Salsa is healthy, oil-free, and the perfect addition to make any dish pop. If you love salsa and looking for an easy recipe that tastes amazing, perfect for eating with tortilla chips or topping for tacos try this salsa recipe. 

 

My son Daevyd’s latest favorite food is chips and salsa, I have to keep a steady supply on hand because it is one of the most popular condiments in my home, and hummus is a rival.  Preparing this easy salsa recipe is so convenient. I love the fact that I don’t have to rely on store-bought salsa because I can easily make my own.

 

Try my other delicious salsas, Mango Avocado Salsa, and Mango Tomato Salsa.

 

AS ALWAYS, I SUGGEST YOU READ THE COMPLETE ARTICLE FOR USEFUL INFORMATION. HOWEVER, YOU CAN FIND THE DETAILED RECIPE WITH EXACT INGREDIENTS AND STEP-BY-STEP INSTRUCTIONS BELOW.

Origins of Salsa

Salsa is claimed to have originated with the Incas, Mayans, and Mayans in Central America. It has a history dating back to the 1500s when flavor and spice were added as a condiment.

But at the beginning of the 20th century, salsa became popular outside of Mexico and Central America, and it began to be made commercially in the US. Salsa sales in the US had overtaken ketchup sales by 1991!

There are numerous types, including Criolla, Verde, and Roja salsas. While not a traditional dish, our version’s resemblance to salsa Roja is most striking.

Why You Will Love This Recipe

  • Easy: It can be made quickly and easily in only 10 minutes.
  • Delicious: You can make this restaurant-style salsa in the convenience of your home, and it tastes tasty and fresh.
  • Flexible: You can change the spices, textures, and flavors to your preferred levels.
  • Minimal Ingredients: The list of ingredients is brief and delicious! To make this simple salsa at home, all you need are eight common pantry staples. No unique or fancy spices or peppers. Simple, uncomplicated, everyday ingredients only!
  • Amazing flavors are present. Is it possible that the flavors are even more delicious than salsa from a restaurant? Regardless of what the reason may be, this salsa is by far the finest salsa I’ve ever tasted. With Black-Eyed Pea Falafel, Vegan Nachos, or Black Bean Enchiladas, this simple restaurant-style salsa goes fantastically!
  • Budget-Friendly: Making your own fresh salsa instead of jarred salsa saves you money!
  • Crowd-Pleasing: This easy salsa recipe is perfect for beginners and anyone who wants to make enough for a crowd!
  • Healthy: Salsa is very good for you. It’s prepared with heart-healthy tomato that is low in fats and high in antioxidants. It’s also low in sodium and has potassium, which helps keep your blood pressure under control.

Vitamin C, folate, and vitamin K are all abundant in them. Vitamin C is good for healthy skin and improves iron absorption from plant-based foods like spinach.

Tomatoes contain vitamin A which helps to improve eyesight; they also promote healthy skin, hair, and nails as well as maintain good vision. They also contain vitamin B6 which helps to maintain a healthy immune system as well as promotes cell growth and development.

  • Highly Customizable: This salsa is simple to customize to your preferences! Do you like it hot? Add cayenne or leave jalapeño ribs and seeds in. Do you prefer your salsa to have a strong acid flavor? Add an additional squeeze of lime juice. You can also get fantastic smoky heat from this salsa by adding a half teaspoon of adobo chilies. It’s very simple to adapt this recipe to suit your own tastes and preferences!

tomato salsa ingredients, chopped tomatoes, red onion, lime juice, garlic and cilantro

Salsa Required Ingredients

This easy salsa recipe is made from simple ingredients.

  • Tomatoes: Tomatoes are an essential ingredient in this recipe. They not just add flavor but also give a prominent bright red color to the dish. You can use either fresh tomatoes or canned tomatoes.

I love to have Glen Muir organic diced Tomatoes for preparing my salsa whenever I don’t have fresh tomatoes.

  • Red Onion: In this recipe, you can omit the red onion altogether or use white or yellow onion.
  • Garlic: Fresh garlic cloves truly do enhance the flavor of this simple salsa. If you’re in a hurry, you could use garlic powder or minced garlic from a jar, but the salsa’s flavor would change.
  • Lime Juice: Start by adding a little fresh lime juice. More can always be included.
  • Cilantro: The use of fresh cilantro is crucial in this salsa. It adds a great deal of freshness. Don’t forget it.
  • Cumin: Although cumin gives a toasty, earthy taste that I appreciate, it’s not a big concern if you don’t have any on hand.
  • Salt: Your salsa’s other ingredients taste better when you add salt to the mix.
  • Jalapeno or Cayenne Pepper: If you want spicy salsa, you could leave some or all of the jalapeno’s ribs and seeds in. I totally remove the jalapeno’s ribs and seeds because I like mild salsa. You can also adjust cayenne pepper according to your preference.

How To Make Salsa?

  1. To make salsa, place diced tomatoes with juice in a food processor with chopped onion, garlic, lime, cilantro, cumin, salt, and pepper.
  2. Pulse the food processor until you have the consistency you prefer. I love to leave mine a little chunky.

Can You Freeze Salsa?

Did you know that you can freeze salsa? Yes, salsa can be frozen to keep it longer, for up to 6 months. To freeze your salsa, cook it on the stovetop in a saucepan to thicken. Cool salsa completely.

Place your cooked salsa in freezer containers leaving space for expansion. I prefer to use smaller containers so that all the salsa gets eaten up and I don’t waste salsa.

When you are ready to serve your salsa, thaw salsa and drain the excess liquid that is formed. 

