Summer feels like the perfect time to break out the tortilla chips and enjoy a batch of easy homemade salsa! While I rarely shy away from any variety of salsa, it’s no secret that salsa made from scratch delivers a freshness and flavor that jarred salsa simply can’t match.This easy homemade salsa is zesty, fresh, perfectly balanced, and comes together with just a few simple ingredients in one easy step. Growing up, I remember my mom always kept our refrigerator stocked with fresh salsa, a tradition I’ve happily carried on in my own kitchen over the years. My restaurant style salsa roja has also become a staple in the homes of many of my friends because it really is that good! Whether you serve it with tortilla chips, spoon it over tacos, or add it to a breakfast scramble, this is one recipe you’ll find yourself making again and again.

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Easy Homemade Salsa Roja


This homemade salsa recipe is zesty, fresh, and incredibly easy to make. 

Servings 4 cups

Author Chef Tiffany Blackmon

Ingredients

• 1 28-ounce can whole peeled tomatoes
• 1-2 large jalapeno peppers, stems, ribs, and seeds removed
• 1 large bell pepper, ribs and seeds removed, cut into quarters
• ¼ medium red onion, peeled
• ¼ medium white onion, peeled
• 2 cloves garlic, peeled
• ¼ cup cilantro leaves, stems removed
• Juice of half a small lime
• 1 Tbsp kosher salt
• 1 Tbsp olive oil

Instructions

• Combine all ingredients in a blender or food processor and pulse until finely chopped and desired consistency. Serve, store, and enjoy!

Notes

TIFFY’S TIPS:

• Remove stems, ribs, and seeds of jalapeño peppers to control the amount of spice. This tool is an efficient way to do so!
• When selecting bell peppers, I like using a variety of colors red, green and yellow.
• You can’t beat the ease and visual aesthetic of a convenient serving dish, and this one is next on my list!
• I prefer using my Vitamix blender, but you can also use a food processor.
• I use these airtight food storage containers to store and refrigerate any leftovers for up to a week.