Every great gathering starts with chips and salsa. And if you’ve ever wondered how to make restaurant-style salsa at home—bold, fresh, and packed with flavor—this Best Homemade Salsa Ever recipe is your answer. It’s everything you love about salsa: zippy, herby, tangy, and just the right amount of spicy.
I first made this salsa in a rush before a family BBQ. I had cans of tomatoes, a jalapeño, and some fresh cilantro from the garden—and what came out of that blender was pure gold. Since then, this salsa has become a fridge staple, ready to serve with chips, spoon over tacos, or drizzle on scrambled eggs. It’s quick, easy, and genuinely addictive.
Table of Contents
Why You’ll Love This Recipe
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Takes just 5 minutes to make in a blender
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Bursting with bold, fresh tomato flavor
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Easily customizable to your spice level
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Better than store-bought and much cheaper
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Perfect for parties, taco nights, or casual snacking
Ingredients
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1 (28 oz) can whole tomatoes, with juice
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2 (10 oz) cans Rotel (diced tomatoes with green chilies)
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¼ cup chopped onion
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1 small garlic clove, chopped
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1 jalapeño pepper, cut into 4 pieces
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¼ tsp sugar
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¼ tsp salt
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¼ tsp ground cumin
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½ cup fresh cilantro (or more to taste)
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Juice of ½ lime
Instructions
Step 1: Combine Ingredients
In a blender or food processor, add the whole tomatoes with juice, both cans of Rotel, chopped onion, garlic, jalapeño, sugar, salt, cumin, lime juice, and cilantro.
Step 2: Blend
Pulse the salsa 10 to 15 times, or until it reaches your preferred consistency. Some like it chunky, others smooth—it’s up to you.
Step 3: Taste and Adjust
Try the salsa with a tortilla chip and adjust salt, lime juice, or cilantro to taste.
Step 4: Chill
Transfer to a container and refrigerate for at least 1 hour to let the flavors meld together. It’s worth the wait!
Step 5: Serve
Serve cold with tortilla chips, spoon over tacos, or use as a topping for eggs, grilled meats, or nachos.
Tips for Success
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For extra heat, add another jalapeño or keep the seeds.
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Use fresh tomatoes in peak season, but canned works beautifully year-round.
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Add more lime or cilantro if you love that bright, citrusy-herbaceous note.
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Store in glass containers to preserve the fresh flavor longer.
Storage & Reheating
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Refrigerator: Store in an airtight container for up to 5 days.
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Freezer: Can be frozen for up to 2 months. Thaw in the fridge and stir well before serving.
FAQs
Can I make it spicier?
Yes! Add a second jalapeño, include the seeds, or toss in a serrano for a real kick.
What if I don’t have Rotel?
Substitute with diced tomatoes and a small can of green chilies.
Is this salsa chunky or smooth?
It’s up to you—pulse less for chunky or more for smooth.
Final Thoughts
Once you make this Best Homemade Salsa Ever, you’ll never go back to store-bought. It’s bright, balanced, and incredibly versatile. From last-minute get-togethers to taco Tuesdays, it’s the easiest way to elevate any meal. Serve it up with chips, and watch it disappear in minutes!
This salsa is also a great starting point—use it as a base and tweak to your liking. Add mango for sweetness, smoky chipotle for depth, or roasted garlic for even more punch. However you make it, this recipe is guaranteed to be a new staple in your kitchen.
Share Your Dip
Whip up a batch? Tag #HomemadeSalsaLove or #SalsaObsession on Instagram—we’d love to see your creations!
Best Homemade Salsa Ever
Ingredients
Method
- In a blender or food processor, add the whole tomatoes with juice, both cans of Rotel, chopped onion, garlic, jalapeño, sugar, salt, cumin, lime juice, and cilantro.
- Pulse the salsa 10 to 15 times, or until it reaches your preferred consistency. Some like it chunky, others smooth—it’s up to you.
- Try the salsa with a tortilla chip and adjust salt, lime juice, or cilantro to taste.
- Transfer to a container and refrigerate for at least 1 hour to let the flavors meld together. It's worth the wait!
- Serve cold with tortilla chips, spoon over tacos, or use as a topping for eggs, grilled meats, or nachos.
