Add to PageAsk a Question

Homemade Salsa Recipes

Category Salsa
Making salsa is a great way to use up your garden's tomato harvest. Homemade salsa also has a freshness you can't get from the grocery store. This page contains recipes for making homemade salsa.


Share on ThriftyFunCheck out these recipes. If you have made this recipe please submit a photo and let us know how it worked. Or, add your own recipe variation.

The directions for this recipe are for a smooth blender salsa, but if you prefer chunky then reserve some or all of the diced tomatoes, but use the juice when blending the other ingredients. Or perhaps you'll choose not to use a blender for any of the ingredients at all ;-)


  • 1 (14.5 oz) can diced tomatoes with juice
  • 2 Tbsp. canned diced green chiles
  • 1 Tbsp. canned diced jalapenos, or more to taste
  • 1/4 red onion, finely diced
  • 3 Tbsp. fresh cilantro, finely chopped, or to taste
  • 1 Tbsp. lime juice
  • 1/2 tsp. minced garlic
  • salt, to taste


Place diced tomatoes, chiles, jalapeno, onion, cilantro, lime juice, and garlic in a blender or food processor, blend until smooth, season with salt and chill in the refrigerator for at least an hour to allow flavors to blend before serving.

By Deeli from Richland, WA

Comment Was this helpful? 9

To make this recipe even easier you can use canned diced jalapenos to taste. However freshly roasting them brings out a smoky, almost sweet flavor.


  • 2 (14 oz.) cans fire roasted tomatoes, drained
  • 1 large jalapeno
  • 1 tsp. minced garlic, or more to taste
  • salt to taste
  • fresh chopped cilantro to taste, if desired


Roast jalapeno on a grill or in an ungreased skillet over medium high heat, turning until blackened on all sides, about 5 to10 minutes, and place in a small plastic baggie until cooled. Remove the seeds after cooled if you prefer less heat flavor.

Place tomatoes, jalapeno, and garlic in a blender or food processor and pulse until chunky. Season with salt to taste keeping in mind the amount of sodium already in the canned tomatoes and add cilantro if desired. Serve immediately or refrigerate for up to 4 days or even freeze for up to 3 months.

By Deeli from Richland, WA

Comment Was this helpful? 7

My family loves salsa, and homemade is so much better and cheaper than store bought. This recipe makes about 4 cups of salsa. Serve with chips or with your favorite Mexican dish.


  • 1 (14.5 oz.) can tomatoes and green chilies
  • 1 (14.5 oz.) can diced Italian tomatoes (plus the juice)
  • 4 tsp. diced pickled jalapenos
  • 1/4 cup diced sweet onion
  • 1/2 tsp. garlic salt
  • 1/2 tsp. cumin
  • 1 tsp. sugar


In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of tomatoes, garlic salt, cumin and sugar. Process all ingredients until well blended but do not puree. Place in covered container and chill for about 2 hours.

Source: Recipe I found online and altered.

By Rachel's Mom from Wilkesboro, NC

Comment Was this helpful? 5

I had never made salsa before, this was so easy.

Comment Was this helpful? 1

This salsa recipe is so refreshing and is a great way to use tomatoes from your garden. :)

salsa with chips 2

Comment Pin it! Was this helpful? 2

To roast tomatoes, place tomatoes on broiler pan, and broil 4 inches from heat for 5 minutes. Turn, and roast 5 minutes more. Cool 10 minutes. Peel away charred skin; halve and core tomatoes.

Comment Was this helpful? 2

This is a simple recipe and it will be ready to eat immediately or later and is so fresh tasting, you will be tempted to just take it and eat it right out of the jar

Comment Was this helpful? 1

This is also a great way to use your garden produce!

Comment Was this helpful? Yes

SalsaPut the stewed and whole tomatoes in the blender on liquefy, until you have the thickness that you want. Add all of the other ingredients and push chop on the blender 2-3 times, depending on how chunky you want your salsa.

Comment Was this helpful? Yes

September 10, 2008

In medium bowl, combine grapes, onion, cilantro, jalapeno and lime juice. Cover and chill at least 30 minutes.


Season with salt and pepper to taste. Serve with grilled chicken, fish or pork if desired.

Comment Was this helpful? Yes

September 3, 2008

Recipes for Tomato Salsa.

Comment Was this helpful? Yes

Recipes for Salsa

Comment Was this helpful? Yes

December 3, 2005

Chop ingredients, combine and keep refrigerated.

Comment Was this helpful? Yes

This salsa has a very fresh flavor. You can use canned, from the store tomatoes or fresh, which in my opinion, is always best!

Comment Was this helpful? Yes

I like to eat it fresh, but it needs a day or two days for the flavors to blend. This can also be hot packed for canning.

