Robyn StoneBest 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 for even more. The seeds are where the real heat is in the pepper!
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.Â
Nutrition Information
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2013.
Looks delicious! I’m a red salsa lover. I usually ask for double the salsa when I sit down at a Mexican restaurant. Now I’m crazing it! Great recipe!
You sound like me at a Mexican restaurant. I actually pour the salsa over my rice and in my taco. Love the stuff. You know I’m pinning it!
I just fell in love again. OMG, but this salsa recipe is the answer to every question!!!
Thanks for sharing, Robyn!
Besos from Spain
Made this tonight, it was AWESOME! Husband even commented on it and said it was great and that’s rare! How easy and yummy and I LOVE THIS!!! Thanks so much!
I’m so glad you both loved it, Denise!
I could happily settle into a bowl of this with some warm tortilla chips…looks amazing Robyn!
Thanks Aggie. I think we need to set a date. I’ll bring the salsa, you bring the chips.
Making this again today. I could drink it!!! So easy and it’s so good!!!!!
I have just discovered you, like today. Hello Add a Pinch, goodbye Foodnetwork. Going on TV, aim for a PBS channel!
Nothing beats a good salsa! Thanks!!
I have made this salsa many times. It is truly delicious and my family loves it.I leave mine a bit lumpier.
how long will it keep in refrigerator?
Hi Kaye,
If it doesn’t get eaten up right away (mine’s usually gone not long after I make it! 😉 ) – it should be stored in an airtight container in the fridge for up to around 5 days.
Hope you enjoy it!
Thanks!
I tend to eat more than my share of the salsa as well. This looks delicious!
We just finished our first batch and making more tomorrow, everyone in our family loved it !
Really a delicious salsa.
I know you were not lost but glad I found you (lol) I am definitely trying this salsa it looks so inviting can’t wait to try it..thank you for shareing.
Glad you are back, Vicki! Hope you love the salsa.
The way I control the heat is by roasting my peppers first. If you use raw, the longer it sits the hotter it gets. By using roasted peppers, for some reason it stabilizes the heat so the 5th day tastes like the first.Â
Hope that helpsÂ
Jennifer from
Oklahoma
Thanks so much for that tip, Jennifer! xo
That sounds delicious. I usually make a salsa with canned and fresh tomatoes plus the lime “my children love the lime more than I do”. I think I will try this because mine is great, but not quite (restaurant) tasting.
It’s really tasty and so easy to make! I hope you and your family enjoy it! xo
if i want to used fresh tomatoes… how mucha i have to put in it?… is the same..?
You would want to use the same ratio of tomatoes, so yes, about 28-ounces or 3 1/2 cups. I hope you enjoy it!
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