Homemade Salsa


Traditional salsa was made with a mortar and pedestal. Salsa actually covers a wide variety of sauces, but in the US most people think of roja picante salsa, which usually includes cooked tomatoes and other vegetables. There are many different types of salsa out there. Roja picante has become a staple because it is cheap, easy to make, and goes well with just about everything. Because of that, this makes a recipe feel Mexican.

A good salsa goes with any Mexican meal. Add it to leftovers to give them a second life. Some simple grilled chicken and rice can become a dinner.

Using fresh lime juice and garlic can prevent the growth of bacteria. If you are worried your salsa has been in the fridge two long, try adding more lime juice.

Homemade Salsa

  • Servings: 10
  • Difficulty: easy
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Fresh Homemade Salsa


  • can opener
  • 12 cup blender or food processor
  • medium chef’s knife



  1. Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.
  2. Pulse until you get the salsa to the consistency you’d like.
  3. Try out your salsa and add salt, lime juice, or more jalapenos as needed.
  4. Refrigerate the salsa for an hour.

Makes 10 servings, about 1/2 cup each.

You can also start with your own tomatoes. This variation, without cooking the tomatoes, is usually called pico de gayo and gives the salsa a fresh taste, but often looses the depth of using cooked tomatoes. Watch FabLunch walk you through this recipe from scratch:

This recipe is a great starting point for getting creative with flavors. Just about any vegetable or fruit can be added to add interesting flavors. If you know ahead of time what you are serving it with, you can better play off of the flavors in the dish.