Comment Was this helpful? Yes

October 16, 2007

Using a blender or food processor, put 1 each of all vegetables and pulse, until it is still chunky. Drain, reserving the liquid. Repeat until it is all done.


Mix drained salsa, adding sugar and salt, and at this point, add some of the drained liquid to make it to suit your taste.

Comment Was this helpful? Yes


July 15, 2014

Check out this video and learn how to make this delicious fresh salsa.

Comment Pin it! Was this helpful? Yes


Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

July 30, 2001

I'm looking for a salsa recipe. Please help!

By Cheapie


July 31, 20010 found this helpful

Here's a great salsa recipe:

3 medium roma tomatoes
1/2 medium onion
4 sprigs of cilantro
2 cloves of garlic
1 teaspoon garlic salt
1 teaspoon fresh lemon or lime juice
1 jalapeno pepper

Chop to desired consistency.


Reply Was this helpful? Yes
July 31, 20010 found this helpful

I just found this great and easy salsa recipe on the internet. I had tomatoes that had to be used up.


Fresh Tomato Salsa

1 medium tomato, chopped fine
1/4 red onion, chopped fine
1 small jalapeno pepper , chopped fine
2T. balsamic vinegar
8-10 fresh Basil leaves
1 T. olive oil

Combine ingredients and chill for at least an hour before serving. Instead of chopping all the ingredients, I place them in my food processor and pulse for only a few seconds. Careful not to overprocess. If you do not want it to be too spicy hot, remove part of the seeds from the jalapeno pepper.


Reply Was this helpful? Yes
By michele (Guest Post)
August 1, 20050 found this helpful

have any of you tried hot pepper butter? it is wonderful! i have a bunch of peppers to use also, so i am canning them tomorrow!

Reply Was this helpful? Yes
By Michelle (Guest Post)
August 24, 20050 found this helpful

Can anyone tell me how to "can" a thicker salsa?
I have done some canning recently and tried doing salsa but it seems to always be watery. I do not add any water to the recipe I have. Just the tomatoes, peppers, onions, spices and lemon juice or Vinegar.
If any one has a website to refer me to that would be great!!


Reply Was this helpful? Yes
By Teammurph (Guest Post)
August 26, 20050 found this helpful

Try adding a little cornstarch to your salsa before you can it. The amount will depend on how much you are making. Start with one tablespoon and see how it "looks".. add more if needed.

Reply Was this helpful? Yes
By Don (Guest Post)
September 2, 20060 found this helpful

to get the water out of your salsa I use a half cup of pickling salt to two gallons of cut up skinned tomatoes soak over nite in refridge then drain off water.

Reply Was this helpful? Yes
By Cristina Rios (Guest Post)
September 13, 20060 found this helpful

3 avocados
3 tomatillos
1/4 onion
2 jalapenos
1/2 head of cilantro
2 tbs of Lime juice
1 tbs salt

Toast tomatillo, jalapenos, and onion on all side in an unoiled pan. Blend the toasted vegatables in blender. Add peeled avocado and lime juice and pulse until mixed. The add cilantro and salt and pulse again until completely mixed. Serve chilled.

Reply Was this helpful? Yes
September 14, 20060 found this helpful

Thank you for all the recipes I have been looking for one,and found one in this list,thanks again for all your hard work in putting these together

Reply Was this helpful? Yes
By olivia (Guest Post)
February 23, 20070 found this helpful

its ok i guess more flavor

Reply Was this helpful? Yes
By carol (Guest Post)
July 27, 20070 found this helpful

SAlsa recipe

18 cups chopped tomatoes
6 cups chopped onions
2 cups bell pepper, 1 1/2 cup banana peppers, 1 cup jalepeno peppers
2 cups vinegar, 1/4 cup salt, 2 TBS lemon juice, 2 TBS oregano, 2 tsp cumin cookd 2 hours, add 2- 12 oz. cans of tomato paste and cook 30 more minutes
put in jars and process 15 minutes. to make it hotter add 4-5 habenero peppers

Reply Was this helpful? Yes
July 28, 20070 found this helpful

This is my favorite salsa recipe - it's delightfully sweet while you're eating it, but once swallowed you'll notice a nice zing from the peppers. It's not your normal salsa/picante sauce :-)

1 gal tomatoes
2 cups onion
2 cups bell pepper
1 cup hot peppers (jalepeno or habenero)
1 quart vinegar
2 cups sugar
1 Tblsp cinnamon
1 Tblsp nutmeg
1 Tblsp salt

Dice onion & all peppers (use rubber gloves for hot peppers!!). Peel & cut tomatoes up. Mix all ingredients, boil until desired thickness. May use cornstarch to thicken if needed. Can as usual.

