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Mexican Homemade Salsa

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
  • Total Time
    Prep: 40 min.
  • Makes
    14 servings (3-1/2 cups)


  • 3 jalapeno peppers
  • 1 medium onion, quartered
  • 1 garlic clove, halved
  • 2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
  • 4 fresh cilantro sprigs
  • 1/2 teaspoon salt
  • Tortilla chips


  • 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.
Nutrition Facts
1/4 cup: 23 calories, 0 fat (0 saturated fat), 0 cholesterol, 241mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein.

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Average Rating:
  • 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