Homemade Salsa may seem fancy, but really it is crazy easy to make and fresh salsa is 100x times better than anything you can get in a jar! You only need a few ingredients and a couple of minutes to make anything from a personal sized batch of salsa to a batch big enough to feed a crowd.  This homemade salsa is made with canned tomatoes to make it easy, but mixed with fresh onion and cilantro so that it tastes completely fresh and delicious! Perfect for a party, as a topping on taco night, or just with a bag of chips and a movie, this salsa recipe is one I find myself making all the time!

I had save this recipe cause I knew it would be good, and it proved to be the best one I’ve ever made. My ratios of spices and peppers were a little altered, and I had a can of Muir Glen fire roasted, crushed tomatoes which added a little more depth perhaps, but it’s a big winner. I filed this in “Make Again” for sure! Thank you – love your emails.
Texas is known for its Tex Mex cuisine, and it just so happens to be one of my favorite things about my native state. If you’ve never made it down to these parts, allow me to paint you a picture: You walk into a restaurant. Nothing too fancy, but the smell immediately seduces every last one of your taste buds. You’ll take a quick glance around, and you can’t help but notice there are baskets of warm, paper-thin tortilla chips on every table, accompanied by salsa.
Cuela la salsa si tiene trozos de condimentos. Si la salsa tiene trocitos, retira parte de los condimentos con una cuchara pequeña. En este punto, el sabor de los condimentos ya estará incorporado. Otra alternativa es colocar un colador sobre una olla mediana y cubrir el colador con un paño de queso. Verifica que el paño sea lo bastante largo para cubrir por completo la superficie del colador y que cuelgue sobre sus bordes. Luego, vierte con suavidad el queso sobre el colador.[11]
Una vez tengamos todos los quesos bien fundidos, añadimos por último la nata para cocinar, subimos la potencia el fuego un poco y removemos bien para que se vaya terminando de formar la salsa cuatro quesos. En unos minutos estará la salsa bien formada, entonces podemos dejarla con la textura que queramos, añadiendo un poco más de nata si lo necesita, o incluso un poco de leche si queremos dejarla un poco más líquida. Y al acabar ya podemos servirla en caliente por encima de un buen plato de pasta por ejemplo, verás cómo queda realmente deliciosa.

I came across this easy and tasty snack while searching online for healthy munchies for kids. Great for after school, it’s really quick to make and filling enough to hold the kids until dinner. To satisfy heftier appetites or to serve as a power lunch, cut each tortilla into fewer pieces or provide one per child. The recipe is easy to increase as needed. —Mary Haluch, Ludlow, Massachusetts
Cuando preparamos un plato el queso puede ser el ingrediente dominante o un discreto condimento. Con las salsas de queso pasa exactamente los mismo, pueden tener un papel principal o uno secundario, esto no solo va a depender de nuestra forma de servirlo o de la cantidad que echemos, sino también del tipo de queso que utilicemos (intensidad) o el tipo de salsa.
I love cilantro, but this recipe calls for waaay too much of it. I started out with 2 T., then added another, and then another for a total of about 1/4 C. I used fresh cilantro from my garden and maybe that’s more pungent than the store-bought variety. But, had I used the 2/3 C. which the recipe called for I’m sure it would have overwhelmed all the other ingredients. As it is, the 1/4 C. gave the pico a nice cilantro “presence” while still letting all the other wonderful flavors shine through.
I’ve tried the recipe both ways simmering and no simmer. I like the no simmer only because it tastes a bit more fresh. I add the garlic and just a bit of lime juice. Was wondering whether or not it requires refrigeration. I’ve heard that storing tomatoes in the fridge is not good for them. My wife wants me to make a batch for her to enter in the salsa cook off at her school. Making over and over while the fresh tomatoes are in season
I like to keep a big jar of the homemade salsa in my refrigerator for up to a week. I serve the chips and salsa with quick weeknight dinners like quesadillas or tacos, and Keith loves them as a side with his sandwiches at lunch. The kids even dip veggies in the salsa for afternoon snacks. I’m not exaggerating when I say that this is truly a kitchen staple — whether we’re hosting a party or not!

