Homemade Salsa Recipe

When I traveled to sunny Punta Cana, I was blown away by the island’s tangy salsas and savory tacos. With those vibrant flavors fresh on my taste buds, I came home and perfected my ultimate homemade salsa! This recipe captures the essence of the fresh restaurant-style salsa I enjoyed by the beach, and it has quickly become a staple on taco night and game day.

I whip it together in the blender in minutes. After chilling in the fridge, it’s ready to serve with my favorite tortilla chips and Latin or Mexican meals, from arroz con polo to steak fajitas and pupusas.

The Absolute Best Homemade Salsa Recipe, at a Glance

• Easy to make with canned tomatoes. While pico de gallo uses chopped fresh tomatoes, traditional salsa calls for cooked, blended tomatoes. Juicy canned tomatoes make this recipe super convenient!
• Ready in 10 minutes. You can blend this homemade salsa as smooth or as chunky as you like, using the blender. It takes minutes! I do recommend chilling your salsa in the fridge for a few hours afterward so the flavors can mingle.
• Super versatile. Whether paired with crispy tortilla chips, mixed into a walking taco casserole, or as a zesty topping for my chicken baked tacos and these breakfast burritos, I’m always finding new ways to use this salsa recipe.

Ingredients You’ll Need

To make this homemade salsa recipe, you’ll need fresh ingredients like tomatoes, peppers, and fresh herbs that come together for a vibrant, from-scratch taste. Scroll down to the recipe card for the full, printable ingredients list, amounts, and step-by-step instructions.

• Canned Tomatoes – I use whole peeled plum tomatoes. Feel free to use whole or diced canned tomatoes, fresh Roma tomatoes, or fire-roasted tomatoes, too.
• Cumin – Adds a warm, earthy note. You can add additional spices, like paprika, cayenne, chili powder, or even taco seasoning, for a different flavor profile.
• Sugar – Just a little to balance the acidity of the tomatoes. You can use another sweetener, like honey or agave, if you’d like.
• Fresh Cilantro – Cilantro adds a bright, herbal freshness to the salsa itself, and I also set some leaves aside for a garnish when serving. If you aren’t a fan of cilantro, you can use flat-leaf parsley instead.
• Garlic Cloves – Freshly minced. You can substitute ½ teaspoon of garlic powder per clove for convenience.
• Lime Juice – Freshly squeezed lime juice brightens up the salsa perfectly. If you don’t have lime, lemon juice works in a pinch.
• Red Onion – You can also use white onion or yellow onion.
• Chili Peppers – These can be your choice. I use a combination of spicy jalapeño peppers (seeds removed to tame the heat) and banana peppers, which are milder. Other options include serrano peppers and poblano peppers. Bell peppers are a good alternative if you’re sensitive to spice.
• Tortilla Chips – The best pairing with a batch of freshly made salsa! My homemade wonton chips are also easy to make.

Serving Suggestions

Serving this homemade salsa in a big bowl with crunchy tortilla chips and a pineapple margarita on the side takes me straight back to the Caribbean! Of course, chips and salsa are a given, but this homemade salsa is versatile and can be used in so many ways.

For example, it can be used as a topping for tacos and fajita bowls or as a sauce for salsa chicken. I’ll also include it in dips and migas, or even as a dressing for grain-heavy salads, like this quinoa southwestern salad. I like to add a couple of tablespoons of salsa to my pambazos and baked potatoes, too.

How To Make Homemade Salsa

I’ve sampled great restaurant-style salsas and even a few jarred versions, but nothing compares to this homemade version! The flavor, the freshness, the ability to make it my own… It’s the best!

What I like about this particular homemade salsa recipe is that you can prepare the tomato mixture ahead of time and add all the fixings a few hours before you’re ready to serve.

• Blend the ingredients. Combine the tomatoes, cumin, salt, sugar, cilantro, garlic, and lime juice in a blender or food processor and pulse until the mixture reaches a desired consistency.
• Refrigerate. Transfer the salsa to jars or containers with airtight lids and refrigerate to meld the flavors.
• Add the veggies. Stir in half of the diced onions, jalapenos, and banana pepper.
• Let it rest. Return the salsa to the refrigerator for at least 3 hours to enhance the flavors.
• Garnish and serve. Garnish with the remaining onions, peppers, and cilantro before serving alongside tortilla chips.

How to Store

Store this salsa in an airtight container in the fridge for up to 7 days. Since game day is every Sunday, I have a jar sitting in my fridge, always ready to be gobbled! I don’t recommend freezing homemade salsa as it tends to become watery when thawed.

More Dips and Salsa Recipes

• Tomatillo Salsa
• Mango Guacamole
• Avocado Hummus
• Street Corn Dip
• Avocado Dip 
• Roasted Garlic Aioli