Get your straw at the ready because THIS is The BEST Salsa Recipe, ever! And it is so darn simple to make. We are talking like literally 5 minutes!
Sure I love Pico de Gallo, and 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, however, 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 Muir Glen fire-roasted diced 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 fantastic 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 (I like both Muir Glen and O’Organics fire-roasted tomatoes)…if not this will still be delicious! You can always use the bounty from your garden in place of canned…that works as well!
How Do You Make The BEST Salsa Recipe??
- All you need are 5 minutes and a blender and of course the ingredients.
- Gather a can of diced tomatoes (I like to use fire roasted), a jalapeno (or two if you enjoy heat), garlic, cilantro (or not if you hate it like my husband…You can swap it for parsley), honey, salt, pepper, cumin and of course tortilla chips!
- Place all ingredients in your blender (not the tortillas of course) and give it a few whirls.
- Taste and adjust to your preference.
- Add red pepper (cayenne) for even more heat.
Can I Make Salsa Without A Blender?
Yes!! No blender, no problem. Purchase fire-roasted crushed tomatoes and then mince your garlic, jalapenos, and cilantro as fine as you can with a knife. Add those and the rest of the ingredients together, whisk vigorously and there you have it!
What Are The Best Tomatoes To Use To Make Salsa?
For this style salsa, often referred to as restaurant-style salsa. I always say find cans of fire-roasted tomatoes. They have such a depth of flavor! If your garden is overrun with gorgeous tomatoes, make pico! OR roast some tomatoes yourself, puree them and go from there.
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 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. They 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!!
Hope you love this salsa as much as I do (and all my friends and family!!)
Originally Published May 5, 2017
The BEST Salsa Recipe
Ingredients
- 1 28 oz can of fire-roasted tomatoes
- 2 jalapenos*
- 2-3 cloves garlic
- 1/2 cup packed fresh Cilantro
- 2 TBS fresh lime juice
- 2 TBS honey
- Kosher salt and pepper
- Cumin to taste*
- Chips
Instructions
- 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
I 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
What a GREAT idea Dolores, sounds extra refreshing!
Hazel Weir says
Ladies, 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
We keep our salsa in the fridge for up to 2 weeks.
Joyce says
Not very long. It’s so good that ours is gone very quickly!
Colleen says
Haha! 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
What is the shelf life of this recipe?
Colleen says
I have enjoyed it as long as 10 days after making it and it was good.
Ali says
I 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
Use a pablano pepper for less heat but a pepper flavor
Colleen says
Great idea Joe…Love a stuffed poblano!
Colleen says
Hi 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
If 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
No onion? I don’t think I have ever seen a tomato salsa without onions.
Colleen says
You 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
Could you can this selsa ?
To have winter months !
Colleen says
I don’t know a thing about canning, sorry!! I defer to an expert.
Mary Butler says
Yes 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
Can you can this recipe?
Colleen says
I don’t know a thing about canning, sorry!! I defer to an expert.
Tom says
You forgot the onion!!!! 1/4 onion
Colleen says
I know…sometimes I do onion however usually I do not…The kids and some friends prefer it without 🙂
Shari Dodd says
My sweet Marianka taught me to grate the onion. Still get the flavor.
Colleen says
Great tip from her Shari!
Roguewave1 says
Dried 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
My 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
Thanks! Adding the Taco seasoning is smart!
Michelle says
1 can Rotel what?
Larry ByerlyJr says
Prolly Rotel tomatoes and peppers
Tammy says
Please read the ingredients in taco seasoning. It’s so much healthier to add fresh veggies and fresh herbs or dried spices.
Nadra says
Absolutely!!! The mixes always upset my tummy and give me a migraine … msg & things I can’t pronounce….. I too, find that cumin, ground chili, cayenne, garlic powder or fresh are best for me.. I get to adjust and no bad side effects
Bekki says
Does this salsa have to be refrigerated?
Jayda says
I 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
This stuff is amazing. Doesn’t last long at my house
Anastasia Mann says
A 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.
Colleen says
Adding Tequila is so fun and brilliant!
TUKANG BAJA RINGAN DI BOGOR says
I 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.
Colleen says
It’s really easy to make, so you can make it without jalapenos, set some aside for the kids and add either minced jalapenos in for your husband’s portion or simply sprinkle on some red pepper (cayenne pepper) for heat.
Beth says
Be careful with canning just any salsa recipe. To can salsa it has to be pH of 4.6 or less. Generally it is best to use a salsa recipe that has been tested unless you have a way to test for pH.
Carrie F says
How would you can this salsa? Can it be done in a boiling water bath?
macks Smith says
Yes, use lemon juice or citris acid as Ph level for tonatoes. Each jar, pints 1/4t.quarts 1/2 teaspoon and only canning, pickling salt. No morton salt. Water bath 10 min. High altitude look up for your state. 5 minutes extra fir for certain altitudes
Colleen says
Thanks for the tips!!
Terry says
Great recipe as written. As always, adjust for personal preference. For me a little onion, char the jalapeños.
Colleen says
Thanks Terry! Love the idea of charring the jalapenos!
Cara says
Delicious! I used fresh tomatoes from the garden! Thanks for posting the recipe!
Colleen says
Awesome! Glad you enjoyed it!
Deguello says
My housekeeper turned us on to adding a few tablespoons of salt-free chicken bullion. In Texas, we would never think about adding sugar or honey. Everything else is right.
Colleen says
Interesting idea! One of these days I need to get to Texas and eat allll the foods!
Diane says
Can you freeze the salsa?
Thank you.
Colleen says
Hi Diane, I have never tried freezing it.
Deguello says
If you can find granulated no-salt chicken bullion, a tablespoon or to taste adds a boost to flavor.
Colleen says
Thanks! Curious to try that Deguello!