Fresh Homemade Salsa


This salsa recipe is made with canned green chilies instead of jalapeños. It tastes great, so I'm sticking with it!

Prep Time:
20 mins
Additional Time:
1 hr
Total Time:
1 hr 20 mins
3 cups

This homemade salsa recipe has restaurant-worthy flavor, but it’s easy to make with simple ingredients. 

How to Make Salsa

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Homemade Salsa Ingredients

These are the fresh, colorful ingredients you’ll need to make this top-rated homemade salsa recipe: 

  • Tomatoes: Start with two cups of chopped tomatoes.
  • Onions: You’ll need chopped red onion and chopped yellow onion. 
  • Green chilies: Canned green chilies lend a hint of heat. 
  • Lime juice: Brighten things up with fresh lime juice. 
  • Cilantro: Cilantro adds color and fresh flavor. 
  • Garlic: Garlic takes the flavor up a notch.
  • Seasonings: The homemade salsa is seasoned with cumin and salt. 

How to Make Homemade Salsa

It couldn’t be easier to make homemade salsa: Pulse the ingredients in a food processor until the mixture is combined, but still chunky. That’s it! You’ll find the full, step-by-step recipe with photos below. 

How Long Does Homemade Salsa Last? 

Homemade salsa is best served fresh, so try to enjoy it on the day you make it. If you have leftovers, you can store them in an airtight container in the fridge for up to three days.

Can You Can Homemade Salsa? 

You can keep homemade salsa for longer than three days by properly canning it. Check out A Beginner's Guide to Canning and Preserving to learn how to can and store homemade salsa. 

Allrecipes Community Tips and Praise

“This recipe is definitely a keeper,” according to Constance Roth. “My bountiful crop of tomatoes was perfect as the base for this salsa. There is truly nothing I would change about it — I had trouble sharing some of the jars — I wanted to keep them all!”

“I used a small jalapeño instead of the canned green chiles,” says Tina Nave. “This is now my go-to recipe!”

“Came out great,” according to Nancy Pontiff Marcotte. “I thought I had some store bought salsa and didn't, so I quickly whipped this together, I didn't have lime juice so substituted a teaspoon of lemon juice and no one knew the difference!”

Editorial contributions by Corey Williams


  • 2 cups chopped tomatoes

  • ¼ cup chopped red onion

  • ¼ cup chopped yellow onion

  • 2 tablespoons canned green chilies

  • 2 tablespoons fresh lime juice

  • 2 tablespoons chopped fresh cilantro

  • 2 cloves garlic, peeled

  • 1 teaspoon ground cumin

  • ¼ teaspoon salt


  1. Gather all ingredients.

    Overhead of salsa ingredients in various sized bowls.

    Dotdash Meredith Food Studios

  2. Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor.

    Overhead of salsa ingredients in a food processor.

    Dotdash Meredith Food Studios

  3. Pulse until mixture is combined but still chunky.

    Blended salsa in a food processor.

    Dotdash Meredith Food Studios

  4. Transfer salsa to a bowl, cover with plastic wrap, and refrigerate at least 1 hour before serving.

    Overhead of salsa in a bowl covered in plastic wrap.

    Dotdash Meredith Food Studios

  5. Serve with chips.

    Salsa in a dipping bowl with tortilla chips surrounding it.


Nutrition Facts (per serving)

11 Calories
0g Fat
2g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 11
% Daily Value *
Total Fat 0g 0%
Sodium 68mg 3%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 0g
Vitamin C 6mg 32%
Calcium 8mg 1%
Iron 0mg 1%
Potassium 94mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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