Healthy Homemade Salsa Recipe Video

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An easy and healthy homemade salsa recipe + Video, restaurant style. Made with canned fire roasted or San Marzano tomatoes, fresh cilantro, red and green onion, a touch of cumin for that Latin flavor and a good dash of smoked paprika. 
Today I have a quick post on how to make the best homemade salsa, better than your favorite Mexican restaurant! Because let’s be honest: nobody can do it better than you!  
Healthy and fat free, this is my favorite 5 minute red salsa recipe to throw together for a pool party or any unexpected guests. Perfect to serve with chips or even drizzle over some shrimp tacos or grilled chicken. Store it in a mason jar with a lid and take it to go!
Healthy Homemade Salsa Recipe in Food Processor

 Important things to remember:

  • Make sure your tomatoes are chilled before starting or refrigerate the salsa for a couple of hours after you mix everything together.
  • Use a food processor like this (<-amazon affiliate) not a blender. Blending it just a second too much will turn it into a sort of smoothie, so proceed with caution 😉 

Bowl of Healthy Homemade Salsa with Chips

  • Take it easy with the cumin! Start with a little bit and add more after tasting the final salsa as this little spice can be pungent and a little bit goes a long way.
  • If you like your salsa on the chunky side make sure to drain the tomatoes before proceeding.
  • Be mindful of the jalapeño. If you like your salsa mild start with half, if you like it spicy then add one or even more jalapeños.  
  • Taste and adjust seasonings 11 times and enjoy!
5 from 2 votes

Healthy Homemade Salsa Recipe

The best, easy and healthy homemade salsa made with canned fire roasted or San Marzano tomatoes, fresh cilantro, red and green onion, a touch of cumin for that Latin flavor and a good dash of smoked paprika. 
Print Recipe
Prep Time:5 minutes



  • Add the red onion, scallions, garlic and jalapeño to the bowl of a food processor. Give it a buzz or two until chopped.
  • Add the tomatoes without juices, spices and cilantro on top and pour in the lime juice.
  • Very carefully press the pulse button a few quick times making sure you don’t over chop the salsa.
  • Transfer to a bowl and taste seasonings. Add more lime and sea salt if desired. At this point you can add the reserved tomatoes juices if you are wanting a thinner consistency. 
    If you want it even smokier make sure to add a little bit more smoked paprika and mix well. 
Course: Appetizer
Cuisine: Latin
Servings: 6 people
Author: Florentina

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  1. 5 stars
    I just made this for a holiday taco bar party.
    I’m not sure it’s going to make it there since me and my girls keep on having “just one more try”
    Great flavors and perfect heat for a group.
    I will be making this again. Thanks!

    1. Ha! Jim, I understand this issue too well. I like to make mine a night before the party and when I go to grab it the next day there is just an empty perfectly covered bowl. Go figure! I need to start labeling my stuff in the refrigerator lol

  2. 5 stars
    Hi Florentina,
    I love the recipes you channel from your Man in the Photo. This one is especially welcomed at our home since we love both Italian and Mexican foods.
    I do have a question about today’s salsa: how long does it last? Maybe I didn’t see it in the paragraphs before the recipe and if I did, I apologize. But we love salsa and chips here.
    Thank you for so many wonderful recipes.

    1. Hi Linda, thanks so much for stopping by. The truth is in our home it lasts only for about 1 day haha, but you can easily keep it in the fridge with a tight lid on for a week. ~Florentina Xo’s

      1. Florentina,
        This salsa looks devine!
        Could this recipe be canned for later use? If so, how?

        Thanks so much.

        1. Thanks Carla. In all honesty I have never tried canning it as it would never last that long in our home. I don’t see why you couldn’t do that…Report back If you adventure with the canning project.