Homemade Salsa Recipe

Name: Blender Salsa
Prep time: 5 min
Total time: 5 min
Ingredients: 4 cloves garlic, (peeled); 1-2 jalapeno or serrano chili peppers, ( seeded and deveined (reserve seeds)); 1 small yellow onion, (peeled and cut into chunks); 1 cup packed fresh cilantro ((some stems are fine)); 2 tsps EACH ground cumin, chili powder; 1 tsp EACH salt, dried Mexican oregano ((may sub. regular oregano)); 1/2 teaspoon black pepper; 2 tablespoons lime juice; 2 14 oz. cans fire-roasted diced tomatoes ((drained, save juices)); 2 oz. mild diced green chilies ((1/2 of a 4 oz. can) )

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This Homemade Salsa recipe is made in your blender, on your table in 5 minutes, and tastes better than your favorite restaurant or jar! Living in San Diego, I am a salsa connoisseur, and this recipe is as good as I’ve tasted 🤩. It allows you to customize the heat and consistency, can be made ahead of time, and the layers of flavor are out of this world.

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a chip dipping into the best homemade salsa recipe

Why you’ll love this Homemade Salsa Recipe

Quick and Easy: This salsa can be made in just 5 minutes using a blender, making it a perfect option for when you’re short on time but still want something delicious and homemade.
Bold and Smoky Flavor: The use of fire-roasted tomatoes gives this salsa a rich, smoky flavor that mimics the taste of restaurant-style salsa, adding a tantalizing depth.
SHORTCUT tomatoes: Using canned fire roasted tomatoes is also a huge shortcut from roasting your own tomatoes and much more flavorful than fresh tomatoes.
Customizable: The recipe allows you to adjust the spiciness by adding more or less jalapeño, adjust the texture, acidity, aromatics, etc.
Versatile Use: This recipe is delicious as an appetizer with chips or on top of tacos, burritos, quesadillas, tostadas, eggs, etc.—it makes EVERYTHING better!
Nutritious: Made with simple ingredients, this salsa is a healthier alternative to store-bought versions that often contain preservatives and added sugars
Everyone LOVES it: This easy salsa recipe is the perfect appetizer for all your potlucks, barbecues, picnics, parties, sports gatherings, movie nights, girls nights, etc.

up close of salsa recipe showing the texture

Best Salsa Recipe Ingredients

Let’s take a closer look at what you’ll need to make this salsa recipe (measurements in the printable recipe card at the bottom of the post):

Fire roasted diced tomatoes: Fire-roasted diced tomatoes (canned or fresh) are the secret to this recipe’s rich, smoky flavor. They add depth and complexity because they are roasted over an open flame for irresistible smokiness, enhanced sweetness, and mellowed acidity.
Garlic: Four-peeled garlic cloves will do the trick. You don’t need to mince them because they will be chopped in the blender. Garlic introduces a sharp, savory depth and aromatic quality, balancing the tomatoes’ acidity and the lime juice’s brightness.
Onion: For its sweet, aromatic punch, use one yellow onion. Peel and cut the onion into chunks, and let the blender do the rest of the work.
Cilantro: Use one cup of packed cilantro (some stems are fine). Cilantro adds a zesty, herbaceous note to homemade salsa, providing a burst of bright, peppery freshness to balance the salsa.
Jalapeno: Remove the seeds and the veins from the jalapeno because they carry the most fiery heat, but don’t discard the seeds. You can add the seeds if you want a spicier salsa after it’s blended.
Mild diced green chiles: Use half of a 4-ounce can of mild diced green chiles or more to taste. You can freeze the rest of the chiles or use them in Cilantro Lime Rice or my easy Mexican Chicken recipe. Make sure you purchase mild green chiles—I have accidentally used the hot chilies before, and they are HOT! Mild green chiles, however, are more tangy than hot, so you don’t have to worry about them making your homemade salsa spicy.
Lime juice: This secret ingredient makes the flavors more vibrant and refreshing. Its bright, tangy acidity balances the tomatoes’ richness and the jalapeno’s heat. Additionally, lime juice helps preserve the freshness of the salsa by slowing down the oxidation of ingredients. Fresh lime juice is always best, but bottled juice will work in a bind.
Seasonings: Ground cumin, chili powder, dried oregano salt, and pepper elevate this recipe above the rest!

top view serving homemade salsa with chips on a platter

What Tomatoes are Best for Homemade Salsa? (Canned vs Fresh)

You can use fresh or canned tomatoes for homemade salsa but the key is that they are ROASTED.

