Step 1: Combine Ingredients
In a blender or food processor, add the whole tomatoes with juice, both cans of Rotel, chopped onion, garlic, jalapeño, sugar, salt, cumin, lime juice, and cilantro.
Step 2: Blend
Pulse the salsa 10 to 15 times, or until it reaches your preferred consistency. Some like it chunky, others smooth—it’s up to you.
Step 3: Taste and Adjust
Try the salsa with a tortilla chip and adjust salt, lime juice, or cilantro to taste.
Step 4: Chill
Transfer to a container and refrigerate for at least 1 hour to let the flavors meld together. It’s worth the wait!
Step 5: Serve
Serve cold with tortilla chips, spoon over tacos, or use as a topping for eggs, grilled meats, or nachos.
Tips for Success
For extra heat, add another jalapeño or keep the seeds.
Use fresh tomatoes in peak season, but canned works beautifully year-round.
Add more lime or cilantro if you love that bright, citrusy-herbaceous note.
Store in glass containers to preserve the fresh flavor longer.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Can be frozen for up to 2 months. Thaw in the fridge and stir well before serving.
FAQs
Can I make it spicier?
Yes! Add a second jalapeño, include the seeds, or toss in a serrano for a real kick.
What if I don’t have Rotel?
Substitute with diced tomatoes and a small can of green chilies.
Is this salsa chunky or smooth?
It’s up to you—pulse less for chunky or more for smooth.
Final Thoughts
Once you make this Best Homemade Salsa Ever, you’ll never go back to store-bought. It’s bright, balanced, and incredibly versatile. From last-minute get-togethers to taco Tuesdays, it’s the easiest way to elevate any meal. Serve it up with chips, and watch it disappear in minutes!
This salsa is also a great starting point—use it as a base and tweak to your liking. Add mango for sweetness, smoky chipotle for depth, or roasted garlic for even more punch. However you make it, this recipe is guaranteed to be a new staple in your kitchen.
