Best Homemade Salsa is a quick restaurant-style salsa made with canned tomatoes, Rotel, onion, garlic, jalapeño, lime, cilantro, cumin, and a small amount of sugar and salt. Everything goes into a blender or food processor, so the whole recipe comes together in minutes.
The most important step is letting the salsa chill after blending. An hour in the refrigerator gives the onion, jalapeño, lime, garlic, and cilantro time to settle into the tomato base, and the texture thickens slightly as it rests.
Why This Homemade Salsa Works
- Fast prep: No roasting or stovetop cooking is required.
- Restaurant-style texture: Pulsing lets you choose whether you want the salsa chunky or smoother.
- Easy pantry ingredients: Whole canned tomatoes and Rotel make the recipe practical year-round.
- Adjustable heat: Use more or less jalapeño depending on how spicy you want it.
Ingredient Notes
Whole tomatoes: Use the tomatoes and their juice. They provide the main body of the salsa.
Rotel: Diced tomatoes with green chiles add both flavor and a little extra heat without requiring another ingredient.
Jalapeño: For a milder salsa, remove some or all of the seeds and inner ribs before blending.
Lime and cilantro: These add the fresh flavor that keeps a canned-tomato salsa from tasting flat.
Tips for the Best Texture
- Use the pulse button instead of blending continuously.
- Stop and check the texture after a few pulses. It is easier to blend more than to fix salsa that has become too smooth.
- Taste with a tortilla chip before adding more salt because the chips themselves may be salty.
- Chill the salsa before serving for the best flavor.
Ingredients
- 1 28-ounce can whole tomatoes with juice
- 2 10-ounce cans Rotel diced tomatoes and green chiles
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 jalapeño, quartered and thinly sliced
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/2 cup cilantro, or more to taste
- Juice of 1/2 lime
How to Make Homemade Salsa
- Add the whole tomatoes with juice, Rotel, onion, jalapeño, garlic, sugar, salt, cumin, lime juice, and cilantro to a blender or food processor.
- Pulse until the salsa reaches your preferred consistency. About 10 to 15 pulses gives a restaurant-style texture.
- Taste with a tortilla chip and adjust the seasoning if needed.
- Transfer the salsa to a covered container and refrigerate for at least 1 hour.
- Serve chilled with tortilla chips, nachos, tacos, burritos, or other Mexican-inspired dishes.
Storage
Keep homemade salsa refrigerated in an airtight container. It is best within about 4 to 5 days. Stir before serving because some liquid separation is normal after chilling.
Frequently Asked Questions
How can I make the salsa less spicy?
Use less jalapeño or remove the seeds and ribs before blending.
Can I serve it right away?
You can, but the flavor improves after at least an hour in the refrigerator.
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