Simply delicious, I’ve made this salsa four or five times since discovering the recipe. Initially, I was thrilled to have another application for the jalapenos I keep on hand for this recipe. But when I tasted the finished concoction, I knew I would be making this time and time again (and stocking up on jarred jalapenos).
This recipe is definitely the best combination of flavors I’ve ever had in a salsa. Despite the use of canned tomatoes (so convenient when fresh tomatoes aren’t available!), this salsa tastes fresh as fresh can be.
Stir in one or two avocados right before serving and I’ve officially died and gone to heaven.
One Year Ago: Lemon Pudding Cake
Two Years Ago: Crispy Chicken Wraps
Note: This salsa is unbelievably good with a couple diced avocados mixed in just before serving.
Ingredients
- 1/2 small red onion, peeled and quartered
- 1/2 cup fresh cilantro leaves
- 1/4 cup drained jarred pickled jalapenos
- 2 tablespoons lime juice
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 1 (28-ounce) can diced tomatoes, drained
Directions
- In the bowl of a food processor (or a blender), pulse the onion, cilantro, jalapenos, lime juice, garlic and salt until coarsely chopped.
- Add the drained tomatoes and pulse until combined. Don’t overprocess in this step if you want your salsa to remain chunky – just give it a few good 1-second pulses until everything is mixed. Place the salsa in a fine mesh strainer or sieve and drain briefly. Transfer to a bowl and serve. (The salsa can be refrigerated in an airtight container for up to 2 days.)
Recipe Source: from Cook’s Country
This looks so good! I’ve never used jarred jalapenos in salsa (I always use fresh). I do like them, though, so I will definately give this a try! If you eat salsa with baked tortilla chips, it’s actually a very healthy snack!
Thanks for sharing, Melanie!
Anything that takes one minute sounds great to me!
Absolutely beautiful! There is nothing I like more than homemade salsa and the difference is undeniable! ;]
Hey Mel, LOVE your blogs (both!). Your Father’s Day entry was great. I want to use this salsa recipe on the Stake Blog~~is that OK with you?
Gosh, I haven’t made a salsa in forever. This looks really good and quick.
I found this blog by clicking on your name in one of the comments at Pioneer Woman. This was the first post I saw and I must say that it sounds wonderful and most important, easy. I had to save the link. Thanks!
I will be trying this! I just made the Pioneer Woman’s restaurant-style salsa and love it, but with that whole jalapeno, seeds included, it’s a bit too spicy for me. I’m going to make another batch with a seeded jalapeno and make this recipe too. We eat a lot of Mexican food so I’ve already made three batches of salsa in the last month. I’m still looking to find the perfect one!
YUM!! Thank you.
I love that you used jarred jalapeños! That’s so much easier for me since I always have that in stock but not the fresh variety. I’ll be getting a hand blender soon, so it will be even easier to make this with that. Thanks for sharing this fantastic-looking recipe.
It’s nice to “know” somebody who has tried this – I just got Cook’s Country yesterday, thanks to all your good recipes and posts from there. I HAD to get it for myself, as well! Now, I can’t wait to try it.
i used to be such a food snob that i couldn’t imagine making salsa with canned tomatoes. now i realize the error of my ways–it saves so much time and energy and doesn’t affect the flavor much at all!
Have you ever used the Pampered Chef Salad Chopper? I make salsa all the time and hate cleaning it. But, I use the salad choppers now in a bowl and throw em in the dish washer. Love. Them.
I made the best chicken fajitas tonight, and whipped this up to go on top. We haven’t eaten yet, but I’m scooping straight outta the blender with chips while we’re waiting for Dad to get home. DELISH!
So glad, Cicily – I hope there was some left for dinner! (Well, maybe not, because that meant you were able to enjoy it all by yourself.)
oh that salsa looks great!
We love salsa at our house. It is almost like a staple food for us.
Ok, wait a minute, be right back, I have to go get my chips…
Made this…….LOVED IT! Thanks so much! It went great on our homemade pork burritos last night. And for lunch at the park today.
Rebecca – glad the salsa went so well on the burritos. That’s a great idea, actually!
Mel,
I just want to thank you for all of your fabulous recipes. I made the citrus punch, one minute salsa and black bean salsa for a party today. Quick, easy and sooooo good. The honey/lime fruit salad was a big hit at a dinner party a few weks ago, and the chicken sausage pasta bake (I am paraphrasing your names of stuff),, little glazed meatloaves, yellow cake mix have all been huge hits. The wheat bread didn’t work for me (the 4 loaf recipe) I think I didn’t let it rise enough, I really wanted to go to bed. For now I am sticking with KA’s Baking Companion’s White Bread 101 which I use 1/2 white wheat flour in.
Thank you so much for the inspiration and recipes!
