Quick and Easy Salsa

Forget the store-bought jar and make this homemade sauce instead. Our sauce recipe takes less than 15 minutes to prepare, adjusts to your desired level of spice, and lasts a week in the fridge. Jump to the quick and easy salsa recipe


Make our 15 minute sauce

I love the simplicity of this sauce. Simply add tomatoes, onion, garlic, peppers, and cilantro to a blender or food processor. Chop everything together, then season with salt, pepper and lime. Easy!


The list of ingredients for this mixed sauce is very similar to that needed to prepare pico de gallo. The only difference is that this sauce is mixed while the pico de gallo is chopped by hand. You are both amazing!

Our tips for the best homemade salsa

It doesn’t get any easier than this recipe, but there are a few extra tips we want to share with you so you can adapt!

Use the pulse function on your blender or food processor. For a texture that rivals pot or restaurant sauces, use the pulse function while blending. This way you can set the perfect texture. We keep it a little thick.


Adjust the spice level by adding or removing the peppercorns and membrane. It’s the white membrane and seeds inside the peppers that are hot.

  • Remove all seeds and skins and use only one pepper for a smooth sauce.
  • For a medium sauce, remove most of the seeds and skin and use 2 bell peppers.
  • For a hot sauce, leave the seeds and membrane intact and use one or more chillies.

Leave for 30 minutes or more. The good news about this recipe is that the sauce only gets better the longer it sits. Time allows all the flavors and ingredients to blend together.

Fry your onions. I’m pretty sensitive to raw onions, so I always drain them before adding them. You can see us doing this in the video, but what we’re basically doing is putting chopped onions in a bowl of cold water for 10 minutes. They are then drained and rinsed. This simple step removes the edge of the raw onion.

Serve with homemade tortilla chips. Making your own tortilla chips is easy and they taste so good! Here’s our tortilla chips recipe to help you with that.


recipe variations

  • For a bit of smoke, add 1-2 tablespoons of canned chopped chipotle to the adobo. We use chipotle in adobo sauce to make our black bean soup.
  • Place a handful of cabbage in a blender or food processor before blending. Cabbage adds a nice crunch.
  • Use fire roasted canned tomatoes or roast your tomatoes. We use roasted tomatoes and peppers in this Roasted Tomato Sauce.
  • Add more chili peppers with canned green chiles, roasted poblano or anaheim chiles, or add ancho chili powder (see our chili powder recipe here).
  • Add the homemade cheese sauce.

Frequently Asked Questions

Which tomatoes should I use? Can I use fresh?

You decide which tomatoes you use for the homemade salsa. If you have access to fresh, ripe tomatoes, use them! We don’t peel the fresh tomatoes, but you can if you’d like. If the tomatoes you have access to aren’t the tastiest, like the ones you find in the dead of winter, use canned tomatoes. I like to use canned fire roasted tomatoes.

How long does the sauce keep?

Homemade salsa will keep in the fridge for a week (maybe longer). Our recipe makes about 3 cups, so we usually have leftovers to add to salads, tacos, and other dishes throughout the week.

More salsa recipes to try

  • Smoked Black Beans and Corn Salad – Perfect as a salad or with fries as a dip.
  • Pico de Gallo – With just 6 simple ingredients you’ll have a fresh, flavorful and delicious tomato sauce in no time.
  • Salsa Verde Asada – It’s got loads of flavor thanks to the roasted tomatillos, peppers, and garlic.
  • Easy Pineapple Avocado Dip – With fresh pineapple, avocado, jalapeño, red onion and fresh lime.
  • Roasted Tomato Salsa – We season tomatoes, garlic, and peppers, then add them to onion, cilantro, and lime for an addictive, flavorful homemade salsa.
  • Homemade Red Enchilada Sauce – I love this easy sauce made with dried chilies, onions, and garlic.
  • Or try something different and make your own enchilada sauce from scratch. You only need 15 minutes!

quick and easy sauce

Forget the store-bought jar and make this sauce from scratch. It takes less than 15 minutes to prepare, adjusts to your desired spice level, and lasts a week in the fridge. See our previous article for recipe variations.

Both fresh and canned tomatoes work in this recipe. When using canned tomatoes, we like to use fire roasted tomatoes, which add some smoke to the sauce.

Makes about 3 cups

Watch us at the recipe

will need

2 cans (15 ounces) fire roasted tomatoes or use 4 cups chopped fresh tomatoes (1 3/4 pounds)

1/3 cup chopped white or sweet onion (half a medium onion)

2 medium garlic cloves (2 teaspoons minced)

1 to 2 medium jalapeno or serrano peppers, stems, membrane and seeds removed

1 cup chopped fresh cilantro

1 to 2 medium limes

1/2 teaspoon fine sea salt, plus more to taste


    Place the tomatoes in a colander over a large bowl and allow to drain. Save the drained juice to add to the sauce if it’s too thick, or save to add to soups or other dishes.

    Place the chopped onion in a medium bowl and cover with cold water. Let stand 10 minutes, drain and rinse.

    Place the garlic in a blender or in the bowl of a food processor and blend until finely chopped. Scrape the sides, then add the drained tomatoes, drained and rinsed onions, bell peppers, cilantro, 1/4 teaspoon salt, and the juice of half a lemon. Pulse until desired texture is achieved. Taste, then season with additional salt or lime juice. (We usually add 3/4 teaspoon of salt).

    This sauce will get better with time, so if possible, refrigerate for 30 minutes or more before serving. Store in the fridge for up to a week.

Advice from Adam and Joanne

  • Spice Level: For a smooth mix, remove all seeds and membranes and use only one pepper. For the middle, remove most of the seeds and skin and use two peppers. For a hot sauce, leave the seeds and membrane intact and use one or more chillies.
  • Nutritional Facts: The nutritional values ​​given below are estimates. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part about 1/4 cup / calories twenty / total fat 0.2g / Saturated Fatty Acids 0g / cholesterol 0 mg / sodium 102.2mg / carbohydrates 4.4g / fiber 1.2g / total sugar 2.6g / protein 0.9g

AUTHOR: Adam and Joanne Gallagher

Article content is collected and compiled by:

Source : inspiredtaste.net

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