How to make salsa

It’s very good!


Christian Temple, Staff

This takes less than 15 minutes to make, is adaptable to your desired spice level, and lasts a week in the fridge. For recipe variations, see our article above.

Fresh and canned tomatoes work in this recipe. When using canned tomatoes, it is loved to use fire-roasted tomatoes, which add a bit of smokiness to the salsa.

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You will need:

2 (15-ounce) cans fire-roasted tomatoes or use 4 cups chopped fresh tomatoes (1 3/4 pounds)

1/3 cup chopped white or sweet onion (half medium onion)

2 medium cloves garlic (2 teaspoons minced)

1 to 2 medium jalapeƱo or serrano peppers, with stems, membrane and seeds removed

1 cup chopped fresh cilantro

1 to 2 medium limes

1/2 teaspoon fine sea salt, plus more to taste

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Place tomatoes into a colander set over a large bowl and allow to drain. Save drained juice to add back to salsa if it is too thick or save to add to soups or other dishes.

Add chopped onion to a medium bowl and cover with cold water. Set aside for 10 minutes, drain, and then rinse.

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Add garlic to a blender or bowl of a food processor and pulse until chopped small. Scrape the sides, and then add the drained tomatoes, drained and rinsed onions, peppers, cilantro, 1/4 teaspoon of salt, and the juice of half a lime. Pulse until your desired texture. Taste, and then season with additional salt or lime juice. (We typically add 3/4 teaspoon of salt).

This salsa improves with time so if you have the option, set it aside in the refrigerator for 30 minutes or more before serving.



  • Spice Level: For mild, remove all seeds and membrane and only use one pepper. For medium, remove most of the seeds and membrane and use two peppers. For hot salsa, leave seeds and membrane intact and use one or more peppers.

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