This homemade salsa recipe only takes about 10 minutes to make, it’s easy to customize (to make it extra spicy, smoky or tangy if you’d like), and it’s SO irresistibly delicious.
Happy Dos De Mayo!
Which also means…happy birthday to me!
My birthday feels a little extra-special this year because it also happens to mark exactly one more month until my wedding. (Can’t wait!) But every year, my birthday also happens to conveniently fall on the week of Cinco De Mayo, which I must say I couldn’t have planned better myself. Mexican food on my birthday for life! (Literally!)
Last year for my birthday, I had all of my friends over for an epic chips-and-salsa-a-thon, which was downright dreamy. Instead of cooking, Barclay and I drove around town all afternoon and picked up a dozen or so different salsas from our favorite Mexican restaurants. And then we whipped up an enormous batch of my classic margaritas, opened up a zillion bags of chips, and had all of our friends over for the most delicious taste test ever. Totally my kind of birthday.
This year’s plans are TBD, thanks to my sweet fiancé who knows how much I love a good surprise. But I did go ahead and whip up a batch of this salsa recipe to have on hand for my bday and Cinco De Mayo this week, which I’ve already been putting to good use. And hey — since I don’t eat many sweets or crave a traditional birthday cake anymore — this seemed like my kind of birthday treat recipe to share on the blog today. ?
Restaurant-Style Salsa Recipe | 1-Minute Video
It’s actually one that I shared on the blog a few years ago. But — like many of the recipes around here lately while I’ve been busy with wedding planning — it’s one that I recently re-photographed and updated to share with those of you who might have missed it the first time around, because I’m convinced that everyone needs this recipe in their lives.
Seriously, it’s been my go-to homemade salsa recipe for years. And for someone who makes homemade salsa nearly once a week, that’s sayin’ something.
But the best part? It’s incredibly quick and easy to make! Also, since it uses canned fire-roasted tomatoes (gotta use the fire-roasted), it’s a really accessible recipe to make year-round, even beyond your regional tomato season.
To make it, simply toss all of your ingredients together in a food processor or blender…
…puree until the salsa reaches your desired texture…
…then taste and season as needed.
If you’d like a smokier salsa, I strongly recommend adding in a chipotle pepper or two in adobo sauce. If you’d like a spicier salsa, you can add in an extra jalapeño (or just add in the seeds from the original one). If you’d like a tangier salsa, you can’t go wrong with extra lime juice in my opinion. And as always, don’t be afraid to add in extra salt to kick up the flavor if needed!
Then, once your salsa is all seasoned and ready to go, partay like it’s yo birthday and DIVE IN.
Seriously, I’ve made this recipe probably hundreds of times, and still never grow tired of it. So if you need some chips and salsa in your life this week — as I believe everyone always does — I can’t recommend it enough.
Enjoy, amigos!
The BEST Salsa Recipe!
Ingredients
- 2 (14-ounce) cans fire-roasted tomatoes, drained
- 3 cloves garlic, peeled
- 1 (4-ounce) can diced green chiles
- 1 bunch (about 2 cups loosely-packed) fresh cilantro leaves
- 1 cup diced white onion
- 1 large jalapeño, stemmed and cored
- 1 teaspoon chipotle chili powder (optional)
- 1 teaspoon fine sea salt
- 1 teaspoon ground cumin
Instructions
- Purée. Pulse all ingredients together in a food processor or blender until smooth. Taste and season with additional salt, if needed.
- Serve. Serve immediately, or refrigerate in a sealed container for up to 5 days.
Did you make this?Let me know how it turned out in the comments below!
We make this salsa of yours all the time and I keep meaning to leave a review. It’s amazing!
I omitted the Jalapeno and added two Chipotle Peppers in Adobo and the juice of two limes. I did it in a blender but should’ve used the food processor. Great recipe! Thank you!
Hi, awesome salsa. After the recipe you have add ons and you say to make it extra tangy to add more lime juice. But you don’t have lime juice listed in the recipe. How much are we suppose to put?
Most salsa recipes I have used say to use 1 Tablespoon of lime juice. You can start there and add more to your liking. Hope this helps!
My dear wife made this today and OM’God i was on happy tears of ❤️. Its the best thing mouth has tasted since this lockdown happened. Bow down & thank you for sharing this recipe!!!
Peace
Ram
This is my all time favorite salsa recipe!! I’ve been making it for years and have gotten tons of compliments. Bonus: anytime I’m under the weather, I’ll make a batch EXTRA hot and sweat it out. It’s my cold/flu cure!
Just made this and it is delicious! Thank you for all the great recipes – they always work perfectly and taste great!
What if I do n’t have food processor. Can I use a blender?
I used a blender and it worked fine, but you won’t have a “chunky” salsa.
Question: You say to add ‘extra lime juice’ but I don’t see anywhere in the recipe where you ask for lime juice. Is it really extra or is it some?
AMAZING RECIPE!! Living in NM everyone has a salsa recipe and stores have hundreds of options. I’ve made this twice in the last 2 weeks and love the ingredients and ability to customize the heat. I skip the jalapeno and add 2-3 chipotles in adobo and the heat is subtle and perfect. Thank u so much!!
Just made this for Christmas – wife scored it a 10/10! Added two chipotle’s in adobo and lime juice just like you suggested. Definitely saving this recipe. Thanks!