Homemade Salsa with canned whole tomatoes, stewed tomatoes, onion, garlic, jalapeno, cilantro, and seasonings. So simple to make, inexpensive, and it tastes better than anything you'll get at the restaurant or buy in the store. Mild enough for kids but can easily be made spicy!
Keyword homemade salsa, homemade salsa with canned tomatoes, the best homemade salsa recipe
1jalapeñochopped, take out seeds and white membrane for less spice
juice of 1 lime
¾teaspoonsaltI use kosher salt, use more or less to taste
Add all salsa ingredients into a food processor or a blender (like a blendtec) that has the pulse function.
Pulse for 1-2 seconds at a time until it reaches the consistency you want.
It's best if you let it refrigerate for 2-3 hours before serving. The salsa will thicken slightly as it refrigerates and the flavors blend together. Salsa will keep well for several days, covered, in the refrigerator.
400 calories is for the entire recipe of 4 cups of salsa. It's hard to determine serving size for salsa. If you divide the recipe by 8 (½ cup serving size) then each serving is 50 calories.