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.
44 thoughts on “Homemade Salsa”
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.
How long will this salsa last in the fridge before going bad?
I would say that you should eat it within 2 weeks. Honestly, one batch doesn’t last past a week in my house! Just have plenty of tortilla chips on hand too.
Hi Karen, have you tired canning this Salsa? I love this recipe and wanted to try canning it with all the tomatoes I have this year. Thanks!
I have not tried canning this salsa. Sorry I’m not much help! Let me know if it works.
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.
I have not tried freezing it.
Just curious. Why not use fresh tomatoes instead of canned? More juice? Thanks. Looks delicious! 🙂
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!
I love this recipe, my wife constantly requests that I make it. I have used fresh whole matters but with virus out there, maters are hard to find here in Ohio
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♡
LOVE LOVE LOVE this recipe…will never go back to store bought salsa!!!!
Diana, me either. Have been making this recipe for years and even the kids prefer it over any other.
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;)
How many fresh tomatoes did you use? Did you add any extra liquid?
This recipe does not call for any fresh tomatoes at all, just canned. It does taste really fresh and you won’t even miss the fresh tomatoes!
where can I get those containers?
Hi Audie, you can get containers like this at Smart and Final or a restaurant supply store.
This is the best. So easy too.
could you can this after you make it?
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.
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 🙂
Hi Alecia, I’m so glad that you enjoyed it!!
I HAVE BEEN MAKING THIS EXACT RECIPE FOR YEARS. MY FAMILY LOVES IT. WON’T EAT ANY OTHER KIND. I HAVE TO MAKE THIS FOR EVERY FAMILY EVENT. EVERYONE IS GROWN NOW SO I ALWAYS NEED A DOUBE BATCH!! IF YOU WERE TO MAKE THIS AND SELL IT, WHAT WOULD YOU CHARGE?
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!!
At the advice of our Latino housekeeper, we put some tablespoons of salt-free chicken bullion in our salsa and simmer it to blend.
Can this salsa be canned?
I have not tried canning this myself, so I’m not sure if the consistency would be the same as fresh. It’s worth a try! If you decide to do it, let me know how it goes!
Canning will cook the salsa, so the taste and consistency will change, a lot! You can freeze salsa, it will be a tiny bit more watery but the taste will remain the same.
I love this recipe, my wife constantly requests that I make it.
This is a good recipe, easy too!
I have made this soooooo many times, my in-laws make me bring it..😎..I use all fresh, no canned matters they’re easy to peel, and add garlic powder and onion powder..I’ve made it this way too and it’s still very good. Thanks for sharing.
You’re welcome Jeremy! I’m so glad you are enjoying this recipe.
For spicier salsa, add one can of hot Rotel and
one can of Original Rotel. I also lincreased amount of salt, cumin, cilantro and lime juice.
How long will the salsa last in the fridge?
It should last up to one week in the fridge.
I’m passing on a tip from my Mexican house keeper — add a tablespoon of low or no salt chicken bullion if you can find it.
Made this for the first time today for my best friends brother, he usually loves my salsa but this time I decided try your recipe and I think it’s going to be a hit. So easy and so delicious
I don’t have a food processor would a blender work?
Hi Lisa, yes you certainly can do this with a blender. Just be sure to pulse so that it doesn’t become a soup, haha!
I have made this same salsa recipe from another person, but I think it is missing that rich tomato flavor. The spices and heat are there but seems like it tastes watery. I have even made this with drawing the juices from the tomatoes. Any suggestions like adding tomato sauce or paste? Thank you
There are so many different types of salsas, but my family likes this style that is a little more fresh, clear and thin, not the rich thick tomatoey sauce kind. That thicker type would probably need tomato that are cooked and have a sauce that is reduced over heat to pull out the tomato flavor. Also, the season and type of tomato would effect the flavor too. Good luck!