Canned Tomato Salsa
A quick and cozy homemade Canned Tomato Salsa that brings bright flavors and comfort to any meal.
Ingredients
Main ingredients
- 2 cans whole peeled tomatoes, drained and roughly chopped Canned tomatoes give consistent flavor year-round. Swap for fresh if tomatoes are in season.
- 1 small red onion, finely chopped Soak in cold water for 5 minutes if you want milder onion.
- 2-3 cloves garlic, minced Fresh garlic for depth; use 1/2 teaspoon garlic powder in a pinch.
- 1 whole jalapeño, seeded and finely chopped More if you like heat; substitute a serrano for a spicier kick.
- 1/4 cup fresh cilantro, chopped Stir in at the end for brightness; parsley works as a mild substitute.
- 1 whole lime, juiced Citrus lifts the whole salsa; use lemon if you prefer.
- 1 teaspoon ground cumin Optional, but it creates a warm background note.
- 1/2 teaspoon smoked paprika For a subtle smokiness (omit for a fresher profile).
- to taste salt and black pepper
- 1 tablespoon olive oil Helps meld flavors and gives a silky finish.
Instructions
Preparation
- Prepare your ingredients: chop the onion, mince the garlic, seed and chop the jalapeño, and zest and juice the lime. Roughly chop the drained canned tomatoes if they are whole.
- Heat a medium skillet over medium heat and add the olive oil. When the oil shimmers, add the onion and a pinch of salt. Cook for 3–4 minutes until the onion is softened and translucent.
- Add the garlic and jalapeño; sauté for 30–60 seconds until fragrant. Don’t let the garlic brown.
- Stir in the chopped canned tomatoes, cumin, and smoked paprika. Bring to a gentle simmer, then reduce heat and let bubble for 6–8 minutes, stirring occasionally.
- Remove from heat and stir in lime juice and cilantro. Taste and season with salt and pepper, adjusting acidity or heat to your preference.
- If you want a chunkier salsa, skip the next step.
- For a smoother texture, pulse the cooled mixture 3–4 times in a food processor or use an immersion blender for a few quick pulses.
- Serve warm or at room temperature. This salsa also chills beautifully and keeps its bright flavor the next day.
Notes
For a smoky flavor, roast the jalapeño under a broiler until charred. Add diced mango or pineapple for a tropical twist. For a low-calorie version, skip the oil and add diced cucumber or extra cilantro. Can be served with various dishes like fish or tacos.