Agrega sal y pimienta al gusto a esta preparación y remueve siempre a fuego bajo, después incorpora la leche poco a poco y ve removiendo. Ten en cuenta que si utilizas las dos tazas de leche sugeridas tu salsa de queso quedará más líquida, mientras que si empleas una menor cantidad será más contundente y espesa. Esta textura es la adecuada para una salsa de queso Cheddar, por ejemplo.
Made this today with my remaining garden tomatoes, roasting the tomatoes, garlic, and onions as directed. Within just a few seconds of pulsing in the food processor, the mixture turned to complete soup. I mean, there was just no salvaging a salsa type of consistency out of it. The spices are nice and I’m going to use it to make a cream of tomato soup tomorrow, but wanted to warn others who may be really needing a salsa end product. And maybe you have some tips for ensuring this doesn’t happen?
Homemade salsa with fresh tomatoes and cilantro is a must for Mexican night! Some people save it for Taco Tuesday, but I’ll take it any day of the week. So, I want to share one of the quickest low carb Mexican recipes I’ve ever made. With five ingredients and five minutes prep time, it’s the best homemade salsa recipe ever when you want quick and easy. And who doesn’t?!
Douglas, I was just wondering about using the iron skillet or comal and the tomatoes. I tried a different recipe the other day and used my iron skillet to toast the ancho chilies, tomatoes and serrano peppers it called for. After blending all the ingredients, I used the same skillet to heat and cook the finished sauce. I only thought about it after the fact and wondered if the acidic sauce changed in flavor by using the iron skillet. I am sure our grandmothers used their iron for everything and never worried about the acid in them, so I am sure this question is moot, but I still want to know. I am not a very good cook, even though I try, and last weeks sauce did not turn out very tasty. I am going to give this one a try and hope it comes out better. Thank you for posting this.
Great dish!  I got rave reviews from my family when cooking this for a special holiday dinner. Simple!  I had 5 lbs instead of 4 lbs of robs so they needed about 10 minutes more cooking time. I used a meat thermometer and let the temp rise to 130 degrees F before removing to get to med rare. Be sure to not hit a bone when taking the temp!  One other thing, tent the meat with aluminum foil while resting the meat after the oven.  Serve on a hot plate (I just microwave mine).  :)
TASTE AND ADJUST THE SALT & HEAT: Give it a taste test and add some more salt if it needs it. If it doesn't have enough heat, add some red pepper flakes. Start with 1/2 teaspoon and go from there. If I'm making salsa for a party, I usually divide the salsa in half and add some heat to some of it. That way I can serve a mild and hot version of the salsa.
So pregnant me hears a Mexican song on the radio and immediately envision myself eating dinner at Mexico Restaurant. I decide it’s the chips and salsa I really want and since I’m headed to the grocery store anyway, I decide to try my hand at restaurant style salsa. Found your recipe while in the store, and made it asap when I got home. uncouldnt believe how easy it was! My mind was a bit blown that canned tomatoes are the base ingredient. My only critique would be to leave off the cumin or at least try it in a small bowl to make sure you like it before adding to the whole mixture.
I did choose canned diced chilies in this recipe only because I wanted a milder salsa with a hint of smokiness, but if you want a spicier salsa, leave out the diced chiles and roast a couple of jalapeños along with the tomatoes. Or you can even use both. Totally up to you! Want to give it a nice kick? Use a habanero, scotch bonnet, or ghost pepper to really crank up the heat.

If there was ever a time to keep tortilla chips stocked in your pantry, it’s now. When tossed with lime juice, spicy chipotles, and fresh cilantro, a humble can of black beans and an ear of fresh summer corn are transformed into a bold, full-flavored salsa you’ll want to eat with everything. It’s both a crowd-pleasing dip and the base of a no-cook summer supper.


Texas is known for its Tex Mex cuisine, and it just so happens to be one of my favorite things about my native state. If you’ve never made it down to these parts, allow me to paint you a picture: You walk into a restaurant. Nothing too fancy, but the smell immediately seduces every last one of your taste buds. You’ll take a quick glance around, and you can’t help but notice there are baskets of warm, paper-thin tortilla chips on every table, accompanied by salsa.
Let sit. After you combine the Pico de Gallo ingredients in a bowl, let them sit at room temperate in order for the flavors to meld together.  If you taste it right away, I guarantee you will be disappointed. The salt draws out the flavor from the tomatoes, which we desperately want in this recipe.  Sitting also tones down the raw onion as it mingles with the lime.  Give your Pico de Gallo at least 30 minutes for the magic to happen

