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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.
Stock up!
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
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Drain the tomatoes, reserving the juice.
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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.
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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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Adina says
An amazing looking bowl of salsa, I can just imagine the flavors. I wish I could find those green chilies around here, but I know I won't. Any idea how I could substitute them?
John / Kitchen Riffs says
LOVE fresh salsa! And although it's always nice made with summer tomatoes, the season is SO SHORT! So using canned is a great idea. In fact that's how I usually make salsa -- easy and tasty. Yours looks terrific -- love this stuff. I could eat a bowl of it for lunch, too!
Mary Ann | The Beach House Kitchen says
How easy is this?! The texture looks perfect Chris! I love adding salsa to my scrambled eggs. Can't wait to try this.
Monique says
I could eat just that too!You know what though ..I have never seen fire roasted here😢
Tricia @ Saving Room for Dessert says
I don't think this recipe could get any better! Love salsa on just about anything. Pinned!
Lynda says
This looks awesome! Can’t wait to try it!!
Chris Scheuer says
Enjoy, Linda!
Susan says
Who said there was anything wrong with salsa for breakfast? 🙂 Your easy salsa looks delicious and perfect for the winter months when the tomatoes aren't the best!
Chris Scheuer says
I'm glad I have someone in agreement with me 🙂
Liz says
I love that this is made in the food processor! Just the texture and flavors I love!
Lucy Woelbern says
I adore salsa, but unfortunately can't eat cilantro. Can I use parsley or what herb would you suggest? Lucy
Chris Scheuer says
Hi Lucy, I would use parsley.
Mary says
the jarred roasted red peppers aren't to be drained? this looks delicious
Chris Scheuer says
Hi Mary, yes they are drained. I added that to the recipe, thanks!
Ginny Hartzler says
This is the best looking salsa I have ever seen! and it is all so finely chopped. YES, eating it by the bowl would be super tasty and healthy!
Danny says
Love all the reviews can’t wait to try this my self.
Chris Scheuer says
Enjoy Danny!!
Danny says
I finally did it 🙂 and it came out awesome.
Ive decided not to change anything and I’m more then happy!! Thank you can wait to share it with family.
Chris Scheuer says
Yay!! So happy you enjoyed it. Now you've got me wanting to whip up a batch! 🙂
LaJuana says
This is the best salsa ever . I too made a few adjustments. First I throw the juice and all in the food processor, we like a thinner salsa . I add one canned adobo pepper ( freeze the rest for the next batch). I always have to make a double sometimes triple batch because one is never enough . My future son-in-law was born and raised in Texas and he says this is the best salsa he's ever had I have to make it for every family get together . Even Christmas and Thanksgiving . I am always requested to make this for work . People go crazy over the salsa . I always tell them thanks but I can't take the credit for it then I send them the link to your website . The reason the salsa is so good is because it is not canned it's fresh. Thanks so much.
Chris Scheuer says
Thank you LaJuana! So happy you have enjoyed it. Now I need to try your version!!:)
Julie Fleming says
So very good!
Susan Paige says
i loved this recipe i changed the Heat level , Took minutes ... I tossed in 3 ripe tomatoes in quarters. Salt . i made full Blender Container . Single Here and want to Share it here in Iowa
Chris Scheuer says
Love your adaptation! So happy you enjoyed it.
Nancy Smith says
I made this yesterday and it was so awesome and simple to make that today I stocked up on the canned ingredients so I can always have this salsa in the house. I made only one adjustment, and that was to replace the canned green chilis with a 7 oz. can of chipotle peppers in adobo sauce. They are very spicy and smoky and I thought they made a nice addition.
Chris Scheuer says
Thanks Nancy. I love the idea of the chipotle peppers! Nice!
RACABANI says
ohhhh so good, and so easy too. Couldn't stop eating it. Added a wee bit more heat with more jalapeno. Have made several times and always a winner.
Chris Scheuer says
So glad you enjoyed it! That's the fun part of salsa - you can add as much heat as everyone can stand!
Ellie says
I made this salsa, and my husband loved it. I took some in to work, and one person asked me to add more heat. I had already put 2 medium jalapeno peppers in it, seeds included. I think I will try adding a serrano or habanero next time.
Tara says
What a gorgeous salsa, homemade is the way to go!!
Chris Scheuer says
Thanks so much Tara!
Anita says
Holy Cow ! I thought I was the only person that eats salsa, morning, noon and night too!!!
Last summer I spent in Wisconsin, my friend up there has a huge all organic garden. I told him that I love tomato's more than anything! He planted extra varieties of tomatos for me. HIs mother had never had salsa, so I just threw some together, very much like your recipe here, only using fresh tomatos. His mother is 93, and she woud get the salsa out of the fridge, at all hours of the day and night!!! hahaha By the way, I live in Texas, so I too, eat tons of salsa. Thank you for this very delicious sounding recipe, I imagine the canned tomatos bring more flavor and less water than fresh.
Happy Eating!
Anita
Chris Scheuer says
So glad you liked it Anita; and it sounds like we have a "93 year's young" believer in salsa! How cool!
line says
Excellente salsa en ce début d'année! Mon mari qui n'aime pas la coriandre mais qui a aimé la texture, veut que je lui en fasse mais sans celle-ci. Je m'y mets la semaine prochaine.... Une belle façon de manger plus de légumes!
Merci!
Steph says
I just made this, and it's fantastic, I will never buy store bought again! Can't wait to have hubby sample some... and then eat all the rest 😉
Chris Scheuer says
Glad you enjoyed it Steph! Thanks for the comment!
CD says
I love the look of this salsa. Have you ever canned it? I want to make a big batch with fresh tomatoes and peppers, onion all from my garden...but want some all year round.
Chris Scheuer says
Hi CD,
I haven’t tried canning this salsa. It’s so easy to whip up that I just make a batch whenever we’re in the mood for it. Please let me know if you try it.
Karen (Back Road Journal) says
If you don't mind sharing, I'll have some of your salsa for lunch with you.. 🙂
Juliana says
Beautiful salsa Chris...and so easy to put together...I usually just buy them ready, now I am very tempted to make this...
Have a great week 🙂