Homemade Salsa with Canned Tomatoes

restaurant style salsa with canned tomatoesNothing tastes better than salsa made with fresh tomatoes, but when good tomatoes are not available canned ones make a great substitute. This salsa is so easy you can whip it together in about ten minutes and it keeps in the fridge for several days. We use it as a condiment for grilled or roasted meats, vegetables, and pretty much anything. It’s healthy and delicious!

Start with 2 jalapeño peppers and 2 Serrano peppers—if you don’t like it hot then leave out the Serrano peppers—a small onion or half of an onion, juice from one lime, 3 garlic cloves, 1/4 teaspoon cumin and about a cup of cilantro. You can throw in a pinch or two of sugar to cut the tomato acid.

Place everything in a blender and pulse a couple of times to start breaking down the peppers and onion. Then add the can of tomatoes, undrained, and pulse until the consistency that you like. I don’t like chunky salsa so I pulse until it’s a smoother consistency like in most Mexican restaurants. Stir in a little salt and pepper to taste and voilà, homemade salsa!

Homemade Salsa with Canned Tomatoes
Prep time
Total time
A spicy Mexican salsa that's easy to make and splendid to eat.
Recipe type: Condiment
Serves: 6-8
  • 1 28 ounce can whole peeled tomatoes, undrained
  • 2 jalapenos, stems removed, split and seeded
  • 2 serrano peppers, stems removed, split and seeded (use these only if you like it hot)
  • 1 small onion or ½ onion, cut into chunks
  • 3 garlic cloves
  • 1 cup cilantro leaves
  • ¼ teaspoon cumin
  • juice from one whole lime
  • ¼ teaspoon sugar (optional)
  1. Place all ingredients except tomatoes in blender and pulse a few times.
  2. Pour tomatoes into blender and pulse until consistency that you like.


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1 Comment

  • Reply
    Weekend Cowgirl
    September 8, 2012 at 6:52 pm

    I love salsa and am going to whip up a batch tonight for the football game. Think I have everything I need! Thanks!

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