Total Time
Prep 15 mins
Cook 0 mins

I don't care for the chunky salsa so even before I started making my own, I would always run a jar of bottled salsa through the food processor or blender to break it down. I started experimenting earlier this year and have finally found a recipe that we all like and that I can consistently repeat. If you prefer a chunky salsa, I would suggest doing a rough chop on the onion, pepper and cilantro, then add the tomatoes and blend to the consistency you prefer. Cooking time is time in refrigerator for blending of flavors.

Ingredients Nutrition


  1. Rinse the cilantro until all grit is removed. Spin dry in salad spinner or dab with paper towels to remove excess water.
  2. Remove the leaves from the cilantro, discarding stems.
  3. Add onion (I usually halve the half), pepper, cilantro leaves to food processor.
  4. For chunky salsa do a rough chop at this point.
  5. Add remaining ingredients.
  6. Process or blend to desired consistency. Pour into container and store in refrigerator until ready to enjoy. I'm not sure how long this will keep in a refrigerator -- it never lasts more than a day or two at my house.
Most Helpful

5 5

4.5 stars, but I'm rounding up! This was a really good salsa - healthy, full of flavour, and a little bit different to the usual stuff. I don't care for chunky salsa either so this was ideal for me. To my mind it loses half a star on two counts - it's a little runnier than I would have liked (I like my salsa to stay on my chips) and also the "half bunch cilantro" meant very little to me as, in the UK at least, bunches come in a variety of sizes. In the end I used about a 1/4 cup of leaves, but to be honest it probably could have taken a bit more. This is a great recipe that I really enjoyed and will definitely make again. It is so quick and easy that even the most beginner of chefs could make this and still impress their family and friends no end!