This homemade salsa is bursting with flavor and comes together in just minutes. Perfect for tortilla chips, tacos, or as a topping for grilled meats.

Ingredients

• 1 can (28 ounces) whole tomatoes (with juice)
• 2 cans (10 ounces each) Rotel (diced tomatoes with green chilies)
• 1/4 cup chopped onion
• 1 small piece of garlic, chopped
• 1 jalapeño pepper, cut into four pieces and thinly sliced
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/2 cup cilantro (or more to taste)
• Juice of half a lime

Instructions

Step 1: Combine Ingredients

In a blender or food processor, combine the whole tomatoes (with juice), Rotel, chopped onion, jalapeño, garlic, sugar, salt, cumin, lime juice, and cilantro.

Step 2: Blend

Pulse the mixture until you reach your desired thickness, usually about 10 to 15 pulses.

Step 3: Taste and Adjust

Try the salsa with a tortilla chip and adjust seasonings if needed.

Step 4: Chill

Refrigerate the salsa for at least one hour to let the flavors meld.

Step 5: Serve

Enjoy with tortilla chips or on cheesy nachos! 🌮

Variations

• Mild Version: Omit the jalapeño or remove the seeds for less heat.
• Extra Spicy: Add an extra jalapeño or a few dashes of hot sauce.
• Chunky Style: Instead of blending, dice the ingredients finely for a chunky salsa.

FAQ

Can I use fresh tomatoes instead of canned?

Yes! Use 4-5 ripe Roma tomatoes for a fresher taste.

How long does homemade salsa last?

It stays fresh for up to 1 week in the refrigerator.

What can I serve salsa with?

Besides chips, try it with tacos, grilled chicken, or scrambled eggs!

Print