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Best Salsa Ever

If you’ve ever had a fridge full of leftovers and thought, “this could use something bright,” this is it.
I started making salsa years ago when I realized store-bought jars just didn’t taste the same. Mine’s fresh, bold, and comes together in minutes.
No roasting, no stress. Just blend, taste, and watch how fast it disappears.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 cups
Course: Appetizer
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 32 oz can whole peeled tomatoes
  • 1 10 oz can diced tomatoes with green chilies
  • 1 medium white onion roughly chopped
  • 1 bunch cilantro cleaned well
  • 3 cloves fresh garlic
  • 1 jalapeño seeded
  • Juice of 1 fresh lime
  • 1 tsp cumin
  • Salt to taste

Equipment

  • Cutting Board
  • Blender or food processor

Method
 

  1. Add all ingredients to a blender or food processor.
  2. Pulse until desired consistency — smooth or chunky.
  3. Taste and adjust salt or lime juice as needed.
  4. Serve immediately or chill before serving.

Notes

This salsa is quick, flavorful, and stays fresh for up to one week in the fridge. Perfect with tortilla chips, tacos, or over grilled chicken.
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