This homemade salsa recipe only takes about 10 minutes to make, it’s easy to customize (to make it extra spicy, smoky or tangy if you’d like), and it’s SO irresistibly delicious.
Happy Dos De Mayo!
Which also means…happy birthday to me!
My birthday feels a little extra-special this year because it also happens to mark exactly one more month until my wedding. (Can’t wait!) But every year, my birthday also happens to conveniently fall on the week of Cinco De Mayo, which I must say I couldn’t have planned better myself. Mexican food on my birthday for life! (Literally!)
Last year for my birthday, I had all of my friends over for an epic chips-and-salsa-a-thon, which was downright dreamy. Instead of cooking, Barclay and I drove around town all afternoon and picked up a dozen or so different salsas from our favorite Mexican restaurants. And then we whipped up an enormous batch of my classic margaritas, opened up a zillion bags of chips, and had all of our friends over for the most delicious taste test ever. Totally my kind of birthday.
This year’s plans are TBD, thanks to my sweet fiancé who knows how much I love a good surprise. But I did go ahead and whip up a batch of this salsa recipe to have on hand for my bday and Cinco De Mayo this week, which I’ve already been putting to good use. And hey — since I don’t eat many sweets or crave a traditional birthday cake anymore — this seemed like my kind of birthday treat recipe to share on the blog today. ?
Restaurant-Style Salsa Recipe | 1-Minute Video
It’s actually one that I shared on the blog a few years ago. But — like many of the recipes around here lately while I’ve been busy with wedding planning — it’s one that I recently re-photographed and updated to share with those of you who might have missed it the first time around, because I’m convinced that everyone needs this recipe in their lives.
Seriously, it’s been my go-to homemade salsa recipe for years. And for someone who makes homemade salsa nearly once a week, that’s sayin’ something.
But the best part? It’s incredibly quick and easy to make! Also, since it uses canned fire-roasted tomatoes (gotta use the fire-roasted), it’s a really accessible recipe to make year-round, even beyond your regional tomato season.
To make it, simply toss all of your ingredients together in a food processor or blender…
…puree until the salsa reaches your desired texture…
…then taste and season as needed.
If you’d like a smokier salsa, I strongly recommend adding in a chipotle pepper or two in adobo sauce. If you’d like a spicier salsa, you can add in an extra jalapeño (or just add in the seeds from the original one). If you’d like a tangier salsa, you can’t go wrong with extra lime juice in my opinion. And as always, don’t be afraid to add in extra salt to kick up the flavor if needed!
Then, once your salsa is all seasoned and ready to go, partay like it’s yo birthday and DIVE IN.
Seriously, I’ve made this recipe probably hundreds of times, and still never grow tired of it. So if you need some chips and salsa in your life this week — as I believe everyone always does — I can’t recommend it enough.
Enjoy, amigos!
The BEST Salsa Recipe!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 0 About 4 cups 1x
Description
This restaurant-style salsa recipe is easy to make, and full of amazing fresh flavor.
Ingredients
- 2 (14-ounce) cans fire-roasted tomatoes, drained
- 3 cloves garlic, peeled
- 1 (4-ounce) can diced green chiles
- 1 bunch (about 2 cups loosely-packed) fresh cilantro leaves
- 1 cup diced white onion
- 1 large jalapeño, stemmed and cored
- 1 teaspoon chipotle chili powder (optional)
- 1 teaspoon fine sea salt
- 1 teaspoon ground cumin
Instructions
- Purée. Pulse all ingredients together in a food processor or blender until smooth. Taste and season with additional salt, if needed.
- Serve. Serve immediately, or refrigerate in a sealed container for up to 5 days.
Homemade salsa rocks! Gorgeous photos, Ali!
You rock! Thank you soooooooooo much for bringing such tasty recipe ideas to us!!!
looks so tasty!
I am guilty of all of those ;) Chips and salsa are my favorite! I’ll definitely be trying this. I love spicy things, so I’ll be adding both of those jalapenos in!
Love the flavours of this. We’ve given up chips of all kinds for Lent (goodness only knows why…) but I can’t wait to dive into this plate as soon as it’s over!
This is gorgeous!! I love the color and yes to the TWO jalapenos! :)
I just have to say that you have some of the most GORGEOUS pictures that I have ever seen on a blog! You consistently make me VERY hungry! ;)
I think the chip quality is almost as important as the salsa! What brand do you have pictured? They look yummy!
I agree! I’m a big fan of the different brands of super-thin chips lately, like MegaThins.
I always fill up on the chips and salsa before my meal arrives and end up leaving miserable and stuffed. Every. Time. Never fails. Can’t stop, won’t stop.
Love this recipe, but girl, you’re crazy. TWO JALAPENOS? I put a tiny sliver of jalapeno in mine and that’s all I can handle. ;)
Have you made this with jalapenos from a jar? and if so, what would the conversion be? Fresh jalapenos are not a staple item at our small town grocery store. i know they carry the jarred ones, but i’ve never used them to know the hot factor. this recipe looks amazing, thank you for sharing!
Sure, you could use jarred jalapenos. I would start with half the amount (maybe just about a tablespoon or two), and add more if you’d like.