The BEST (and Easiest) Salsa Recipe
Get your straw at the ready because THIS is The BEST Salsa Recipe, ever! And it is so darn simple to make. We are talking like literally 5 minutes! If you love restaurant style salsa, this recipe is for YOU!
Sure I love Pico de Gallo, and trust me when I say I eat it with a fork for lunch some days (just ask the employees of the Mexican stand at my farmers market, what I eat for lunch most Thursdays, lol), however this salsa??
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THIS easy Mexican restaurant salsa recipe is so good, I want to drink with a straw! I haven't...yet, however, I literally think about doing just that every time I make it, lol!
My friend Molly makes a killer salsa and after having hers a couple of times, I decided to make something similar. I started with a can of fire-roasted diced tomatoes that I was staring at one day in my supermarket and took it from there.
I added some of this and some of that until I achieved the taste that I crave.
You might think it odd to add honey to salsa, however, most people add sugar to their homemade tomato sauce (I know I used to). Sugar helps cut the acidity of tomatoes in homemade sauces and salsas. Tomatoes are a fruit. So sweetness is a part of what a perfect in-season tomato should taste like in my opinion.
Why you will fall in love with this recipe
- Besides being delicious, The BEST Salsa Recipe is so, so easy to make, literally throw everything in your blender, Vitamix, Ninja or food processor and tah-dah!
- Its something you can serve at or bring to parties and BBQ's that everyone will love AND its inexpensive to make.
- All you need to do after that is taste and adjust the flavors to your preference for sweetness and/or heat and grab a straw...err I mean chip!
- It also a great make ahead recipe (flavors will only get better) and it makes a fantastic food or hostess gift!
Why canned tomatoes?
Canned tomatoes are picked at their peak and stay that way. If you can find fire-roasted tomatoes awesome (I like both Muir Glen and O'Organics fire-roasted tomatoes). Even if you don't use those this recipe will still be delicious. You can always use the bounty from your garden in place of canned that works as well!
How to make it
- All you need are 5 minutes and a blender and of course the ingredients.
- Gather a can of diced tomatoes (I like to use fire roasted), a jalapeno (or two if you enjoy heat), garlic, cilantro (or not if you hate it like my husband...You can swap it for parsley), honey, salt, pepper, cumin and of course tortilla chips!
- Place all ingredients in your blender (not the tortillas of course) and give it a few whirls.
- Taste and adjust to your preference.
- Add red pepper (cayenne) for even more heat.
Can I make salsa without a blender?
Yes!! No blender, no problem. If you have a food processer you can use that. OR purchase fire-roasted crushed tomatoes and then mince your garlic, jalapenos, and cilantro as fine as you can with a knife. Add those and the rest of the ingredients together, whisk vigorously and there you have it!
What are the best tomatoes to use to make salsa?
- For this style salsa, often referred to as restaurant-style salsa. I always say find cans of fire-roasted tomatoes. They have such a depth of flavor! They are TOTALLY worth the extra dollar or so spend.
- Depending on how thick or thin you enjoy your salsa, choose from crushed, diced or whole to start with.
- You can also roast your own tomatoes. Wait until they are cooled and chilled to begin recipe.
Tips for making the best salsa
- Start with quality ingredients like good canned tomatoes (fire roasted is the most flavorful IMO), use fresh jalapeno, fresh garlic & fresh lime.
- You can also choose to roast fresh tomatoes. If you do, allow them to cool completely and chill for at least an hour before using for best flavor.
- For a thicker salsa, first pulse or blend just the cilantro/parsley, garlic and jalapeno alone. THEN add in the rest of the ingredients so you only pulse a few times.
- Use diced tomatoes and drain off most of the liquid. YOu can save the liquid and add in after if you so choose.
- Taste and adjust, you can always add in additional salt, honey or red pepper.
