Ingredients & Substitutions
Here I explain the ingredients for my best homemade salsa, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
Tomatoes – I used both fresh Roma tomatoes and canned tomatoes for this homemade salsa recipe. The canned ones give depth and thickness, while fresh ones keep it fresh and vibrant. Cut the fresh ones into large chunks. For the canned ones, I prefer regular diced tomatoes, but feel free to use diced tomatoes with green chilies if you want an extra kick. Onion – A white onion lends a mild flavor. You can choose a red onion for a sharper bite, or Vidalia or yellow onion for sweetness. Fresh Cilantro – For that classic fresh and herby pop. Jalapeño – I remove the seeds so that my kids can enjoy my homemade salsa, but you can leave them in or even double up on the peppers if you like more heat. Garlic – Chop your fresh garlic cloves coarsely. You don’t have to mince them. Lime Juice – I usually grab bottled lime juice for convenience, but freshly squeezed lime juice tastes even better when I make the time. If you need a substitute, lemon juice is the closest. Seasonings – Salt is the only must-have. But I also add chili powder, and ground cumin to get those restaurant-style salsa vibes.
How To Make Homemade Salsa
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Common Questions
How long does homemade salsa last? It will last for 1-2 weeks in the refrigerator. I keep my homemade salsa in a mason jar, but any airtight container will work. Can you freeze homemade salsa? Yes! Simmer the salsa on stove for 10-20 minutes first. (This reduces the amount of moisture and improves the texture later after you thaw it.) After cooling, freeze flat in a zip lock bag. Thaw in the fridge overnight, or on the counter. I usually need to drain it before serving. Can you use only canned tomatoes? Yes. I prefer the combination of fresh and canned for this recipe, but if you want to use only canned, just use 2 cans instead of one. Can you make homemade salsa for canning? Yes, canning should work. Check out my fresh salsa post for instructions.
Ways To Use It
You can definitely grab some tortilla chips and call it a day, but (surprise) homemade salsa recipes are for more than just chips! Here are some of the ways I use salsa:
Pulse your food processor. Start and stop every couple seconds, so that you can control the consistency. I opted for a chunky texture this time, but you can process for longer to get it ultra smooth like many restaurants do it. Do a taste test early. Check the saltiness of your salsa a few pulses before it reaches your desired consistency. That way, it won’t get too mushy if you need to adjust the salt and pulse again. You can make a half batch. This makes a large batch, which is the most convenient way to make it because it uses the full can of diced tomatoes (and it stores well). But you can easily cut my homemade salsa recipe in half if you like. For a deeper and smokier flavor, roast the fresh tomatoes first. It’s an extra step, but tastes amazing if you have the time. Don’t have a food processor? A blender can work. I find that my blender makes a smoother, runnier salsa, so know what you’re getting.
Chips – Yes, I already mentioned the classic tortilla chips, but you can also scoop your salsa with lighter air fryer zucchini chips, plain or seasoned kale chips, or even cheese crisps. Pair ’em with my homemade guacamole! Tacos – Another classic! I used the leftovers from my last batch to whip up my taco salad, but of course you can wrap taco meat in actual tortillas, too. This salsa would also make a great topping for my taco casserole, taco dip, or even zucchini taco boats. Fajitas – I love this stuff over my chicken fajitas, shrimp fajitas, and steak fajitas. All the fajitas. Eggs – Add a dollop of homemade salsa over your scrambled eggs (or my cloud eggs if you want to get fancy) for a little zing. You can make a Mexican-inspired variation of my shakshuka with it, too. Chicken – My fave is to make salsa chicken with it, but you can also use it in place of diced tomatoes for my stuffed poblano peppers or mix it with shredded Instant Pot chicken breast to use in a number of other recipes. Beef – No matter how you serve them, salsa is a must-have to make my carne asada and slow-cooked barbacoa recipes feel complete.
More Homemade Salsa Recipes
You may be wondering why I have so many salsa recipes, but each one brings its own flavorful twist to the table. Try one of my others next:
My Food Processor For This Recipe
Reminder: My homemade salsa recipe makes a big batch, so you’ll need a big food processor. I’ve had mine for almost a decade and it’s still going strong. Please enter your first name for your account. Your saved recipe will also be sent to your email. Recipe makes 4 1/2 cups total. 📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle!
