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
- 1/3–1/2 cup roughly chopped cilantro
- 1–2 Tablespoons diced chipotle peppers in adobo sauce*
- 1/3–1 jalapeño, cut into slices*
- 1 clove garlic, minced
- 1/2 teaspoon salt (or, to taste)
- 2 Tablespoons lime juice (juice of 1 lime)
Instructions
- 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.
- 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.
- 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.
- Pulse To Finish, If Needed. Then, pulse 5-10 more times, if needed, until you reach your desired texture.
- 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