If you’re craving a bold, zesty dip or topping, Homemade Salsa is the way to go. Made with fresh tomatoes, onions, peppers, and the perfect blend of spices, this salsa is bursting with flavor and comes together in minutes. Grab some homemade tortilla chips and get dipping — this might just become your new go-to snack!
How to Make Salsa in a Food Processor
This is truly a blender-style salsa — fast, easy, and no need to finely chop a thing.
- Blend the base: Start by adding tomatoes, onions, garlic, jalapeños, cilantro, lime juice, and spices to a food processor or blender. Pulse until mostly smooth.
- Add the canned ingredients: Toss in crushed tomatoes and green chiles. These pantry staples give the salsa a balanced texture and a little smoky heat.
- Finish with fresh diced tomatoes: Stir these in at the end to add color, body, and that just-picked flavor.
And that’s it! You’ve got a fresh, vibrant salsa that tastes like it came straight from your favorite taqueria.
Easy Ways to Customize Your Salsa
This recipe is flexible and forgiving — make it your own based on what you like or what you have on hand.
- Adjust the heat: For mild salsa, use just one jalapeño and remove the seeds. Want more fire? Keep the seeds or add an extra pepper.
- Add smoky depth: Fire-roasted tomatoes or a spoonful of chipotle in adobo go a long way.
- Keep it chunky: Pulse less or stir in more fresh ingredients after blending.
- Try it sweet: Add diced mango or pineapple for a tropical twist.
How to Use Homemade Salsa
Of course, salsa is made for dipping — but it’s also a game-changer in other dishes. Spoon it over breakfast burritos for a spicy kick, or serve it alongside your favorite scrambled eggs for a quick, savory breakfast. It’s also fantastic layered into tacos, nachos, or even grilled chicken bowls.
Storage Tips
Store your salsa in an airtight container in the refrigerator for up to 1 week. The flavor continues to develop over time, making it a great make-ahead option. You can also freeze it — just keep in mind that the texture may soften a bit once thawed. Stir well and refresh with a squeeze of lime before serving.
Homemade Salsa
Ingredients
- 5 Roma tomatoes, cored and divided
- ½ large red onion, peeled and roughly chopped
- ½ large yellow onion, peeled and roughly chopped
- 2 cloves garlic, peeled and roughly chopped
- 2 medium jalapeño peppers, seeded and roughly chopped
- ½ cup cilantro, most stems removed
- 1 medium lime, juiced (about 2 tablespoons)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon sugar
- 1½ teaspoons kosher salt
- 1 can (14.5 ounces) diced green chiles, medium heat
- 1 can (15 ounces) crushed tomatoes
Instructions
- Roughly dice 3 of the tomatoes and set aside; slice the other 2 tomatoes into quarters.
- To the bowl of a food processor, add the quartered tomatoes, red onion, yellow onion, garlic, jalapeños, cilantro, lime juice, cumin, chili powder, sugar, and salt. Pulse in 1-second bursts until contents are combined and finely chopped.
- Add the cans of chopped green chiles and crushed tomatoes. Puree to combine until mostly smooth.
- Pour salsa into a medium bowl; fold in the freshly diced tomatoes.
- Serve.
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