Super fresh and simple Homemade Salsa made in your blender in a matter of minutes. Pass the chips!

Easy Homemade Salsa

Let’s all be honest, the only reason we go out for Mexican food is for the unlimited chips and salsa, right?! Well, it’s true for me! I will make darn sure the restaurant we go to has great chips and salsa before we even step foot in there. The salsa has to be fresh and spicy and full of flavor.

What if I said you could make fresh restaurant-style salsa at home in less than 10 minutes?! It just doesn’t get any better than that.

Yesterday, I showed you how easy it is to bake your own tortilla chips at home, so today I just had to show you how simple it is to make your own salsa too.

All you need is a blender and a handful of fresh ingredients…

Easy Homemade Salsa

Just put all the ingredients in the blender and pulse until well combined, but still chunky…

Easy Homemade Salsa

Grab the chips and get to dipping…

Easy Homemade Salsa

You’re going to love how easy this salsa is to make and how great it tastes. Enjoy!


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Homemade Salsa

  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 2 cups 1x
  • Category: Appetizer


Super fresh and simple Homemade Salsa made in your blender in a matter of minutes. Pass the chips!


  • 10 Roma tomatoes, seeds and pulp removed
  • 1/2 cup packed fresh cilantro
  • 1/4 of a medium red onion
  • 1/2 of a large jalapeno
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1/2 teaspoon kosher salt


  1. Place all ingredients into a blender or food processor. Pulse until well combined, but still chunky. Taste and add more salt, if desired. Let rest in the refrigerator for at least 30 minutes before serving. Serve with tortilla chips.


For a thicker salsa, strain off some of the liquid. For a less spicy salsa, remove the seeds from the jalapeno.


Easy Homemade Salsa

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

Follow us on social media:



  1. Not sure what went wrong with my salsa.. followed recipe to a T and mine turned out an orangey color and pulsed on low for maybe 20-30 seconds & it’s very runny. Looks nothing like the photos and doesn’t taste like I hoped it would. 🙁

    1. Hi Caila! Oh no. Sounds like it might have something to do with the tomatoes you used. Did you use Roma tomatoes? Were the tomatoes you used really soft? If so, they probably had more liquid to them then most Roma tomatoes. You could always strain the salsa to make it thicker and adjust the taste with more lime and/or salt. Sorry it didn’t turn out like it should have. I’m really thinking it had to do with the tomatoes. I hope you give it another try. 🙂

  2. Thanks for this simple recipe. It turned out great and tastes delicious. I was trying to find something to do with an abundance of roma tomatoes in my garden, and this worked!

Leave a Reply

Your email address will not be published.

Recipe rating