This is the BEST Easy Salsa Recipe – it’s done in 5 minutes! Looking for a quick salsa for Taco Tuesday? This is the recipe you need.
When you’re choosing where to go for dinner, what type of food do you lean towards? For me it’s either Italian or Mexican. I love Italian food (pizza, bread, pasta) and when I’m in the mood for Mexican food it’s really that I’m craving chips and salsa. I love chips and salsa but they have to be GOOD chips and salsa. I will not eat cheap chips nor will I touch jarred salsa.
Recently I was at a comedy club and was craving chips and salsa. I should have known better – I mean, hello, comedy club – but what they served was definitely NOT to my caliber. I’m pretty sure it was generic salsa (the kind that comes from Costco in huge vats) and corn tortilla chips that were for sure $1 per package. So not worth the calories!
In fact, the only jarred salsa I use for eating or cooking comes from Trader Joe’s. I love their fire-roasted salsa and I use it on everything, like my Baked Salsa Chicken and when I make homemade refried beans or taco salad.
BUT! Sometimes you want to make salsa from scratch, right? Sometimes you want a restaurant-style salsa at home, one that you can customize to your liking. That’s when you need THIS recipe: my easy salsa recipe!
What’s great about this easy salsa recipe is that you can customize the seasonings to make it how you like it and you can taste the difference between it and jarred salsa!
No, seriously, you can taste the difference, even though I use canned tomatoes!
Making homemade salsa is super easy, especially if you have a food processor or blender. You could call this blender salsa because the entire process gets done in a blender!
What tomatoes are the best for salsa?
I know the purists would say FRESH tomatoes and I’m sure that’s true but that would involve blistering or blanching them and taking the skins off so my easy method is the way to go. I used a canned whole tomato in this recipe.
- TIP: use whole canned tomatoes so they taste less processed and be sure to buy a good brand like San Marzano. The better the can the better the flavor of the end product – avoid the generic brands.
How do you make this into mild salsa or hot salsa?
The majority of the heat for this salsa comes from jalapeños. Jalapeños have two parts: the green flesh and the seeds/ribs inside. The seeds are where a majority of the heat comes from although the flesh does have some heat in it.
To make mild salsa: use one medium jalapeño and discard the ribs and seeds before blending. Add more as desired.
To make hot salsa: use 2 medium or one large jalapeño and use a portion of the ribs and seeds. Add more as desired.
- TIP: you can add more heat but it’s hard to take it out once it’s in the salsa, so add a little jalapeño at first and add more as desired.
What spices go into blender salsa?
The spices round out the flavors in the salsa. My homemade salsa recipe includes:
- Fresh onion and garlic (add more garlic or less depending on your preference)
- Cumin and Chipotle Chile Powder add a bit of heat but add the smokiness and deep flavor to the salsa. Be sure to get CHIPOTLE Chile Powder!
- Salt and pepper, which can be adjusted to your taste.
- Cilantro is a MUST! I love cilantro so much I want it as perfume. Use as much or as little of it as you like.
How do you make homemade salsa?
What I love about this salsa recipe is that its done in 5 minutes. Simply rough chop all the vegetables and add them to a blender. Pulse until you have your desired chunkiness.
I don’t like chunky salsa; I prefer smoother restaurant-style salsa so I pulse it a few extra times.
How long does homemade salsa last?
This will last in an airtight container in the refrigerator, about a week. Use your best judgement!
Making homemade salsa is super easy and tastes so much better than jarred. With just a few ingredients and a blender you can have salsa for dinner tonight!
Use this salsa recipe with:
- Easy Salsa Chicken
- Cheesy Egg Casserole
- One Pot Taco Casserole
- Stir it into my Instant Pot Brown Rice for an easy side dish!
Tools for success:
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Easy Salsa Recipe
- 1 28 ounce (793g) can can whole peeled tomatoes
- 3 cloves garlic peeled
- 1/2 white or yellow onion about 1 cup or 128g
- 1 large jalapeños or 2 medium, see note
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chipotle chili powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 handful cilantro about 12g
- Place tomatoes, garlic, onion, and jalapeno in blender jar. Pulse until roughly chopped.
- Add the spices and cilantro and blend (pulsing) until you reach your desired consistency.
- Store in refrigerator for up to 1 week.
Nutritional information not guaranteed to be accurate
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: April 24, 2019