What is any self-respecting fiesta without some salsa? Whether it’s a themed event or not, there’s one thing that’s always a hit at any gathering: salsa, dips, and chips. There are as many salsa recipes as there are reasons to party, so we’ve collected some of our favorite salsa and dip recipes–including a killer white cheese dip–so that you can find your favorite. Never made salsa before? It’s time to ditch the jar and learn how to make salsa at home. With these easy salsa recipes, that vary from white cheese dip to cast iron salsa, to a layered black bean dip that will knock the socks off of your guests, you’ll never want to buy another jar of salsa again. These salsa recipes are three of our favorite things: impressive, easy, and crowd-pleasing. Master a few of these, and then make up your own salsa recipes–the sky’s the limit!
Una vez tengamos todos los quesos bien fundidos, añadimos por último la nata para cocinar, subimos la potencia el fuego un poco y removemos bien para que se vaya terminando de formar la salsa cuatro quesos. En unos minutos estará la salsa bien formada, entonces podemos dejarla con la textura que queramos, añadiendo un poco más de nata si lo necesita, o incluso un poco de leche si queremos dejarla un poco más líquida. Y al acabar ya podemos servirla en caliente por encima de un buen plato de pasta por ejemplo, verás cómo queda realmente deliciosa.
Arrange the tortillas in a stack and cut into 6 equal wedges. Pour about 1-inch of oil in a large frying pan over medium-high heat to 350 degrees F on a deep-fat frying thermometer. Fry just a few at a time, turning occasionally, until crisp and lightly browned, about 1 minute. Drain on paper towels; sprinkle lightly with salt, if desired. Store in an airtight container.
It’s easy to make either a coarse salsa with just a knife and chopping board - alternatively, for a smooth salsa, whizz the ingredients in a food processor. Serve salsa with tortilla chips and dips such as guacamole or soured cream, or use it as a sauce or for topping pasta or pizza. Fruit salsas made with mango or pineapple go well with grilled fish or chicken.
THANK YOU so much for what your families are sacrificing. So few people hear the calling to serve our country, and I respect what your children are doing for all of us in today’s world. I am a medically retired vet from the AF, but we all know Marines are top-notch. I can’t express my gratitude enough. Aimee, I know it has been a few years, but I truly hope your son was able to find his place in such an extreme environment as the Marines are placed in. How brave all of you are.

Hi Mary Ann 🙂 We love cilantro, so I’ve never made this salsa without it. Most salsas actually have some cilantro in it, but if you hate the taste, you could substitute a bit of fresh parsley, or eliminate the cilantro altogether. I can’t guarantee the taste though, since my recipe uses cilantro as a big ingredient. The scoops method you mentioned sounds yummy!
Hi, Sommer, I was pointed to your blog by Cory Kowalski. I immediately saved your detox soup recipe AND the salsa one. I love salsa and love making it, but I can’t eat as much as I’d like to because I have kidney disease (and tomatoes aren’t good for me). I am going to try making a salsa with an extra dose of tomatilos, substituting them for some of the tomatoes. I’ll let you know how it comes out. BTW, I can’t find a ‘follow’ button on your site — except pointing to Pinterest, which I know nothing about.
Douglas, I was just wondering about using the iron skillet or comal and the tomatoes. I tried a different recipe the other day and used my iron skillet to toast the ancho chilies, tomatoes and serrano peppers it called for. After blending all the ingredients, I used the same skillet to heat and cook the finished sauce. I only thought about it after the fact and wondered if the acidic sauce changed in flavor by using the iron skillet. I am sure our grandmothers used their iron for everything and never worried about the acid in them, so I am sure this question is moot, but I still want to know. I am not a very good cook, even though I try, and last weeks sauce did not turn out very tasty. I am going to give this one a try and hope it comes out better. Thank you for posting this.

Our gluten free homemade style tortilla corn chips are made from scratch to perfection using our traditional family recipe passed down for generations. Made with all-natural and certified non GMO ingredients from our corn to sunflower oil. Seasoned with our very own sea salt hand-harvested in the deep blue waters of the Sea of Cortez in Mexico, these mouthwatering chips are guilt-free and full of flavor.

Chris Munn, it's so nice to meet someone with Peruvian connections! What a treat that your wife has introduced you to so many Peruvian favorites. I've found that Peruvians are very proud of their cuisine and every region has their own specialties. I'm glad you found this salsa recipe. It's simple to prepare and my favorite salsa. Thanks for coming by and leaving a meaningful comment.
This is the BEST salsa! The Verde is great too. I didn’t habe Serranos so used jalapenos. Salsa wasn’t “right” so sent son to store, added Serranos. Perfection! Note i use both peppers in recipe. When people come in and see tomatillos on counter they get very happy! This recipe had enhanced our lives bc it’s great. Freezes well and i can use non gmo organic ingredients. Thank you.

I’m a “transplant” from Wisconsin currently living in Texas. Even after 20 years, I can’t get enough of our wonderful local citrus. This is one way to work it into a main dish. The combination of tangy fruit, spicy jalapeno and distinctive cilantro is perfect over any meat, poultry or fish. We also dip into it with chips. —Lois Kildahl, McAllen, Texas
Hi Mary Ann 🙂 We love cilantro, so I’ve never made this salsa without it. Most salsas actually have some cilantro in it, but if you hate the taste, you could substitute a bit of fresh parsley, or eliminate the cilantro altogether. I can’t guarantee the taste though, since my recipe uses cilantro as a big ingredient. The scoops method you mentioned sounds yummy! 
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