If you know me personally you probably already have this recipe because you ask me for it all the time! This recipe was hard for me to develop because I do something different every time.

A little of this. A little of that. I am my mother’s daughter.

I know this because after I got married I called my mom no less than 5 times a week at approximately 5:03 pm everyday freaking out about having to make dinner again. It shocked me every time. I’d frantically demand she give me a recipe. My mom was so sweet, “Oh hi honey! How was your day?! I miss you!”

And I would excitedly reply with the absence of full sentences, “Mom. Help. Dinner. Need to feed people. Always hungry at this time.”

She’d walk me through a quick meal and her instructions always came out like this, “And then you add a little cumin, a dash of pepper, a swirl of olive oil.”

Bless her. She did not understand how much I did not understand about cooking. Which was about exactly zero.

I was all on the phone like….what? WHAT IS A DASH?!

Seven years later and I get you mom.

But I want to give you all exact measurements for this salsa because what food blog survives by giving “dashes” and “splashes?”


I made this salsa recipe probably about 20 times with a pen and paper in hand to get it right. I want to give you the best ever homemade salsa recipe you will ever have. You cannot go wrong. I am cheering so hard for you!

Best Homemade Salsa Recipe

Fresh ingredients are important! And it all just goes into the food processor.

The great thing about this recipe is it will give you a good base. If you want more heat – add more jalapeño. If you want more salt – add more salt! You really cannot go wrong.

Just pulse in the blender and you have the freshest salsa that packs a punch. I take this to every get together. I eat this by the spoonfuls.

Also, this salsa is paleo! We have made it and served it with plantain chips to keep it a fully paleo snack. I used to make my own plantain chips but Trader Joe’s sells them and they are made with real ingredients!! So yummy and crunchy.

This is the best and easiest homemade salsa! It takes about 10 minutes to make and it is the only salsa recipe you will ever need!

Or you can go with grain free chips. PSA – I found you the best chip. Seriously, these are the perfect tortilla chips. At first I thought it was just advertising. But it was also truth.

Do you have a go-to recipe you take to every get together?!


Best Homemade Salsa

  • Author: Bri McKoy
  • Prep Time: 7 minutes
  • Cook Time: 3 minutes
  • Total Time: 10 minutes


  • One 28-ounce can whole tomatoes with juice
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/4 cup chopped red onion
  • 2 cloves garlic, minced (or 1 tsp garlic powder)
  • 1 jalapeño, quartered and sliced thin (remove seeds if you do not want a spicy salsa)
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 whole lime, juiced


  1. Combine the whole tomatoes (with juice), cilantro, onions, garlic, jalapeño, cumin, salt and lime juice in a blender or food processor.
  2. Process until you get the salsa to the consistency you like. I let the food processor run for about 15-20 seconds. Or pulse about 10 times. Taste and adjust seasonings as needed.
  3. Refrigerate the salsa for at least an hour before serving.


  • Serving Size: 1

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  1. Jen says:

    How many servings does this make? Thanks!

  2. Patricia says:

    On my list to make – looks and sounds yummy! 

  3. Heidie Gentes says:

    I had my daughter, who is 16,  make this …it was a total hit! I am trying to “beef up” her cooing skills and how great it is for her to have success! 

  4. Kristen says:

    How long do you think this stays good once made? 

  5. Krysta says:

    This salsa has CHANGED MY LIFE! I made it a while back for my book club and we devoured it. Now I’m basically making it every week because my family goes through it so fast! Do yourself a favor and just have these items on hand at all times so you can enjoy this salsa whenever you want. My mouth is watering just thinking about it!!!

  6. Kandice says:

    This is probably a dumb question…..but I have always painstakingly pulled the cilantro leaves off of the stems, or more recently, forced my kids into doing it….are these pictures telling me that I have wasted hours and hours of my life and that this is not necessary?!?!?!?!?

    • Bri McKoy says:

      I am here to bring you good news! There is so much flavor in the cilantro stems so I just add the whole bunch (stems and leaves) to the food processor!

  7. Tracey says:

    This has been my go to salsa for 2 years. I shall not make another salsa, not even my very own recipe, which I made for years. I put the whole bunch of cilantro in there, minus a few inches of stem. I do not chop anything, other than quarter the onion (which I rarely have on hand anyway and use white or yellow onion). SO, SO GOOD! Thanks, Bri.

  8. Hollie.Schaub@gmail.com says:

    Have you ever made this with fresh tomatoes?

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