How To Make Best Ever Easy Salsa


This Mexican salsa is the kind of food I can never get enough of; fresh, vibrantly colored, loaded with flavor. Eating it, makes me feel energetic and healthy. The dressing is light and bright, with just a few ingredients; fresh lime juice, fresh cilantro leaves and stems, a clove of garlic. A pinch of cumin along with sea salt and freshly ground black pepper finishes it off perfectly. I love simple recipes like this.


  • 2 14 ounce cans fire-roasted canned tomatoes
  • ½ cup jarred roasted red pepper drained
  • 4 ounce can green chiles these are not spicy, just add great flavor
  • ½ small red onion roughly chopped
  • ½ cup fresh cilantro leaves and stems, packed
  • 6 medium green spring onions
  • 3 medium cloves garlic peeled
  • 1-2 small jalapeño seeded (if you like a spicier flavor, leaves the seeds in)
  • ½ teaspoon salt
  • 1 teaspoon ground cumin
  • 2 tablespoons fresh lime juice


1 ) Drain the tomatoes, reserving the juice.

2 ) Combine all ingredients except reserved tomato juice in the bowl of a food processor.

3 ) Pulse on and off until all ingredients are finely chopped and salsa is desired consistency. We like it a bit chunky, but if you like a smoother salsa, just keep pulsing. If you like a thinner salsa, add a small amount of the reserved tomato juice and pulse one more time.

4 ) Taste for seasoning and adjust as needed. Serve with chips, tacos or other Mexican entrees, as a baked potato or omelet topping, soup garnish, etc.



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