Dinner

Best Homemade Salsa Ever Recipe

Bymia larkspur January 10, 2026January 10, 2026

Introduction

This homemade salsa is fresh, flavorful, and incredibly easy to make. With a perfect balance of tangy tomatoes, spicy jalapeño, and zesty lime, it’s a versatile dip that elevates any snack or meal.

A close-up view of a black bowl filled with a chunky salsa that has a mix of red, green, and light-colored bits, indicating chopped tomatoes, herbs, and seeds floating in a slightly oily, textured liquid. The salsa's surface shows small bubbles and uneven patches of ingredients, suggesting a fresh, homemade style. The bowl sits on a white marbled texture, and a blurred pink container and other kitchen items are faintly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 28 oz can whole tomatoes, with juice
2 10 oz cans Rotel (diced tomatoes with green chilies)
¼ cup chopped onion
1 small garlic clove, chopped
1 jalapeño pepper, cut into 4 pieces
¼ tsp sugar
¼ tsp salt
¼ tsp ground cumin
½ cup fresh cilantro, or more to taste
Juice of ½ lime

Instructions

Step 1: In a blender or food processor, combine the whole tomatoes with juice, both cans of Rotel, chopped onion, garlic, jalapeño, sugar, salt, cumin, lime juice, and cilantro.
Step 2: Pulse the mixture 10 to 15 times until it reaches your preferred consistency—chunky or smooth, depending on your taste.
Step 3: Taste the salsa with a tortilla chip and adjust the salt, lime juice, or cilantro as needed to suit your preference.
Step 4: Transfer the salsa to a container and refrigerate for at least 1 hour to let the flavors meld together.
Step 5: Serve cold with tortilla chips, spoon over tacos, or use as a topping for eggs, grilled meats, or nachos.

Tips & Variations

To reduce heat, remove the jalapeño seeds before blending.
For extra depth, roast the tomatoes and jalapeño before blending.
Add a small splash of apple cider vinegar for a tangier kick.
Substitute fresh tomatoes if you prefer—a few ripe tomatoes blended with some tomato juice.

Storage

Store the salsa in an airtight container in the refrigerator for up to 5 days. Stir before serving if separation occurs. This salsa can also be frozen for up to 2 months; thaw in the fridge and stir well before use.

How to Serve

A close-up of a black bowl filled with chunky red salsa that has visible small pieces of green herbs, tiny bits of white onion, and some yellow corn kernels mixed in. The salsa looks fresh and slightly glossy, showing a thick but fluid texture with small bubbles on the surface. A metallic spoon rests inside the bowl on the left side, partially submerged in the salsa. The background is softly blurred with hints of red and yellow colors, and the bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salsa less spicy?

Yes, remove the seeds and membranes from the jalapeño or substitute with a milder pepper like a poblano. You can also reduce the amount of jalapeño used.

How long does the flavor improve after chilling?

The salsa tastes best after chilling for at least 1 hour, which allows the flavors to blend and deepen. However, it can be enjoyed immediately if you’re short on time.