Reply Was this helpful? Yes
Answer this Question...

I am looking for the recipe for a really good authentic salsa like they serve in the real Mexican restaurants. Thanks so much.

Read More Answers

July 8, 2013

I would like to make and can homemade salsa without it being too spicy and with no jalapenos. I need a recipe with red and green peppers, onions, and fresh tomatoes, just no jalapenos.

By Nancy B.

Read More Answers

April 29, 2016

This is a page about making salsa using canned tomatoes. You can make some delicious salsa even when you don't have fresh tomatoes available.

Blended tomato salsa in a glass bowl with chips against a white background

Read More... Pin it! Was this helpful? Yes


ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

March 24, 2011

Here is a great salsa recipe:


  • 1 quart jar tomatoes or 28 oz canned tomatoes
  • 1-2 cups Jalapenos
  • 1 Tbsp. Garlic Powder
  • 1 tsp. Salt
  • 1/2 Tbsp. Cilantro


In a blender, mix the Jalapenos and Tomatoes on pulse for chunky or puree for more liquid. Pour into a medium size bowl and add spices, mix well. Allow to chill for about 30 min to 1 hr then enjoy with tortilla chips. More or less of any ingredient may be used according to taste.

By Wendy

Comment Was this helpful? Yes

March 24, 2011


  • 1 28 oz. can of tomatoes
  • 2 Tbsp. lime juice
  • 1/4 cup of red onions (chopped)
  • 1/4 cup of cilantro (chopped)
  • 1/4 cup of jalapeno (chopped)


Mix all ingredients in food processor.

By Amanda


Homemade Salsa

This is the one I make all of the time - unfortunately, it doesn't have any real measurements - just to taste, but I'll try to measure it out:

  • 3-4 medium size tomatoes - of course fresh from the garden is best.
  • 2-3 small green zucchini
  • 1 bunch of green onions
  • 1 small jar of store bought salsa - any heat
  • Salt/pepper/garlic powder
  1. Chop tomatoes into small chunks.

  2. Salt and pepper to taste - liberal garlic

  3. Let sit for about 15 minutes-1/2 hour to draw out the tomato juices.

  4. Finely chop zucchini-leave skin on

  5. Chop green onions

  6. Mix remaining vegetables into the tomatoes.

  7. Add jar of salsa (this is for the spices).

  8. To add extra heat, sprinkle in some red pepper flakes or jalapenos
This is best if left to sit overnight, so the flavors can mingle, but not necessary. Its also best at room temperature.

The zucchini adds a nice crunch and is unexpected. This always gets rave reviews! (06/13/2005)

By Lisa Mutton

Comment Was this helpful? Yes

March 24, 2011

Serves: 4 (About 1 cup)


  • 1 large tomato (seeded and chopped)
  • 3 green onions (chop entire onion)
  • 1/3 cup packed chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1 tablespoon jalapeno (seeded and chopped)
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt

Combine all the ingredients in a bowl; mix well. Leave at room temperature for 30 to 60 minutes for flavors to mingle.

Nutritional Information Per Serving: (1/4 cup)
Calories: 20, Fat: 0g, Cholesterol: 0mg, Sodium: 306mg, Carbs: 4g, Fiber: 1g, Sugars: 3g, Protein: 1g

Diabetic Exchanges: Free Food

By Terri

Comment Was this helpful? Yes

March 24, 2011


  • 1 (14.5 - oz.) can diced tomatoes
  • 1/4 cup rough chopped onion
  • 3 Tbsp. canned diced jalapenos
  • 1 Tbsp. white vinegar
  • 1 tsp. salt
  • 1/4 tsp. cumin


Combine all ingredients in food processor and process until nearly pureed, yet still chunky. Pour into covered container and store in fridge. Best if made at least an hour ahead of time to let flavors develop. Stir well before serving.

By Sandra N, Florence, AL

Comment Was this helpful? Yes
Food and Recipes Recipes International Mexican SalsaOctober 27, 2011
Halloween Ideas!
Ask a Question
Share a Post
Better LivingBudget & FinanceBusiness and LegalComputersConsumer AdviceCraftsEducationEntertainmentFood and RecipesHealth & BeautyHolidays and PartiesHome and GardenMake Your OwnOrganizingParentingPetsPhotosTravel and RecreationWeddings
Published by ThriftyFun.

Desktop Page | View Mobile

Disclaimer | Privacy Policy | Contact Us

© 1997-2019 by Cumuli, Inc. All Rights Reserved.

Generated 2019/10/10 03:24:27 in 2 secs. ⛅️️ ⚡️
Loading Something Awesome!