This Fresh 5-Minute Homemade Salsa takes advantage of seasonal ingredients and adds a little kick to your next get-together or weeknight dinner!
Chips and dip are an instant party hit, and there’s just not a more popular combination than the classic: tortilla chips with salsa! This Fresh 5-Minute Homemade Salsa takes advantage of seasonal ingredients and adds a little kick to your next get-together or weeknight dinner!
This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
Is it just us, or does your family also choose a favorite restaurant based on the quality of the chips and salsa served?
I know that we can’t be the only ones focused on this important criteria!
And when you’re hosting a party, have you ever noticed that the chips and salsa are the first foods to disappear?
No matter how many fancy side salads, dips, or canapés folks set out, the chips and salsa are inevitably the most popular.
You just can’t go wrong with the simple combo, and today I’ve upped the game. With a fresh and easy homemade salsa, you’ll never go back to the jarred store-bought version again!
The Best Chips for Homemade Salsa
When you’re making your own homemade salsa, you need a high quality chip that perfectly complements the fresh, bold flavors. Mission Organics® Tortilla Chips are the chips that your dip deserves!
These tortilla chips are USDA organic certified, non-GMO project verified, and they come in a variety of flavors.
I picked up our personal favorites: the new Yellow Corn tortilla chips and the Blue Corn tortilla chips. You can also find new Multigrain tortilla chips at your local stores!
The chips are sturdy, crunchy, and perfectly seasoned to stand up to a great dip!
Ingredients for Making Homemade Salsa
- Can whole tomatoes, NOT drained (or 3 ½ cups chopped fresh tomatoes)
- Can diced green chilies (or 2 fresh jalapeno peppers, chopped)
- Chopped onion
- Minced garlic
- Salt plus more to taste
- Honey
- Fresh lime juice
- Olive oil
- Fresh cilantro stems included (or can substitute with fresh flat leaf parsley)
Serving Suggestions
I like to keep a big jar of the homemade salsa in my refrigerator for up to a week.
I serve the chips and salsa with quick weeknight dinners like quesadillas or tacos, and Keith loves them as a side with his sandwiches at lunch.
The kids even dip veggies in the salsa for afternoon snacks. I’m not exaggerating when I say that this is truly a kitchen staple — whether we’re hosting a party or not!
As if you needed any more good news, this homemade salsa can be prepared in about 5 minutes at any time of year!
In the summer it’s delicious with seasonally ripe tomatoes, peppers, and herbs, but it’s also easy to make in the off-season with a can of tomatoes and canned chilies.
Don’t let the weather stop you from enjoying fresh chips and salsa whenever a craving strikes…
How to Make Homemade Salsa
- Place all ingredients in a food processor or blender, with the tomatoes, chilies, and onion on the bottom (closest to the blade). Pulse a couple of times to chop up the larger chunks, and then puree until salsa reaches desired texture. Taste the salsa and season with additional salt or honey, as desired.
- Serve immediately, or cover and refrigerate for several hours to allow flavors to blend.
As I mentioned above, I picked up the Missions Organics Tortilla Chips and all of the ingredients for my homemade salsa at my local Kroger in Charlottesville.
You can use the store locator to find the chips in your area, and be sure to check out the additional recipe ideas as well. They’ve got Tequila Guacamole and Cheese Nachos as well as Chimichurri Steak Tacos! Oh my YUM.
Let me know if you give the salsa a try this summer, and enjoy!
More Salsa Recipes You Might Like:
Fresh 5-Ingredient Homemade Salsa
This Fresh 5-Minute Homemade Salsa takes advantage of seasonal ingredients and adds a little kick to your next get-together or weeknight dinner!
Ingredients
- 1 28 ounce can whole tomatoes, NOT drained (or 3 ½ cups chopped fresh tomatoes)
- 1 4 ounce can diced green chilies (or 2 fresh jalapeno peppers, chopped)
- ½ onion chopped
- 1 teaspoon minced garlic
- ½ teaspoon salt plus more to taste
- 1 teaspoon honey
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 bunch fresh cilantro stems included (or can substitute with fresh flat leaf parsley)
Instructions
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Place all ingredients in a food processor or blender, with the tomatoes, chilies, and onion on the bottom (closest to the blade). Pulse a couple of times to chop up the larger chunks, and then puree until salsa reaches desired texture. Taste the salsa and season with additional salt or honey, as desired.
-
Serve immediately, or cover and refrigerate for several hours to allow flavors to blend.
Recipe Notes
Cooking for a Smaller Crowd? You can easily cut the ingredients in half to prepare a smaller batch. The instructions remain the same!
Yep, my husband and I know the best and worst Mexican restaurants to go to for the chips and salsa. After all, chips and salsa make the meal! I always over-indulge on them at Mexican restaurants, but it’s the best part. I love your homemade salsa, Blair! I could see myself devouring this ALL in no time. Looks so good!
Oh, it’s par for the course that we overeat the chips and salsa every time, right?! They’re too good to stop! 🙂
This looks awesome! Love the simplicity and freshness, and that is can be made in a bind. Definitely saving this one!
Thank you so much, Karly! 🙂
Fixed your egg and ham casserole tonight. It was a smash hit! I have been looking for a fresh salsa recipe and this sounds great! I just was wondering, do you have to use honey and why do you use honey? I’m a diabetic so I was just wondering.
Hi, Margaret! So glad that you enjoyed the egg casserole!
As far as the salsa goes, you do not need to add the honey if you want to leave that out. The sweetness helps to cut the acidity of the tomatoes a little bit, but it’s not necessary (especially if you’re using sweet tomatoes)! 🙂
Is this recipe ok to freeze?
Hi, Emily! I honestly don’t know. I’ve never tried freezing the salsa, so I’m not sure how it would turn out when thawed.
Omg chips and salsa is my favourite thing ever, can’t wait to try your recipe!