Homemade Salsa

It doesn’t get much easier than this Homemade Salsa! 5 minutes is all you need for this salsa that is perfect for dipping or topping your favorite Mexican meals.

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Are you a chips and salsa lover? Make up a batch of these Homemade Tortilla Chips to serve up with this Homemade Salsa!

I grew up in New Mexico, and chips and salsa was a staple. I remember going to a friend’s house after school on many occasions and the first thing we would do would be to head to the kitchen for chips and salsa.

And even now, as an adult, I could say that I could easily eat chips and salsa every day and not get sick of it.

I love every kind of salsa, but when it comes down to it, you really can’t beat a basic, restaurant-style homemade salsa. Not only does it taste amazing, but this recipe only takes 5 minutes to throw together. There is no excuse to *not* have salsa on hand at all times!

What You’ll Need

You only need a few ingredients. And really, these are things that I pretty much have on hand all of the time!

• Tomatoes: I like using canned tomatoes. Not only are they easy to keep in your pantry/food storage, but out of season tomatoes just don’t have much flavor. I use both diced and stewed tomatoes. If you don’t have both, you can sub in what you do have. Whole canned tomatoes will work as well, since you are just blending it all together.
• Green Onions: I don’t remember why I originally started using green onions instead of regular white or yellow onions, but I fell in love with their mild flavor. Of course, you can use white or yellow, but the flavor will be a bit stronger.
• Jalapeno: This is a non-negotiable for me. Even if you don’t like it spicy, you can remove the seeds and it will still be fairly mild. I leave the seeds in and still don’t think this is a super spicy salsa. (It will depend on the heat level of your jalapeno, though!) But it does add flavor, so I suggest not skipping it.
• Cilantro: This is another one that I would never skip out on. But I do realize some people have an aversion to cilantro, so if you do, you can sub in parsley or basil. I wouldn’t add quite as much, though.
• Lime Juice: You’ll want the acidity that the lime juice adds. Lime is definitely my favorite, but lemon can also be used.
• Garlic Powder: I will usually use garlic powder when making this salsa recipe, but sometimes I will use a clove or two of fresh garlic, instead.
• Salt: I like things salty, so I will sometimes add in more salt to taste after it is finished.
• Cumin: This adds just a bit of smokiness that I love!

How to Make Homemade Salsa

You don’t really even need instructions for this recipe!

1. Place all of the ingredients in a blender.
2. Pulse until you have reached your desired consistency.
3. Serve!

Tips and Tricks

If you like a chunkier salsa, pulse the blender only a couple of times. For a smoother salsa, pulse it more.

Leftover salsa needs to be stored in the refrigerator. I place mine in a large jar.

If stored in the refrigerator, the salsa will last up to 7 days.

You can freeze any leftovers, as well! This makes quite a bit of salsa, so store any extras in a freezer safe container for 2-6 months.

Serve it with Homemade Tortilla Chips or over Migas. Or one of my favorites is just plain scrambled eggs with some homemade salsa on top!

More Salsas and Dips

Tomatillo Salsa Recipe – my favorite green salsa recipe!
Queso Blanco – perfectly cheesy, you’ll love this queso blanco recipe!
Hot Beef and Bean Dip – this one is perfect for when you are feeding a crowd!
Creamy Hatch Green Chile Dip – the New Mexican in me loves everything about this dip!

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