5 from 4 votes
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
Keyword: salsa, tomato, homemade
Servings: 1 to 2 cups.
Author: Letty Flatt | Letty's Kitchen
  • 1 clove garlic
  • 1 can (14.5-ounce) diced tomatoes, 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
  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 fresh or canned 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