This 5-minute salsa recipe with canned tomatoes is bright and full of beautifully balanced flavor.
Pop all your fresh ingredients into a food processor, and you'll have a super easy restaurant style salsa to serve alongside your favorite Mexican foods or game-day snacks (think loaded nachos or tacos).
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I think this is the BEST homemade salsa recipe.
Made with simple ingredients from any grocery store, this fresh sauce is full of smoky flavor, balanced by the hit of lime juice.
It can be whipped up at the last minute and pairs nicely with Mexican-style condiments like homemade guacamole, pico de gallo, or mango habanero salsa.
I hope you give this easy blender salsa a try! Check out my tomato soup recipe if you're looking for other delicious dishes made with canned tomatoes.
Why make salsa from canned tomatoes?
- Convenience: Canned tomatoes are already peeled, chopped, and cooked, which saves time and effort compared to using fresh tomatoes.
- Consistency: Canned tomatoes are consistent in quality and flavor, making it easier to achieve a consistent taste and texture in your salsa recipe. This is especially important if you are making a large batch or need to make the salsa ahead of time.
- Availability: Canned tomatoes are available year-round, which means you can make salsa whenever you want, regardless of the season.
- Budget-friendly: Making your salsa at home is often more cost-effective than buying it pre-made at the store. Plus, you can make a large batch and store it in the fridge for several days, making it a great option for meal prep or when entertaining.
Why you'll love this recipe
- Fresh and bright flavor: When you make your salsa at home, you can use the freshest ingredients available, including tomatoes, crisp onions, and fresh cilantro. This ensures that your salsa is bursting with flavor.
- Customizability: Add fresh jalapeño or black pepper for a spicier salsa or leave them out for a milder salsa. Experiment with different herbs and spices according to your personal preference.
- Health benefits: The tomatoes in salsa are a great source of lycopene, a powerful antioxidant linked to numerous health benefits. This salsa is a great way to pack in healthy veggies and herbs and is preservative-free, unlike most store-bought salsas.
Ingredients & substitution notes
- Whole peeled tomatoes: Gives your salsa a fresh and delicious salsa.
- Garlic: Adds depth and complexity to the salsa. You can try powdered garlic if you need to, but I recommend fresh.
- Onions: Provide a sharp and slightly sweet flavor that complements the tomatoes. You can use red onions, white, or yellow onions, depending on your preference.
- Smoked paprika: Has a smoky and slightly spicy taste. If you don't have smoked paprika, you can use regular paprika, fire-roasted tomatoes, or liquid smoke for the same effect.
- Cumin: Adds a warm and earthy taste.
- Cilantro: Adds a fresh and bright flavor to the salsa. If you don't like cilantro, you can use parsley instead.
- Fres lime juice: Provides a tangy and citrusy flavor. I recommend using fresh lime juice. You could substitute fresh lemon juice.
- Maple syrup: Adjusts the flavor profile to be more balanced. You can adjust the amount of maple syrup to your liking or omit it altogether if you prefer a more savory salsa.
See recipe card for quantities.
How to make salsa with canned tomatoes
STEP 1: Add all the ingredients to a food processor (make sure the onion is pre-chopped and garlic is minced).
STEP 2: Pulse until you reach the desired consistency. This is according to personal preference. Adjust seasoning and spices if needed.
Katie's tips
- Adjust consistency: To achieve the perfect consistency for your salsa, you can adjust the amount of liquid in the recipe. Drain off some of the juice from the tomatoes for a thicker salsa before blending. If you prefer a large chunks in your sauce, pulse the ingredients a few times in the blender instead of blending until completely smooth.
- Use whole canned tomatoes: Using cans of tomatoes instead of diced tomatoes can give your salsa a more "meaty" texture with less juice.
- Pre-chop onion and garlic: To save time, chop your onion and garlic in advance and store them in an airtight container in the refrigerator until you're ready to make your salsa.
- Don't over-blend: If you want chunks of tomato and onion in your salsa, be careful not to over-blend the ingredients.
- Taste and adjust: Salsa is all about finding the right balance of flavors. Taste your salsa as you go and adjust the seasoning as needed.
