Homemade Salsa

Homemade Salsa

No Cook. Easy. Amazing.

It’s a simple addition to most gatherings, a perfect topping for many meals and a satisfying snack for any season. Everyone asks for the recipe. Most are surprised by how simple it is!

I’ve been making this salsa for longer than I can recall. It seems like it may have been 4 kids ago or so.

Where it all began…I followed this witty blogger before she became famous. She was a trailblazer. Her life fascinated me & she was funny. I needed that. Her blog on salsa still cracks me up!

That’s where this salsa recipe began but it has changed over the years. Ahh…memories.🩷

A poem about SALSA because it’s always on my mind…

I would eat it on a chip, on a purple rocket ship.

I would eat it on my eggs and later I would beg…

To eat it with my nachos, or my mango or my tacos.

In my guac, while I talk, on a rock.

I would eat it at the park, with a lark in the dark.

I would it eat it all day long because SALSA can’t be wrong.


Thanks for amusing me. Salsa brings out the Seuss in me.

You get the point though. This salsa is a staple. It must be stocked!

Ingredients you’ll need:

Look at the cilantro hugging the vinegar…makes a Mama’s heart happy.
  • 3 Cans of Diced Tomatoes*
  • 1/2 Medium Onion (sliced)*
  • 1 Bunch of Cilantro*
  • 1-2 Jalapenos*
  • 1 Lime
  • 1 tsp Cumin
  • 1 TB Red Wine Vinegar*
  • Salt to taste

How to Make Homemade Salsa:

  • Slice, or dice or don’t 1/2 of an onion. The blender can do it all but I find it helpful to dice the onion!
  • Rough chop the cilantro or don’t. If you don’t the stems may wrap around the blender’s blade!
  • Cut off the stem on the jalapeno. Remove the inside pulp and seeds to control the heat in the salsa. Make sure you protect your fingers from the jalapeno juice! If that’s too fussy just throw it in whole.
Don’t ya just love a pop top?
  • Add only 1 can of tomatoes with all of the other ingredients to the blender. Pulse until you reach the desired texture.
Pulse more…
Much better.
  • Now that you have the cilantro, onion and jalapeno to the desired texture. Add the other 2 cans of tomatoes. If you prefer chunks…by all means leave it chunky. If you prefer smaller bits then you’ll pulse until you get there. It won’t take long!
  • Now, taste! If the flavors aren’t vibrant and flavorful then add salt. It’s nearly always salt that is lacking.


*Sweet or Red Onions work well but any will do!

*I often times add 2 bunches of cilantro because we love it’s flavor. Feel free to add more if you do too!

*Bell Peppers, Sweet Peppers, Poblanos, Tomatillos, Green Chilies, Garlic and Crushed Red Peppers are all amazing additions!

*If you prefer a hotter salsa add another jalapeno or two.

*Feel free to omit the vinegar. The “witty blogger” that I referenced earlier protests vinegar in salsa. However, I prefer it because it seems to taste freshly-made longer after being refrigerated.

The basic concept is all you need to know! Be creative…let your taste buds guide ya!






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