There’s plenty of spicy kick in this easy-to-make Canned Tomato Salsa. It just might have you saying goodbye to store-bought varieties forever. (And no one is more surprised that I’m writing that than I am!)
So, I may need to confess something. I’m something of a dip lover. I have made a LOT of different sauces, salsas, and dips over the years. In fact, the earliest version of enchiladas I ever made was actually a dip that was served with chips.
For good or ill, if you knew me back then, you ate those enchiladas at one point or another. When I visited my brother after he joined the Air Force and bought his first house, he asked me to make extra batches to store in his freezer.
Canned Tomato Salsa
All of that to say, despite my love of all things dippable, I’ve never tried making salsa with canned tomatoes. Fresh tomato salsas? Pico de Gallo? Those get made regularly, anytime I have fresh tomatoes in abundance. So, when I saw this recipe in my friend Kristyn’s cookbook, I immediately had to try it and see how it stacked up.
Oh, my friends! I was so very pleasantly surprised! It turns out that salsa made from canned tomatoes can actually be quite good. The flavors in this salsa remind me of the restaurant style salsa that is served at our favorite Mexican restaurants.
(We’re not even going to discuss the weird tomato sauces masquerading as salsa that we’ve been served at random restaurants at one time or another. THIS? This is great salsa – and yes, we’re a bit snobby about salsa.)
Salsa with Canned Tomatoes
You’ll need the following ingredients to make this recipe:
- canned diced tomatoes
- canned original Rotel tomatoes with green chile
- canned diced green chiles
- yellow onion
- fresh cilantro
- fresh jalapeños
- sugar and salt
- fresh lime juice
Easy Salsa Recipe
Start by getting out your blender or food processor. Then, add each of the ingredients and spices to the pitcher of the blender. Pulse the motor several times, until the desired texture has been reached.
You just made fresh salsa from canned tomatoes! Grab some tortilla chips and taste the result. Adjust the salt and lime juice to taste.
Restaurant Style Salsa
Looking for more recipes like this easy salsa recipe? Mango Corn Salsa is a sweet and spicy treat boasting a satisfying crunch of fresh corn and mild jalapeno heat.
Sweet corn, crisp peppers and onions, rich cream cheese, and spicy jalapenos are combined in this creamy Fiesta Corn Dip to create a snack worthy of any occasion.
Sweet bits of pineapple and spicy jalapeño combine to make this Easy Pineapple Jalapeno Salsa one of our favorite condiments and snacks.
When you add corn and bell peppers to a batch of queso blanco, the result is a fantastic Corn Queso Dip that you won’t be able to stop eating.
Grab a chip and dig right into this creamy Caramelized Onion Dip. This tantalizing appetizer combines the smoothness of sour cream with the sweet and savory essence of onions slow-cooked to perfection.
Grilled Corn Dip is a creamy, spicy, slightly sweet snack for any time of the year. With loads of great flavor from cilantro, lime, chili powder, and cumin, this is an irresistibly dippable version of Mexican street corn.
- 14.5 ounces canned diced tomatoes drained
- 10 ounces canned original Rotel tomatoes with green chile drained
- 4 ounces canned diced green chiles
- ½ small yellow onion chopped, about ½ cup
- ½ cup fresh cilantro
- 1-4 fresh jalapenos stem and seeds removed, adjust for desired heat
- 3 cloves garlic
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- 1 tablespoon lime juice
- Combine all of the ingredients in the blender and pulse several times until the desired consistency has been reached.
- Grab a chip and taste the salsa. Adjust the salt and lime juice to taste, if desired.