This homemade spicy salsa is SO GOOD, it will remind you of chowing down on chips and salsa at your local Mexican restaurant. Only this time, there’s no one to stop you from downing the entire bowl before dinner. Easy to make, this salsa takes less than 5 minutes.
Want to have a fiesta? Then be sure to make my easy healthy guacamole and serve it up with these bean and cheese vegan chimichangas. You can also serve this salsa with my avocado quesadillas and this cashew nacho cheese sauce for a healthy lunch.
I miss Mexican restaurants.
The festive decor. The mariachi music. The fact that I don’t have to cook. The blending smells of beans and cheese and spices in the air. The rise and fall of sizzling fajita sounds passing by the table. The chatter of people talking and laughing. Forks and knives moving over plates, glasses thumping down on tables.
My husband making jokes with the waiter. My daughters flipping through the menus. My son scribbling crayons on paper.
But one of my favorite parts is when your presence is rewarded with a hot basket of crunchy tortilla chips and spicy salsa. Mmmmmmm salsa.
I love salsa SO MUCH, it’s hard not to fill up on it before my meal actually comes. But the act of dunking, crunching, and feeling that delicious blend of tomatoes and onions and peppers hit your taste buds is so addicting— it makes me keep coming back for more…and more.
And this homemade salsa is so insanely good, it will make you remember what it felt like to enjoy Mexican restaurants before the madness of 2020 and beyond.
The best salsa in less than 5 minutes
Y’all, let me tell you with full confidence that this salsa is seriously the best salsa EVER. I love this salsa because:
- It’s refreshing. Using fresh ingredients like onions, green bell pepper, celery, and hot peppers, you get a flavor profile that kicks that jarred salsa to the curb.
- It’s EASY. Seriously, no brainpower required to make this salsa. Just add all the ingredients to a food processor (or high-powered blender) and blend.
- It’s fast. This salsa literally takes less than 5 minutes. Just chop, blend, and serve.
Frequently Asked Questions
Nope! For a milder salsa, add ¼ of the pepper called for. Or, if you’re sensitive to spicy foods, you can remove the hot pepper completely. Keep in mind that the type of pepper used adds a specific type of flavor– for this recipe I used serrano. But you can experiment with other peppers, such as jalapeño, cayenne, or habanero.
I have never tried freezing this salsa, but I don’t see why you couldn’t freeze leftovers. Just seal portions in freezer bags and lay flat before freezing. To defrost, I would thaw the salsa in the fridge overnight.
Yes! Just keep in mind that I use an 11-cup food processor for this recipe, so you may need to run it in batches.
Tomatoes are generally on the YES list for preservation and canning. Please follow standard canning practices when jarring this salsa.
Ingredients needed
What you need (please check the recipe box below for exact measurements):
- Canned fire-roasted diced tomatoes
- Red onions
- Celery
- Green bell pepper
- Cilantro
- Serrano pepper
- Ground cumin
- White wine vinegar
- Sugar
- Lime juice
- Salt (I use Himalayan pink salt)
How to make it + video
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1. Add all ingredients to a food processor (I use an 11-cup) or a high-powered blender. Process for about 5 seconds (everything should chop up almost instantly, and you want it a little chunky, not pulverized).
2. Taste and adjust salt if necessary. Serve immediately OR transfer to a container and refrigerate. Best if eaten within 3-5 days of making.
Allergy Information and Notes
- This salsa is 100% vegan, gluten-free, nut-free, oil-free, and soy-free.
- Switch it up by adding red bell peppers, kale, or spinach. Stir in extras (after mixing) such as canned corn or beans (rinse thoroughly before adding).
- Don’t want the spice? Leave out the serrano pepper or cut back on it.
- Serve this salsa with your favorite Mexican dish, or with crispy tortilla chips!
For more dips and Mexican recipes:
Simple Spicy Salsa
Equipment
- Food processor OR high-powered blender.
Ingredients
- 28 oz fire-roasted diced tomatoes (canned)
- ½ red onion, sliced
- ½ green bell pepper, sliced
- 2 stalks celery, sliced
- 1 serrano pepper, sliced
- handful fresh cilantro
- 1 tablespoon white wine vinegar
- 2 teaspoons sugar
- 1 teaspoon ground cumin
- half a lime, juiced
- salt, to taste (I use Himalayan pink salt)
Instructions
- Add all ingredients to a food processor (I use an 11-cup) or high-powered blender. Process for about 5 seconds (everything should chop up almost instantly, and you want it a little chunky, not pulverized).
- Taste and adjust salt if necessary. Serve immediately OR transfer to a container and refrigerate. Best if eaten within 3-5 days of making.
Notes
- For a milder salsa, add ¼ of the pepper called for. Or, if you’re sensitive to spicy foods, you can remove the hot pepper completely. Keep in mind that the type of pepper used adds a specific type of flavor– for this recipe I used serrano. But you can experiment with other peppers, such as jalapeño, cayenne, or habanero.
- Switch it up by adding red bell peppers, kale, or spinach. Stir in extras (after mixing) such as canned corn or beans (rinse thoroughly before adding).
- Serve this salsa with your favorite Mexican dish, or with crispy tortilla chips!
- This salsa keeps in the refrigerator in an air-tight container for up to a week, but best if eaten within 3-5 days.
- I have never tried freezing this salsa, but I don’t see why you couldn’t freeze leftovers. Just seal portions in freezer bags and lay flat before freezing. To defrost, I would thaw the salsa in the fridge overnight.
- Tomatoes are generally on the YES list for preservation and canning. Please follow standard canning practices when jarring this salsa.
Nutrition Information
Thank you for taking the time to invest in your health and happiness!
Randy
Excellent salsa! Love this with tortilla chips!
Randi Tisdall
Thank you!! I agree!