FIRE-ROASTED Canned Diced Tomatoes: I prefer canned tomatoes because they are picked and canned at their peak ripeness, which means they are flavorful and sweet. They also make this salsa recipe super quick and easy to make any time of the year. So, stock up your pantry and enjoy this delicious salsa whenever you want.

Fresh Tomatoes: Fresh tomatoes are only sometimes perfectly ripe, which means they can be less flavorful, so choose wisely! Fresh tomatoes are also more watery, so they must be roasted to release some moisture and enhance their flavor. If using fresh tomatoes, you will want about 8 Roma tomatoes. Char them on a gas grill or slice them in half and place them on a lightly greased baking dish—Roast at 350 F degrees for 15 minutes or until the tomatoes begin to char. Let the tomatoes cool for about 5 minutes before adding them to your blender.

How to Make Homemade Salsa

You will LOVE how easy it is to make homemade salsa! All you need is a blender or food processor, and you can dip into this recipe in minutes! Add the ingredients to a blender in two stages, and pulse a few times until it reaches the desired consistency. Here’s a step-by-step breakdown (full recipe in the printable recipe card at the bottom of the post):

Step 1: Add some of the ingredients to the blender. Add onions, garlic, jalapeno, fresh cilantro, ground cumin, chili powder, salt, pepper, oregano, and lime juice to your blender. These layered ingredients create a dynamic recipe that doesn’t just taste like tomatoes!

showing how to make homemade salsa by adding garlic onions, jalapenos, cilantro to a blender.

Step 2: Chop the ingredients. Pulse these ingredients until chopped.

showing how to make homemade salsa by blending onions, garlic, jalapeno, cilantro until chunky.

Step 3: Add the remaining ingredients. Add the fire-roasted diced tomatoes and diced green chiles.

showing how to make homemade salsa by adding fire roasted tomatoes and green chiles to blender

Step 4: Pulse. Pulse a few more times to reach desired consistency. And that’s it! In 5 minutes you have the tastiest, restaurant-quality salsa recipe in town!

showing how to make salsa recipe by blending to desired consistency

Blender Salsa recipe tips

Add the ingredients in the correct order. It is important to follow the recipe and add the ingredients in the order listed, starting with garlic, jalapeno, and onions, blending, and then adding the tomatoes. This ensures the aromatics get diced without leaving big chunks and allows you to customize the consistency of the tomatoes.
Use the pulse setting: Whether you make your homemade salsa in your blender or food processor, you will want to use the pulse setting. This allows you to control the consistency; otherwise, it is easy to end up with pureed salsa—we want some texture!
Add jalapeno to taste. I always separate my jalapeno seeds but don’t toss them. That way, you can taste your finished salsa and add jalapeno seeds a little at a time if you want spicier salsa.
Let the salsa rest. This homemade salsa recipe is best if it is NOT served immediately. Instead, let the salsa rest in the refrigerator for about one hour before serving to let the flavors build and meld.
Adjust to taste. The beauty of homemade salsa is that you can make it the BEST salsa for yourself! You can make it thinner, chunkier, spicier, tangier, etc. See my tips and tricks for customizing your salsa below.
Add enough salt. If the salsa recipe tastes like it’s missing something-it is likely salt and/or acidity. We love freshly cracked salt over the fresh salsa.

How to Adjust Blender Salsa

What I especially love about this homemade salsa recipe is you can completely control the consistency and flavor. I recommend trying this recipe as written and then customizing it so it’s perfect FOR YOU!

