Salsa Recipe With Canned Tomatoes

Red restaurant style salsa made from canned tomatoes in a black bowl next to tortilla chips.

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Salsa Recipe With Canned Tomatoes

Why does Mexican restaurant salsa taste so good? Try this Salsa Recipe With Canned Tomatoes, fresh jalapeños, garlic, cilantro, and green onions. Your salsa will taste just as good as most restaurants.

Prep Time10

Total Time10

Course: Condiment, Sauce

Cuisine: Mexican

Keyword: canned tomatoes, cilantro, jalapeno, red salsa, salsa, salsa rojo, tomatoes

Servings: people

Calories: 55kcal

Author: Ali Mairet

Equipment

Blender
colander (to drain the canned tomatoes)

Ingredients

2 whole garlic cloves, peeled
1 fresh whole jalapeno, stem and seeds removed
28 ounces can of whole peeled tomatoes
10 ounces can of Rotel diced tomatoes and green chilies
14.5 ounces can of diced tomatoes with roasted garlic and onions
2 tablespoons fresh lime juice about a half a lime
2 teaspoons Diamond Crystal kosher salt to taste
2 tablespoons chopped cilantro
3 whole green onions, root ends cut off

Instructions

Empty the canned tomatoes into a colander to strain the excess liquid. Set aside the tomato water for another use or discard it.
Roughly chop the garlic cloves and jalapeños. Add them to the blender.
Next, add all of the drained tomatoes, lime juice, and kosher salt to the blender.
Blend lightly by pulsing the blender on for one-second increments. Repeat 6-9 times checking for on the consistency you desire.
Give the salsa a stir and taste for seasoning. Add more lime juice or salt, if needed.
Finely chop the cilantro leaves. Thinly slice the green onions. Stir them into the salsa with a spoon. Pour into a bowl to serve.

Notes

Yield: about 4½ cups

If you notice whole basil leaves in your canned whole tomatoes, dispose of them before blending.

This can be served immediately but benefits from a rest and chill in the fridge for an hour.

Nutrition