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Homemade Salsa

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This homemade salsa is restaurant quality and so easy to make at home! With classic ingredients like tomatoes, onion, jalapeño and cilantro. So much flavor!
Course Appetizers & Snacks
Cuisine Mexican
Keyword appetizer, restaurant style, salsa, snack, Tomato
Prep Time 5 mins
Additional Time 10 mins
Total Time 15 mins
Servings 24 servings
Calories 3
Author Laurie McNamara


  • 1/2 medium white onion coarsely chopped
  • 1/2 medium red onion coarsely chopped
  • 1 to 2 jalapeños chopped (seeds and ribs removed for less heat)
  • 1 clove garlic smashed and roughly chopped
  • 1 (28 ounce) can whole peeled tomatoes
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon sugar
  • 1 handful cilantro leaves
  • 1/2 lime juice
  • 1 (14.5 ounce) can diced tomatoes with green chilies


  • Add the chopped onion, jalapeno and garlic to a food processor.
  • Next add the can of whole peeled tomatoes including their juices, cilantro, sugar and salt and the juice of half a lime. Pulse until quite a bit chunky.
  • Add diced tomatoes with green chilies. Give a few more pulses until desired consistency. Check the salsa and add more salt if desired.
  • Serve immediately or transfer to a container with a tight fitting lid and refrigerate until ready to serve.


I prefer my salsa at room temperature so I pull my salsa out of the fridge 30 to 40 minutes prior to serving.


Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 49mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 1mg