Smoother salsa: Chop/blend more
Chunkier salsa: Chop/blend less
Thinner salsa: Add juice from the fire roasted tomato cans
Adjust the heat: Increase or decrease the amount of jalapeño, or swap it for other peppers like serrano for more heat. For spicier, try adding some or all of the jalapeno seeds-stirring in a little at a time until it reaches your desired heat level. You can also add cayenne or ground chipotle chile pepper to taste.
More garlicky: Add more garlic
More “tomato-y;” Add additional tomatoes
Smokier: Use chipotle pepper instead of jalapeno to taste. Chipotle peppers (smoke-dried jalapeños) are much spicier because the seeds aren’t removed-so beware!

top view of homemade salsa recipe served in a bowl

Homemade Salsa Recipe Variations

Here are several ways you can customize your homemade salsa recipe:

Change the Tomatoes: Use different types of tomatoes like heirloom, cherry, or sun-dried tomatoes for varied flavors-but always roast them first!
Add Fruit: Incorporate fruits like mango, pineapple, or peaches to add a sweet and tangy twist. This pairs well with spicy dishes or as a topping for grilled meats.
Add Vegetables: Include ingredients like roasted corn, black beans, or diced avocado for added texture and flavor, making the salsa heartier.
Herbs and Spices: Mix up the herbs by adding basil, or mint or increase or decrease the cilantro.
Vary the Acid: Swap lime juice with lemon juice, or add a splash of vinegar (apple cider, red wine, or balsamic) for a different acidic kick.
Texture Variations: Blend the salsa until smooth for a restaurant-style salsa, or keep it chunky for a more rustic, pico de gallo-like texture.
Smoky Depth: Incorporate smoked ingredients like chipotle peppers or smoked paprika for an extra layer of smokiness.

What should I serve with Homemade Salsa?

holding up chip with salsa on it to show the fresh salsa recipe

How long does homemade salsa last?

Store salsa in an airtight container in the refrigerator for 5-7 days. The longer it sits, the more mellow the acidity will become so you may want to add a fresh squeeze of lime juice to taste.

Can I freeze Homemade Salsa?

Absolutely! Freezing is a great option if you have leftover salsa, want to double the batch, or make some for later. To freeze, add salsa to a freezer safe, airtight container and freeze for up to 3 months. Thaw in the refrigerator before servings.

Salsa Recipe Easy FAQs

IS SALSA HEALTHY?

Homemade salsa is a healthy choice because it’s packed with fresh, nutrient-dense ingredients. Tomatoes, a primary ingredient, are rich in antioxidants like lycopene, which can help reduce inflammation and support heart health. Fresh onions and garlic provide beneficial compounds that may boost immune function and offer antimicrobial properties. The addition of cilantro adds vitamins A and K, while lime juice provides a dose of vitamin C, enhancing the salsa’s nutritional value. By making salsa at home, you can control the amount of salt and avoid preservatives and added sugars often found in store-bought versions, making it a wholesome, low-calorie condiment that supports overall well-being.

WHAT IS THE DIFFERENCE BETWEEN SALSA AND PICO DE GALLO?

Salsa and pico de gallo are both popular Mexican condiments, but they have some key differences:

1. Texture and Consistency: Salsa typically has a smoother texture, which can range from chunky to pureed, depending on the recipe. It often involves blending or processing the ingredients. Pico de gallo, on the other hand, is known for its chunky texture, with ingredients cut into small, uniform pieces and mixed together without blending.
2. Ingredients: Both salsa and pico de gallo use similar core ingredients like tomatoes, onions, cilantro, and lime juice. However, pico de gallo usually has fewer ingredients and is more focused on fresh, raw components. Salsa might include additional ingredients like garlic, peppers, and spices, and can sometimes be cooked or roasted.
3. Preparation: Pico de gallo is always served fresh and raw, preserving the crispness of the vegetables. Salsa can be served fresh or cooked, and some recipes involve roasting the vegetables to develop deeper flavors.
4. Flavor Profile: Pico de gallo tends to have a brighter, more pronounced flavor due to its raw ingredients. Salsa, especially if cooked, can have a richer, more complex flavor profile and might be spicier or have a more varied taste depending on the added ingredients and preparation method.

Is it cheaper to make your own salsa?

In general, making your own salsa can be more cost-effective, especially if you grow some of the ingredients yourself or buy them in bulk when they’re in season. Basic salsa ingredients like onions, peppers, garlic, cilantro, and lime juice are often relatively inexpensive, especially if purchased locally or in larger quantities. Additionally, using canned fire roasted tomatoes can also save on costs. However, if you’re making a gourmet salsa with expensive or exotic ingredients, or if fresh produce is costly in your area, store-bought salsa might be more economical.

