· · · · · · · · ·

Homemade Salsa With Canned Tomatoes

This post may contain affiliate links. Please read our disclosure policy

This easy homemade salsa recipe is made with canned tomatoes, so you can whip up a batch any time. (Perfect for your next chips and salsa craving!)

homemade salsa in a white bowl next to tortilla chips

I’m ALWAYS here for a delicious dip recipe, whether it’s something like Artichoke Dip, or one of my Tex-Mex faves, like bean dip, guacamole, or a good salsa.

We have a LOT of salsa recipes here at One Lovely Life, from restaurant-style salsa to salsa verde, to corn salsa to fruit salsa, and I LOVE ALL OF THEM. Salsa is such a great way to make the most of fresh ingredients, and it tastes delicious on basically everything.

But what kind of salsa can you make when tomatoes are out of season? This one! Part of what makes this the best salsa recipe for winter is you can make it with canned tomatoes instead of fresh.

But don’t worry! Even though we’re taking a canned tomato shortcut, you’ll still pack in plenty of fresh flavor thanks to the other ingredients.

Here’s all you need to get started on this easy homemade salsa recipe…

ingredients for homemade salsa with canned tomatoes

Simple Ingredients For This Easy Salsa

One of the reasons this easy salsa recipe is so good is that the ingredient list is a perfect blend of fresh ingredients and pantry staples. This simple recipe feels like magic since you can make it any time of year!

  • Canned Tomatoes. So which canned tomatoes are best for salsa? We recommend diced fire-roasted tomatoes (like Muir Glen), since they have a slightly smoky, charred flavor, which is excellent with the other flavors in this fresh salsa.
  • Onion. Then, we’ll add a savory layer of flavor with chopped onion. I reach for white onions or sweet onions rather than red onion for salsa.
  • Cilantro. Fresh cilantro adds a beautiful layer of fresh flavor and a pop of color that makes it feel like restaurant salsa.
  • Chipotle Peppers. A semi-secret ingredient! Just like in our Restaurant Salsa recipe, we’re adding some chipotle peppers in adobo sauce. These are smoky, with a different kind of heat than jalapeños or other chili peppers.
  • Jalapeño. Some sliced jalapeño peppers adds another layer of heat–the combination is so good!
  • Garlic. A fresh garlic clove adds better flavor than garlic powder.
  • Salt. A MUST for any delicious homemade salsa recipe, especially this canned tomato salsa.
  • Fresh Lime Juice. This adds the perfect brightness and acidity to wake up and unite the other flavors. I don’t recommend bottled lime juice here, since it often runs bitter and overly acidic.

Gluten-Free? Check Your Brands!

Almost all canned tomatoes are naturally gluten-free, but NOT all chipotle chiles in adobo sauce are. If you have Celiac disease or gluten-intolerance, it’s important to use a gluten-free brand of Chipotle peppers in adobo sauce, since some brands thicken their adobo sauce with wheat flour or wheat starch. We like La Costeña brand!

making homemade salsa with canned tomatoes, step by step

How To Make Salsa With Canned Tomatoes, Step By Step

We’re making Cantina salsa, which is the kind you’re most likely to find in your favorite restaurant. It’s got a fairly smooth, even texture with no large chunks. (Prefer chunkier salsa, see the FAQ below!)

  1. Combine. In the bowl of a food processor (or blender, if needed), combine canned tomatoes (and their juices!), onion, 1/3 cup cilantro, 1 Tablespoon chipotle peppers in adobo sauce, 1/3 jalapeño, garlic, salt, and lime juice. 
  2. Pulse 10-15 Times in VERY short bursts (just a gentle tap to pulse each time, since we don’t want to puree the salsa.) The salsa may still be more chunky than you like. This is ok! We’re not done yet. 
  3. Taste & Adjust. At this point, you can taste the salsa. Add more chipotle peppers, cilantro, lime juice, jalapeño, or salt, to taste. Pulse 1-2 times to combine, as needed.
  4. Pulse To Finish, If Needed. Then, pulse 5-10 more times, if needed, until you reach your desired texture. 
  5. Serve & Store. Enjoy salsa right away, or cover and store leftover salsa in a jar or airtight container in the fridge 4-5 days. (The flavor gets even better after a couple of hours in the fridge!)
dipping tortilla chips in homemade salsa made with canned tomatoes

Some Of Our Favorite Ways To Eat This Salsa

Now, for the best part: eating! So what should you serve this delicious salsa on? All your favorite Mexican foods & Tex-Mex favorites!

