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5 from 2 votes

Homemade Salsa

What's that, you've never whipped up Homemade Salsa before?! Blasphemy! This recipe is customizable in every way from the flavor, spice level, even the consistency! Take 5 minutes out of your day to make something so simple, yet, so special.
Prep Time5 mins
Total Time5 mins
Course: Appetizer, Sauce
Cuisine: Mexican
Keyword: jalapeno, salsa, sauce, tomatoes
Servings: 6
Calories: 37kcal
Author: Nicole Beaulieu


  • 28 oz fire roasted tomatoes* two 14oz cans
  • 2 jalapeño peppers** seeded and roughly chopped
  • 1/4 large onion roughly chopped
  • 2 cloves garlic roughly chopped
  • 1/2 cup cilantro roughly chopped
  • 2 tbsp lime juice from 1 lime
  • 1/2 tsp cumin
  • 1/2 tsp salt or to taste


  • Drain the juices from your canned tomatoes. If you prefer your salsa thinner, reserve the juices. Roughly chop the ingredients and add them to a blender or food processor.
  • Pulse the ingredients until you've reached your desired consistency. Pulse some of the reserved tomato juice into the salsa if you'd like it thinner. Pour into a bowl and serve.


*Drain the tomatoes for a thicker salsa as you see in my photos. Keep the juice if you'd like a thinner salsa.
**Use more, less, or no peppers at all as per your spice tolerance.
Keep in mind the nutritional information is an estimate and may vary depending on the ingredients you use.
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Calories: 37kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 399mg | Potassium: 16mg | Fiber: 1g | Sugar: 3g | Vitamin A: 619IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg