned this salsa yet, Kelly. If you do can it, I’d love to hear how it turns out! Thanks! xo
Just want to correct you. The heat in the peppers is Not in the Seeds, but in the Membrane.
Thanks for the information, Firechef, I have corrected the post.