Homemade Salsa

According to an old Seinfeld episode, salsa ranks #1 in America as the top condiment of choice, over ketchup.  I did not know this.  But, after tasting this homemade salsa, I can see why!

On this particular day that I made this refreshing salsa, I didn’t know that I was going to also be giving my kitchen counter tops a thorough cleaning.

Read on to find out how it all came about.

In your trusty food processor, add in chopped onions and fresh garlic.

Next pour in the cans of tomatoes.

Of course, salsa would not be salsa without jalapeno and lime.

Here’s where it got interesting.  Let’s play a game of I Spy.  Can you spot something wrong with this picture?

Have you found the lovely stream of pink fluid exiting my food processor?  If you’ve ever overfilled your food processor before, enough to fill your counter with a puddle of about 2 feet in diameter, please raise your hand.

Yeah, me too!

Picture me finally noticing the liquid all over the counters and scrambling around the kitchen to find a bowl big enough to dump the tomatoes into.  I lost about half of the tomato juice.

But, my kitchen counter tops got a really good cleaning that day!

Learn from my mistake and make sure you don’t overfill past the lovely line that the good people at Cuisinart put on the bowl.

Even with the little mishap with the food processor, the salsa came out amazingly!  The cold sweet tomatoes coupled with the spicy jalapeno and sour lime gave my tongue a lot to think about, in a good way.  Dipping a salty tortilla chip into the bowl and taking a bite transported me to my favorite Mexican Restaurant instantly.

I made enough to fill about 2 of these containers.

You will love the fresh taste of making your own salsa.  It definitely beats the stuff in the jar.  And using the salsa in the jar won’t help you clean your counter tops either! LOL

Restaurant Style Salsa

From The Pioneer Woman


1 can (28 Ounce) Whole Tomatoes With Juice

2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)

1/4 cup Chopped Onion

1 clove Garlic, Minced

1 whole Jalapeno, Quartered And Sliced Thin

1/4 teaspoon Sugar

1/4 teaspoon Salt

1/4 teaspoon Ground Cumin

1/2 cup Cilantro (more To Taste!)

1/2 whole Lime Juice


Note: this is a very large batch.

Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.


26 thoughts on “Homemade Salsa

  1. Pingback: Baked Chicken Chimichanga | Karen in the Kitchen

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  3. Reblogged this on That girl who loves and hate and commented:
    I’ve never tried Salsa before since you can’t really buy it here in Hong Kong (well at least I don’t know where you can get some salsa here) but seriously. This looks amazing and delicious and it looks sooo mouth watering. It’s currently 11pm and I’m hungry for some of that salsa. I’m definitely going out tomorrow to get the ingredients needed for this recipe and making it in the afternoon. I need mah snack for my upcoming Marvel movie marathon. It looks really tasty and it probably is. I personally love guacamole and I know I know salsa isn’t guacamole but they’re kind of the same thing right? Anyways. I hope it turns out right when I make it.

  4. Have you tried freezing it? I’m curious if it would stand up to defrosting. I’d be interested in making a few containers for future use.

    • It really is due to convenience. When using fresh tomatoes, they need to be skinned, which requires boiling and peeling. It’s two less steps for me. Also the juice that comes with the canned tomatoes adds just enough moisture for the right consistency. If using fresh, you end up needing to add canned tomato juice anyway. And lastly, I just prefer it because it tastes more like what you get in restaurants. Hope that explains things for ya!

  5. Yep….did my “over~fill” with watermelon…boy was that a sticky mess….but after the clean up it ended up the best watermelon sorbet ever….yummy♡

  6. I have made this salsa recipe for several years now -minus 1 can of rotel, its delicious and always a hit. To answer your question Dana about using fresh tomatoes, I have used both fresh and canned, I did not boil or peel the skins off of the fresh and it turns out just as good…..just an FYI…..hope you enjoy the recipe;)

    • I’ve never canned it myself and don’t do canning in general, so I can’t really answer that definitively.

      But, I believe that canning requires the recipe to be hot so that it creates a vacuum as it cools in the jar. However, this is a cold/uncooked salsa recipe and I’m not sure how it would change the taste and texture if it was cooked.

  7. I love this salsa. My dad asks me to make it for him and his friends all the time. Even asking me to DOUBLE the recipe! Its sooooo much salsa but doesn’t last long since its so yummy. In addition to eating it with tortilla chips, I use it on eggs. It gives boring old eggs a new taste 🙂


    • Pam, that’s so great that your family loves this recipe. I guess the price per jar would depend on your jar size. I would say go look around and some of the gourmet salsas on grocery store shelves and price it somewhere like those or even a few dollars more. Good luck!!

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