Salsa-Rivals Restaurant Salsa

This is super easy to make and one of the best salsas I have ever had.

3 15-ounce cans diced fire-roasted tomatoes*, slightly drained
1 jalapeño pepper (more or less depending on preferred spice level), stems and seeds removed, I leave in some seeds for more spice
1 cup chopped fresh cilantro, large stems removed
1 lime, juiced or 3 Tbsp
1/2 cup chopped red onion (or sub green onion)
1 tsp ground cumin
½ tsp sea salt
dash of pepper
1 clove garlic, crushed (or 1 tsp garlic-infused oil)

  1. Add tomatoes, pepper, cilantro, lime, onion, cumin, salt, and garlic to food processor or blender and pulse to mix. You’re looking for a well-blended but semi-chunky salsa.
  2. Taste and adjust flavor as needed, adding more salt for saltiness, lime for acidity, garlic for kick/zing, cilantro for herb flavor, or pepper for heat.
  3. Serve immediately with chips of choice, such as tortilla chips, or kale chips!
  4. Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.

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Author: amynidds

Amy loves to help you find the best deals out there or something she thinks you just have to have! Content and Finds Editor


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