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Salsa Recipe with Canned Tomatoes
Author
Andrea + Stef
Course
condiment, side, Side Dish, Vegetable
Cuisine
American, keto, Mexican, vegan, vegetarian
Prep Time
5
minutes
minutes
Print
Pin
3
cups
Easy to make restaurant style salsa. This mild salsa is perfect on tacos, burritos, burrito bowls, salads, nachos and as a dip.
Cook Mode
Prevent your screen from going dark
Equipment
food processor or blender
bowl
Ingredients
1x
2x
3x
▢
28
oz
can whole tomatoes
including juices
▢
1
small white onion
chopped
▢
2-3
jalapeño peppers
seeded and chopped
▢
3
cloves
of garlic
chopped
▢
1½
teaspoon
ground cumin
▢
1
teaspoon
sea salt
▢
½
teaspoon
granulated sugar
▢
¼
cup
cilantro leaves
loosely packed
▢
3
tablespoon
lime juice
(or to taste)
Instructions
Place whole tomatoes and their juices, onion, jalapeño, garlic, cumin, sea salt, sugar, cilantro and lime juice into a food processor or blender.
Pulse until ingredients are chopped fine and combined.
Refrigerate for an hour to combine flavors.
Serve and enjoy!
Notes
Recipe Notes:
Make sure you don’t buy whole tomatoes with spices added to them. Some canned tomatoes have basil added.
For spicier salsa, substitute serrano chili peppers or even habanero chili peppers for the jalapeños.
Omit the sugar, if desired.
Serving Suggestions:
Serve with chips and guacamole.
Serve on carnitas tacos, chipotle chicken tacos, fish tacos, burrito bowls or in 7 layer dip
Recipe Suggestions:
Use this salsa in our
Beef Taco Filling,
the
Loaded Beef Nachos
or the
7 Layer Dip
. Or pair it with our
Homemade Guacamole
or
Pico de Gallo
.
Nutrition
Calories:
77
kcal
|
Carbohydrates:
18
g
|
Protein:
3
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
1158
mg
|
Potassium:
629
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
521
IU
|
Vitamin C:
44
mg
|
Calcium:
110
mg
|
Iron:
3
mg
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