Mexican Salsa Recipe
Super delicious and easy homemade Mexican Salsa Recipe using canned tomatoes.
Servings: 14 people
Calories: 37kcal
Equipment
- food processor
Ingredients
- 1 28 oz can whole plum tomatoes (or two 14.5 oz cans diced tomatoes)
- 3 cloves garlic
- ¼ cup fresh cilantro
- 4 scallions (or 1 small onion)
- 2 Serrano peppers (or jalapenos)
- ½ tsp. salt
- ¼ tsp. cumin
- 1 lime (or lemon)
- 1 avocado (up to two can be used)
Instructions
- Dump canned tomatoes in a food processor. Add roughly chopped garlic, cilantro, scallions, and peppers.
- Next, add salt, cumin, and the juice of one lime.
- Pulse ingredients in a food processor until blended but still slightly chunky.
- Slice the avocado in half and scoop out the seed. While still in its skin, slice the avocado in small cubes and scoop out with a spoon. Stir into salsa.
- Grab a chip and taste the salsa. Make adjustments as needed.
- Serve with tortilla chips or as a side to your favorite Mexican dish!
Notes
- If you don't have a food processor, a blender may be used. It might be a little harder to control the texture of the salsa if it doesn't have a pulse option. Alternatively, you can mash the tomatoes by hand and chop the remaining ingredients.
- Be aware that not all canned tomatoes are equal. My favorite brand to use is Hunt's. Although other tomato brands may be used, I've found over the years that some contain too much sugar and give the salsa a sweet taste.
- Feel free to use diced tomatoes to make this salsa. I use whatever I have on hand, but I prefer to use whole tomatoes when possible. Diced tomatoes can get over-processed.
- If you like the flavor of chipotle peppers, you can add 2 or more canned chipotle peppers. This not only gives the salsa a smokey flavor but ups the heat too!
Nutrition
Calories: 37kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 86mg | Fiber: 2g | Sugar: 3g