Once you have The Best and Easiest Salsa you’ll never have to buy store bought bottled salsa again!  This easy to make salsa offers just the right amount of heat. I’m a wimp when it comes to spicy foods and if I can handle it I would put this salsa at a mild level.

The Best and Easiest Salsa - Lady Behind The Curtain

I made this salsa for my FIESTA PARTY. This recipe yields 8 cups so I was able to split the recipe and create different levels of heat just by adding a jalapeno WITH the seeds I made a HOT salsa.  TIP:  Put your chips into a large crock pot to keep warm during your party.

The Best and Easiest Salsa - Lady Behind The Curtain


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The Best and Easiest Salsa

Preparation 30 minutes 2017-11-19T00:30:00+00:00 Serves 8 Cups     adjust servings


  • 1 - 28 ounce can diced tomatoes
  • 3 - 10 ounce Rotel tomatoes or tomatoes with green chilies (regular)
  • 1/2 red onion, roughly chopped
  • 1/4 cup cilantro, roughly chopped
  • 2 jalapeno peppers, roughly chopped (remove seeds for medium heat)
  • 2 cloves smashed garlic cloves
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon granulated sugar
  • (optional) for hot salsa 1 extra jalapeno with the seeds


  1. In food processor or blender, pulse tomatoes and juice.
  2. Take half out and pour into large bowl.
  3. Add the rest of the ingredients and pulse until the salsa reaches the desired texture.
  4. Pour into the large bowl and mix all together.

For the Hot Salsa:

  1. Split the mixture in half, put back into the food processor and drop in another jalapeno with seeds.
  2. Process until finely chopped.

Recipe Notes

This recipe is from food.com

This recipe is at Lady Behind The Curtain



The Best and Easiest Salsa — 20 Comments

  1. I made this for a potluck and it was amazing!! Now making it again for New Years! Thank you!

    P.S. The 2 jalapeno without the seeds made it real spicy so I’m going to start off the new batch with no jalapeno and then add as necessary.

    I also added in a little fresh lime juice. 🙂

    • Hi Steph, Sorry it was too spicy. You must of gotten hold of some spicy jalapenos. I’m a wimp when it comes to hot foods and it was fine for me. Thanks for the great suggestions. 🙂

  2. My family loved it…ate it all up in one day. Do you think this could be canned/preserved? How would I go about doing this?

  3. Made this recipe and I used a little too much cilantro for my liking, but my family thought it was outstanding! I’m one of those ten percenters that cilantro tastes like soap though. It was pretty much gone in two days! Thanks for the recipe!

    • That’s awesome Rich. I like how much this recipe makes. That way you can separate it…add a jalapeno with seeds and make a hot version. 🙂

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