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The best salsa recipe is easy to make, in only 5 minutes! Make a delicious batch with canned tomatoes, fresh vegetables and a blender!
Have I mentioned we like Mexican food? Enchiladas, burritos, stuffed chiles, and of course, chicken fajitas with the BEST fajita seasoning.
The best topping for all of those foods, plus many others, is an easy homemade salsa. As you might expect, the taste of it is best when it has fresh ingredients.
Making easy homemade salsa with canned tomatoes
The problem is, depending on the time of year, there is never a guarantee to have good ripe tomatoes available.
This is the beauty of my best salsa recipe. It uses mostly (or all, if you want) canned tomatoes.
If you think canned tomatoes don’t have fresh tasting favor, this is where you may be wrong.
Canned tomatoes are picked and packed at their peak. As a result, you are guaranteed to have the best salsa, with amazing fresh tomato flavor.
If you love salsa…you have to try my homemade tomatillo salsa…YUM.
best salsa recipe ingredients
- canned tomatoes
- jalapeno peppers
- Lime juice
- fresh cilantro
- coarse Kosher salt
- black pepper
- Tabasco sauce, optional
INGREDIENT NOTES & SUBSTITUTIONS
Tomatoes– Trust me on this. Using fresh tomatoes to make salsa requires a LOT of extra work.
I prefer some brands over others. Muir Glen is my favorite (especially the fire roasted variety), but any canned tomatoes will do.
Peppers– Jalapeno peppers are pretty mild. All peppers (sweet and spicy) are given a spice rating on the Scoville scale.
Sweet bell peppers have no heat, so they have a SHU (Scoville heat unit) score of zero. The mildest jalapenos measure around 2,500 SHU.
If you want to make salsa a bit milder, you can swap out the jalapenos for Anaheim peppers or poblanos.
To make the best salsa recipe with extra heat, consider using serrano peppers, which measure around 8,800 SHU.
Onions – I like to use red onion in my salsa, but white or even sweet yellow onions will give great flavor as well.
TOOLS FOR MAKING BLENDER SALSA
HOW TO STORE SALSA
Even though this easy homemade salsa is made using canned tomatoes, it does have fresh produce in it.
Because of this, it is fine to keep it at room temp for several hours. After that, it should then be kept in a refrigerator.
DOES SALSA FREEZE WELL?
Although it isn’t quite as fresh tasting after thawing, you can safely freeze salsa for up to two months.
Just be sure to leave some space at the top of the container to allow for expansion. Otherwise, it is likely to burst right out of its container.
Other easy Mexican recipes
- The Best Chili Con Queso
- Red Enchilada Sauce
- Fresh Pico de Gallo
- Sweet Chipotle Salmon with Mango Salsa
- 1 1/2 cans canned tomatoes with juice*
- 3 fresh jalapeno peppers, chopped
- 1 small onion, chopped
- 1 lime, juiced
- 2 cloves garlic, peeled
- 1/4 cup snipped fresh cilantro
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper
- a couple dashes Tabasco sauce, opt
Process in food processor or blender for just a few seconds for chunky salsa or a bit longer for a smoother texture.
*Sometimes I add only one can of tomatoes and then add 1-2 fresh tomatoes. I hate having half a can leftover, so this has become my standard. If I have no fresh tomatoes, I add 2 cans (one drained).
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Nutrition Information:Yield: 8 Serving Size: .25 cup
Amount Per Serving:Calories: 29Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 328mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 1g
This nutritional information is an estimate may vary, depending on brand and type of ingredients used. It is not intended to replace the advice of a licensed dietician or physician.
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