Homemade Salsa

Betty Graves


Homemade Salsa is so much better than the store bought of which I will not buy after trying this recipe. It taste so fresh. I do however take the membrane and the seeds out of the jalepeno pepper.


★★★★★ 1 vote

6 cups
15 Min
Food Processor


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28 oz
can whole tomatoes (peeled) with juice
2, 10 oz
rotel (diced tomatoes with green chilies)
1/4 c
chopped onion
1 clove
garlic, minced
jalepeno quartered and sliced thin (i take the seeds and membrane out)
1/2 c
cilantro, fresh
juice of a fresh lime
1/4 tsp
1/4 tsp
1/4 tsp
granulated sugar

How to Make Homemade Salsa


  • 1Add all ingredients to a food processor. Pulse until you get desired consistency (was about 10 pulses for me). Refrigerate for at least one hour, and then serve with your favorite tortilla chips.
  • 2*Note 1: This makes a large quantity so use at least an 11-cup food processor, or work in batches
  • 3*Note 2: If you prefer a milder salsa, remove the seeds and membrane from the jalapeno before adding it to the food processor.

Printable Recipe Card

About Homemade Salsa

Course/Dish: Other Appetizers
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Mexican
Dietary Needs: Low Carb
Other Tag: Quick & Easy

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