Does salsa have to be refrigerated?

Yes, salsa should be refrigerated to maintain its freshness and because it contains fresh ingredients like onions and cilantro which need to be chilled to prevent bacterial growth.

What ingredients are essential for a flavorful salsa?

Essential ingredients for a flavorful salsa include fire-roasted tomatoes, garlic, onion, cilantro, lime juice, and jalapeños, which together create a vibrant and well-balanced dish.

What are the key ingredients for a homemade salsa recipe?

The key ingredients for a delicious homemade salsa recipe typically include tomatoes, fresh onions, garlic, cilantro, lime juice, and jalapeño peppers. For an extra kick, you can also add a pinch of salt and ground black pepper. These ingredients combine to create a flavorful salsa that’s perfect for dipping or as a topping for your favorite dishes.

How do I make homemade salsa taste like it’s from a restaurant?

To make your homemade salsa taste like it’s from a restaurant, use fresh, high-quality ingredients and ensure that your tomatoes are ripe. Roast or grill your tomatoes and peppers or use fire-roasted diced canned tomatoes before blending to enhance their flavor. Also experiment with seasoning to achieve a perfect blend of flavors and use plenty of salt to taste.

Can I make homemade salsa ahead of time and store it?

Yes, you can make homemade salsa ahead of time and store it. Keep the salsa in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze the salsa in freezer-safe containers for up to three months. Just be sure to let it thaw and mix it well before serving.

How can I adjust the spiciness of my homemade salsa?

To adjust the spiciness of your homemade salsa, you can modify the amount of jalapeño peppers or other hot peppers used in the recipe. For a milder salsa, remove the seeds and membranes from the peppers, or use fewer peppers. For a spicier kick, include more peppers or use hotter varieties like serrano or habanero.

What are some creative ways to use homemade salsa?

Homemade salsa is incredibly versatile. Besides serving it with tortilla chips, you can use it as a topping for tacos, burritos, and grilled meats. It also works well as a condiment for scrambled eggs, a marinade for chicken or fish, or even as a flavorful addition to soups and stews. The possibilities are endless!

I hope you enjoy my 5 Minute Easy Salsa Recipe that will completely transport you to your favorite Mexican restaurant—that is, if your favorite Mexican restaurant even serves salsa this good!

dipping a chip in the best homemade salsa recipe

Looking for more Salsa Recipes?

Corn Salsa
Mango Salsa
Pineapple Salsa
Pineapple Mango Salsa
Salsa Verde
Black Bean and Corn Salsa
Corn Avocado Salsa
Pico de Gallo
Cranberry Salsa
Strawberry Salsa

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Prep Time: 5

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Ingredients

4 cloves garlic, peeled
1-2 jalapeno or serrano chili peppers, seeded and deveined (reserve seeds)
1 small yellow onion, peeled and cut into chunks
1 cup packed fresh cilantro (some stems are fine)
2 tsps EACH ground cumin, chili powder
1 tsp EACH salt, dried Mexican oregano (may sub. regular oregano)
1/2 teaspoon black pepper
2 tablespoons lime juice

ADD LATER

2 14 oz. cans fire-roasted diced tomatoes (drained, save juices)
2 oz. mild diced green chilies (½ of a 4 oz. can)

Instructions

Add all the ingredients EXCEPT the tomatoes and green chiles to the blender in the order listed (reserving jalapeno seeds). Blend until evenly chopped, scraping down the sides as needed.
Add the tomatoes and chiles and pulse until the desired consistency is reached. If you like a thinner salsa, you can add some reserved tomato juices.
Season with freshly cracked salt to taste. For a spicier salsa, add the desired amount of jalapeno seeds.
Refrigerate for up to 1 week or freeze for up to 3 months.

Notes

For a smoother salsa, chop/blend more
For a thinner salsa, add juice from the fire roasted tomato cans
For a spicier salsa, add some or all of the jalapeno seeds-stirring in a little at a time until it reaches your desired heat level. You can also add cayenne or ground chipotle chile powder.