Ingredients for simple salsa in the bowl of a food processor

Ingredients Variation or Substitutions

  • If fresh tomatoes are available, go ahead and use them.
  • Don’t be scared to create your own dishes; simply add your favorite vegetables, herbs, and spices!
  • Garlic powder works just as well as fresh garlic cloves in this recipe.
  • If desired, swap the cilantro for the parsley or eliminate the fresh herbs entirely.
  • Any variety of onions will do; red, yellow, or sweet onions are all suitable.
  • For milder salsa, eliminate the jalapeno or substitute any other spicy pepper. 1/2 to 1 teaspoon red pepper flakes can substitute for a jalapeno. One (4 oz.) can of diced green chilies is another option.
  • This salsa tastes more flavorful when made with lime or lemon juice. However, if neither is available, white vinegar and apple cider vinegar can suffice.

Recipe Notes

  • This salsa made in a food processor will still have a fantastic flavor!
  • To make this salsa, a high-speed blender might alternatively be used. To be consistent, just use your best judgment.
  • Starting out, don’t add a lot of lime juice. To avoid overpowering the other flavors, don’t add too much lime at once.
  • You can adjust the heat/spiciness according to your taste buds.
  • If you prefer a thicker salsa, drain the canned tomatoes’ liquids before mixing.
  • Reduce the amount of time it is blended if you prefer a chunkier salsa. Although I adore the smooth texture of restaurant-style salsa, if you prefer tomato and onion bits, reduce the amount of time the ingredients are blended. Just a few fast pulses will get it to the consistency you want.
  • The more time the salsa is allowed to sit, the more flavor it will develop. If you put this salsa in the fridge for 24 hours, it will be the best salsa ever. Additionally, if the dish has been refrigerated for a few days, add extra salt to taste shortly before serving. When kept in the refrigerator, this salsa can last up to 5 days.

Salsa sauce processed in the food processor

Recipes That Go Well With Salsa

  1. Vegan Tostada Recipe
  2. Vegan Taco Salad
  3. Black Bean Burritos
  4. Vegan Black Bean Tacos
  5. Chickpea Tacos

Frequently Asked Question:

How to Make Allergy-Friendly?

This dish is already allergy-friendly because it is devoid of gluten, dairy, eggs, and nuts. Therefore, no changes are necessary. Additionally, it is vegan, making it a fantastic food to make for gatherings where everyone can eat it.

Alternative Prep & Cooking Methods?

As an alternative, you can use an ordinary kitchen appliance like a blender to make this recipe. If using a blender, take care not to purée the salsa. If you don’t have (or don’t want to use) a blender or food processor, dice the onions and tomatoes,  chop the cilantro, and mince the garlic to the size you would like in your salsa.

How To Make Salsa Ahead?

Salsa, on the other hand, is best prepared ahead of time. Therefore, I advise preparing this beforehand. The onion, garlic, jalapeno, and cilantro can all be chopped in advance if preferred.

How to Store Salsa?

Glass or plastic containers are better for storing salsa because metal containers will cause the tomatoes to deteriorate. If properly covered and stored in the refrigerator, this lasts for 5-8 days. I notice that after approximately 5 days, it begins to seem a little drab, so I advise eating it by then.

What To Serve With This Salsa?

Of course chips! But you can also add salsa to nearly anything. Some of my favorites are Breakfast Skillet Potatoes and Onions, Vegan Sausage Patties, Vegan Taco Salad, Vegan Quesadilla, Nachos, Loaded Taco Fries, and Easy Vegan Burger — even though I’m sure of dozens more.

Is It Cheaper To Make Your Own Salsa?

Homemade salsa is a little cheaper than store-bought salsa. You can either buy a jar of salsa spending a few more dollars or buy the ingredients to make your own for a few dollars! However, if you make your own salsa, you can change the components to your liking.

What Is The Difference Between Restaurant-Style Salsa And Chunky Salsa?

The texture of restaurant-style food is usually smoother. The salsa is thinner in consistency and has been made using finely minced components. This is why using a blender to make salsa fit for a restaurant is so beneficial. A chunky salsa typically has less liquid and a chunkier texture.

Do You Want This Salsa To Have A Mild Flavor?

Either use less jalapeno or leave it out entirely. Based on your jalapenos’ size and heat level, this salsa can be mild to medium-spicy.

What Is The Difference Between Salsa And Pico De Gallo?

Pico de Gallo is made by chopping up the ingredients rather than using a blender or food processor, which gives it a chunkier texture.

 

Take some time to sit, dine, and enjoy life with one another. And, make this Simple Salsa Recipe. I hope you like it. Also, don’t forget to share your feedback in the comment section below!  Have fun cooking!

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Simple Salsa Recipe

This simple salsa recipe is so easy to prepare, flavorful and ready in 5 minutes. This tomato salsa recipe tastes just like the salsa at the Mexican restaurant.
5 from 4 votes
Print Pin Rate
Course: Sauce
Cuisine: Mexican
Keyword: Simple Salsa Recipe
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 6 servings
Calories: 12kcal

Ingredients

  • 2 15-ounce cans diced tomatoes
  • 1 small red onion
  • 4 cloves garlic
  • 1 tablespoon lime juice
  • 1/2 cup cilantro chopped
  • 1/2 teaspoon cumin
  • 1/4 teaspoon Cayenne pepper
  • 1 teaspoon salt

Instructions

  • To make salsa, place diced tomatoes with juice in a food processor with chopped onion, garlic, lime, cilantro, cumin, salt, and pepper.
  • Pulse food processor until you have the consistency you prefer. I love to leave mine a little chunky.

Nutrition

Calories: 12kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.03g | Sodium: 390mg | Potassium: 50mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 0.2mg