You can use fresh or canned tomatoes to make this homemade salsa easily. A mild or spicy version of this traditional Mexican salsa is made with just a few basic ingredients.
I can only think of a handful of recipes where you can blend everything together and produce something so cool.
This recipe also makes it very simple to manage the heat. For my five-year-old, I remove all of the jalapeno seeds, but you can leave some or all of them in if you want to make a spicy salsa!
Here are all of my suggestions for controlling the consistency, storing it, serving it, and more.
How to Make It
Use an immersion blender to combine all ingredients in a blender, food processor, or large pot or bowl.
- Pulse to achieve the desired consistency.
- Place in the refrigerator for at least an hour before serving.
- Serve with tortilla chips after being transferred to a serving bowl.
Using Fresh Tomatoes
- You can use 28 oz. of fresh tomatoes in this recipe. For this recipe, you can even make these simple roasted tomatoes!
- Fresh tomatoes should be cut in half and placed cut-side-down on a rimmed baking sheet in order to remove the skins. Just a few minutes of broiling are necessary to get the skins to pucker and loosen. The skins will easily slide off when they are cool enough to touch.
- 3 cups undrained + 2.5 cups drained = 1 (28 oz) can of tomatoes.
- Refrigerate for up to 10 days or freeze for up to 3 months when kept in an airtight container.
- PRO Advice When Freezing: After defrosting, thicken it with tomato paste. For the excess liquid to evaporate, you can simmer it on the stove. Serve it after it has completely cooled.
- 28 oz. whole plum tomatoes, with the juice
- 1 small white onion, peeled and roughly chopped
- 1-2 jalapeño peppers, diced with seeds removed
- 3 cloves garlic, chopped
- 1 Tablespoons lime juice
- 4-5 Tablespoons fresh cilantro leaves, stems removed
- 1.5 teaspoons round cumin
- 1 teaspoons salt
- 1 teaspoons sugar
- Add all ingredients to a food processor, blender, or large pot/bowl with an immersion blender.
- Pulse until blended to desired consistency. Refrigerate for a minimum of 1 hour or overnight.
- Transfer to a serving dish and serve with tortilla chips.
Using Fresh Tomatoes
- 28 oz. of fresh tomatoes can be used in this recipe. You can even make these easy roasted tomatoes for this recipe!
- To remove the skins: Cut the fresh tomatoes in half and place them cut-side-down on a rimmed baking sheet. Broil for just a few minutes, until you see the skins pucker up and loosen. Let cool enough to touch and the skins will slide right off!
- 1 (28 oz.) can tomatoes = 3 cups undrained = 2.5 cups drained tomatoes.
- To make spicy salsa: Keep the white membrane that's found inside the jalapeno.
- For thicker salsa: Don't blend it too much/keep it chunky. You can also reserve some of the tomato juice and only add it back to the salsa as desired. (Though my personal preference is to leave all of the juice)
- Let the flavors blend for at least 1 hour in the refrigerator. Overnight is also great if possible.
- Store in an airtight container and refrigerate for up to 10 days or freeze for up to 3 months.
- PRO Tips if Freezing: Thicken it up with tomato paste after thawing. You can also simmer it on the stove to let excess liquid evaporate. Let it cool completely before serving.