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Homemade Salsa Recipe

Homemade Salsa Recipe

Fresh restaurant-style salsa that combines garden tomatoes with secret canned ingredients for the perfect balance of flavor and texture. This best homemade salsa recipe is ready in just 5 minutes and beats store-bought every time with its bright, chunky consistency and layers of flavor.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 20 servings
Course: Appetizer, Condiment, Snack
Cuisine: Mexican, Tex-Mex
Calories: 19
Ingredients Equipment Method Notes

Ingredients
  

Fresh Ingredients
  • 4 large ripe tomatoes cored and quartered, Roma or plum preferred
  • 1 medium red onion peeled and quartered
  • 3 cloves garlic peeled
  • 3 whole jalapeños stemmed and seeded (adjust for heat preference)
  • 1/3 cup fresh cilantro
  • 3 tablespoons fresh lime juice
Seasonings
  • 2-3 teaspoons ground cumin start with 2 teaspoons and adjust to taste
  • 2-3 teaspoons sugar optional, helps balance acidity
  • 1½ teaspoons salt
Secret Canned Ingredients
  • 15 oz crushed San Marzano tomatoes 1 can
  • 4.5 oz diced green chiles 1 can, mild, medium, or hot depending on preference

Equipment

  • Food processor or blender
  • Measuring cups and spoons
  • Storage containers

Method
 

  1. Prep fresh ingredients: Core and quarter the tomatoes (no peeling needed). Peel and quarter the red onion. Peel the garlic cloves. Remove stems and seeds from jalapeños.
  2. First blend: Add the fresh tomatoes, onion, garlic, jalapeños, cilantro, lime juice, 2 teaspoons cumin, 2 teaspoons sugar (if using), and salt to a food processor. Pulse until the mixture is finely chopped and well blended.
  3. Add secret ingredients: Pour in the crushed San Marzano tomatoes and diced green chiles. Puree until the mixture is mostly smooth with some chunky texture remaining.
  4. Season and chill: Taste the salsa and adjust seasoning by adding more cumin or sugar as needed. Transfer to an airtight container and refrigerate until chilled and ready to serve, at least 1 hour for best flavor.

Notes

Storage: Keeps fresh for 10-12 days when stored in an airtight container in the refrigerator. Can be frozen for up to 4 months (texture will change slightly after thawing).
Heat Level: For milder salsa, reduce jalapeños to 1 pepper and use mild green chiles. For spicier salsa, add habanero, serrano chiles, or chipotle peppers in adobo sauce.
Equipment Options: If you don't have a food processor, use a blender (don't over-blend) or finely chop all ingredients by hand for ultra-chunky texture.
Make Ahead: Flavors improve after chilling for at least 1 hour. This salsa is perfect for meal prep and entertaining.