Get your straw at the ready because THIS is The BEST Salsa Recipe!
Sure I love Pico de Gallo, trust me when I say I eat it with a fork for lunch some days (just ask the employees of the Mexican stand at my farmers market, what I eat for lunch most Thursdays, lol), however this salsa?? This salsa I can drink with a straw. I haven’t…yet, I literally think about doing just that!
My friend Molly makes a killer salsa and after having hers a couple of times, I decided to make something similar. I started with a can of fire roasted tomatoes that I was staring at one day in my supermarket and took it from there.
I added some of this and some of that until I achieved the taste that I crave.
Now you may find it odd to add honey to salsa, however, most people add sugar to their homemade tomato sauce (I know I do). The sugar helps cut the acidity of tomatoes.
Remember tomatoes are a fruit. So sweetness is a part of what a perfect in-season tomato should taste like. Adding some honey to this recipe for The BEST Salsa Recipe is part of what makes it earn the title in my opinion….and makes it straw-worthy…Mmmmmm!
Besides being delicious, “The BEST Salsa Recipe” is so, so easy to make, literally throw everything in your blender, Vitamix, Ninja or food processor and tah-dah! All you need to do after that is taste and adjust the flavors to your preference for sweetness and/or heat and grab a straw…err I mean chip! It also makes a great food or hostess gift!
Why canned tomatoes? Quality canned tomatoes are picked at their peak and stay that way. If you can find fire roasted tomatoes awesome…if not this will still be delicious! You can always use the bounty from your garden in place of canned…that works as well!
This is one of those delicious yet easy recipes that you can let your kid(s) take the lead on. It’s also in my cookbook for tweens and teens who enjoy cooking. 66 recipes that anyone in your home would enjoy and your kids would feel so proud of making. When kids contribute to the family by way of preparing meals…They feel empowered, confident, learn so many lessons from planning to organization to follow through AND they get another notch on their belt in becoming a confident home cook! An all-around win!
Check out the book…Just click on the photo!
My Make Ahead frozen Chambord Margaritas would go well with this salsa. Keep these in your freezer until the mood strikes or someone pops over…Instant party!
Love Avocados as much as I do?
I have a ton of avocado recipe…take a look HERE.
If you are a Mexican food fan (after all today IS Cinco de Mayo). This is dish incredible and different! My Mexican Street Corn Salad is a must make!
And if you enjoy Beef Enchiladas or White Chicken Enchiladas…I have them for you two and they are 2 of my favorite recipes. The honestly are better tasting than just about every enchilada I have had out. I kept working at each recipe over the years till I got them right. I do hope you try one of these and enjoy!
Tag me on Instagram or Facebook @SouffleBombay or #soufflebombay when you make one of these Mexican -inspired recipes, I would love to see your creations!!
- 1 28 oz can of fire roasted tomatoes
- 2 jalapenos*
- 2-3 cloves garlic
- ½ cup (packed) fresh Cilantro
- 2 TBS fresh lime juice
- 2 TBS honey
- Kosher salt and pepper
- Cumin to taste*
- Chips
- Throw all ingredients in your blender, food processor, Vitamix or Ninja and pulse until all ingredients become smooth. Taste and adjust to your liking.
- It's as simple as that!
- *If you enjoy some heat in your salsa, leave some or all of the seeds and stems in from the jalapenos. If your jalapenos end up not being very spicy, add in a few pinches of cayenne.
- Enjoy the taste of cumin? Add in a couple of pinches (it lends a smoky flavor)
- If you want this salsa sweeter, add more honey. Not sweet, don't add any honey. It is completely flexible and will work just about any way you make it. \
- Have a tomatillo on hand, roast it and add it in, that would be delicious!
- I don't enjoy onion in this, however, if you do feel free to add in 2-3 TBS chopped red onion.
Dolores says
May 28, 2017 at 12:00 amI make a salsa very similar to this using canned tomatoes as well, but I also add well drained crushed pineapple to the mix, very refreshing!
Colleen says
May 28, 2017 at 5:33 pmWhat a GREAT idea Dolores, sounds extra refreshing!
Hazel Weir says
May 29, 2017 at 4:39 pmLadies, I’m a fan in Scotland just embarking on making use of the blender to make salsa. I intend to put it in a jar in the fridge for multiple uses. How long can I keep a batch in the fridge would you say?? Many thanks, H. 😀
Paula Smith says
May 29, 2017 at 8:07 pmWe keep our salsa in the fridge for up to 2 weeks.
Joyce says
May 30, 2017 at 4:07 pmNot very long. It’s so good that ours is gone very quickly!
Colleen says
August 20, 2017 at 2:45 pmHaha! I agree!! But I have kept in as long as 10 days and it was delicious still (maybe it stays good because I don’t typically add onions).