- For a milder salsa, discard the seeds and inner membrane from the jalapeno. It's always a good idea to taste your jalapeno as well before using so you know hat type of heat it has from mild to super spicy.
- To make a spicy salsa add in extra cayenne pepper or red pepper flakes.
- For a smoky taste, smoke fresh (or canned) tomatoes, jalapeno and garlic before using.
Storage
- Store salsa in mason jars. Keep refrigerated. Keeps well for up to a week.
Other recipes you may enjoy
My Make-Ahead frozen Chambord Margaritas go well with this salsa. Keep these in your freezer until the mood strikes or someone pops over...Instant party!
If you are a Mexican food fan. This is dish incredible and different! My Mexican Street Corn Salad is a must-make!
If you enjoy Beef Enchiladas or White Chicken Enchiladas. I have a really good recipe for both AND they are 2 of my favorite recipes. They honestly are better tasting than just about every enchilada I have had out. I kept working at each recipe over the years till I got them right. I do hope you try one of these and enjoy!
This really is the best salsa recipe! I always have to TRY and control myself when I make it. My teen daughter feels the same way, its her fav! Hope you love this easy homemade salsa recipe as much as I do (and all my friends and family!!) Enjoy! XO - Colleen
Originally Published May 5, 2017, republished August, 2023.
The BEST Salsa Recipe
Ingredients
- 28 oz can(s) diced fire-roasted tomatoes
- 1-2 jalapenos*
- 3 cloves garlic
- ¼ cup packed fresh Cilantro (if you dislike Cilantro substitute parsley)
- 2 TBS fresh lime juice
- 2 TBS honey
- Kosher salt and pepper
- Cumin to taste*
- cayenne pepper to taste, add more for extra heat
- Chips
Instructions
- Throw all ingredients in your blender, food processor, Vitamix or Ninja and pulse until all ingredients become smooth. Taste and adjust to your liking.
- It's as simple as that!
- *If you enjoy some heat in your salsa, leave some or all of the seeds and stems in from the jalapenos. If your jalapenos end up not being very spicy, add in a few shakes of cayenne or red pepper flakes.
- Enjoy the taste of cumin? Add in a couple of pinches (it lends a smoky flavor) It really helps make this salsa have a depth of flavor
- If you want this salsa sweeter, add more honey. Not sweet, don't add any honey. It is completely flexible and will work just about any way you make it.
- I don't enjoy onion in this, however, if you do feel free to add in 2-3 TBS chopped red onion.
Notes
- You can also use fresh tomatoes. It is a wonderful idea to roast them first. If you do, allow them to cool completely and chill for at least an hour before using for best flavor.
- For a thicker salsa, first pulse or blend just the cilantro/parsley, garlic and jalapeno alone. THEN add in the rest of the ingredients so you only pulse a few times.
- Use diced tomatoes and drain off most of the liquid. YOu can save the liquid and add in after if you so choose.
- Taste and adjust, you can always add in additional salt, honey or red pepper.
- For a milder salsa, discard the seeds and inner membrane from the jalapeno. It's always a good idea to taste your jalapeno as well before using so you know hat type of heat it has from mild to super spicy.
- To make a spicy salsa add in extra jalapeno or add cayenne pepper or red pepper flakes.
I make a salsa very similar to this using canned tomatoes as well, but I also add well drained crushed pineapple to the mix, very refreshing!
What a GREAT idea Dolores, sounds extra refreshing!
Ladies, I'm a fan in Scotland just embarking on making use of the blender to make salsa. I intend to put it in a jar in the fridge for multiple uses. How long can I keep a batch in the fridge would you say?? Many thanks, H. 😀
We keep our salsa in the fridge for up to 2 weeks.
Not very long. It's so good that ours is gone very quickly!
Haha! I agree!! But I have kept in as long as 10 days and it was delicious still (maybe it stays good because I don't typically add onions).
What is the shelf life of this recipe?
I have enjoyed it as long as 10 days after making it and it was good.
