Ingredients
Equipment
Method
- Add the crushed tomatoes, garlic, cilantro, onion, lime juice, salt, and pepper to a food processor.
- Add the cumin, jalapeños, and fire roasted peppers if using.
- Blend until everything is chopped and combined to your desired consistency.
- If using a blender instead of a food processor, add a splash of tomato juice if it is too thick to blend.
- Serve immediately or transfer to an airtight container and refrigerate for a few hours or overnight.
Notes
Working at US Bar and Grill taught me that great salsa doesn't need fresh tomatoes—canned crushed tomatoes deliver consistent flavor and texture. A Mexican co-worker expanded my understanding of salsa varieties at an authentic restaurant, and his family's hospitality showed me how central salsas are to everyday Mexican cooking. Store in an airtight container for up to a week in the fridge; the flavors improve after the first day as the cilantro and lime bloom. Customize the heat level with pickled jalapeños or fire-roasted peppers, or keep it mild for families. Use a food processor for the best texture, but a blender works if you thin it slightly with tomato juice.
