Chunky Homemade Salsa

Chunky Salsa in a bowl.

Lauri Patterson / Getty Images

  • Total: 30 mins
  • Prep: 30 mins
  • Cook: 0 mins
  • Yield: About 6 Cups (24 Servings)
Nutritional Guidelines (per serving)
17 Calories
0g Fat
4g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: About 6 Cups (24 Servings)
Amount per serving
Calories 17
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Protein 1g
Calcium 13mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There is no substitute for fresh chunky salsa, so give up the store-bought jars in your fridge and start cooking with our quick and easy recipe. Once you're done you'll have enough to feed a large party, or to fill some containers and keep in the fridge for yourself.

You can easily adjust this salsa to your taste. If you don't like hot salsa, our recipe is just as good without the chile. Do you or any of your friends not tolerate cilantro? Leave it on the side for those who like it.

Our recipe is great for chips, but you can use it in other recipes (omelets, steaks, soups, chilaquiles) to enhance their flavors. If you have any leftover salsa, check our recipe variations for more ideas.

Ingredients

  • 1 Serrano chile (or Jalapeno, seeds removed, finely chopped)
  • 6 tomatoes (medium fresh, chopped into 1/4-inch chunks)
  • 1 sweet onion (medium, chopped)
  • 3 green onions (sliced thin with green tops included)
  • 1/8 cup cilantro (loosely packed, fresh, finely chopped)
  • 1/4 teaspoon cumin powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano 
  • 1/4 teaspoon garlic powder
  • 8 ounces tomato sauce (canned)
  • 4 ounces green chiles (canned, chopped, mild)
  • 2 tablespoons red wine vinegar
  • Salt (to taste)
  • Pepper ​(to taste)

Steps to Make It

  1. Gather the ingredients.

  2. In a large bowl, combine all ingredients and mix well. Check salt and pepper and place in an airtight container in the fridge for at least 2 hours to let flavors blend. The more you let it rest, the better the flavor and texture.

  3. Serve in a medium-size bowl and decorate with fresh cilantro.

  4. Enjoy with corn chips!

Other Uses for Salsa

Salsa isn't exclusively a dip for chips. If you have leftover salsa after a big party, use it to complement other dishes:

  • Eggs: Add a spoonful of salsa per egg. Mix all together and cook like scrambled eggs in a hot pan with olive oil. Serve with more corn chips or soft tortillas to make a breakfast burrito.
  • Steak and Chicken: Grill your meats as you'd normally do, but place a good amount of salsa on each piece before serving. Add sour cream and chopped scallions to finish.
  • Rice: Use salsa as a flavor base for your rice. In a pot, mix 1/2 cup of salsa, 1 cup of rice, 2 cups of water, 1 spoonful of olive oil, a pinch of salt and cook rice as you'd normally do. Use rice as a side dish or as the base of a stir-fry.
  • Beans: If you need a quick dinner, steam some rice while you mix a can of black beans with 1 cup of salsa on medium heat for about 8 minutes. In a bowl, place 1/2 cup of cooked rice, 1/2 cup of beans, drizzle with olive oil, add 1/2 of an avocado, and crush a few tortillas on top for an easy Mexican-inspired bowl.

Storage

  • Store any leftover salsa in a covered container in the refrigerator for up to five days.
  • You may also freeze portions of the salsa in freezer bags to preserve it for three months. You can then thaw it before using and enjoying. If it seems to have lost some texture after being thawed, you can always process it briefly in a food processor so it's smooth rather than chunky.

Recipe Tags: