Ready in 10 minutes, this Pioneer Woman Salsa recipe is made with canned tomatoes, jalapenos, fresh lime juice and spices.
It's easy to make, and you can customize the ingredients to your taste. This homemade recipe can be enjoyed as an easy appetizer with chips or as the base for my Crock Pot Chicken Recipe.
Recipe at a Glance
Prep: 10 min | Cook/Bake: 0 min | Difficulty: Easy
What it is: A fresh, flavorful homemade salsa made in minutes with canned tomatoes, jalapeño, lime, cilantro, and simple pantry spices—so good you’ll never want store-bought again.
Why you’ll love it: Quick, customizable, and bursting with bright flavors that pair perfectly with chips, tacos, or as a topping for chicken and more.
How to make it: Combine canned tomatoes, Rotel, onion, garlic, jalapeño, lime juice, cilantro, and seasonings in a food processor. Pulse until chunky, then chill to let the flavors meld before serving.
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Table of Contents
- Recipe at a Glance
- The Best Salsa Ever
- Helpful Kitchen Tools
- Blender Salsa Pioneer Woman
- Immersion Blender Salsa
- Ingredients You’ll Need
- Substitutions and Variations
- Pioneer Woman Salsa with Fresh Tomatoes
- Step-by-Step Directions
- Insider Tips from My Kitchen to Yours
- Storage & Serving Tips
- Can you freeze homemade salsa?
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- 💬 Comments
The Best Salsa Ever
Salsa is one of those recipes that always tastes better homemade. But a few years ago, I tried an online version and ended up with a batch that was watery and bland.
My friend Jani has been making the Pioneer Woman Salsa Recipe for years and kept telling me I had to try it. I’ll admit, I was a little skeptical because of the cilantro; I’ve never been its biggest fan.
But she was clear: "don’t even think about substituting parsley." And she was right, the cilantro really does make the salsa!
Looking for more Mexican-inspired appetizers to make? Try my Bacon Wrapped Jalapenos or my Homemade Guacamole.
Helpful Kitchen Tools
Lemon Squeezer, Stainless SteelMore InformationCuisinart Mini-Prep Food ProcessorMore InformationChip and Dip Acrylic Bowl SetMore InformationBall Wide Mouth Pint 16-Ounces MasonMore Information
Blender Salsa Pioneer Woman
If you don't have food processor, a blender will work but you'll need to work in stages being careful not to over-stuff the blender and use the correct settings:
- Add the canned tomatoes to the blender. Pulse a few times.
- Then add the jalapeños, cilantro, seasonings and lime juice.
- Pulse the blender on low until the ingredients are combined but still chunky.
- Season with salt and pepper to taste.
- For a smoother consistency, blend on high for 1-2 minutes. Serve immediately or store in the fridge for later.
PowerCrush Multi-Function BlenderMore Information
Immersion Blender Salsa
For those who enjoy homemade salsa, an immersion blender can be a quick and easy way to make a delicious batch:
- Place the ingredients in a deep bowl and add your seasonings (like salt, pepper, and cumin).
- Insert the immersion blender and blend until it reaches the texture you like. For chunky salsa, use short pulses; for smooth salsa, blend continuously.
- Serve right away or refrigerate until ready to enjoy.
KitchenAid Variable Speed Corded Immersion BlenderMore Information
Ingredients You’ll Need
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Substitutions and Variations
- Chunky or Smooth: Adjust the texture by pulsing the ingredients in the food processor for a chunky salsa or blending until smooth for a restaurant-style salsa.
- Spices: Experiment with additional spices like cumin, chili powder, or smoked paprika to give your salsa a flavor boost.
- Spice it Up: Adjust the heat level by varying the amount of jalapenos or adding spicier peppers like serranos or habaneros. You can also leave the seeds and membranes intact for extra heat.
Pioneer Woman Salsa with Fresh Tomatoes
- You can swap in fresh tomatoes for the canned. Simply peel and seed them first for the best texture and flavor in the salsa.
- If the tomatoes release too much liquid, simply drain them in a fine mesh sieve before blending to keep the salsa thick and flavorful.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Directions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Mix all the ingredients together in a food processor. Pulse until you achieve your desired consistency.
Step 2: Sample the salsa to ensure it's seasoned to your liking.
Insider Tips from My Kitchen to Yours
✔️ DO adjust the jalapeño to your taste—removing the seeds makes it milder, but I’ve found leaving in a few adds just the right kick of heat.
❌ DO NOT over-process the salsa; pulsing too much can make it watery instead of chunky and fresh.
Storage & Serving Tips
- Refrigerate: Store in an airtight container in the refrigerator for up to 5–7 days. Stir before serving if it separates.
- Serving Tips: Serve with plenty of chips and enjoy! This salsa is also great if you want to serve it on top of grilled chicken or on top of Chili Baked Potatoes.
Can you freeze homemade salsa?
- Freezing is not recommended as it changes the texture and freshness of the salsa.
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📖 Recipe Card
Pioneer Woman Salsa
Ingredients
Equipment
Video
Method
- Combine all the ingredients in a food processor and pulse until you get the consistency you like.
- Taste to make sure you have enough seasonings. Season with more salt and pepper if needed.
- Serve with tortilla chips.
Nutrition
Notes
Tips
- Chop ingredients into similar-sized pieces so they blend evenly.
- Adjust jalapeño seeds to control the heat—remove for mild, keep some for extra spice.
- Let the salsa chill for at least 30 minutes before serving to deepen the flavor.
- Store in an airtight container in the refrigerator for up to 5–7 days.
- Freezing is not recommended, as the texture becomes watery.
- Can be made a day ahead; flavors improve as it rests.
marcelle livernoche says
Delicious ,la meilleure,with chips too the best
Michelle Hammonds says
I made this recipe, today. I used half of the amount of cilantro, only because a member of the family, doesn't care for it. I tried the jalapeño pepper, against my tounge, after I quartered it. It was pretty spicy. I decided to remove seeds out of half of the pepper. I ended up pulsing in the processor about 7-10 times. It's so easy and a big hit! This made 3 pints. I put one in the fridge to munch on and canned the other 2, for a later date 😋
Lois says
Thanks for letting me know! 🙂
Amy Steffel says
Did you pressure can this? I don’t think this recipe is safe for water bath canning. I don’t think this is safe for water bath canning. Normal with using a water bath for canning, the peppers and tomatoes would have to be cooked down first for at least 10 mins.
Lois says
This recipe isn't safe for canning, but I've got you covered with tips on refrigerating and freezing it to enjoy later! Make a big batch for Taco Tuesday, and savor the leftovers all week long. I can't wait for you to try it!
Jan says
Do you remove the seeds from the jalapeno? Looks so good! Thank you!
Spatulas On Parade - Dawn says
Beautiful and yummy salsa. Thanks for linking up at Swap N Share Sundays over at Spatulas on Parade. Pinned.
Dawn