I created an Easy Homemade Salsa using fire-roasted tomatoes, fresh cilantro, and lime for a bright, restaurant-style flavor that might surprise you.

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I love making Homemade Salsa Restaurant Style because it vanishes before the chips do. With smoky fire roasted diced tomatoes and a bright handful of fresh cilantro it somehow tastes like a chef secret you just found.

I mess with it a little each time and people swear it’s better than last batch. I wont tell them exactly why but the contrast of smoky tomato and fresh cilantro hits different.

It’s bold not fussy, and makes movie nights or quick gatherings feel special. Try a spoonful and you’ll want to know what else I changed.

Ingredients

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Fire roasted tomatoes add smoky depth, low calories, vitamin C, fiber, and juicy body.
White onion brings sharp bite, carbs for energy, a touch of sweetness when cooked.
Jalapeño gives heat, capsaisin boosts metabolism, also adds fresh vegetal flavor and zip.
Garlic layers savory notes, small protein, linked to heart health in studies, sorta pungent.
Cilantro adds bright herbiness, vitamin K, some people taste soap because of genetics.
Lime juice gives sour brightness, vitamin C, helps balance the richness and bring zip.
Cumin adds warm earthiness, tiny fiber, enhances savory flavors without adding extra salt.

Ingredient Quantities

1 (14.5 oz) can fire roasted diced tomatoes, undrained

1/2 medium white onion (about 1/2 cup)

1 small jalapeño

2 cloves garlic

1/2 cup fresh cilantro loosely packed

juice of 1 lime (about 2 tablespoons)

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1 teaspoon granulated sugar (optional)

How to Make this

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1. Roughly chop the onion, jalapeño (remove seeds if you want less heat), garlic and cilantro so they process evenly; wash hands after touching the jalapeño or wear gloves if you worry about the burn.

2. Put the entire can of fire roasted diced tomatoes in a food processor or blender, do not drain them.

3. Add the chopped onion, jalapeño, garlic and cilantro to the tomatoes.

4. Squeeze in the juice of 1 lime, then add 1 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon ground cumin. If you like a tiny hint of sweetness, add the optional 1 teaspoon granulated sugar.

5. Pulse the mixture 6 to 10 times until you get the texture you like; pulse less for chunky salsa, longer for smoother but don’t overprocess into soup.

6. Taste and adjust: add a pinch more salt or a little more lime if it’s flat, more jalapeño if you want heat. Remember flavors round out after resting so be bold but not crazy.

7. Transfer salsa to a bowl and let it sit at room temperature for 20 to 30 minutes so the flavors meld; this step makes a big difference.

8. Chill in the fridge for at least 1 hour if you prefer cold salsa, otherwise serve right away with warm tortilla chips or over tacos.

9. Store leftovers covered in the refrigerator for up to 4 to 5 days, stir before serving since juices may separate.

Equipment Needed

1. Food processor or blender (put the whole can in, dont drain it)
2. Cutting board, for chopping onion, jalapeño, cilantro and garlic
3. Sharp chef’s knife or any good sharp knife you trust
4. Measuring spoons — 1 tsp, 1/2 tsp and 1/4 tsp are needed
5. Citrus juicer or reamer, or just a fork to squeeze the lime
6. Medium mixing bowl to let the salsa rest and meld flavors
7. Rubber spatula or wooden spoon to scrape and stir
8. Can opener, plus kitchen towel or gloves if you dont want jalapeño burn

FAQ

1 (14.5 oz) can fire roasted diced tomatoes, undrained

1/2 medium white onion (about 1/2 cup)

1 small jalapeño

2 cloves garlic

1/2 cup fresh cilantro loosely packed

juice of 1 lime (about 2 tablespoons)

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1 teaspoon granulated sugar (optional)

Q: Can I use fresh tomatoes instead of the canned fire roasted ones? A: Yes, you can. Use 2 to 3 medium ripe tomatoes, roast or broil them until charred, then cool and chop or blend. Fresh will be less smoky unless you char them first and it may be a bit juicier so drain some liquid if you want it thicker.

Q: How do I make this salsa less spicy? A: Remove the seeds and the white rib inside the jalapeño before chopping, or use half a jalapeño. You can also substitute a milder pepper like poblano or skip it entirely and add a pinch of red pepper flakes later if you want a tiny kick.

Q: How long will this salsa keep? A: Stored in an airtight container in the fridge it stays good for about 4 to 5 days. The flavors keep melding but texture softens. You can freeze it up to 2 months but it may get a bit watery when thawed.

