Canned Tomato Salsa
A quick and flavorful salsa made from pantry staples that captures the essence of summer, perfect for any meal or gathering.
Ingredients
Base Ingredients
- 2 cans 14-ounce whole peeled tomatoes, undrained Use fire-roasted for smokiness.
- 1 small white onion, finely diced For crunchy sweet depth; swap shallot for a milder bite.
- 2 cloves garlic, minced Fresh garlic for depth; use 1/2 teaspoon garlic powder in a pinch.
- 1 jalapeño, seeded and minced Keep seeds for heat; swap poblano for a milder version.
- 1/2 cup fresh cilantro, chopped Add at the end for brightness; parsley is a substitute.
- 1 tablespoon lime juice Fresh is best; bottled works in a pinch.
- 1 teaspoon ground cumin Warm and earthy.
- 1 teaspoon smoked paprika Optional for a smoky note.
- to taste salt and black pepper
- 1 teaspoon sugar or honey Balances acidity from canned tomatoes, optional.
- 1 tablespoon olive oil Helps round flavors; omit for a lower-fat option.
Serving Suggestions
- to taste tortilla chips, tacos, grilled chicken, or avocado For serving.
Instructions
Cooking Instructions
- Heat the olive oil in a medium skillet over medium heat until it shimmers. Add the diced onion and a pinch of salt; sauté for 4–5 minutes until softened and slightly translucent.
- Stir in the minced garlic and jalapeño; cook for 30–60 seconds until fragrant, being careful not to brown the garlic.
- Pour in the canned tomatoes with their juices. Use a wooden spoon to break the tomatoes into rough chunks.
- Add the cumin, smoked paprika (if using), and a small pinch of sugar. Bring the mixture to a gentle simmer.
- Simmer uncovered for 8–10 minutes, stirring occasionally, until the salsa reaches your desired consistency.
- Remove from heat and stir in the lime juice and chopped cilantro. Taste and adjust salt and pepper.
- Serve warm or at room temperature.
Notes
For a smoky char, roast the jalapeño over an open flame. To make it chunkier, pulse half of the salsa in a blender. You can omit olive oil for a healthier version. For a creamy twist, stir in a dollop of plain Greek yogurt when serving.