Homemade Red Salsa | Cook for Your Life
Homemade Red Salsa

Homemade Red Salsa

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4 out of 5 stars (based on 3 reviews)

Person Icon for Serving Size 32 servings

It may be tempting to buy that jar of pre-made salsa at the store that’s been sitting on the shelf for who-knows-how-long. But making your own salsa at home is surprisingly simple and infinitely more...


    1 (28-ounce) can whole peeled tomatoes with their juices 

    1 cup fresh cilantro, loosely packed 

    1/2 small red onion, coarsely chopped 

    2 medium jalapeños, seeds and membranes removed, coarsely chopped 

    2 tablespoons freshly squeezed lime juice (from 1 lime), plus more as needed 

    1 or 2 garlic cloves 

    1/4 teaspoon kosher salt

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Nutrition Facts


5 cals


0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


1 g


1 g


1 g


0 g


44 mg


  1. Place all the ingredients in a blender or food processor. Pulse in 1-second increments, scraping down the sides as needed or stirring with a spatula until the salsa is as chunky or smooth as desired.
  2. Taste and adjust the seasonings, stirring in more lime juice or salt, as needed.
  3. Transfer to a serving bowl and refrigerate at least 30 minutes to let the flavors combine or refrigerate it for up to 1 week.

Chef Tips

The standard serving size for this salsa is approximately two tablespoons, but it is okay to enjoy more than the standard serving size for this nutritious homemade salsa.

For a smaller batch of salsa, cut the recipe in half and use 1 (14.5 ounce) can of tomatoes. 

To punch up the flavor, try blending in 1 chipotle en adobo, a roasted pepper, or ½ teaspoon of your favorite spice mix. 

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society