Homemade Salsa {On The Border Salsa Copycat Recipe} (2024)

Published on January 7, 2013 | Updated on July 14, 2022 by Melissa

This homemade salsa, made right in the blender, tastes just like the salsa that On the Border restaurant serves! You’re never going to want to buy jarred salsa again once you learn how to make homemade salsa.

Everyone knows it’s hard to show restraint when there’s a serving of chips and salsa in front of you. Once I learned how to make salsa at home, I can treat myself to chips and salsa whenever the craving hits.

If you’ve been to On the Border, you know how good their salsa is (& their tortilla soup!). This copycat recipe tastes just like it and is so easy to make at home, right in your blender.

Ingredients for Homemade Salsa

Below is a list of the ingredients you’ll need to gather to make this recipe.Scroll all the way down for the full recipe card.

• Roma Tomatoes – You’ll want two large roma tomatoes, chopped.
  
• Diced Tomatoes – You’ll also need two cans of plain, diced tomatoes.
  
• Jalapeños – Jalapeños hold their heat in the seeds so leave as many, or as few, as you want for this recipe. I seed mine.
  
• Lime Juice – Squeeze a fresh lime for the best taste.
  
• Cumin – Rich & earthy cumin adds depth to the salsa.
  
• Minced Garlic – I always take a shortcut here and use minced garlic in olive oil. Fresh works as well.
  
• White Onion – You’ll want to use a white onion for its sharp taste.
  
• Salt – Of course.
  
• Cayenne Pepper or Red Pepper Flakes – I always opt for red pepper flakes. Use as much, or as little, as you like for heat.
  
• Cilantro – Fresh cilantro, chopped. You can get a bundle for a quarter. It’s cheap and flavorful.

How to Make Salsa in the Blender

You’re not going to believe how easy this salsa is to make.

1. First, you’ll add all the ingredients to a blender, in the order listed.
2. Then, blend until you get a consistency that you like. Chop for chunkier salsa, blend for smoother.
3. Third, taste it. Decide if it needs more salt or heat and adjust accordingly.
4. Finally, let it sit. Cover it & put it in the fridge for the flavors to really come together. You can eat it immediately, but it gets better the longer it sits. You’ll also notice the color darkens as it sets.

That’s it! Now you know how to make homemade salsa!

How long does salsa last?

Homemade, fresh salsa is good for about a week when it’s stored covered in the fridge. Let’s be real though, it never lasts more than a couple days because we eat it all. It does lose its heat the longer it sits in the refrigerator.

Can you freeze salsa?

Yes, you can freeze salsa. This recipe does make quite a bit so if you want to freeze small portions, it should keep for at least a month in the freezer.

Is salsa keto?

Yes, this homemade salsa is keto friendly. It also happens to be vegan, refined sugar free, nut free, and gluten free so it’s basically safe for everyone!

Is salsa healthy?

Homemade salsa is healthy! It is full of Vitamin C, is plant based, so there’s no cholesterol, and it’s low in calories but full of flavor. Just watch how many tortilla chips you eat in a sitting 🙂

What can I do with this salsa?

Because this homemade salsa makes a big batch, I like to use it in several dishes, besides just chips & dip. Here are some ideas:

• Spread some cream cheese on a flour tortilla, roll it up & dip it in salsa.
• Creamy Salsa Dip
• Crock Pot Salsa Chicken
• Baked Salsa Chicken Casserole
• Zucchini Taco Boats
• Crock Pot King Ranch Chicken
• Air Fryer Quesadillas

Equipment you’ll need

• Blender – You’ll need a decent blender to get the consistency you want out of this salsa.
• Santoku Knife – You just need to roughly chop the vegetables for this salsa, since they’re going in the blender anyway, but having a quality kitchen knife makes cooking so much more enjoyable!
• Cutting Board – I’m a big fan of this chop & scoop one, especially for pouring straight into the blender.
• Storage Container – This recipe makes about 6 cups so you’ll want a glass storage container with a lid to store the extras.

Originally published January 7, 2013