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!
Notes
Top tip: I tested the recipe with many different flavor variations and brands of canned tomatoes and the results were best using Muir Glen's organic fire roasted diced tomatoes with medium green chilies.
For a thinner (less chunky) salsa do not drain the can of tomatoes.
For less heat; use fire roasted tomatoes without medium green chilies
For more heat; add minced jalapeño or jalapeño seasoning, cayenne pepper, or smoked paprika.
Recipe yields about 2 cups of salsa, which is roughly 6-8 servings. It serves two of us for the week or a small get together. For larger gatherings/families, double the recipe.
Store in the fridge for up to 1 week, do not freeze. Stir before serving.