Sana says
June 9, 2017 at 2:21 pmWhat is the shelf life of this recipe?
Colleen says
June 22, 2017 at 10:42 pmI have enjoyed it as long as 10 days after making it and it was good.
Ali says
June 23, 2017 at 2:43 amI have a question regarding the jalapeños. My kids and I don’t really like “heat” but my husband does. DO you have any suggestions.? please and thank you.
Joe says
June 23, 2017 at 3:18 amUse a pablano pepper for less heat but a pepper flavor
Colleen says
June 24, 2017 at 10:11 amGreat idea Joe…Love a stuffed poblano!
Colleen says
June 24, 2017 at 10:10 amHi Ali, Why not make a batch, then segment a portion for your husband and in that portion include a minced jalapeno (you can do 1/2 a jalapeno by hand). That or some cayenne pepper will give it a nice kick.
Diane says
June 25, 2017 at 8:55 pmIf you have a Trader Joe’s nearby, you could use the Sweet Hot pickled jalapeno’s, just remove the seeds. They are delicious and, in a pinch, they work in salsa if you don’t have fresh peppers.
Jenni says
July 30, 2017 at 3:09 amNo onion? I don’t think I have ever seen a tomato salsa without onions.
Colleen says
July 30, 2017 at 4:44 pmYou can add it of course, this one does not have any in it since a number of people in my life are not into onions. It is easily customized to how you enjoy it 🙂
Shelly says
August 5, 2017 at 5:06 pmCould you can this selsa ?
To have winter months !
Colleen says
August 20, 2017 at 2:47 pmI don’t know a thing about canning, sorry!! I defer to an expert.
Mary Butler says
March 5, 2018 at 12:15 pmYes u can can any salsa to store up for winter just make sure it’s really very hot, have your hot jars ready to fill, hot flats and rings, then water bath for ten minutes, keep check that flats seal, store in cool area.
Amy says
August 10, 2017 at 12:55 amCan you can this recipe?
Colleen says
August 20, 2017 at 2:46 pmI don’t know a thing about canning, sorry!! I defer to an expert.
Tom says
August 13, 2017 at 1:20 pmYou forgot the onion!!!! 1/4 onion
Colleen says
August 20, 2017 at 2:35 pmI know…sometimes I do onion however usually I do not…The kids and some friends prefer it without 🙂
Roguewave1 says
January 1, 2019 at 7:51 pmDried onion flakes work too. I add salt-free chicken bullion to mine and mix it in by simmering some of the salsa to dissolve. A Serrano pepper will add more zing for those initiated into Southwest culture.
Jo Ann Northcutt says
February 9, 2018 at 6:57 pmMy recipe:
1 can fired roasted tomatoes
1 can Rotel
1 can diced tomatoes
cilantro to taste
1 pkg taco seasoning
Mix all together in blender.
Colleen says
February 23, 2018 at 1:05 amThanks! Adding the Taco seasoning is smart!
Michelle says
March 5, 2018 at 11:46 pm1 can Rotel what?
Larry ByerlyJr says
April 5, 2018 at 2:46 amProlly Rotel tomatoes and peppers
Tammy says
May 23, 2019 at 2:00 pmPlease read the ingredients in taco seasoning. It’s so much healthier to add fresh veggies and fresh herbs or dried spices.
Bekki says
August 29, 2018 at 1:37 amDoes this salsa have to be refrigerated?
Jayda says
October 9, 2018 at 8:51 pmI just made this recipe and found the cilantro very over powering. So much so that it’s not very enjoyable. Next time I think I will just add a tiny bit of cilantro and drain the tomatoes before blending because I also found it to be very runny.
Claire says
February 16, 2019 at 5:42 pmThis stuff is amazing. Doesn’t last long at my house
Anastasia Mann says
May 25, 2019 at 2:01 amA lot of people these days can not tolerate onions or garlic (sad to say I’m now one of them – really awful). I make my own salsa with a mix of tiny chopped pieces of fresh tomatoes, jalapeños, Serranos, fresh lime, a dash of olive oil infused with garlic (acceptable on Fodmap diet), sea salt (plenty), some freshly ground pepper, very small (scissor cuts) of cilantro & parsley. Throw in a dash of tequila if you like.
You can add avocado & make a great guacamole or add some canned tomatoes to make a more typical, liquid salsa (like the bottled ones).
No one will miss the onions or (fresh) garlic. I promise you. Keep A FEW of the seeds of the peppers. Don’t overdo it. You can always add a dash of tabasco if necessary.
TUKANG BAJA RINGAN DI BOGOR says
June 5, 2019 at 8:25 pmI have a question regarding the jalapeños. My kids and I don’t really like “heat” but my husband does. DO you have any suggestions.? please and thank you.