Description
This is not the watery, store-bought jar that’s been lurking in your fridge since last summer. This is five minutes to bold, zesty, chip-scooping glory — the kind of salsa that tastes like it came straight from your favorite Tex-Mex spot. It’s smoky, spicy, and just the right amount of tangy. You toss everything into a blender or food processor, give it a few pulses, and boom — you’ve got salsa so good you’ll start putting it on everything but your toothbrush. Taco Tuesday just got upgraded. So did your eggs, burritos, and straight-from-the-jar snack sessions.
Ingredients
• 1 (28 oz) can whole peeled tomatoes (fire-roasted if you want extra depth)
• 1 small red onion, roughly chopped
• 2 cloves garlic
• 1–2 jalapeños (seeded for mild, leave seeds for heat)
• 1/2 cup fresh cilantro leaves
• Juice of 1 lime
• 1/2 tsp ground cumin
• Salt to taste (start with 1/2 tsp and adjust)
• Optional: a pinch of sugar if your tomatoes are too acidic
Instructions
Step 1: Dump It In
Add the canned tomatoes (with juice), onion, garlic, jalapeños, cilantro, lime juice, cumin, and salt into a blender or food processor.
Step 2: Blend It Up
Pulse a few times until it’s the texture you like. Some like it chunky, some like it smooth — you do you. Don’t over-blend unless you want salsa soup.
Step 3: Taste Test
Give it a quick taste. Add more salt, lime juice, or sugar if needed. Want it hotter? Throw in another jalapeño or a dash of hot sauce.
Step 4: Chill or Serve
Technically, you can eat it right away, but letting it chill in the fridge for 15–30 minutes helps the flavors meld like old friends.
Notes
Serve with warm tortilla chips and a cold drink.
Use it as a topping for tacos, grilled chicken, or eggs.
Mix with mashed avocado for a quick faux-guac moment.
Spoon over rice bowls, nachos, or burgers for a flavor bomb.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: ~20 kcal
- Protein: ~1g per serving