Salsa - best homemade

The Secret To The Best Salsa Recipe

Sometimes salsa made with just fresh ingredients can come off with a shallow flavor… Lacking depth. Whereas, salsa made with canned ingredients alone can taste store-bought.

It is my belief that you need both fresh and canned ingredients to make the best homemade salsa recipe.

You can adjust the salsa recipe by adding more jalapeños and being sure to purchase the hot canned green chiles. If you prefer to take the heat up another notch, by throwing in habanero or serrano chiles!

How Long Will Homemade Salsa Last?

This salsa will keep well for 10-12 days if kept in an airtight container in the refrigerator. Be sure to not allow it to sit for too long (over an hour or so) at room temperature between keeping chilled in the fridge.

You can also freeze this homemade salsa for up to 4 months by putting in a freezer

Recipe Category
Side dish
Preparation time
20 minutes
4-6 ripe tomatoes, cored and quartered
1 large red onion, peeled and quartered
3 garlic cloves, peeled
1-2 jalapeno, stemmed and seeded (you can substitute habanero peppers.)
1/3 cup fresh cilantro
3-4 tablespoons fresh lime juice
1 teaspoons ground cumin
3 teaspoons sugar (optional)
1 1/2 teaspoons salt
15 ounces crushed San Marzano tomatoes (1 can)
4.5 ounces diced mild green chiles, or subsitute with the following fresh peppers
1/2 Red Bell pepper, cored and seeded
1/2 Green bell pepper, cored and seeded
Recipe instruction
  • Place the fresh tomatoes, onion, garlic, peppers, cilantro, lime juice, 1 teaspoons cumin, 3 teaspoons sugar (if using), and 1.5 teaspoons salt in a food processor. Pulse until the contents are fine and well blended.

  • Pour in the crushed tomatoes and green chiles. Puree until mostly smooth. Taste, then add more cumin and sugar if desired. Refrigerate until ready to serve.