  • With Chips! My favorite way to serve this salsa with canned tomatoes is always going to be with salty tortilla chips. Choose from your favorite tortilla chips, try our baked tortilla chips for a lighter option, or even plantain chips for a grain-free choice!
  • Tacos. Try it on top of tacos, like our Honey Lime Chicken Tacos or your favorite ground beef tacos!
  • Nachos. Canned tomato salsa is a lovely fresh finish to nachos topped with all your favorites–yum!
  • Burritos. Yes, please! Chicken burritos, veggie burritos, steak burritos, whatever!
  • Burrito Bowls. Homemade salsa is a delicious addition to these Chipotle Chicken Burrito Bowls. (Don’t forget the guacamole, too!)
  • Taco Salad. I love combining homemade ranch and a good homemade salsa on taco salad. It’s delicious!
  • Eggs or Breakfast! Breakfast tacos, breakfast burritos, and scrambled eggs are all DELICIOUS with this salsa.
close up view of the texture of cantina style homemade salsa

FAQ + Tips And Tricks For The Best canned Tomato Salsa:

How Spicy Is This Salsa? ‘d rate it at Mild or Medium, at most. You can easily control the heat level here. Turn up the heat and make spicier salsa by including more chipotle peppers or more jalapeño. For even more mild salsa, you can use less chipotle peppers or skip the jalapeño.

How Long Does Homemade Salsa Last? For best results, use fresh homemade salsa within 4-5 days. Store this salsa in a jar or airtight container in the fridge to help it last as long as possible.

Can I Just Use Rotel Tomatoes Instead? Rotel tomatoes (or canned tomatoes with green chiles), aren’t my first choice. This is a personal preference, but I don’t love them here. I think you get more authentic flavor from the salsa ingredients in the recipe card.

Do You Prefer Chunky Salsa? This easy blender salsa recipe is designed to mimic the cantina-style salsa you’ll find in Mexican restaurants, but if you want chunkier salsa, you can dice your onion & jalapeno peppers more finely before adding them, then just pulse fewer times to combine, leaving bigger chunks. 

More Salsa & Dip Recipes To Try:

⭐ Don’t forget to leave a star review and comment below when you make our Easy Canned Tomato Salsa recipe. I can’t wait to hear how it goes!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
homemade salsa in a white bowl next to tortilla chips

Homemade Salsa With Canned Tomatoes


  • Author: Emily Dixon, One Lovely Life
  • Total Time: 10 minutes
  • Yield: 3 1/2 cups salsa 1x
  • Diet: Gluten Free

Description

This easy homemade salsa recipe is made with canned tomatoes, so you can quickly whip up a batch next time you get a chips and salsa craving!


Ingredients

Scale
  • 2 (14-ounce) cans diced fire-roasted tomatoes* (don’t drain)
  • 1/2 cup diced white onion
  • 1/31/2 cup roughly chopped cilantro
  • 12 Tablespoons diced chipotle peppers in adobo sauce*
  • 1/31 jalapeño, cut into slices*
  • 1 clove garlic, minced
  • 1/2 teaspoon salt (or, to taste) 
  • 2 Tablespoons lime juice (juice of 1 lime)

Instructions

  1. Combine. In a food processor (or blender, if needed), combine canned tomatoes (and their juices!), onion, 1/3 cup cilantro, 1 Tablespoon chipotle peppers in adobo sauce, 1/3 jalapeño, garlic, salt, and lime juice. 
  2. Pulse 10-15 Times in VERY short bursts (just a gentle tap to pulse each time, since we don’t want to puree the salsa.) The salsa may still be more chunky than you like. This is ok! We’re not done yet. 
  3. Taste & Adjust. At this point, you can taste the salsa. Add more chipotle peppers, cilantro, lime juice, jalapeño, or salt, to taste. Pulse 1-2 times to combine, as needed.
  4. Pulse To Finish, If Needed. Then, pulse 5-10 more times, if needed, until you reach your desired texture. 
  5. Serve & Store. Enjoy salsa right away, or cover and store in a jar or airtight container in the fridge 4-5 days. (The flavor of the salsa gets even better after a couple of hours in the fridge!) 

Notes

  • Tomatoes. For texture, I prefer diced tomatoes, since you’ll still have some texture (unlike crushed or pureed tomatoes). Fire-roasted tomatoes have more flavor than regular diced tomatoes, and I love that smoky note here. 
  • Chipotle Peppers. These add smoky heat. I love La Costeña brand, since they’re gluten-free. Double-check your brand if you have Celiac, as some brands use wheat flour to thicken the adobo sauce. 
  • Jalapeño. Jalapeño peppers vary a LOT in heat, so I always recommend starting small. You can add more jalapeño, to taste, if you want more heat! (Removing the seeds and white ribs inside can also help reduce the heat, if you want more mild salsa.) 
  • For Chunky Salsa. This blender salsa recipe is designed to mimic the cantina-style salsa you’ll find in Mexican restaurants, but if you want chunkier salsa, you can dice your onion & jalapeno peppers more finely before adding them, then just pulse fewer times to combine, leaving bigger chunks. 
  • Prep Time: 10 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: American

Keywords: salsa with canned tomatoes, canned tomato salsa, homemade salsa recipe

WE SUGGEST:

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star