Best Red Salsa (Ready in 10 Minutes)
This incredible red salsa recipe offers fresh, authentic Mexican salsa flavor. It's so easy to make, too—you'll need only 6 ingredients and 10 minutes. This is the best salsa recipe!
Updated by Kathryne Taylor on September 5, 2024
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Fellow salsa lovers, this recipe is for you. This red salsa recipe offers fresh, authentic Mexican restaurant flavor. The best part? It’s super easy to make with six basic ingredients.
I developed this salsa for my cookbook, since my book wouldn’t have been complete without an amazing homemade salsa recipe. It took me about ten tries to get all the details just right, but man, this recipe was worth it.
I served this salsa at my birthday party and watched my friends’ eyes light up when they tasted it. Everyone asked for the recipe, so I’m sharing it on the blog for you today with all of my salsa tips and tricks.
Fresh salsa any time the craving strikes? Yes, please.
How to Make the Best Salsa
First, buy the right tomatoes. Canned fire-roasted tomatoes offer rich roasted tomato flavor, no cooking required. Since tomatoes are the main ingredient in red salsa, their flavor is key—my favorite brand is Muir Glen. Stock up and you can whip up the best homemade salsa in under 10 minutes.
Drain off some of the excess tomato juice in the can. This step ensures that you won’t end up with watery salsa.
Blitz the garlic in the food processor. That way, you don’t have to chop it by hand or dirty your garlic press.
Roughly chop the onion and jalapeño. Aim for about 1/2″ pieces. This step takes just a minute and ensures that you won’t end up with big hunks of onion or pepper.
Add the remaining ingredients to the food processor: Canned tomatoes, onion, cilantro, jalapeño, lime juice, and salt.
Blend just until you reach your desired consistency. I like my salsa to have some texture to it, so I blend until the ingredients are broken into tiny pieces, but stop before it’s completely smooth.
Adjust to taste, if necessary. You might want some more lime juice or salt. I love this salsa because it offers so much flavor, but it’s not excessively salty like store-bought brands.
Salsa Tips
Want to make this salsa extra-mild? Use less jalapeño, or omit it completely. As written, this salsa is mild-to-medium, depending on the size and heat level of your jalapeño.
Want to make this salsa more spicy? Add the full jalapeño, ribs and seeds remove. To make it extra-spicy, you can include some of the jalapeño seeds, too.
Want to make this recipe for a crowd? The recipe yields 2 cups, but you can easily double or triple it. That’s assuming your food processor is big enough to handle the larger yield. I love my 11-cup Cuisinart food processor, since it handles small and large quantities like a champ (affiliate link).
Want to make this salsa with fresh tomatoes? I wish I could say that you could simply substitute raw tomatoes, but it’s not that simple. I have a roasted tomato salsa recipe in my cookbook, which I highly recommend.
No food processor? You can make this recipe in a blender, too. Just be careful not to blend the salsa past your preferred consistency.
Uses for Homemade Red Salsa
This salsa tastes so much better than store-bought salsas that you’ll never go back. It’s true restaurant-style salsa. Serve it with tortilla chips for the perfect party dip or savory snack.
This red salsa is also fantastic with:
- Tacos
- Huevos Rancheros
- Mexican Casserole
- Breakfast Burritos
- Quesadillas
- Nachos
- and much more!
If this recipe sends you on a homemade salsa kick, don’t miss my homemade salsa verde, pico de gallo, fresh mango salsa, strawberry salsa and black bean salad (which can be served as a dip).
Please let me know how this recipe turns out for you in the comments! Your feedback means the world to me, and your star ratings encourage other readers to make the recipe. Thank you!
Watch How to Make Salsa
Best Red Salsa
This incredible red salsa recipe offers fresh, authentic Mexican salsa flavor. It’s so easy to make, too—you’ll need only 6 ingredients and 10 minutes. Recipe yields 2 cups; double or triple the recipe for a crowd.
Ingredients
- 1 can (15 ounces) diced fire-roasted tomatoes*
- 1 clove garlic, roughly chopped
- ½ cup roughly chopped white onion (about ½ small onion)
- ¼ cup lightly packed fresh cilantro leaves
- ½ medium jalapeño, seeds and ribs removed, and roughly chopped
- 1 tablespoon lime juice, more if needed
- ½ teaspoon fine sea salt
Instructions
- Drain off about half of the tomato juice from the can (about ⅓ cup) and discard it.
