Easy Salsa (From Canned Tomatoes)

This quick and easy salsa from canned tomatoes is made using just a few basic ingredients and is ready in minutes! Whip up a batch for your next taco night or just when you want a quick snack.

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Make It Your Own
• Serving Ideas
• And if you liked this recipe…
• Recipe Card
• Comments

If you've never tried to make your own salsa, this recipe is the place to start!

Nearly effortless (the food processor does all of the chopping) yet packed with flavor, it is one of those recipes that starts with such basic ingredients yet yields fantastic results (as does lemon guacamole).

Made using canned tomatoes and a handful of other basic ingredients, it is the kind of recipe that you can pull together at a moment's notice.

Perfect for those days when you make a tray of Ground Turkey Nachos only to discover your salsa jar has just a spoonful left in the fridge.

As long as you have a can of tomatoes in your pantry, and an onion and garlic in your cellar, you're good to go. If you have a jalapeno and cilantro on hand, it definitely takes it to the next level, but this delicious salsa can be made without too.

The Ingredients

• Tomatoes- I typically use canned whole tomatoes but diced work too (fire roasted tomatoes add excellent flavor!). If using smaller cans (14 oz or 398 mL), use two or make a half batch.
• Cilantro- If you’re not a fan of cilantro, this salsa is also tasty without.
• Onion- The onion flavor tends to be stronger on the day that it is made and mellows out after sitting, but if you’re not a big fan of onion you may want to use half of an onion instead or see the option for making a cooked salsa which reduces the bite of the onion.
• Garlic
• Jalapeño- Be sure to remove the seeds. If you are sensitive to spice, you can use half or leave it out entirely. And if you would like to make the salsa spicier, add two or leave in some seeds.
• Sea Salt- Kosher or table salt work as well. Taste and stir in more if needed.
• Sweetener (Optional)- Depending on the flavor of the tomatoes, you may find you want to add about 1 teaspoon of sugar or agave syrup. Make the salsa, taste it and then stir it in if needed (I don’t usually find it necessary).

The Method

1. Pulse. Place all of the ingredients into a food processor and pulse until you achieve your desired consistency.

2. Season. Taste and add seasoning as necessary. You may want to stir in additional salt or add some sweetener.

3. Cook (Optional). This salsa made with canned tomatoes is delicious fresh but it takes on a different and also delicious flavor cooked. If you aren't a fan of the taste of fresh onions, or if you want to thicken the salsa, you can add it to a saucepan and simmer for 15-20 minutes (it'll taste like the sauce in these huevos rancheros).

4. Chill and serve! You can serve it the salsa right away or chill and give the flavors time to develop.

Leftovers and Storage

Make Ahead: This quick salsa can be made up to 2 days in advance. It might even taste better on day 2 so it is a great recipe to prepare ahead.

To Store: Store canned tomato salsa in an airtight container in the refrigerator for up to 4 days.

Make It Your Own

Customize this easy salsa salsa from canned tomatoes to suit your preferences! You could make it:

• Spicier- Add an additional jalapeño or use just one but don’t remove the seeds.
• Thicker- Drain the juices from the canned tomatoes and set aside prior to adding them to the processor. After pulsing, add the amount of tomato juice needed to achieve your desired consistency.
• Fresher- Add the juice of 1 lime.
• Earthier- Add 1 teaspoon of cumin.

No Food Processor? You can also use a regular blender. Pulse in a blender until it reaches your desired consistency. Don’t worry if it turns out a bit thin, it will still be delicious!

Serving Ideas

This quick homemade salsa is great for dipping with tortilla chips or even freshly cut vegetables. I like to use carrots and radishes cut into round “chips”.

It is also an excellent topping:

• On tacos or burrito bowls: such as Ground Beef Tacos or Pork Carnitas
• Nachos: like these Ground Turkey Nachos or Shredded Chicken Nachos
• Quesadillas: like Corn Tortilla Quesadillas
• Eggs: Try it with scrambled eggs or on an omelet. (Or use it to make some Huevos Rancheros-you would need about 2 cups.)

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And if you liked this recipe…

… you might like these other Snack-able Dips!

• Beet Hummus
• Corn and Black Bean Salsa
• Pineapple Salsa
• Easy Creamy Cashew Queso Dip

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