In the summertime, I love to make this easy, zippy homemade salsa recipe with fresh tomatoes from my garden. I even have a special pan for roasting the peppers. —Roger Stenman, Batavia, Illinois
Mexican Homemade Salsa Recipe photo by Taste of Home
Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally.
Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds.
Place onion and garlic in a food processor; cover and pulse 4 times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until salsa reaches desired consistency. Chill until serving. Serve with chips.
Homemade Salsa Tips
How long does homemade salsa last for?
Homemade salsa typically lasts for about 3 to 5 days when stored in an airtight container in the fridge. You can enjoy homemade salsa for even longer by making canned salsa or freezer-friendly salsa.
How do you thicken homemade salsa?
If you like your salsa with a thicker, chunkier consistency, you can strain off some of the extra liquid after chilling. (Psst! Find even more salsa tips.)
What should I serve with homemade salsa?
We recommend serving crispy, crunchy tortilla chips with homemade salsa. Try adding a few other dipping options on the side, like homemade guacamole.
Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor, and Peggy Woodward, Taste of Home Senior Food Editor
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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Ali
Dec 31, 2020
Can I not use cilantro
katlaydee3
Jan 20, 2017
This was good but very mild. Next time I'm going to add extra jalapenos, garlic and cilantro.
mumsthewordz
Aug 9, 2016
awesome recipe: I used 1 large can diced tomatoes drained, and 2 cans fire roasted tomatoes-only 1 drained. added 1/4 tsp cumin and 1 TBLSP fresh squeezed lime. did not do the peppers in a pan. I just pulsed them with the rest of the other ingredients. absolutely loved it. just want to know how well this recipe does when canning in a hot water bath. thank you soooooo much.
MarineMom_texas
Aug 27, 2015
I just made this recipe and it is delicious. I used about 1/2 cup sliced jarred jalapenos for nachos instead of roasting the jalapenos and also used a can of fire roasted stewed tomatoes because it used less sugar. I used a regular 28 oz. can of tomatoes also. This is a winner. Tastes just like the salsa you get in restaurants. We loved it. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home.
carold501
Aug 12, 2013
No comment left
lenashay
Dec 13, 2012
No comment left
siegie99
Aug 11, 2012
I made this today, but I added 5 jalapenos, cumin,2 garlic cloves,no salt. Thank You for the good recipe sir. Siegie in Tucson.
lubbylou55
Jun 22, 2011
This is how ive been making mine for years, i use rotel instead, depends on whose all going to be eating some i use medium or hot
Beverly Boehler
Jun 21, 2011
No comment left
mglowney
Jun 21, 2011
loved it! I used (2) cans of Petite Diced tomatoes w/jalapenos
Reviews
Can I not use cilantro
This was good but very mild. Next time I'm going to add extra jalapenos, garlic and cilantro.
awesome recipe: I used 1 large can diced tomatoes drained, and 2 cans fire roasted tomatoes-only 1 drained. added 1/4 tsp cumin and 1 TBLSP fresh squeezed lime. did not do the peppers in a pan. I just pulsed them with the rest of the other ingredients. absolutely loved it. just want to know how well this recipe does when canning in a hot water bath. thank you soooooo much.
I just made this recipe and it is delicious. I used about 1/2 cup sliced jarred jalapenos for nachos instead of roasting the jalapenos and also used a can of fire roasted stewed tomatoes because it used less sugar. I used a regular 28 oz. can of tomatoes also. This is a winner. Tastes just like the salsa you get in restaurants. We loved it. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home.
No comment left
No comment left
I made this today, but I added 5 jalapenos, cumin,2 garlic cloves,no salt. Thank You for the good recipe sir. Siegie in Tucson.
This is how ive been making mine for years, i use rotel instead, depends on whose all going to be eating some i use medium or hot
No comment left
loved it! I used (2) cans of Petite Diced tomatoes w/jalapenos