Salsa Recipe with Canned Tomatoes
An easy, fresh-tasting chunky salsa made with canned tomatoes, fresh Roma tomatoes, onion, jalapeño, garlic, cilantro, and lime.
Equipment
- 1 medium mixing bowl
- 1 cutting board
- 1 Chef's knife
- 1 mixing spoon
Ingredients
Salsa
- 1 can (14.5 ounces) diced tomatoes with juices
- 2 medium Roma tomatoes finely diced
- 1/3 cup white onion finely diced
- 1 small jalapeño seeded and finely minced
- 2 cloves garlic minced
- 1/4 cup fresh cilantro chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon tomato paste
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon ground cumin
- 1 pinch black pepper
Instructions
- Finely dice the Roma tomatoes and white onion, mince the jalapeño and garlic, and chop the cilantro.
- In a medium mixing bowl, add the canned diced tomatoes with their juices and stir in the tomato paste until evenly combined.
- Stir in the diced fresh tomatoes, onion, jalapeño, garlic, and cilantro.
- Add the lime juice, kosher salt, cumin, and black pepper, then mix well.
- Taste and adjust with more salt, lime juice, or jalapeño if needed.
- For best flavor, cover and refrigerate for 20 to 30 minutes before serving.
- Stir again and serve with tortilla chips or as a topping for tacos, bowls, and grilled meats.
Notes
Use firm Roma tomatoes for the best texture. Fire-roasted canned tomatoes add a subtle smoky flavor. Chill before serving for the best flavor, and store leftovers refrigerated for up to 3 days.