Important things to remember:
- Make sure your tomatoes are chilled before starting or refrigerate the salsa for a couple of hours after you mix everything together.
- Use a food processor like this (<-amazon affiliate) not a blender. Blending it just a second too much will turn it into a sort of smoothie, so proceed with caution 😉
- Take it easy with the cumin! Start with a little bit and add more after tasting the final salsa as this little spice can be pungent and a little bit goes a long way.
- If you like your salsa on the chunky side make sure to drain the tomatoes before proceeding.
- Be mindful of the jalapeño. If you like your salsa mild start with half, if you like it spicy then add one or even more jalapeños.
- Taste and adjust seasonings 11 times and enjoy!
The best, easy and healthy homemade salsa made with canned fire roasted or San Marzano tomatoes, fresh cilantro, red and green onion, a touch of cumin for that Latin flavor and a good dash of smoked paprika.
- 28 oz canned fire roasted or San Marzano tomatoes -whole
- 1/2 small red onion -sliced orcut into chunks
- 2 green onions (scallions) -cut into 1 inch pieces
- 2 cloves garlic -grated
- 3/4 c fresh cilantro leaves + more to taste
- 1 jalapeño
- 1 lime -juiced
- 3/4 teaspoon sea salt + more to taste
- 1/2 tsp ground cumin
- 1 tbsp smoked paprika + more as desired
Add the red onion, scallions, garlic and jalapeño to the bowl of a food processor. Give it a buzz or two until chopped.
Add the tomatoes without juices, spices and cilantro on top and pour in the lime juice.
Very carefully press the pulse button a few quick times making sure you don’t over chop the salsa.
Transfer to a bowl and taste seasonings. Add more lime and sea salt if desired. At this point you can add the reserved tomatoes juices if you are wanting a thinner consistency.
If you want it even smokier make sure to add a little bit more smoked paprika and mix well.
You’ll Also Love:
Fresh Tomato Salsa
Strawberry Salsa
Tomato Avocado Salad
Homemade Guacamole
Linda Sapp
May 14, 2017 at 10:52 amHi Florentina,
I love the recipes you channel from your Man in the Photo. This one is especially welcomed at our home since we love both Italian and Mexican foods.
I do have a question about today’s salsa: how long does it last? Maybe I didn’t see it in the paragraphs before the recipe and if I did, I apologize. But we love salsa and chips here.
Thank you for so many wonderful recipes.
Linda
Florentina
May 23, 2017 at 11:53 amHi Linda, thanks so much for stopping by. The truth is in our home it lasts only for about 1 day haha, but you can easily keep it in the fridge with a tight lid on for a week. ~Florentina Xo’s
Carla
July 7, 2017 at 9:54 amFlorentina,
This salsa looks devine!
Could this recipe be canned for later use? If so, how?
Thanks so much.
Florentina
July 10, 2017 at 11:41 amThanks Carla. In all honesty I have never tried canning it as it would never last that long in our home. I don’t see why you couldn’t do that…Report back If you adventure with the canning project.
GiGi
May 16, 2017 at 10:41 amYES PLEASE! I would prob throw some hunks of avocado in there to really please my palette!!! YUM! 😀
Florentina
May 23, 2017 at 11:49 amHaha whatever rocks your boat, I’m not the one to judge 😛
Jim F
December 9, 2017 at 10:13 amI just made this for a holiday taco bar party.
I’m not sure it’s going to make it there since me and my girls keep on having “just one more try”
Great flavors and perfect heat for a group.
I will be making this again. Thanks!
Florentina
December 12, 2017 at 1:18 pmHa! Jim, I understand this issue too well. I like to make mine a night before the party and when I go to grab it the next day there is just an empty perfectly covered bowl. Go figure! I need to start labeling my stuff in the refrigerator lol