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Carlsbad Cravings Originally Published 6/1/2019, Updated 8/26/24

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50 Comments

Kungphoo says

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5 minute spicy salsa.. i like that.. I am a dipper, so this works good for me.

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- Jen says
  
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  LOL! I am a dipper too! Everything is better dipped!
  
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Melissa Smith says

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I love restaurant style salsa but for some reason never make it at home. But this one being only 5 min., I’m sure I can handle that. Thanks for sharing!

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- Jen says
  
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  I was the same way forever Melissa! Once i figured out I could make salsa in a blender, I was sold! I’m excited for you to try this!
  
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Paula Parker says

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I love this recipe. I love that is fast and fun. Great for parties! Yay

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- Jen says
  
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  So great for parties! And for a last minute idea to bring to parties too! Thanks Paula!
  
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Janette@culinaryginger says

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What perfect looking salsa, looks like restaurant style. Yum.

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- Jen says
  
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  Thanks so much Janette! Its a keeper!
  
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FamiGami says

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A good salsa is very hard to find, let a lone make. Your recipe shall be tested!

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- Jen says
  
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  Can’t wait to hear what you think!
  
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Sophia @ NY Foodgasm says

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Great easy recipe Jennifer, I am amazed by your skills!

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Heather (@thedomesticdiva) says

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((drooling)) this look so good!

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- Jen says
  
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  Thanks so much Heather!
  
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Platter Talk says

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Love the sound and look of this salsa; very nicely done!

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- Jen says
  
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  Thanks so much Dan! Enjoy!
  
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Serena | Serena Bakes Simply From Scratch says

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Delish! Looks just like at our favorite Mexican Food Restaurant!

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- Jen says
  
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  Thanks Serena! No need to go to your favorite restaurant anymore for salsa :)!
  
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Katerina says

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This salsa looks amazing! Yum!

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- Jen says
  
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  Thanks Katerina! You will love it 🙂
  
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Elayna Fernandez ~ The Positive MOM says

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This looks absolutely delightful. I just love how yummy it looks and I want to eat it now. LOL

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- Jen says
  
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  Thank you Elayna! I hope you can eat it soon – like in 5 minutes 🙂
  
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Kim says

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This looks just like my husbands favorite restaurants salsa. Trying this today but a question. How much would the flavor change if I used my garden tomatoes? And how many? I have heirloom beefsteaks, Roma, Amish paste and Juliet minis. Thank you

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- Jen says
  
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  Hi Kim, that’s so great to be able to use your own tomatoes! Fire roasting tomatoes brings out their natural sweetness and adds a little smokiness, so that’s the subtle flavor you would be missing but you could always fire roast your own tomatoes on your grill (you should be able to google how). Or you could add a little liquid smoke and may need a dash of sugar. As far as how many, you would want 29 oz. worth, which is a little over 3 1/2 cups. Also, you would want to add some water to your preferred consistency because the cans of tomatoes have water. Hope this helps and I can’t wait to hear how it turns out!
  
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Kim says

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Great, thanks for the input. I will look up the fire roasting of tomatoes. But if that does not work out I do have liquid smoke.

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Ashley says

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I made this salsa about an hour ago, and let just say that I don’t think it will last a week. I’ve been obsessed with salsa lately, and this homemade one is better than any that I’ve had! So good!!!

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- Jen says
  
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  YAY! I am so happy you love this salsa! I am obsessed with salsa as well so I find excuses to put in all sorts of things. I even put it in a cheese sauce for a pasta last time I made it – I highly recommend it 🙂
  
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Judy says

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Made this over the weekend it was soooo good. So that is 5 recipes I have made from this site and they were all excellent. The only suggestion I could make for this site is create an app. Lol. Seriously all of your recipes are very good. I would love to see an app or cookbook. I am making the sticky ginger lemon chicken for supper. I thought the chicken was suppose to be marinated in buttermilk and had already poured it out so it will be the ginger chicken that has been marinated. Thanks again for the work you put in this site. Your site is becoming to my first stop when I am looking for a recipe.