I have a question regarding the jalapeños. My kids and I don't really like "heat" but my husband does. DO you have any suggestions.? please and thank you.
Use a pablano pepper for less heat but a pepper flavor
Great idea Joe...Love a stuffed poblano!
Hi Ali, Why not make a batch, then segment a portion for your husband and in that portion include a minced jalapeno (you can do 1/2 a jalapeno by hand). That or some cayenne pepper will give it a nice kick.
If you have a Trader Joe's nearby, you could use the Sweet Hot pickled jalapeno's, just remove the seeds. They are delicious and, in a pinch, they work in salsa if you don't have fresh peppers.
No onion? I don't think I have ever seen a tomato salsa without onions.
You can add it of course, this one does not have any in it since a number of people in my life are not into onions. It is easily customized to how you enjoy it 🙂
Could you can this selsa ?
To have winter months !
I don't know a thing about canning, sorry!! I defer to an expert.
How to keep this recipe from separating and becoming watery?
Can it be frozen in small bottles?
For a thicker salsa you can use diced tomatoes, draining off some of the juice and pulsing the tomatoes a few times. I have never tried freezing it however I can't see why it would not freeze well for up to 2-3 months.
Yes u can can any salsa to store up for winter just make sure it's really very hot, have your hot jars ready to fill, hot flats and rings, then water bath for ten minutes, keep check that flats seal, store in cool area.
Can you can this recipe?
I don't know a thing about canning, sorry!! I defer to an expert.
You forgot the onion!!!! 1/4 onion
I know...sometimes I do onion however usually I do not...The kids and some friends prefer it without 🙂
My sweet Marianka taught me to grate the onion. Still get the flavor.
Great tip from her Shari!
Dried onion flakes work too. I add salt-free chicken bullion to mine and mix it in by simmering some of the salsa to dissolve. A Serrano pepper will add more zing for those initiated into Southwest culture.
My recipe:
1 can fired roasted tomatoes
1 can Rotel
1 can diced tomatoes
cilantro to taste
1 pkg taco seasoning
Mix all together in blender.
Thanks! Adding the Taco seasoning is smart!
1 can Rotel what?
Prolly Rotel tomatoes and peppers
Please read the ingredients in taco seasoning. It's so much healthier to add fresh veggies and fresh herbs or dried spices.
Absolutely!!! The mixes always upset my tummy and give me a migraine ... msg & things I can’t pronounce..... I too, find that cumin, ground chili, cayenne, garlic powder or fresh are best for me.. I get to adjust and no bad side effects
Does this salsa have to be refrigerated?
I just made this recipe and found the cilantro very over powering. So much so that it's not very enjoyable. Next time I think I will just add a tiny bit of cilantro and drain the tomatoes before blending because I also found it to be very runny.
This stuff is amazing. Doesn’t last long at my house
A lot of people these days can not tolerate onions or garlic (sad to say I’m now one of them - really awful). I make my own salsa with a mix of tiny chopped pieces of fresh tomatoes, jalapeños, Serranos, fresh lime, a dash of olive oil infused with garlic (acceptable on Fodmap diet), sea salt (plenty), some freshly ground pepper, very small (scissor cuts) of cilantro & parsley. Throw in a dash of tequila if you like.
You can add avocado & make a great guacamole or add some canned tomatoes to make a more typical, liquid salsa (like the bottled ones).
No one will miss the onions or (fresh) garlic. I promise you. Keep A FEW of the seeds of the peppers. Don’t overdo it. You can always add a dash of tabasco if necessary.
Adding Tequila is so fun and brilliant!
I have a question regarding the jalapeños. My kids and I don’t really like “heat” but my husband does. DO you have any suggestions.? please and thank you.
It's really easy to make, so you can make it without jalapenos, set some aside for the kids and add either minced jalapenos in for your husband's portion or simply sprinkle on some red pepper (cayenne pepper) for heat.