- In a food processor, pulse the garlic to chop it more finely. Add the tomatoes and all of the remaining juice from the can. Add the onion, cilantro, jalapeño, lime juice, and salt.
- Process the mixture until it is mostly smooth and no big chunks of tomato or onion remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if necessary.
- Serve the salsa immediately or store it for later. This salsa keeps well in the refrigerator, covered, for about 10 days.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Love it. And it was so easy. I opened a jar of salsa last week and it was so bad, I swore off jar salsas and was determined to find a good recipe. And this is it. Thank you
I’m happy you loved it, Karen! Thank you for your review.
Great Salsa recipes.
Thank you!
Another great, easy recipe!!! Thanks
Thank you I’m currently making this recipe
Hi, I tried making your recipe for salsa using garden cherry tomatoes, putting everything in the food processor. The salsa is very frothy, not sure if i should have pulsed everything or if the lime should be put in after you use food processor.
Thank you
Wow Great
This is now my go to salsa recipe. Thanks for making it simple and great tasting!
Ummm…yes, please!! Just made this salsa and LOVE it. I made an all fresh salsa last week with vine-ripened tomatoes, and although it was good it lacked the depth in flavor that I was looking for. Your recipe, with the fire-roasted tomatoes, did the trick! Plus, I’m not spending a fortune in a ton of ingredients! Win/win in my book. Thank you for explaining and detailing out the process so well. Also, love that you recommended the brand of tomatoes (canned tomatoes vary in taste so much that this makes a huge difference). You’re awesome, have a great day!
M
I’m happy you loved it, Shelly!
love the simplicity of your recipe. Can i refrigerated this salsa for ahead use?
Literally the best salsa recipe! Have tried others (and more complicated ones with more ingredients) but this is the BEST! Thanks for the recipe :)
So I made a batch last weekend and my teens and husband instantly asked me for another batch. I’ve now written the recipe into my recipe binder as a double batch so it’s always in the house! Loved by all and so easy to whip up.
That’s great! thanks for sharing, Michelle!
Easy and so tasty! We made tacos on a weekly basis this summer because we couldn’t get enough of this salsa. Can’t believe I was eating store-bought salsa all these years!
Hooray! Thank you for sharing.
Great recipe. Super easy and tastes great!
Hi, yes very good. You use my same recipe almost exactly. Without changing the taste much try this for more exciting color:
Instead of white onion, substitute purple & green onions.
I also add Anaheim pepper & Bell Pepper – don’t forget they come in 3-4 colors!
PS: this Salsa is also my secret ingredient to making Guacamole (drain well) or a Mexican Corn side dish. And for Tacos & Burritos & Enchilada sauce &,,, well, you get it – Everything!
So easy…
Kate & Cookie I wanted to show my wife of 38 years how muck I appreciate her and how thankful I am to be her man. Thank you for making a recipe that a novice can make.
Randy Clifton
You’re welcome, Randy! I’m glad it worked out well for you.
This is the best. I eat enough salsa it should be its own food group and rarely make my own. Until now! I used fire roasted diced tomatoes from Trader Joes who also uses BPA free cans. I subbed red onion, red pepper flakes for jalapeno, and added twice the lime because i love it so much. I can’t stop eating this salsa. Try it with jicama sticks if you are looking for chip alternative.
Really, really good. We macerated the onions in cider vinegar for 20 min before adding. We also added lime zest. I was delighted by how tasty this was.
I love this recipe, I didn’t have the right tomato’s but added a little smoked paprika.
so easy and delicious!
Thank you, Natalie!
BEST, easiest salsa ever! Whole family loved it. Thank you!
made this salsa, first ever, I love a good salsa but usually go to a nearby rest. to pick up my salsa mexican but no more. this is really good and easy. thanks a whole lot…..
Just made this salsa and it is fantastic!!! So fresh and perfect for the nice weather. I did a double batch, and it scaled up perfectly. I made the modification that I kept the jalapeno seeds but still discarded the ribs, and I added an extra tablespoon and a half of lime juice to brighten up the canned tomatoes. I live in Germany and we don’t have fire roasted diced tomatoes here…and our diced tomatoes are a little more….squashed haha. But it worked out splendidly. I miss the Mexican food from back home in the U.S. EVERY SINGLE DAY and this will now get made regularly in our house! Thank you <3
Hi Kate
I live in the Uk and you don’t get fire roasted tomatoes in a can; any alternatives like chopped tomatoes or plum tomatoes?
thanks
Hi! This works best with canned tomatoes (regular canned tomatoes will work, they don’t necessarily need to be fire-roasted). I would recommend my pico de gallo for fresh tomatoes. I hope you like it!
