Here, I am going to show you how I make homemade salsa. I have learned how to make homemade salsa from watching my Grammy (who’s Mexican, not that it matters) make it my entire life. The basics I have learned from her, but I have made it my own since. In Mexican families everybody makes their salsa’s a little different, some like it hot, more garlic, no onion etc…BUT there is no wrong way to make a salsa. If your family loves it and thinks it taste great, then your on to something.

My husband, son and daughter love to eat salsa. One time my son asked me to pack him chips and salsa for his lunch at PRESCHOOL, he was only three in a half at the time, sure it’s fresh and healthy.  When I picked him up from school his teacher asked me for the recipe and said, “I never usually taste the kids lunches but your chips and salsa were soooo good!” The next day I wrote the recipe out and gave it to her.

Alright, here we GO…

Ingredients, what you will need.

2 Cans whole tomatoes
4 Jalapenos
1 bunch of cilantro
1 or 2 limes
Tube of garlic paste

Open both cans of tomatoes. Drain one can of its juices, the other one you can drain a little out too. The more juice you drain out of the second can with determine how liquidy (is that a word?) the salsa will be in the end.

Now the jalapenos! First cut the stem off. Second, depending how hot you like your salsa will determine how much membrane and seeds you will take out. I make mine on the verge of mild/medium so the kids can eat it.

I find if you make the initial cut down, but not all the way through, turn your knife at a 45 degree angle and roll the jalapeno with your other hand work great. This way you can get the membrane and seeds out without getting the seeds everywhere.

So I put 3 jalapenos in with out the membrane and 1 with the membrane/seeds for a little heat.

Ciltantro! Just cut the bunch in half and discard the stems. You can cut the cilantro up a bit just to make it easier on the food processor or leave it as is, just blend a little more.

Here are all the ingredients cut up and ready for the food processor. You can also make this in a blender.

Now put both cans of tomatoes, cilantro, and jalapenos in.

Now put a pinch of salt on top. Anywhere from a teaspoon to a tablespoon, depending on your salt preference. Salt is important though in your salsa, it helps balance the flavors of the tomatoes.

It also good to not put to much in if your not sure, you can always add but you can’t take out…

Now start with 1/2 a lime depending on how much lime you like. Lime helps enhance the flavors of the salsa. You can add more later if you feel it needs it.

Garlic paste! I like the this tube garlic paste, super fresh and tasty and best of all NO MESS. I would start with a tablespoon of garlic paste and go from there.

Now mix until you get this consistency.

Most important ALWAYS taste to see how the flavors are. This is where you would add more salt, garlic or lime if you think it needs it.

I like to taste test it with a chip instead of a spoon because more than likely you will be eating salsa with a chip and chips are already salty. So if your salsa has to much then when you have it with chips it will be way salty. Make sense?

Final product should look like this! Transfer it to a container with a lid, eat right away or refrigerate and enjoy later.

You can use salsa in or on so many things:

Mix it in with guacamole.

On eggs in the morning.

Make nachos.

Put it over chicken.

The list can go on and on…

I hope you enjoy my recipe for homemade salsa!

Thanks for stoppin by,


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