Be careful with canning just any salsa recipe. To can salsa it has to be pH of 4.6 or less. Generally it is best to use a salsa recipe that has been tested unless you have a way to test for pH.
How would you can this salsa? Can it be done in a boiling water bath?
Yes, use lemon juice or citris acid as Ph level for tonatoes. Each jar, pints 1/4t.quarts 1/2 teaspoon and only canning, pickling salt. No morton salt. Water bath 10 min. High altitude look up for your state. 5 minutes extra fir for certain altitudes
Thanks for the tips!!
Great recipe as written. As always, adjust for personal preference. For me a little onion, char the jalapeños.
Thanks Terry! Love the idea of charring the jalapenos!
Delicious! I used fresh tomatoes from the garden! Thanks for posting the recipe!
Awesome! Glad you enjoyed it!
My housekeeper turned us on to adding a few tablespoons of salt-free chicken bullion. In Texas, we would never think about adding sugar or honey. Everything else is right.
Interesting idea! One of these days I need to get to Texas and eat allll the foods!
Can you freeze the salsa?
Thank you.
Hi Diane, I have never tried freezing it.
If you can find granulated no-salt chicken bullion, a tablespoon or to taste adds a boost to flavor.
Thanks! Curious to try that Deguello!
Being a purist when it comes to salsa, I was leery about this recipe, but it was delicious! Everyone loved it. The only tweaks I would make is to decrease the honey slightly. Perhaps 1tbs vs 2tbs and of course more cilantro…we all need more cilantro 😋
Haha! My husband would disagree! He is one of THOSE who detest cilantro and can detect the smallest amount. Luckily this is so easy to make and I make some with and some without cilantro. Meanwhile I love the stuff!
I can’t imagine wanting to eat any salsa from a straw that doesn’t contain onions but make it comfortable for your home! BTW, MOST of us out here are just plain tired of hearing these self compliments like eat it with a straw and your Aunt ate the whole batch before you got it on the table. I can assure you it is annoying to the point I Won’t save the recipe.
To each their own. I often put onions in mine however too many around me prefer it without.
why did mine seem darker?
Fire roasted tomatoes are darker, so if you did use those maybe that is why or just the tomatoes in general.
My family loves this salsa! Instead of canned fire roasted tomatoes I cook Roma tomatoes in the oven for about 15 minutes at 375-400 then I torch them with a propane torch, the flavor is outstanding!
LOVE that Derek! Clever!! A great idea in general as well as for those that can't find fire roasted tomatoes! TY!!
I just wanted to say this is the best ever. I’ve made 2 batches one following the receipe with only 1 jalapeño and a second batch for me without the sweet from the honey and with multiple jalapeños. I referred to the first batch as the wimpy one for those who don’t like it hot (my NY gringos). Thank you this is great and easy to make in the blender.
So great to hear Sondra! I really can drink this haha! It's a fav!! I made it spicy for me and tamer for others as well. YUM!
Instead of cayenne powder, try chipotle chili(s) sold in those little 8 oz cans - smokey heat. If you use a food processor, be careful! Overfilling can result in liquid all over your counter. We don't like watery salsa so we drain the canned tomatoes completely. The salt over time will draw out more moisture from the tomatoes. Treat salsa like salad, only good for 2-3 days in the fridge. Quality restaurants make it fresh daily. The jarred stuff lasts longer after opening because of special processing and sometimes, additives.
I use those chipotles often! I will add some next time to try it. I know I'd enjoy the smoky hit as well. TY!
Super easy to make and very tasty. Even my husband who doesn’t like too tomato of a taste likes it. He said “It’s even better than Picante”. Well, yea, but coming from him that’s a compliment because that is his favorite salsa. I only used 1 tbs of honey and made no other adaptations. This is now my “go to” salsa recipe.
That is so great to hear Patricia!! Tell your hubbie I'm smiling!! TY