How have I gotten 5 years into writing a food blog and not provided a simple red salsa recipe?
How dare I? How could I? I know. Shame, shame. But I realized this recently and am excited to fill the void with this EASY, 10-minute Red Tomato Salsa! Let’s do it!
I did quite a bit of experimenting for this 10-minute, 8-ingredient, 1- bowl recipe.
The dreamy minimalist in me thought, “Cool. I’ll just throw some tomatoes and onion and a pepper in a blender and ‘voila!’ I’ll have salsa!”
While you can go that route, I find that it yields a watery, flavorless salsa, and I’m obviously not down for that. So, instead, I tested multiple canned-tomato varieties as a base and found fire-roasted tomatoes to be the best fit!
They’re extremely smoky and complex, and they add a rich tomato flavor to this salsa. Supporting ingredients like onion, cilantro, lime, garlic, and jalapeño or serrano pepper round the flavors out to yield the perfect red salsa.
I hope you all LOVE this salsa! It’s:
Quick + Easy
This is the perfect salsa for dipping tortilla chips, Frito chips, or even kale chips! It would also make a delicious addition to things like our Mexican Quinoa Salad Cups, Black Bean Butternut Squash Enchiladas, Best Damn Vegan Nachos, Sweet Potato Kale Chip Nachos, or Plantain Black Bean Tacos.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy, 10-minute red salsa with smoky, fire-roasted tomatoes, onion, cilantro, garlic, and fresh lime juice! Flavorful, fresh, and perfect for Mexican night!
Author: Minimalist Baker
Recipe type: Dip, Sauce
Cuisine: Mexican-Inspired, Vegan, Gluten-Free
Serves: 2 cups
- 2 15-ounce (425 g) cans diced fire-roasted tomatoes*, slightly drained
- 1 serrano or jalapeño pepper (more or less depending on preferred spice level), stems and seeds removed
- 1 cup (~16 g) chopped fresh cilantro, large stems removed
- 1 lime, juiced (~3 Tbsp or 45 ml)
- 1/2 cup (55 g) chopped white or red onion (or sub green onion)
- 1 tsp ground cumin
- ½ tsp sea salt
- 1 clove garlic, crushed (or 1 tsp garlic-infused oil)
- optional: stevia or cane sugar to taste
- optional: 2-4 Tbsp (30-60 g) diced mild green chilies (for extra heat)
- Add tomatoes, pepper, cilantro, lime, onion, cumin, salt, and garlic to food processor or blender and pulse to mix. You’re looking for a well-blended but semi-chunky salsa.
- Taste and adjust flavor as needed, adding more salt for saltiness, lime for acidity, garlic for kick/zing, cilantro for herb flavor, pepper or mild green chilies for heat, or a little stevia or sugar to sweeten/offset heat.
- Serve immediately with chips of choice, such as DIY Chili Cheeze Fritos, tortilla chips, or kale chips!
- Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.
*If you’d rather, sub 3 cups diced ripe tomatoes. But the flavor will not be as rich and the salsa will likely be more watery.
*Nutrition information is a rough estimate for 1 of 8 (1/4 cup) servings without stevia, sugar, or green chilies (or chips for serving).
Serving size: 1/4 cup (1 of 8 total servings) Calories: 71 Fat: 0.2 g Saturated fat: 0 g Carbohydrates: 18.9 g Sugar: 8.4 g Sodium: 375 ml Fiber: 4.1 g Protein: 1.9 g