Homemade Salsa: The Easy, Flavour-Packed Dip You’ll Make on Repeat

If you’ve ever craved restaurant-style salsa at home but wanted something quicker and more customizable, this Homemade Salsa is the answer. It’s a bold, zesty blend of tomatoes, onions, jalapeños, and lime that comes together in minutes. Whether you’re hosting a party or just need something to dip your chips in on a Tuesday night, this is your new favourite easy salsa recipe.

Why You’ll Love This Homemade Salsa

This recipe hits all the right notes: it’s fresh, customizable, and just spicy enough. Using pantry staples like canned tomato salsa keeps it convenient without sacrificing flavour. Plus, it tastes even better after chilling, making it a perfect make-ahead option for tacos, burritos, or snack time.

Ingredients

• 28 oz whole plum tomatoes with juice (794 g)
• 1 small white onion, roughly chopped
• 1–2 jalapeño peppers, diced and deseeded (adjust for heat)
• 3 garlic cloves, chopped
• 1 tbsp lime juice (15 ml)
• 4–5 tbsp fresh cilantro leaves, stems removed (10–12 g)
• 1½ tsp ground cumin
• 1 tsp salt
• 1 tsp sugar

How to Make This Easy Salsa Recipe

1. Combine ingredients: Add the tomatoes (with juice), onion, jalapeños, garlic, lime juice, cilantro, cumin, salt, and sugar to a food processor, blender, or a large bowl if using an immersion blender.
2. Pulse to your liking: Blend in short bursts until the salsa reaches your desired consistency. Go chunky for texture or smooth for dipping ease.
3. Chill: Transfer to a bowl, cover, and refrigerate for at least 1 hour. For a deeper flavour, let it chill overnight.
4. Serve: Enjoy chilled with tortilla chips, tacos, nachos, or any of your favourite Mexican-inspired dishes.

Tips for the Best Homemade Salsa

• For a spicier version, leave the seeds in the jalapeños or use serrano peppers.
• Don’t skip the sugar—it balances the acidity of the tomatoes and lime.
• Want it smoky? Add a pinch of chipotle powder or a roasted jalapeño.
• Double the batch and freeze half for later!

How This Salsa Became a Family Staple

It all started during a game night when store-bought salsa just didn’t cut it. I threw a few ingredients into the blender and—bam—the table went quiet except for the sound of chips crunching. Since then, I’ve made this salsa more times than I can count. It’s now a must-have for taco nights, cookouts, and pretty much every family gathering.

Serving Suggestions

This salsa is the perfect companion to tortilla chips, but don’t stop there. Spoon it over scrambled eggs, stuff it into burritos, or use it as a fresh topping for grilled chicken or fish. It’s also a hit with rice bowls or as a vibrant dip alongside guacamole and sour cream.

How to Store Homemade Salsa

Keep your salsa in an airtight container in the fridge for up to 5 days. The flavour improves with time, so making it a day ahead is ideal. You can also freeze it—just thaw in the fridge before serving and give it a stir to restore texture.

FAQs About Homemade Salsa

Can I use diced or crushed tomatoes instead?

Absolutely. Whole tomatoes just offer a richer flavor, but any canned tomatoes work in a pinch.

Is this salsa spicy?

It’s medium, but you can adjust by adding more or less jalapeño—or try serranos for a kick.

Can I leave out the cilantro?

Yes. If you’re not a fan, parsley or green onion makes a mild substitute.

Can I make this ahead?

Yes! It’s actually better the next day after the flavours have blended.

Dip In, Spoon Over, or Scoop by the Bowlful

This Homemade Salsa is as easy as it is addictive. Whether you’re feeding a crowd or just need a flavorful pick-me-up snack, this blend of bold ingredients and customizable spice levels checks every box. Once you taste how easy and delicious it is, you’ll never look at salsa the same way again.

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Homemade Salsa

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• Author: Olivia Hartwellen
• Total Time: 10 minutes
• Yield: About 3–4 cups 1x
• Diet: Vegan

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Description

This Homemade Salsa is bold, zesty, and ready in minutes using canned tomatoes, jalapeños, onion, garlic, lime, and cilantro. Perfect for dipping or topping tacos, this easy salsa recipe delivers restaurant-style flavour without the fuss—and it tastes even better the next day!

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Ingredients

Scale 1x2x3x

• 28 oz whole plum tomatoes with juice (794 g)

• 1 small white onion, roughly chopped

• 1–2 jalapeño peppers, diced and deseeded (adjust for heat)

• 3 garlic cloves, chopped

• 1 tbsp lime juice (15 ml)

• 4–5 tbsp fresh cilantro leaves, stems removed (10–12 g)

• 1½ tsp ground cumin

• 1 tsp salt

• 1 tsp sugar

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Instructions

1. In a blender or food processor, combine tomatoes (with juice), onion, jalapeños, garlic, lime juice, cilantro, cumin, salt, and sugar.

2. Pulse until desired consistency is reached—chunky or smooth.

3. Transfer to a bowl, cover, and refrigerate for at least 1 hour (overnight for best flavour).

4. Serve chilled with chips, tacos, or your favourite Mexican dishes.

Notes

Use serrano peppers for more heat or roasted jalapeños for smokiness.

Sugar balances the acidity of the tomatoes and lime—don’t skip it.

Freeze leftovers for up to 2 months; thaw in the fridge and stir before serving.

Great as a dip, topping, or mix-in for burritos, rice bowls, and eggs.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Appetizer / Dip
• Method: Blending
• Cuisine: Mexican / Tex-Mex