Do you love the flavors of Mexican restaurant style salsa? Make my homemade salsa recipe using fresh ingredients and spices found in your pantry blended in a food processor in just 10 minutes time! This salsa dip for nachos is the perfect edition to any fiesta.
We love chips and salsa in my house. For years now, we have grown our own herbs and vegetables. The best way to use up all the fresh produce and cilantro is to make homemade salsa. I must admit I’ve tried making a wide variety of fresh garden salsa recipes in past years, and none have ever came out as good as this recipe. This is my go-to recipe when I’m craving restaurant style salsa.
If you love Mexican food like me you will find yourself making this salsa recipe at least once a week. When I don’t have freshly grown tomatoes and jalapeno in my garden– I find myself buying all those ingredients week after week at the grocery store.
- Fresh cilantro – If you love cilantro you will want to add what is recommended in the recipe. If you don’t like cilantro just leave it out of the salsa. However, just note that it will alter the taste of this recipe.
- Jalapeno – a little goes a long way. If you like it spicy feel free to use a lot.
- Lime Juice – I keep a bottle of lime juice in my refrigerator at all time just so I can make salsa! You don’t have to have juice squeezed from a lime to make this.
- Plum Tomatoes – I found plum tomatoes are by far the best to making this salsa. I like to pick firm, harder tomatoes for this recipe. But soft will work and a great way to use them up before they go bad.
- In a food processor combine the cilantro, onion, jalapeno (optional), garlic, and lime juice.
- Blend until finely chopped or blades can no longer cut the ingredients (about 10-20 seconds).
- Turn off the food processor. Scrape the sides of the food processor, then add in halved plum tomatoes, chili powder, cumin, coriander, and salt. Blend for 10 seconds.
- Then pulse for an additional 10-20 seconds until desired consistency.
- Taste and add additional salt, lime juice or spices if desired.
I always make extra salsa to snack on during the week. If you happen to have any leftovers you will want to store in an airtight container, and place in the refrigerator. It will last for 5-7 days in the refrigerator.
The answer is no. It is really a taste preference. For this recipe, I do not spend the time to peel the tomatoes.
If you wanted to peel tomatoes you would need to blanch the tomatoes in boiling water for 1-2 minutes. The tomato skin will start to split. Remove from the hot water, rinse with cold water, and then begin to peel. If you choose to peel your tomatoes you will need to allocate additional time to the prep (about 10-15 minutes).
The calories in salsa all depend on the brand and ingredients used. For a quarter cup serving of my salsa recipe it is only 10 calories.
Tips and Tricks
This is also an easy recipe to get the kids involved in the kitchen! My son hates tomatoes, but since having him help me make fresh salsa with cilantro he absolutely love it! The only way I can still get him to eat tomatoes, but I’ll take it!
- Dry Spices: The fresh ingredients paired with the the spices found in your cabinet can transform everyday ingredients into something spectacular!
- Small Appliance: I love to use the food processor for this recipe. If you have a blender you can use that as well, but you won’t get the chunky flavors. You can hand dice, but make your cuts very very small or else you will have more of a pico de gallo.
- How to store salsa: If you happen to have any leftover salsa, store in an airtight container, and refrigerator. The salsa will last for 5-7 days in the refrigerator.
- Substitutes: If you don’t like onion or cilantro you can omit those. Like it spicier? Add additional jalapeno.
Best Mexican Dip Recipes
If you love salsa and want to make more Mexican inspired dip recipes here are a few of my favorites! Don’t forget the spicy baked corn chips!
- Classic Guacamole
- Cilantro Lime Yogurt Dip
- Bacon & Queso Fresco Guacamole
- 2 Ingredient Queso Dip
- Peach Salsa
- Blender Creamy Cilantro Dressing – so good you can use it as a dip!
If you make this salsa recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Salsa Dip for Nachos
- Food Processor
- ½ Bunch of Fresh Cilantro
- ¼ White Onion
- ¼ Fresh Jalapeno seeds removed
- 1 Garlic Clove
- 2 tablespoons Lime Juice
- 6 Plum Tomatoes
- 1 tablespoon Chili Powder
- ½ teaspoon Ground Cumin
- ½ teaspoon Ground Coriander
- ½ teaspoon Kosher Salt
- In a food processor combine the cilantro, onion, jalapeno, garlic, and lime juice. Blend until finely chopped or blades can no longer cut the ingredients (about 10-20 seconds).
- Turn off the food processor. Scrape the sides of the food processor, then add in halved plum tomatoes, chili powder, cumin, coriander, and salt.
- Blend for 10 seconds. Then pulse for an additional 10-20 seconds until desired consistency. Taste and add additional salt, lime juice or spices if desired.
- Recipe yields 3 cups of salsa.
- To store salsa: If you happen to have any leftover salsa, store in an airtight container, and refrigerator. The salsa will last for 5-7 days in the refrigerator.
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I have been making this once a week since I found it and I absolutely love it!
Kali, i”m so glad you love this recipe as much as I do! 🙂 Thank you for taking the time to leave a 5 star review!