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A hand dipping a corn tortilla into a bowl of 5-minute homemade chunky salsa.
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5 from 1 vote

5-Minute Homemade Chunky Salsa

Take on Taco Tuesday with this quick and easy homemade chunky salsa recipe! It's packed with flavor and everything comes together in the blender, so you'll have a tasty appetizer in no time.
Prep Time3 minutes
Blending Time2 minutes
Total Time5 minutes
Course: Appetizers, Snacks
Cuisine: Mexican
Servings: 8 servings
Calories: 17kcal
Author: Shani W.

Equipment

  • Food Processor or blender
  • Chef's Knife
  • Citrus Squeezer
  • Can Opener

Ingredients
  

  • 2 count Roma tomatoes
  • ½ count yellow onion
  • 1 count jalapeno
  • 1 can diced tomatoes with green chiles 10 ounces
  • 1 handful fresh cilantro leaves
  • 3 cloves garlic peeled
  • 1 count lime juiced
  • 1 tablespoon granulated white sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground cumin

Instructions

  • Slice the Roma tomatoes, onion, and jalapeño into halves or quarters and add to a food processor/blender bowl.
    Remove about half of the center and seeds of the jalapeño to control the spice level. If you want a completely mild salsa, remove all of the seeds.
  • Pour in the canned tomatoes, juice included.
  • Add in the cilantro leaves, garlic cloves, the juice of one lime, sugar, and your seasonings.
  • Pulse until the salsa reaches your desired consistency. For a chunkier salsa, you want to process the ingredients as little as possible. For a more cohesive salsa, you will blend a little longer.
  • I recommend letting the salsa marinate - in an airtight container - in the refrigerator for at least an hour. However, you can serve immediately if you prefer.
    Pair with your favorite tortilla chips. Enjoy!

Notes

Tips & Tricks:
Letting the salsa hang out in the fridge for at least an hour allows the flavors to develop for an overall tastier salsa. I recommend making this ahead of time if you can!
The core/seeds of the jalapeño contain a majority of the spice. If you prefer mild salsa, completely remove this before blending. I usually core about half of the jalapeño for a medium-spicy salsa.
Storage Instructions:
Store in an airtight container in the refrigerator for up to one week. I do not suggest freezing homemade chunky salsa.

Nutrition

Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 151mg | Potassium: 107mg | Fiber: 1g | Sugar: 3g | Vitamin A: 99IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg