Canned Tomato Salsa
A cozy and bright homemade salsa made from quality canned tomatoes, perfect for dipping or topping your favorite dishes.
Ingredients
Main Ingredients
- 2 cans whole peeled tomatoes (14–15 oz each) Quality canned tomatoes give a rich, balanced base.
- 1 medium white or yellow onion, finely diced Adds sweetness and texture.
- 2–3 cloves garlic, minced Fresh garlic for depth; roasted garlic as a milder substitute.
- 1 jalapeno, stemmed and seeded, finely chopped Leave seeds for more heat, or use a poblano for milder spice.
- 1/4 cup fresh cilantro, chopped Stir in at the end for bright, herby lift; parsley is a fine swap.
- 1 lime, juiced Essential for brightness; substitute a splash of apple cider vinegar for a different tang.
- 1 teaspoon ground cumin Warms the flavor; smoked paprika adds a subtle smoke instead.
- 1/2 teaspoon kosher salt Adjust based on chips or other salty pairings.
- 1 tablespoon olive oil Helps meld flavors and soften onions.
- 1 teaspoon sugar or honey (optional) If your tomatoes need a touch of balance.
- 1 avocado, diced (optional) For a chunky, indulgent treat when serving.
Instructions
Preparation
- Heat olive oil in a medium skillet over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and chopped jalapeno and cook another 1–2 minutes until fragrant.
- Pour in the canned tomatoes with their juices and use the back of your spoon to gently break up whole tomatoes.
- Add cumin and salt, bring to a gentle simmer, reduce heat to low, and let it reduce for 10–15 minutes.
- Remove from heat and stir in lime juice and chopped cilantro.
- Taste and adjust salt or add a pinch of sugar if the tomatoes need sweetness.
- For a fresher, chunkier salsa, cool slightly and stir in diced avocado right before serving.
Notes
This salsa tastes brighter on day two as the flavors meld. Use the back of a wooden spoon to break up canned tomatoes for the best texture. Adjust heat at the end by adding minced fresh jalapeno or a squeeze of lime.