Q: Should I use a blender or food processor? A: Either works. A food processor gives a chunkier result with quick pulses. A blender makes it smoother. Whatever you use, pulse and check often so you don’t over-process.

Q: Why is there sugar in the ingredients, do I need it? A: Sugar is optional, it just tones down acidity from the tomatoes and lime. If your tomatoes are sweet enough you can skip it. Add little by little and taste.

Q: Any safety tips when handling jalapeños? A: Yes. Wear gloves or wash your hands well with soap and avoid touching your face or eyes until you do. If you get pepper oils on your skin, rubbing with oil first then washing helps remove them faster.

Homemade Salsa Recipe Substitutions and Variations

Fire roasted diced tomatoes: swap with 1 1/2 cups fresh ripe tomatoes, peeled, seeded and chopped for a brighter, fresher salsa; or use a regular 14.5 oz can of diced tomatoes if you want no smoky flavor.
Small jalapeño: use 1 serrano for more heat, or 1/2 poblano or 1 mild canned green chile if you want it gentler; you can also stir in 1/4 teaspoon cayenne if you dont have fresh peppers.
Fresh cilantro: substitute flat-leaf parsley 1:1 for the herb volume if you dont like cilantro, but add a little extra lime because parsley is less citrusy; basil works too for a different, sweeter note.
Juice of 1 lime: use juice of 1 lemon in the same amount (about 2 tablespoons) for a similar acidity; or use 2 tablespoons bottled lime or lemon juice if thats what you have on hand.

Pro Tips

1. Pulse in short bursts and check it, dont just hold the button until its smooth. Start with just a few pulses, scrape the sides, then do more so you can hit the chunkiness you want without turning it into soup.

2. Control the heat by removing the seeds and the white ribs, and wash your hands afterward or wear gloves because that burn sticks. If you want a smoky kick instead of pure heat, char the jalapeño over a gas flame or in a hot pan first.

3. Soak the chopped onion in cold water for 10 minutes to take the bite out of it, then drain well. Cilantro can vanish fast, so add most of it early for flavor, but save a little for sprinkling on top right before serving.

4. Let the salsa rest at room temp for 20 to 30 minutes, its crazy how much better the flavors meld. Before serving taste again and be bold with tiny tweaks of salt or lime, and if you store leftovers press plastic wrap onto the surface in the container so it stays bright and not watery.

Homemade Salsa Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I created an Easy Homemade Salsa using fire-roasted tomatoes, fresh cilantro, and lime for a bright, restaurant-style flavor that might surprise you.

Servings

servings

Calories

kcal

Equipment: 1. Food processor or blender (put the whole can in, dont drain it)
2. Cutting board, for chopping onion, jalapeño, cilantro and garlic
3. Sharp chef’s knife or any good sharp knife you trust
4. Measuring spoons — 1 tsp, 1/2 tsp and 1/4 tsp are needed
5. Citrus juicer or reamer, or just a fork to squeeze the lime
6. Medium mixing bowl to let the salsa rest and meld flavors
7. Rubber spatula or wooden spoon to scrape and stir
8. Can opener, plus kitchen towel or gloves if you dont want jalapeño burn

Ingredients

1 (14.5 oz) can fire roasted diced tomatoes, undrained
1/2 medium white onion (about 1/2 cup)
1 small jalapeño
2 cloves garlic
1/2 cup fresh cilantro loosely packed
juice of 1 lime (about 2 tablespoons)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 teaspoon granulated sugar (optional)

Directions

Roughly chop the onion, jalapeño (remove seeds if you want less heat), garlic and cilantro so they process evenly; wash hands after touching the jalapeño or wear gloves if you worry about the burn.
Put the entire can of fire roasted diced tomatoes in a food processor or blender, do not drain them.
Add the chopped onion, jalapeño, garlic and cilantro to the tomatoes.
Squeeze in the juice of 1 lime, then add 1 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon ground cumin. If you like a tiny hint of sweetness, add the optional 1 teaspoon granulated sugar.
Pulse the mixture 6 to 10 times until you get the texture you like; pulse less for chunky salsa, longer for smoother but don’t overprocess into soup.
Taste and adjust: add a pinch more salt or a little more lime if it’s flat, more jalapeño if you want heat. Remember flavors round out after resting so be bold but not crazy.
Transfer salsa to a bowl and let it sit at room temperature for 20 to 30 minutes so the flavors meld; this step makes a big difference.
Chill in the fridge for at least 1 hour if you prefer cold salsa, otherwise serve right away with warm tortilla chips or over tacos.
Store leftovers covered in the refrigerator for up to 4 to 5 days, stir before serving since juices may separate.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.