July 26, 2013

Homemade Salsa

Any time I've been in Mexico or Southern California I've always been impressed with the “salsa culture”. Every place you go has their own salsa and before you can sit down good, they've given you a bowl of it. Whether you’re in a bar or having breakfast, the salsa’s coming out. The cool thing is that they’re all different. Some made with fresh tomatoes, some made with canned, some made with cooked tomatoes, some made with tomatillos and all of them with a special little “something” to make it unique.

SO. When my neighbor, Terri, gave us all batches of her homemade salsa one year for Christmas I was itching to try it because it looked so much like some of that red gold I’d had out west. And y’all. Y’all!! It was amazing.

I was sort of shocked that it uses canned tomatoes. But I’d already tasted it by the time I saw the recipe and didn't need any convincing that it was good! This is SO easy to prepare. And, seriously, you NEED to have some of this on scrambled eggs. Seriously. Do it.  I’m saying that in my Ben Stiller/Starsky & Hutch voice.  Do it... Do it.

It looks like the salsa you get in Mexican restaurants around here but it has so much more flavor. Terri happily shared her recipe with me and I’m sharing my version of it with you!

Thanks, Terri!!

Homemade Salsa
2 28-ounce cans whole tomatoes, drained
1 bunch cilantro
1-2 jalapeño peppers, roughly chopped
6-7 cloves garlic
1/2 onion, roughly chopped
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
Juice of one lime (optional)
3 eggs, scrambled (Just kidding. But seriously, you need to try this on scrambled eggs! Do it.)

Add approximately half of the tomatoes to a food processor (you can use a blender if you don’t have a food processor). Cut the bare stems off the bunch of cilantro (you want mostly leaves but some stem is OK) and add to the food processor. Add jalapeños, garlic and onion to the food processor and pulse 5-6 times or until there are no large chunks remaining.

Add remaining tomatoes, cumin, salt, pepper and lime juice (Terri's recipe doesn't call for lime juice but I usually add it if I have limes on hand) and pulse 2-3 times or until you reach the consistency you like.

Refrigerate until ready to serve.



  1. Would this be good for canning or would it need more acid.

    Debbie Krysak

  2. This is fantastic!! The only thing I will change next time is less salt. Love it! Thanks!!
    ~Mom Of 5 boys!

  3. I see so many homemade salsas and frankly it just looks scary to me. You're recipe makes it look easy! Pinned!

  4. Thank you for posting this today! On my way to the store earlier, my husband says "get me some tomatoes, onions, and other stuff. I'm just going to make my own salsa... I'm over all these store-bought salsas. Very timely post! My boy loves his salsa, and he loves it HOT!

  5. Made this two days ago and it was very good! Only thing, it wasn't spicy enough for me, had to add an extra jalapeno. Going to make some more soon!

  6. I would add just a smidge of sugar and sub in 2 cans of rotel for one can of the whole tomatoes.

  7. This is almost exactly like Pioneer Woman's recipe I use all the time. She uses 2 cans of Rotel for one of the cans of whole tomatoes and definitely adds some sugar and a little garlic. The BEST salsa and easy to make!

  8. This sounds good! Does it freeze well?

  9. Did anyone receive an answer on the canning or freezing questions? I love this salsa and so does my family. Was thinking of making a big batch and canning for Christmas. Can you reply to this thread so everyone can see replies? Thank you!


Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy