If you’ve been buying salsa in a jar, it may be time to think about making Homemade Salsa. It’s cheaper and tastier than the commercial varieties. And so easy!
Since we eat so much Mexican food at our house, we eat a lot of salsa. When we first married, I paid $4 for a 16-ounce container of salsa fresca every week. It was refrigerated and I thought it was. the. best. Ha!
Once I realized that I could make twice as much for half the price, I quit buying it. On the occasions where I’m lazy or in a hurry and I’ve bought the old varieties, we’ve been sorely disappointed.
Why buy it when you can make it better and cheaper? Homemade salsa is the only way to go.
This is the homemade salsa recipe I prepare weekly, using canned tomatoes. Later in the summer when fresh garden tomatoes are in abundance, I make this salsa.
But don’t thumb your nose at salsa made from canned tomatoes. This homemade salsa recipe is quick and easy to make, and canned tomatoes are more readily available than really good fresh tomatoes.
The amount of heat will depend on which chile you use. Serrano will be hottest; crushed red pepper will be mild; jalapeno will be somewhere in between.
Homemade salsa rarely lasts more than a few days at our house, but know that this will be good, up to a week in the fridge.
How I make this cheap:
Here are some of the strategies I use to make this recipe more economical:
- Do a price comparison. I know that Costco is the best place to buy ingredients in bulk, like canned tomatoes, when there isn’t a great sale elsewhere. I keep track of prices so that I know who has the best deal where. Recently I bought twelve 15-ounce cans for $6.49, making them 54 cents each.
- Stock up on ingredients when they are on sale. For instance, when I see a great price on onions, I buy a lot.
- Store your cilantro so that it lasts! Most recipes only call for a handful of the fragrant herb, so stretch that purchase as far as you can. Better yet, grow your own in a pot in the kitchen or in the back yard, weather permitting.
In the past, I’ve computed my costs for making this recipe, based on the above tomato prices to work out to be $1.51 for a quart of salsa! That’s a much better price than buying it in a jar! Making your own is a great way to save money on a good eat.
Tools I use to make this recipe easy:
Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.
- plastic cutting boards – I have blue boards for veggies and white boards for meat.
- Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
- citrus reamer – This is super handy for juicing lemons and limes quickly.
- 2 15-ounce cans diced tomatoes
- 1/4 cup fresh cilantro (chopped)
- 1/2 onion chopped
- 1 serrano chile
- 1 tbsp lime juice
- black pepper
- In a large mixing bowl, combine the tomatoes with their juices, the cilantro, chile pepper, and lemon juice, stirring gently. Season to taste with salt and pepper.
- Chill until ready to serve. Serve with tortilla chips or other Mexican dishes.
Post updated March 25, 2017.