This fresh, vibrant easy salsa is loaded with delicious South of the Border flavor and comes together in less than 10 minutes.
Scott and I are spending 2 weeks in Phoenix, getting some Southwest and Mexican cuisine inspiration as well as just local culinary inspiration. We can't seem to get enough of the fabulous South-of-the-Border cuisine this area of the country is famous for. Along with other regional specialties, we've already tried some amazing salsas, each one unique and delicious in its own way. I thought a fun way to bring you along on our trip, would be to share a favorite salsa of ours, this Best Ever, Super Easy Salsa recipe. I've been making it for over 30 years and it never fails to bring rave reviews!
It might sound crazy, but sometimes I eat a bowl of this delicious, easy salsa for lunch as if it were soup. And don't tell anyone, but every now and then, when no one's looking, I even have a bowl for breakfast. Yes, it is salsa, but it's so full of bright, fresh flavor that I find it quite irresistible. In my defense, it's like a really great gazpacho.
Who knew that something so delicious could also be good for you?
Besides being addictively delicious, this easy salsa is also low in fat and high in fiber, Vitamin C and antioxidants. And with canned tomatoes, roasted red pepper, red onion, scallions, green chilies fresh lime juice and a generous handful of cilantro it's a fresh low calorie treat (not counting the chips, of course!).
Quick and easy
And the best part? This easy salsa comes together in less than ten minutes, from start to finish.
Throw everything in the bowl of your food processor, give it a few pulses and voila, it's ready for chips... or anything else you decide to serve it with. I've also made it in a blender which also works well. Want to see how it's done? Check out this video:
See what I mean? SO easy!
Love Mexican cuisine?
While we're on a South-of the-Border topic, here a two of our other most popular Mexican recipes. Everyone seems to go crazy over this Mexican Chopped Salad. It's one of the most popular recipes at The Café and it's been pinned well over a million times, so you'll be in good company!!
The second recipe worth mentioning here is our flour tortillas. Back in 2013, I shared this recipe for The Best Ever Homemade Flour Tortillas. Much to my surprise, they went crazy on both Pinterest and Google. To this day, several times each week I receive emails about these flour tortillas. One of my favorites was from a Mexican cook who said:
Chris, Thank you!! This is honestly the first comment I have ever given in my 35 years, which might be sad/ungrateful, but this recipe is totally worth it. I have been looking for a decent tortilla recipe since my grandmother passed. I remember her rolling tortillas every morning, along with cooking eggs, beans, and chorizo. Most recipes, as you noted, are too hard or break apart or everything else. These tortillas are perfect, and Mexican approved!!! The size and consistency is exactly as it should be and I can’t imagine making them another way from now on.
Throw the ingredients for these Best Ever, Super Easy Flour Tortillas in your shopping cart the next time you're at the grocery store. Be sure to get plenty though, because once you serve this simple, easy salsa, I promise you'll be getting requests for it again and again. And if it disappears way faster than it should, you just might have a "refrigerator-raider" who's eating it as soup!
Café Tips for making this Best Ever, Super Easy Salsa
- This recipe makes a large batch but, don't worry, it will go fast. Plus, it makes a wonderful gift for friends, neighbors, etc. Just jar it up and add a bag of chips. Who wouldn't love a surprise like that?!
- This recipe calls for fire-roasted tomatoes which you can find at most larger grocery stores in the same area as regular canned, diced tomatoes. Fire-roasted tomatoes add a bit of delicious charred flavor and also give this Best Ever, Super Easy Salsa a beautiful deep hue. However, if you can't find fire-roasted tomatoes, just use regular canned, diced tomatoes. The salsa will still be delicious!
- Serve with chips, on baked potatoes, eggs, chicken, shrimp, fish, in omelets and paninis or with any Mexican entreé.
- If you find yourself with extra salsa, here's are some great ideas from Serious Eats: 30 Things to do with Leftover Salsa.
- Don't over-process this salsa. Just pulse on and off till you get a nice chunky consistency.
- Although this recipe calls for a food processor, it also works with a blender. Be sure to pulse on and off though as you don't want a smooth salsa.
- Drain the tomatoes, but don't throw out the juice. When you're finished with all the steps you can add more juice back in if you like a thinner consistency.
- This salsa will keep well for 5-7 days in the refrigerator. Store in an airtight container.
- I've found that even people who don't care for cilantro, really enjoy this salsa. It seems that with so many other vibrantly flavored ingredients, the cilantro taste is not dominant.
This Best Ever, Super Easy Salsa post was first published in September of 2014. The post has been updated, the pictures re-photographed and the recipe tweaked a bit to make it even better - it's definitely one of those recipes too good to be lost in the dusty Café archives!
Thought for the day:
May the grace of the Lord Jesus Christ,
and the love of God,
and the fellowship of the Holy Spirit be with you all.
2 Corinthians 13:14
What we're listening to for inspiration:
- 2 14-ounce cans fire-roasted canned tomatoes
- 1 12-ounce jarred roasted red pepper well-drained
- 1 4-ounce can green chiles (undrained these are not spicy, just add great flavor
- ½ medium red onion roughly chopped
- ½-1 cup fresh cilantro leaves and stems, packed
- 6 medium green onions roughly cut in two inch pieces
- 3 medium cloves garlic peeled
- 1-2 medium jalapeño peppers seeded (if you like a spicier flavor, leave the seeds in)
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons fresh lime juice
Drain the tomatoes, reserving the juice.
Combine all ingredients except reserved tomato juice in the bowl of a food processor. Pulse on and off until all ingredients are finely chopped and salsa is desired consistency. We like it a bit chunky, but if you like a smoother salsa, just keep pulsing. If you like a thinner salsa, add the reserved tomato juice and pulse one more time.
Taste for seasoning and adjust as needed. Serve with chips, tacos or other Mexican entrees, as a baked potato or omelet topping, soup garnish, etc.
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