- Chill before serving: For best results, let your salsa chill in the refrigerator for at least an hour before serving. This will allow the flavors to meld together and intensify.
Variations & add-ins
- Mango or pineapple: Add some fresh mango or pineapple chunks for a sweet and tangy twist on traditional salsa.
- Black beans and corn: For a hearty and flavorful salsa, perfect for dipping.
- Roasted peppers: Roast some red or green peppers and add them to the salsa for a smoky and slightly sweet flavor.
- Jalapeno or other peppers: Add some diced fresh or hot peppers to the mix for a spicier salsa. Serrano, chipotle peppers, or green chilies are great options if you feel brave.
- Fresh herbs: Mix in some fresh herbs like parsley, oregano, or thyme.
- Red onion: Substitute the white or yellow onion with some red onion for a slightly sweeter and milder flavor. Green onions will do nicely, too.
Pairings: What to serve with this salsa
more ideas...
- Quesadillas: Serve your quesadillas with a side of homemade tomato salsa for a flavorful and refreshing contrast to the rich and cheesy filling.
- Huevos rancheros: Serve your huevos rancheros with homemade tomato salsa to complement the rich and savory flavors of the eggs and beans.
- Tostadas: Top your tostadas with refried beans, cheese, lettuce, and a generous serving of homemade tomato salsa for a delicious and filling meal.
Equipment
You'll need something to blend the ingredients together such as a (small) food processor or blender.
Storage
- To store: Transfer leftover salsa into an airtight container, like a mason jar, and refrigerate it. Homemade tomato salsa can be stored in the refrigerator for 3 days. After that, the quality and freshness may start to deteriorate.
- To serve: When you're ready to serve your tomato salsa, give it a quick stir to redistribute any juices or ingredients that may have settled.
- To freeze: If you cannot eat your tomato salsa within 3 days, you can try freezing it for longer storage. However, I have not yet tried freezing it and can't guarantee any results.
FAQ
Can I use fresh tomatoes in this recipe?
I don't recommend using fresh tomatoes in this recipe.
How spicy is this tomato salsa?
The level of spiciness in the salsa will depend on the amount of jalapeno pepper you use. If you want a milder salsa, use less jalapeno, or remove the seeds and membranes, which are the hottest parts of the pepper.
Can I make this salsa ahead of time?
Yes, you can make this salsa ahead of time and store it in the refrigerator for up to 3 days. Just be sure to stir it before serving.
How do I adjust the consistency of the salsa?
Drain off some of the excess juices from the tomatoes to make a thicker salsa. To make a chunkier salsa, pulse the ingredients a few times in a food processor or blender, but be careful not to over-blend.
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📖 Recipe
Easy Salsa (from canned tomatoes)
Try this tasty homemade salsa recipe, and enjoy your guests' reactions when they dip their tortilla chips into it. Remember to get create with the heat level and make it your own.
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Servings: servings
Ingredients
- 1 can (15oz) (1 can (425g)) whole peeled tomatoes
- 2 garlic cloves *minced
- ½ chopped red onion
- lime juice of 1 lime
- bunch of cilantro
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 2 tablespoon maple syrup
- 1 teaspoon salt
You can find detailed step-by step-photos above the recipe card.
Instructions
- Add all of the ingredients to a food processor.
- Pulse a couple of times until you end up with a desired consistency.
- Taste and adjust spices.
Video
Notes
- Adjust consistency: To achieve the perfect consistency for your salsa, you can adjust the amount of liquid in the recipe. Drain off some of the juice from the tomatoes for a thicker salsa before blending. If you prefer a large chunks in your sauce, pulse the ingredients a few times in the blender instead of blending until completely smooth.
- Don't over-blend: If you want chunks of tomato and onion in your salsa, be careful not to over-blend the ingredients.
- Taste and adjust: Salsa is all about finding the right balance of flavors. Taste your salsa as you go and adjust the seasoning as needed.
- Chill before serving: For best results, let your salsa chill in the refrigerator for at least an hour before serving. This will allow the flavors to meld together and intensify.
Nutrition
Serving: 1. | Calories: 37kcal | Carbohydrates: 9g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 584mg | Potassium: 65mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 250IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 0.3mg
All nutritional information is based on third-party calculations and should be considered estimates.
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