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- Jen says
  
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  You are so sweet Judy, thank you for all your kind words! I love to hear that you are enjoying my recipes as they are like my babies as I put so much thought and effort into each one, so THANK YOU! I might do an E-book sometime in the future but it will be a ways out as it is quite a project to tackle 🙂 I hope you continue to find more recipes to love here.
  And your marinated chicken will be even better than the original 🙂
  
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Megan says

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I’ve been making Pioneer Woman’s restaurant-style salsa religiously for the past few years and it’s always a huge hit. When I saw this recipe though, I knew I had to try it. I’m so glad I did. It is so, SO good. I think this is going to be my new go-to salsa!

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- Jen says
  
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  Awesome Megan, I am so happy you loved it and so flattered it might even become your new go-to! Yay! thanks for letting me know! 🙂
  
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Jenn says

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I love this recipe! Along side of the salsa I smash up an avocado and add a couple of spoonfuls of salsa to it for the perfect guacamole, YUM!

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- Jen says
  
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  Mmmmm! I am going to have to try your guacamole idea – sounds divine! Thanks Jenn, I’m so happy you love this salsa recipe!
  
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Cyndi says

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This is hands down the best salsa EVER. Made it tonight for chicken Baja bowls and my husband was like OMG this is so good I could drink it. Will never buy store bought again. Thanks for sharing your recipe.

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- Jen says
  
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  Wahoo! thanks so much Cyndi! I’m honored this salsa is “drinkable” delicious :)!
  
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Denise MacIsaac says

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This is perfect! I used Rotel Fire Roasted with Green Chilies and drained most of the liquid! So easy, I will not buy jarred salsa anymore! I am making it to go on the Carne Asada Street Tacos tonight.
It seems that every time I make a recipe from this Carlsbad Cravings website, it is a 5* recipe and people always ask for the recipe!
You are, by far, my favorite out there and get filed under my FAVORITES board on Pinterest!
THANK YOU

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- Jen says
  
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  Thank you for your awesome comment Denise, you made my day, my week! xo I’m so happy you loved this homemade salsa recipe and honored my recipes are earning 5 stars in your kitchen!
  
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Jennifer says

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Here in Asia they don’t really sell cans of fire roasted tomatoes. So I roasted mine in the oven. My goodness, I think this is the best salsa I’ve made. All this time and all I had to was roast the tomatoes for 20 mins for restaurant style salsa. Ahhhh so delicious

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- Jen says
  
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  Yay! I’m thrilled this was the best salsa you’ve made and you are brilliant for roasting your own tomatoes – I’m so happy it paid off!
  
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Diana says

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Easy and perfect. I used it for huevo’s rancheros

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- Jen says
  
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  Yum! So happy you enjoyed it!
  
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Claire H. says

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Very easy to make and delicious.thanks for sharing

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- Jen says
  
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  You’re so welcome!
  
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Katherine says

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I love all of the recipes that I have tried on your website and I can’t wait to try this salsa recipe! Quick question…would this salsa be good for canning? I made a canning salsa recipe about 6-7 years ago and I have never been able tp replicate it….I’m hopeful this will be close. Thoughts?

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- Jen says
  
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  Thank you so much for making my recipes Katherine! I assume this recipe would be fantastic for canning, but unfortunately, I am not experienced at it and can’t give you any details – sorry!
  
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Rebecca Jenner says

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A few weeks ago was my first try at making your fire-roasted tomato salsa. This salsa is SO SO SO easy and delicious!!!! I am making it again this week for chicken taquitos. I love the idea to double the batch and freeze a jar. Thank you for the great recipes!

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- Jen says
  
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  Thank you so much, Rebecca, I am so happy this salsa is a winner – YAY! I am thrilled you are enjoying my recipes!
  
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Suzie T says

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I over blended my salsa, but that is fine. Problem is that my salsa is too spicy for me and seems to be missing something. What can I do to lower the heat of the salsa? Could I add sugar?

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- Jen says
  
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  Yes, to tame the spice, add more lime and sugar to taste. Hope this helps!
  
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ann says

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I live in San Diego (like you), and have tasted wonderful salsas. Everyone should make this. No one will be disappointed! The second time I accidentally forgot the garlic, and it still had depth and was flavorful. Thank you!

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- Jen says
  
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  We definitely have great salsas here in San Diego – so WOW! What a kind compliment! I’m so glad you loved it!
  
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