–Erin
Love this too! Tonight I used your beach street lemon chicken pasta marinade with chicken, a red pepper, green pepper, and onion and made fajitas and served this on the side. LOVED the salsa, and they were hands down the best fajitas I’ve ever made. You must try it!
Thanks, Hayley! Your menu sounds delicious – wish I was a dinner guest! I’m thrilled everything worked out so well.
Erin – thanks for your comment! I’m glad that the recipes you have tried (except for the bread) have worked out so well. Thank you so much for checking in to let me know!
I’m all for easy and fast recipes. I have been on a fire roasted kick lately, so I think I will use fire roasted tomatoes. I also loved your Oven Baked Chimichangas recipe and will be trying it soon.
Melanie – I made this last night, with one small variation. I drained the excess liquid from the tomatoes before adding them. I just kept the lid in place on the can [without squeezing down] and drained the juice. By doing this, I didn’t have to strain the salsa at the end! Thanks for all the work you put into your blog. It’s one I check daily!
Melissa
Thanks for including your change, Melissa! Glad you liked it.
Delicious! I’m glad I planted lots of cilantro this year as my husband loved it so much he told me to stock up on canned tomatoes and to e-mail the recipe out to the family. Thank you as always for such great recipes.
Janel – thanks for letting me know this salsa was a hit! Glad your husband raved about it.
Well, Mel, you’ve done it again! I finally got around to trying this recipe and it officially beat out all other batches of salso I’ve made this summer. There were four other recipes, two fresh and two canned (one from the renowned Pioneer Woman) and I’m so glad my search for the best salsa is over! Thank you, we’re lovin’ it!
Hey Veronica – that is high praise for this salsa, although I have to agree with you. It is our go-to for sure. Thanks for letting me know it beat out the others!
I made this salsa for the 4th of July and what a hit it was! So easy and super delicious – wouldn’t change a thing!
Thanks, Kathy!
Mel,
Do you use “Rotel” that’s already spiced up or ordinary plain canned tomatoes?
Melody
Melody – I use ordinary diced tomatoes.
[...] Recipe source: My Kitchen Cafe [...]
Mmm! Tastes even better when you use the fire roasted tomatoes!!
This recipe is similar to one published by Heloise MANY years ago…and yes, it is the easiest and the best!
Okay, so I don’t know what went wrong, but even with all the other strong and fantastic flavors, I could not get past the taste of the canned tomatoes. I didn’t have a 28 oz can of tomatoes so I had to use two different kinds of tomatoes, Red Gold and Hunts. What kind did you use? San Marzano? By the way, I absolutely LOVE your site. It’s changed my life!!!
Carolyn – I use a variety of different canned tomatoes, depending on what name brands are on sale. You might just have refined enough tastes that the canned tomatoes will never be quite fresh enough (and that is most definitely a compliment)! Sorry you didn’t love this one!
Have used this recipe for years. I constantly have people asking for the recipe. Isn’t it awesome? I love being able to make “fresh” salsa all year long. We never buy regular jarred salsa anymore. Although, Newman’s Own pineapple salsa is divine. That is the only jarred one that we will ever buy. This one is so much cheaper and way tastier than anything you could get from the store.
Ok. Question. Pickled jalapenos? This is the 3rd recipe that I’ve seen in the past two days that I want to try and has pickled jalapenos as an ingredient. I’m totally scared though because I’m not a lover of anything pickled. Does the pickle flavor really stand out or is it more subtle?
Hi Amy – in this salsa the pickled part of the jalapenos is definitely subtle. I’ve tried other recipes with the same ingredient and the pickled flavor really hits you but in this, it just adds subtle heat and flavor. Don’t be scared.
Thanks Mel! I’ll take your word for it and buy some pickled jalapenos next time I’m at the store and give it a try.
Mel (or anyone) – have you ever tried freezing this salsa? I got a bunch of fresh tomatoes and looking for ways to prep and freeze. Thanks!
Nicole – I haven’t tried freezing this, although I have to think it should freeze pretty well.
I made your awesome tacos for dinner tonight and realized at about 4:00 that I didn’t have any salsa in the house. Can’t have tacos without salsa and no time to run to the store…Melanie to the rescue! I had all these ingredients in the house and it came together so fast. We loved the flavor. Why buy salsa when you can make this so easily!
I tried this recipe at a BBQ last night, and it was a huge hit! However, my husband has now said that store bought salsa will no longer be good enough and I will have to make this everytime from now on! Good thing it is simple!
I always make a version of this sales with fresh jalapenos… I was out so decidedto give the jarred jalapenos a shot. It was great!! Thanks so much for this.
Our new favorite salsa:) Simple yet oh so good. I do add a splash of olive oil and a splash of vinegar, learned this from a girl at work. I do keep my salsa for longer than 2 days, it should be good for over a week. Nothing I can think of that would cause it to go bad in 2 days.