Lynn's Homemade Salsa

The time has come.... spill the recipe.

Long ago...  Well I am not that maybe not that long ago yet b.c. (before children) I sold my homemade jarred salsa.

When we would have parties or go to a get together, I would bring a batch of my salsa.  Everyone loved having the homemade salsa & would without fail ask who made it! One day I took it to an office party, & from that day forward I was known as the salsa lady.


I used canned tomatoes unless I have fresh vine picked tomatoes on hand.  And, to be honest I really prefer the canned tomatoes.

If you didn't know, I grew up in Texas around the some of the best cooks that made homemade tamales, tortillas, hot sauce (as we called it, but up in the North it is salsa), enchiladas, oh you get the idea....

This recipe is one that I pulled together when I was in High School.  Chips & salsa was my go to snack, and where I lived we weren't in close proximity to many restaurants.  So I came up with my own recipe & now I enjoy making it for all to fill their bellies at parties, giving as gifts at holidays, birthdays, etc.

Today I give you the gift of what goes into a jar from my kitchen....

Lynn's Homemade Salsa

My Ingredients

2 cans Rotel (original)

2 large cans Hunt's Whole Peeled Tomato (it's the brand I like)

 2 - 4 Jalapenos

Onion (I like red)



2 - Garlic cloves





  • Open rotel & tomatoes and put in a colander to drain juice (a trick to remove extra juice is to add salt to drain as much water as possible).  I do this so the salsa is thicker & not runny!

  • Put jalapenos in a bowl fill with water to cover the peppers, microwave for about 1 1/2 minutes.  This is when you can decide the "hot" level of your salsa.  We like heat in our house & so sometimes I will add habanero peppers or maybe a few extra jalapenos to our batch. 
You can't really see it in this picture, but the peppers were so BIG!

  • Put jalapenos, 1/4 onion (not too much onion or it becomes acidy), garlic gloves, cilantro to taste (I like a lot), squeeze 1 full lime into the blender and blend until all is minced

  • Add the drained tomatoes and rotel in the blender along with 1/4 teaspoon cumin and the salt & pepper to taste.  

  • Blend until tomato mixture is the consistency of your choice.  We like ours chunky!

To note:

We like ours with a kick, and there's no way to know for sure the heat index of your jalapenos.  You can do a couple of things to take the heat level down.  You can add bell pepper of you want to lighten the heat index or add more tomatoes.  I take several scoops of the mixture and blend it with whatever it is you'd like to use (bell peppers or tomatoes).  And, then mix it all together in a bowl.  And, if you want it hotter...just do the same thing with extra jalapenos or habanero pepper!

Also, if you would rather have your salsa on the less chunky side, you don't have to drain the tomatoes/rotel.  

Do you like things hot & spicy or on the mild side?   

I hope you enjoy!! 


  1. I love homemade salsa. I shall be pinning this and trying it later. Thank you for sharing.

    1. Thanks Jazmine!!! Let me know how you liked it...

  2. Great tips about the jalapenos I am going to try that! Thanks so much for sharing your recipe with us.....

  3. I wish I wasn't a wimp and I also wish my husband liked tomatoes and onions. One of these days I'll be making a yummy and mild salsa just for me!

    1. You definitely should make a mild one for's a good yummy snack!! Plus you'd get it all to yourself :)


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