I love this recipe. I come back to it time after time when I’m needing a quick salsa.
Loved this! I have a cilantro shortage in my area but I used a little coriander instead. I also only had Serrano peppers so subbed for jalapeño. Took your option to add more lime as I love lime. Only had Hunts fire roasted on hand but agree the Muir Glen would be an improvement—next time, as this is bound to be a staple in my kitchen!
After working in Mexico for 10 years, I longed for the authentic taste of salsa. This is my first time making homemade salsa and it did not disappoint. It conjured up memories of my time in Mexico. The only changes made to the recipe was adding 2 cloves of garlic instead of one and did not discard the pepper’s seeds and ribs. Just enough heat for me! I will definitely make it again!
Can you freeze this
Hi Colleen, I made this and froze it. I have just thawed and tasted it and it’s a bit more “watery” than when it went into the freezer. Still tastes great, but in my opinion, fresh is best.
This is exactly how I make salsa :) it’s awesome! I also like to add a little cumin for a smoky flavor!
Hi Kate, this looks so yummy and based on comments, tastes yummy, too! Looking forward to making it. Can this be frozen do you think? I’ve frozen jarred, store bought salsa and it’s great, so wondering if this would hold up. Thanks!
Hi Rose! I haven’t tried it, but this should be a great one to freeze. Let me know how it works for you!
Will do, Kate. Finally got around to making this and it’s just stellar! I did have to add a bit more salt, but realize this is personal preference. I also took away a bit more of the tomato juice, say closer to 1/2 a cup. (Will use the juice to make some Mexican black beans.) I’m about to plunk it in the freezer now, so I’ll report back the day I take it out to thaw. Thanks so much for another wonderful recipe!
You’re welcome, Rose! I’m happy you got around to making it and love it.
Hi again, Kate. So. I just thawed this salsa after freezing, and it’s a bit more “watery” than I would like. So, in my opinion, fresh is best.
I made this to serve with some stuffed poblano peppers and it was awesome! So easy to make. My boyfriend finished off the whole batch in 24 hours and said it was the best salsa he’s ever had. I’ll have to make a triple batch next time I make it!
Sounds delicious, Rachel. Thank you for sharing!
Usually I think I am one of those people that can “take or leave” salsa, but I made this for the breakfast burritos and the salsa had so much flavour. Shoot me if I ever buy store bought salsa again!
I left out the jalapeño, as my partner is sensitive to spice, and he loved it.
Late last year I had purchased the food processor recommended by Kate and I am so glad I did!
My wife and I absolutely love this salsa, easily one of the best I’ve had and can’t wait to impress some friends with it. I used a whole serrano (with seeds) instead of the jalapeño and felt it’s the perfect amount of heat. Next time I’ll double or triple the recipe, we finished it in no time.
I followed this to the tee and my family loves this recipe!! Thank you for sharing such wonderful, flavorful yumminess!!
You’re welcome, Gina! Thank you for your review.
Two for two on your recipes! (My fiancé and i also love your baked sweet potato fries!) I used the Muir glen as you recommended. I have to say I’ve never made salsa with canned tomatos before. I think there’s always an assumption you have to use fresh but this is very good, better than the ones I’ve made using fresh. We’ve also wondered why (until now) our salsa was never red Color like the restaurants. Curious as to what your thoughts are on that and using canned versus fresh? I noticed you specifically say to not use fresh, at least, not for this recipe. Why is that?
Hi Carolyn! I’m delighted you are all enjoying this recipe. I find the canned has a specific flavor and texture for this recipe you can’t get from fresh. Unless cooked, etc. Saves you a step!
Hi Kate, love your recipes. I have grown lots of tomatoes this summer and I’m trying to use them in different recipes. Can you use fresh beefsteak tomatoes in the salsa?
Hi, I haven’t tried this with fresh tomatoes. Sorry!
OK. Bought the book because of a number of great recipes that have , well changed the way I do things… And just made the fresh tomato (sorry not the muir glen variety) roasted with peppers and what not.
