Homemade salsa can be made in 5 minutes with canned tomatoes, cilantro, Serrano, garlic, onion, lime, and cumin. It needs NO cooking, just a blender. It’s naturally vegan, gluten free, and LOVED by all! Serve it up for your Mexican feasts, holiday parties, or meal prep it for a healthy lunch snack!
5 Minute Homemade Salsa Recipe
My favorite thing about any Mexican restaurant is the salsa, and ALL the fresh-made tortilla chips to scoop it up!
That is exactly why I created this super easy recipe.
I wanted a quick salsa that involved NO cooking, and only a blender.
I never really knew how to make salsa. I thought it would be complicated and time consuming.
Au contraire! It’s SO easy, simply delicious, and crazy affordable!
I do love a fresh pico de gallo with garden tomatoes, but when it’s not tomato season, canned tomatoes are a brilliant solution for a homemade salsa recipe!
Just be sure to grab the no-salt-added tomatoes, then YOU control the salt in the recipe.
How to make salsa in 5 minutes:
Step 1: Open a can of diced tomatoes and pour into food processor or blender (with juice).
Step 2: Loosely chop red onion, garlic, cilantro, and Serrano pepper and add to blender. The chopping isn’t required, but it helps the blender create a uniform salsa in a shorter time span.
This means you’ll get less friction from the blades and you won’t “cook” your salsa.
Step 3: Pulse the food processor or blender until ingredients are well-combined. Season with Kosher salt and black pepper.
Step 4: Serve, or refrigerate up to 3 days in an airtight container.
What I love about this salsa recipe:
~ It’s healthier and cheaper than restaurant salsa.
~ Takes 5 minutes to make…a couple easy steps gets everything into a blender, pulse, and you’re done!
~ Can be eaten immediately (try to NOT eat it straight from the blender…I dare ya!)
~ Fulfills the deepest salsa cravings!
~ Save money! Store-bought salsa is expensive if you have a habit like we do here at TKG HQ!
~ YOU control the salt and sugar. Packaged salsa is usually too salty for my taste.
~ Vegan, gluten free, and paleo! For the win!
Salsa Recipe FAQ and Tips
How long does homemade salsa last?
Anywhere from 3-5 days. It really depends on how airtight your storage container is.
How do you make homemade salsa spicier?
You can make it spicier by adding adding more fresh Serrano pepper to the recipe at the beginning.
Keep in mind that no two peppers have identical heat, so you’ll have to experiment…carefully.
If you have already blended your salsa and want it spicier, you can add more Serrano pepper in small amounts.
Just chop into smaller pieces before adding it to the food processor to make sure it blends more uniformly.
How do you make homemade salsa less spicy?
You can make it less spicy by using jalapeno pepper in place of Serrano for the entire recipe. Fresh jalapenos are typically not as hot, yet still deliver a nice pepper flavor.
If you want Serrano, but not so much heat, reduce the amount of Serrano at the start of the recipe and experiment from there.
But again, no two peppers have identical heat, so you’ll have to find what works for your taste buds.
Can you freeze homemade salsa?
I would have no problem freezing a homemade salsa made with canned tomatoes.
If it’s made with fresh tomatoes, I’d say no, unless you plan to cook them before using them in salsa.
Ingredients in homemade salsa:
- no salt added diced tomatoes (canned)
- fresh cilantro
- red onion
- fresh lime
- Serrano pepper
- fresh garlic
Tools I use for this recipe:
- chef knife and cutting board
- rubber gloves (for seeding peppers)
- garlic press
- 7 cup food processor (fitted with the chopping/mixing dough blade)
- airtight container
Grab these other healthy Mexican recipes
5 Minute Homemade Salsa [Restaurant Style]
- 1 15oz can No Salt Added Diced Tomatoes keep juice
- 1/4 cup Cilantro
- 1/2 small Red Onion chopped (about 1/4 cup)
- 1 Lime juiced (with pulp)
- 1 Serrano Pepper seeded and chopped
- 1 clove Garlic chopped
- 1/4 tsp Cumin
- 1/4 tsp Kosher Salt
- 1/8 tsp Black Pepper
- Place TOMATOES (with juice), CILANTRO, ONION, LIME, SERRANO PEPPER, GARLIC, and CUMIN in a food processor fitted with the chopping/mixing dough blade, or place in a conventional blender.
- Blend on medium to high speed until well-combined; add SALT and PEPPER to taste.
- Cover and refrigerate until ready to serve.
Nutrition facts are provided as a courtesy, and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.