Have a can of tomatoes and no idea what to do with it? Let's make the easiest homemade salsa, ever.
Salsa is so frequently consumed in our house that it has basically become its own food group. The addiction had led us to trying almost every salsa on the market, and while there are some great options, we always find ourselves wanting to tweak something about the flavor. DM me if you have a favorite, I would love to know!
Homemade salsa crossed my mind but roasting, chopping and dicing came with that thought. My mission was to figure out how to make a good homemade salsa with minimal effort (we only have so many hours in the day). The solution? Canned tomatoes. It just makes life easier and prep time becomes less than 5 minutes versus 15-20 minutes. It also provides a wonderful texture, so it's a win-win. Add in some fresh cilantro (highly recommend getting a cilantro plant if you are a fellow cilantro lover), lime juice, and red onion and you've got a simple yet bold and flavorful salsa.
Keep the liquid from the can of tomatoes for a thinner salsa or drain it for a chunky salsa that is similar to a Pico de Gallo. Serve with fresh watermelon margaritas and enjoy!
Meals that pair perfectly with the salsa;
- Cauliflower tacos
- Buffalo chickpea tacos
- Vegan Breakfast Enchiladas
- Savory Quinoa Breakfast Bowl (Vegan)
For authentic salsa recipes be sure to check out Dora's Table Roasted Tomatillo Salsa, Andréa's Simple Salsa Asada, and Mexican Made Meatless Pico de Gallo.
Jump to:
What is homemade salsa made of?
- Tomatoes
- Red onion
- Cilantro
- Lime juice
- Sea salt
For exact measurements and detailed step-by-step directions, scroll to the recipe card below
How to make salsa from canned tomatoes
- Drain tomatoes (optional)
- Chop cilantro and onions (throw them into the food processor for a few seconds to make life easy)
- Add all ingredients to a bowl with a cover, add lime juice and salt
- Stir together and let chill in the fridge for at least 30 minutes
Yes! It saves time (roasting and dicing is done for you) and limits waste (how many times have you bought tomatoes with intentions to make salsa and never got around to it?).
The best salsa recipes include the tomatoes (and other ingredients) being fire roasted and diced. Buying a can of pre-diced and fire-roasted tomatoes cuts your prep time down significantly. Additionally, the texture is wonderful with minimal effort.
Tortilla chips are the obvious choice but salsa can also be enjoyed with plantain chips, salads, sweet potatoes, tacos, paninis, or in wraps. Additionally, add a scoop or two to the top of avocado toast or hummus and rice cakes.
Customizing anything to fit your taste buds is always better, right? I love making it at home because it's easy and always tastes better. Store-bought salsa can also included added sugars which aren't necessary.
Substitutions and variations
Organic fire roasted diced tomatoes with medium green chilies: I have trialed the recipe using a few different brands and found that Muir Glen's canned tomatoes (specifically with the medium green chilies) tastes the best (available at Whole Foods, Target, Thrive Market, Amazon, etc.) and adds just the right amount of heat. If you are sensitive to heat, use a simple fire roasted tomato.
For an extra spicy salsa: add minced jalapeño with a few of the seeds too. Alternatively, use cayenne pepper, jalapeño seasoning, or smoked paprika.
How to store homemade salsa
Store salsa in a repurposed glass jar or pyrex bowl in the refrigerator for about a week. Mix when removed from the fridge.
I don't recommend freezing, as the salsa will become watery when thawed.
📋 Recipe
Simple Homemade Salsa made with Canned Tomatoes
Equipment
- food processor (optional)
- measuring cups and spoons
Ingredients
- 1 14.5 oz can organic fire roasted diced tomatoes with medium green chilies
- ¼ cup minced red onion
- ⅛-¼ cup chopped cilantro equivalent to a handful
- 1 teaspoon lime juice
- ⅛-¼ teaspoon sea salt adjust to taste
Instructions
- First, drain the tomatoes and place into a small to medium sized bowl (that can easily be covered like a pyrex bowl)
- Next, cut a small onion in half (or a larger onion into thirds) and remove the outer layer. Mince by hand or throw in a food processor for 5-10 seconds. Add ¼ cup to the bowl of tomatoes and store the rest.
- Roughly chop a handful of cilantro and add it to the bowl. *use more or less based on personal preference, but do not omit. We like to hand chop it but alternatively, add it to the food processor with the onion.
- Add salt and lime to the bowl. Stir until the ingredients are combined
- Chill in the fridge for 15-30 minutes. Enjoy!
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