Quick Canned Tomato Salsa
A quick and flavorful starter, this Quick Canned Tomato Salsa combines pantry staples into a fresh and festive dish, perfect for any occasion.
Ingredients
Main Ingredients
- 2 cans (14-ounce) whole peeled tomatoes, drained and roughly chopped Canned tomatoes give body and deep tomato flavor; use fire-roasted for smoky notes.
- 1 small red onion, finely diced Adds crunch and sweetness; swap for green onion for a milder bite.
- 2 cloves garlic, minced Fresh garlic for depth; roasted garlic makes it softer and sweeter.
- 1 jalapeño, stemmed and minced (seeded if you prefer milder) Fresh heat is best; use serrano for more kick.
- 1/4 cup fresh cilantro, chopped Adds brightness; parsley can work if you do not love cilantro.
- 1 tablespoon lime juice Essential acidity; lemon works in a pinch.
- 1 teaspoon ground cumin Warmth and earthiness; optional but recommended.
- 1/2 teaspoon kosher salt, or to taste Salt brings all flavors forward.
- 1/4 teaspoon black pepper Freshly ground for best flavor.
- 1 tablespoon extra-virgin olive oil Helps textures marry and rounds the edges.
- 1/2 teaspoon honey or sugar (optional) If your tomatoes are tart.
Instructions
Preparation
- Prepare your ingredients: finely dice the onion, mince the garlic, and chop the cilantro. Remove seeds from the jalapeño if you prefer less heat.
- Heat a medium skillet over medium heat. Add the olive oil and swirl to coat the pan. You want a gentle shimmer, not smoke.
- Add the diced onion and cook for 3 to 4 minutes until translucent and slightly sweet. Stir in the minced garlic and jalapeño and cook 1 minute until fragrant.
- Add the chopped canned tomatoes and cumin. Stir, reduce heat to low, and let the salsa simmer for about 6 minutes.
- Remove from heat and stir in lime juice, cilantro, salt, pepper, and honey if using. Taste and adjust seasoning.
- Cool slightly and transfer to a serving bowl. Serve warm or at room temperature with chips, grilled proteins, or spooned over tacos.
Notes
Make it ahead by an hour—flavors deepen over time. For a smoky version, add 1/2 teaspoon smoked paprika or use fire-roasted tomatoes.