Get my newest recipe via email:

Homemade Mexican Tomato Salsa

Bring on the chips! And give those chips a tasty dip–this fresh, fruity, tangy homemade Mexican tomato salsa. This 5-ingredient dip comes together in 10 minutes!

Homemade Mexican Tomato Salsa | Letty's Kitchen

Click here to PIN Homemade Mexican Tomato Salsa!

Make this delicious salsa–canned tomatoes, garlic, onion, green serrano chile, and cilantro–in your food processor or blender. To keep it chunky, use the pulse button. For their citrusy notes, I like the finger-size serrano chiles, though jalapeño chiles do just as well. The important part is that for a respectable tomato salsa, fresh chiles are essential.

Do you like your salsa not so hot, or spicy hot? For milder tastes, scrape out and discard the seeds and veins. For a bit more heat, include the seeds and veins.

Canned tomatoes equal quick and easy Mexican salsa. You can use regular or fire-roasted, diced or crushed.

As soon as I say canned tomatoes are the trick to quick and easy…

… when fresh tomatoes are seasonally abundant, and, if and when you have the inclination and time, do this:

Roast fresh tomatoes on the grill. The skin easily slips off after roasting. Add the peeled roasted tomatoes to the food processor with the other salsa ingredients. Since the grill is already hot, why not give the chiles a char as well? There’s no need to peel the skins off the small charred chiles.

Homemade Mexican Tomato Salsa | Letty's Kitchen

Canned or roasted fresh tomatoes, it doesn’t matter. What matters is that homemade salsa is more flavorful, more vibrant, and much classier than store-bought.

Make yourself proud. Take the 10 minutes to dress up chips and dip with homemade salsa.

LOL: People like to say salsa.

*** You guys!! Today, April 24rd, I looked on Amazon for Cuisinart food processors to give you a link. And found them on huge discount! Maybe for upcoming Mother’s Day? $158.00. My Cuisinart is decades old and on the brink of dying, so I just ordered a new one at that price! Just had to share with you.

JUMP DIRECTLY TO RECIPE

Of course you’ll want to serve your homemade Mexican tomato salsa with more than chips. Make it to go with these potato nachos, these colorful tacos, and your favorite breakfast eggs.

Taste the love. Savor the difference. Eat your heart out Herdez.

Have a fabulous week–get in the kitchen make your own awesome Mexican tomato salsa!

Thanks for being here. To get my latest recipe posts and exclusive monthly newsletters, subscribe here.

For more vegetarian recipe ideas, peruse my Pinterest boards.

Find daily vegetarian and healthy living ideas on my Facebook page.

Follow me on Instagram! It’s my favorite!

This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

** This is an update of the Mexican tomato salsa recipe, migrated over from my no longer live muffintalk blog. The photo in the pretty blue dish is from that blog post.

Homemade Mexican Tomato Salsa in blue bowl


5 from 1 vote
Homemade Mexican Tomato Salsa | Letty's Kitchen
Homemade Mexican Tomato Salsa
Prep Time
10 mins
Total Time
10 mins
 
Bring on the chips! Make this spicy fresh five-ingredient salsa in your food processor or blender. To keep it chunky, use the pulse button. Makes about 1 ¾ cups salsa.
Course: Appetizer, Condiment
Cuisine: Gluten-free, Mexican, Vegan, Vegetarian
Servings: 1 to 2 cups.
Author: Letty Flatt | Letty's Kitchen
Ingredients
  • 1 clove garlic
  • 1 14.5-ounce can diced tomatoes, regular or fire-roasted, drained (see note)
  • 1 or 2 serrano chiles, roughly chopped (see note)
  • 1/3 cup white or yellow onion, coarsely chopped
  • 1 teaspoon fine sea salt
  • 1/4 cup cilantro leaves
Instructions
  1. With the motor of a clean and dry food processor running, drop whole garlic in through the top feed tube. The blade minces the garlic into tiny bits, as if you had minced it by hand. (see note about blender and garlic) 

  2. When the garlic pieces no longer hit the side of the work bowl, stop. Add the tomatoes, chiles, onion, salt, and cilantro. Pulse the on/off button for about 10 seconds. Do not over blend-- you want your salsa chunky!

Recipe Notes
  • Option: Replace the canned tomatoes with 3 large grill-roasted fresh tomatoes.
  • Depending on your picante heat preference/tolerance, use one or two chiles and choose whether to keep or remove the seeds and veins.
  • No processor? Alternatively, make this salsa in a blender. Coarsely chop the garlic first and throw it in the blender with the rest of the ingredients. Pulse the blender on and off. You may have to scrape down the side once. Do not over blend—keep it chunky!
  • Leftover homemade salsa? Not a chance. Though, to keep homemade salsa more than 2 days, cook it in a skillet just a few minutes, with a teaspoon of oil. It will taste more like bottled salsa, which includes citric acid as a preservative.

1 comment

  • Kelly

    Made it today for salsa contest at work and got third place! Had some at home and the boys gobbled it up and deemed it really good. Which is saying something for teen age boys. Reply · 3 weeks ago

Leave a Reply