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Homemade Salsa
5 from 12 votes

Homemade Salsa

This homemade salsa blends diced tomatoes, including canned tomatoes with green chiles, onions, garlic, jalapeño, and a mix of spices for a balanced, mildly spicy dip. Fresh cilantro and lime juice add brightness and herbaceous notes. The texture can be adjusted to preference by pulsing the ingredients to desired chunkiness.

Prep Time
1 hr
Course: Appetizer, Condiments, Snacks, Others
Cuisine: American, Mexican

Ingredients

  • 1 large can (28 ounces) diced tomatoes drained
  • 2 cans (10 ounces, each) diced tomatoes with green chiles drained, Rotel brand
  • 1/2 cup onion chopped; white
  • 1 clove garlic minced
  • 1/2 to 1 small jalapeño (remove seeds) chopped
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp cumin ground
  • 1/4 tsp red pepper flakes crushed
  • 1/2 cup cilantro (measure first, then chop)
  • lime juice juice from 1/2 lime

Instructions

    Cup of Yum
  1. Pour the canned tomatoes, Rotel, onion, garlic, jalapeno, sugar, salt, cumin, cilantro and lime juice in a blender OR a food processor. Give it a good stir then cover blender securely with the lid.
  2. Pulse 8 to 10 times, depending on how chunky you like your salsa. (I like chunkier salsa so I pulse mine about 8 times.)
  3. Carefully pour salsa into a large bowl or container. Cover. Place in the refrigerator for at least two hours (the longer it sits the better) to chill and to allow all the flavors blend together. Serve with tortilla chips. Enjoy!

Notes

  • This recipe yields approximately six cups of salsa, suitable for sharing or multiple uses.
  • Store salsa covered in the refrigerator where it will keep fresh for up to six days.
  • Adjust pulsing in the blender according to desired salsa chunkiness.
  • Allowing salsa to chill for at least two hours helps flavors develop and blend well.