This homemade fresh salsa is so good you’ll never buy it from the grocery store again!
Years ago a good friend of mine started making fresh salsa as part of her annual Cinco de Mayo party.
Everyone always raved about it, especially my husband, so she made sure we left with a “to go” container after the party every year.
My friend made no bones about where she got the recipe—it’s from the Better Homes & Gardens red and white checker cookbook that almost every house in America has on its shelves.
Rather than make my husband wait 364 days to have his next dose of salsa, I decided to give the recipe a whirl, and in the years since I’ve tweaked it here and there to make it my own.
Now when we go to parties and I ask what we can bring, I’m told, “Bring your fresh salsa!”
Honestly, this salsa is so simple to make I’m delighted with the requests—especially since it’s a recipe that can be made a day or more in advance.
Nothing like prepping early when you have time, rather than trying to cram something into an already-busy schedule.
Happy salsa making!
- 4 Roma tomatoes, diced
- 1 26.5 ounce can tomato puree
- 1 14.5 ounce can petite diced tomatoes with green chiles
- 1 4 ounce can diced green chiles
- 1 Jalapeño pepper, minced
- 1 medium onion, finely diced
- 6 cloves garlic, minced
- 4 green onions, chopped
- 1 small bunch cilantro, chopped
- 2 teaspoons salt – more or less to taste
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 2 teaspoons chili powder
- Juice and zest from 2 limes
- Combine all ingredients except the green onions in a large mixing bowl.
- Puree the mixture in a large food processor. Depending on its size, you may need to process in batches.
- Return the puree to the bowl. Cover and let sit at least 4 hours—even better if you let it sit overnight.
- Stir in the green onions.
- Serve with tortilla chips.
You can substitute a small can of petite diced tomatoes for the four Roma tomatoes, or even a different tomato variety if you don't have Romas on hand or if you prefer something different. You can also substitute a 1/4 cup of lime juice for the freshly squeezed limes (and even lemon juice if you're in a pinch!).
This recipe also works great with a blender if you don't have a food processor. And if you prefer a chunkier salsa, just let the ingredients sit in the bowl overnight without puréeing or blending!
Bonus: It freezes well! Store in zip top freezer bags, and then thaw when you're ready to have more. I lay mine flat so that I can stack a few bags in the freezer.
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