Learn how to make salsa with canned tomatoes! Fresh, zesty, and so delicious, this salsa recipe will become your go-to for nachos, tacos, and more. So much better than store-bought and comes together in a matter of minutes with simple ingredients.
Looking for ways to use the salsa? Try it on my Cheesy Taco Pasta or Bang Bang Shrimp Tacos!
About This Recipe
This is the best salsa recipe ever! No restaurant or store-bought salsa even comes close. It's fresh, bright, and zesty, and has just the right amount of spice. Ever since I learned this recipe, I've never bought store-bought salsa again- and once you try it, I know you'll be the same way!
This homemade salsa is made with a can of whole tomatoes, but don't let that fool you into thinking it is not delicious. In fact, I think it tastes even better than salsa made with fresh tomatoes because canned tomatoes are always packaged at peak ripeness. My recipe also has a variety of fresh ingredients like onion, garlic, cilantro, and jalapeno, so you're not missing out on any freshness.
Simply blend the ingredients in a food processor, and it's ready to be used on your favorite tacos, generously dipped with tortilla chips, and so much more. Feel free to serve it right away, or let it sit in the fridge for an hour first to let the flavors mingle. Once made, it keeps well for 5 days, so you can always have it on hand to add a little freshness to your meals.
I've tried many salsa recipes over the years, and this has to be my favorite recipe by far.
Key Ingredients
Canned tomatoes: We'll need one large 28-ounce can of whole tomatoes, or two smaller 14-ounce cans. You can also use diced tomatoes in a pinch. I recommend straining out the liquid first, and then adding it back gradually until you reach your desired consistency (runny or thick).
Onions & garlic: These add a bit of zest, spice, and savory depth.
Cilantro: In my opinion, no salsa is complete without a healthy dose of cilantro. And if you love cilantro as much as I do, you can even double the amount.
Lime juice: This provides acidity to bring the salsa to life.
Jalapeno: This adds a spicy kick. Most of the heat is contained in the seeds and pith, so I recommend removing those with a small spoon.
Seasonings: Salt, black pepper, sugar, and ground cumin.
Instructions
STEP 1: Pour the canned tomatoes into a strainer set over a bowl. Let them drain for a minute and reserve the juice.
STEP 2: Add the drained tomatoes, onion, garlic, cilantro, lime juice, jalapeno, cumin, sugar, salt, and black pepper to a food processor. Pulse until finely chopped and combined.
STEP 3: Add some of the reserved tomato juice (or none at all) and pulse again until the salsa reaches your desired consistency.
๐ Recipe
Salsa with Canned Tomatoes
Ingredients
- 1 (28-ounce) can whole tomatoes (or diced tomatoes)
- ยฝ small onion
- 1 clove garlic
- โ cup fresh cilantro
- 2 tablespoons fresh lime juice
- ยฝ medium jalapeno pepper (seeded and piths removed)
- ยฝ teaspoon ground cumin
- ยฝ teaspoon sugar
- ยฝ teaspoon salt (or more to taste)
- ยฝ teaspoon black pepper (or more to taste)
Instructions
- Pour the canned tomatoes into a strainer set over a bowl. Let them drain for a minute and reserve the juice.
- Add the drained tomatoes, onion, garlic, cilantro, lime juice, jalapeno, cumin, sugar, salt, and black pepper to a food processor. Pulse until finely chopped and combined.
- Add some of the reserved tomato juice and pulse again until the salsa reaches your desired consistency. Taste and add more salt and pepper as needed. The salsa will keep well in the fridge for 5 days.
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