Quick Canned Tomato Salsa
A quick and flavorful salsa made with canned tomatoes and fresh ingredients, perfect for dips, tacos, or roasted vegetables.
Ingredients
Main Ingredients
- 2 cans 14.5-ounce cans diced tomatoes, drained Choose fire-roasted for smokiness or plain for brightness.
- 1 small red onion, finely chopped Swap with green onion for a milder bite.
- 1 jalapeño, seeded and minced Leave the seeds for extra heat or substitute with a poblano for mild warmth.
- 2 cloves garlic, minced Fresh garlic adds depth; use 1/2 teaspoon garlic powder in a pinch.
- 1/2 cup fresh cilantro, chopped A must for authentic flavor; parsley is a nice substitute.
- 1 medium lime, juiced (plus zest for extra pop) Lime is essential for that bright finish.
- 1/2 teaspoon cumin Optional for warmth and complexity.
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil Optional for silkiness.
- a pinch sugar If your tomatoes are very acidic.
Instructions
Preparation
- Drain the canned tomatoes lightly; pour into a bowl and crush a few pieces with the back of a spoon.
- Add the finely chopped red onion, minced jalapeño, and garlic to the bowl. Stir gently.
- Mix in the chopped cilantro, lime juice, and lime zest if using.
- Transfer everything to a skillet with olive oil and sauté for 4–6 minutes over medium heat if you prefer a warmed salsa.
- Adjust seasoning with salt, pepper, and a pinch of sugar if needed. Let the salsa rest for 5 minutes before serving.
Notes
For a grilled, smoky note, use fire-roasted canned tomatoes and char the jalapeño; for a healthier option, stir in diced cucumber or roasted corn. Can also be served warm over beans or fish, or transformed with a dollop of Greek yogurt or mashed avocado.