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.
PREP: Coarsley chop the onion, pepper, jalapeño (Note 1), and garlic.
ADDINGREDIENTS: 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.
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Notes
Note 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.