I don’t know about you, but every Mexican restaurant I ever go to is judged immediately by two measures: 1. Is there free salsa? and 2. Is it good? I wouldn’t say that I am picky about my salsa, but I just want it to be spicy, blended, and tangy. Okay fine – I’m picky…but I wear that like a badge of honor. I know good salsa, so when it was time to make my own – I knew it had to be great.
The hard part about homemade salsa is that even if you want to make it on your own, no one has the time to do so. Well, that’s where canned ingredients come into play. One day I might roast my own tomatoes, but today is not that day. Today my homemade salsa is made of canned ingredients, lime from a lime squeezer I bought on Amazon and pre-minced garlic from Trader Joe’s, sue me.
This salsa recipe calls for cans of fire-roasted tomatoes. You can either get ones with green chilis in them like this one or you can just get fire roasted tomatoes and add in a can of green chilis separately. I will say that I normally use the cans with green chilis and still add in a fresh jalapeño for extra heat.
- 2 15-ounce cans fire roasted tomatoes with green chilis OR
- 1 4-ounce can diced green chilis
- juice of 1 lime
- 1 small red onion, quartered
- 1 handful cilantro leaves
- 1 Knorr Chipotle Cube Bouillon
- 1 tablespoon minced garlic
- 1-2 teaspoons salt, to taste
- 1-2 jalapeños with seeds if you like extra spice
- Add all ingredients to a blender or food processor and pulse until all ingredients come together and pureed.
- Let flavors combine in the fridge for a minimum of 15 minutes before enjoying.