Home > Appetizers > Salsa Salsa January 8, 2021 | 4 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Easily make salsa year-round with this quick recipe using canned tomatoes! Just blend the ingredients in a food processor and enjoy with your favorite chips. Why We Love This Salsa Convenient: Uses easily available canned tomatoes and other pantry staples. Quick and Easy: Minimal prep time with a simple food processor method. Fresh-Tasting: Achieves a garden-fresh flavor using canned ingredients. Customizable: Easily adjustable spice levels and seasonings. Quality Focus: We use high-quality canned tomatoes for the best taste. QUICK TIPFor a smoother salsa, blend the ingredients longer in the food processor. For a chunkier texture, pulse briefly and leave larger pieces. Ingredients Onion, Green Bell Pepper, Jalapeño, Garlic: Adds flavor and a bit of spice. San Marzano Tomatoes: Provide a rich, sweet tomato base. Fire-Roasted Green Chiles: Gives everything smokiness and mild heat. Cilantro: Brings a fresh delicious flavor to the salsa. Lime Juice, Sugar, Salt, Cumin, Pepper: Enhances and balances flavors. Tomato Paste, Apple Cider Vinegar: Deepen tomato flavor and add tanginess. How To Make Salsa It’s as simple as 1,2,3… Chop: Coarsely chop onion, pepper, jalapeño, and garlic. Blend: Add all ingredients to a food processor and pulse to desired consistency. Season and Chill: Taste, adjust seasonings, and chill to blend flavors. QUICK TIPBefore chopping the jalapeño for salsa, remove its seeds and ribs to control heat level. Adjust the amount used according to your spice preference. Wear gloves while handling jalapeños to prevent capsaicin (which is inside of the pepper) irritation on skin or eyes.) STORAGE Store the salsa in an airtight container in the refrigerator for up to one week. For longer storage, freeze it in a freezer-safe container for up to three months. Thaw in the refrigerator before using. More Appetizers Cheese Ball Recipe 7 Layer Bean Dip Pigs in a Blanket Mango Black Bean Salsa Margherita French Bread Pizza FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Salsa 5 from 2 votes - Review this recipe Easily make salsa year-round with this quick recipe using canned tomatoes! Just blend the ingredients in a food processor and enjoy with your favorite chips. SAVE TO RECIPE BOX Print Recipe Salsa 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Easily make salsa year-round with this quick recipe using canned tomatoes! Just blend the ingredients in a food processor and enjoy with your favorite chips. Course Appetizer, Side Dish, Snack Cuisine American, Healthy Keyword salsa Prep Time 15 minutes minutes Chilling Time (Optional) 1 hour hour Total Time 1 hour hour 15 minutes minutes Servings 4 servings Chelsea Lords Calories 39kcal Author Chelsea Lords Cost $4.21 Equipment12-cup Food Processor Ingredients▢ 1/2 cup yellow or red onion coarsely chopped ▢ 1/3 cup green bell pepper coarsely chopped▢ 2 tablespoons jalapeño pepper coarsely chopped (1 large pepper; seeds and ribs removed)▢ 1 tablespoon garlic coarsely chopped (2-3 large cloves)▢ 1 can (28 oz) San Marzano whole peeled tomatoes▢ 1 can (4 oz) fire-roasted diced green chiles▢ 1/2 cup fresh cilantro coarsely chopped (pack in when measuring)▢ 2 tablespoons lime juice freshly squeezed▢ 1 teaspoon white, granulated sugar▢ 1 and 1/4 teaspoon fine sea salt▢ 1/2 teaspoon EACH: ground cumin, pepper▢ 1 and 1/2 tablespoon tomato paste▢ 1/2 tablespoon apple cider vinegarUS - Metric USMetric InstructionsPREP: Coarsley chop the onion, pepper, jalapeño (Note 1), and garlic.ADD INGREDIENTS: Add roughly chopped onion, pepper, jalapeños, and garlic into a large (12-cup) food processor. Include entire can of tomatoes (with sauce), undrained diced green chiles, cilantro, lime juice, sugar, salt (Note 2), cumin, pepper, tomato paste, and apple cider vinegar.PULSE: Pulse ingredients in food processor until desired consistency is achieved. Less pulsing for chunkier salsa, more for a smoother texture.ADJUST: Taste and adjust salt, pepper, and lime juice to your liking. Transfer to an airtight container and chill in fridge for about an hour before serving, allowing flavors to meld and salsa to cool. Chilling isn't essential but enhances flavors. Video Recipe NotesNote 1: Remove jalapeño seeds and ribs before chopping for salsa. Adjust jalapeño quantity to control heat. Wear gloves when handling jalapeños to avoid capsaicin irritation on skin, eyes, mouth, or nose. Note 2: Not all salts season the same. I used fine sea salt, but if you're using table salt, you'll want to add less. Season slowly and to personal preference. Nutritional information is for approximately 1 cup of salsa per serving. Nutrition FactsServing: 1serving | Calories: 39kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 792mg | Potassium: 311mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2240IU | Vitamin C: 39mg | Calcium: 30mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
It can, but I don’t love the texture/flavor after being thawed. It does get pretty watery. The color and texture also slightly changes. Here is an article that outlines how to freeze it: https://www.canyoufreezethis.com/can-you-freeze-salsa/ Reply
We will never eat pre-made salsa again. This is so fresh and flavorful! We made this restaurant style, and it’s better than the restaurants. How many tomatoes if we use fresh? Reply