My only complaint – you have ruined me forever. Cannot go into a grocery store and buy the jarred junk anymore. This is so good!
I did add some dried Mexican oregano because I love it… now, where’s that extra bag of chips?
Hooray! I’m glad you loved it. Thank you for your review.
There’s a rather cute typo in your introduction to this salsa recipe. ‘Tripe’ instead of ‘triple’.
Great catch! Updated :)
Just made this to use in one of your Mexican casseroles. I can’t stop sampling it to be sure it is ok :)
I love that! Thank you for sharing, Sue.
Made exactly as listed and it was SO GOOD! Thank you.
You’re welcome, Sara!
My husband was stationed at Yuma, AZ (USMC) for many years, and I was taught how to cook authentic Mexican food from the experts – I’m Australian – and this salsa is absolutely amazing. It took me right back to Yuma-smell taste, appearance – amazing. Thank you so much!! (I was able to get the exact tomatoes online in Australia). Absolutely brilliant. I am making it for the third time now – after making it for the Superbowl a couple of weeks ago – can’t get enough of it :)
I’m happy it meets his standards! Thank you for sharing, Jackie.
I’ve been wanting to make this recipe for a while, and I finally had all the ingredients on hand. It was so easy! And pretty. And delicious! I used the Muir Glen fire-roasted tomatoes as suggested, and they really do have a nice flavor — a bit sweeter than regular tomatoes without needing to add a bunch of sugar like some prepared “fresh” salsas. I did cheat and used pickled jalapeños, but my husband still ate half the bowl. Thanks for the great recipe and for giving me a little more confidence in the kitchen, Kate!
Thank you for sharing, Michelle! I’m glad you have these ingredients on hand to make often. I appreciate your comment & review.
Muir Glen has no salt version, roasted with green tomato…. there are several different kinds. can anyone help me which one I am supposed to use
With this recipe I was a first place winner in a red salsa contest … this was my first time making homemade salsa … so easy …. thank you … Sherry
Great to hear, Sherry! Thank you for your review.
Can you use fresh tomatoes I wonder? Thanks
I recommend this as written for full flavor.
I love all recipes I’ve tried from your blog and cookbook! Looking forward to trying this one. Would any recipe adjustments be necessary for hot water bath canning?
Hi Dianne, this recipe isn’t meant to be canned.
Thanks for your reply! I’m sure I’ll love the recipe!
Rockin salsa I added 3/4 jalapeño and it was perrrrrrfect. Thanks for the reasy to follow instructions Kate!!
You’re welcome! I’m excited you enjoyed it, Suzanne.
tbh i think the raw onion was a bit much for my delicate tastebuds, so I cooked it on the stove top until it boiled for a few minutes and voila! probably how the salsa is meant to taste, plus hides the flavour of cheaper brand tomatoes :) thanks for the recipe!!
Thank you for sharing how you made it. I’m glad you were able to make it work for you, Sabina.
I’ve made this 3x now, many have asked for the recipe when we have get togethers. Also your pico creation, made many times, also to rave reviews. Only thing I do differently is I add more jalapeños, with seeds and veins (both recipes), like double what recipe calls for. We like things around here. Both recipes are excellent. I’ve got my 3rd batch of salsa chilling now for our fajitas tomorrow and chips as a snackie throughout the day. I always double these 2. Thanks for sharing your creations.
Best,
A Texan admirer of these 2 recipes
Hooray! Thank you for sharing, Brooke.
Your red enchilada sauce is awesome! I could just drink it,. I bought a can and poured it down the sink. I found your recipe and made it. My daughter took a pan of my chicken enchiladas home and her roommate said that was the best thing she had ever eaten. I WILL add it to My Favorite Recipes Book. Making it tomorrow. Gayle H. Mississippi
Thank you, Gayle!
All I had to do is read your ingredients along with your explanation of why this or that. As well as how to pick fresh tomatillos( what to look for). And I was hooked on your Mexican salsa recipes. I will share one back. Look up. Best Damn Salsa (. 3 words)we like hot and spicy I added 1/3 of a golf ball size HOT red peeper. Every salsa lover I’ved served it to wanted me to sell them a jar. Parting gifts
Hi Kate thank you so much,I been looking for a good recipe like this,one question thou can I use my fresh garden tomatoes I have a lot.