Are you ready to take your taco nights, parties, and potlucks to a whole new level? Look no further, because I have some more of my go-to recipes to share with you. Not just one or two, but three! Every busy home cook needs a few MVPs to keep on deck for when you are in a time crunch or need something quick, easy, and delicious. Get ready to add my Easy Tomato Salsa: 3 Ways to your list!
Whether you’re hosting a taco extravaganza, heading out for a tailgate party, need a quick fix for last-minute guests, or craving a burst of flavor, I’ve got your back with a Simple Pico de Gallo, Fresh Chipotle Salsa, and a Restaurant Style Salsa. So, tie on that apron, grab your favorite tortilla chips, and let me show you how to make salsa!
Simple Pico de Gallo: The Showstopper Salsa
First on the list, we have the showstopper of the salsa world, Pico de Gallo. This vibrant and refreshing salsa is as tasty as it is beautiful. It’s the kind of salsa that dresses up even the most basic dishes. The beauty of this chopped salsa lies in its simplicity, it’s all about letting the fresh ingredients shine. Dice up some ripe Roma tomatoes, crisp white onions, fresh cilantro, spicy jalapeños, and a squeeze of lime for that tangy kick. Toss it all together with some salt and you’ve got a salsa that’s as visually appealing as it is delicious.
- Ripe Roma Tomatoes
- Cilantro
- Jalapeno
- White Onion
- Fresh Garlic
- Lime
- Salt
Fresh Chipotle Salsa: Freshness Meets Smoky Perfection
Next, let’s take a walk on the smoky side with Fresh Chipotle Salsa, a blend of fresh ingredients and a hint of smoky pepper goodness. I like to think of this one as the best of both worlds, the crisp & fresh staple ingredients we all know to be in a good salsa and a hint of smoky peppers. It couldn’t be easier and the result? A unique taste that will have your guests asking, “How does something so fresh, taste smoky & roasted?” Sit back and smile, because this kind of goodness was easier than it seems!
- Ripe Roma Tomatoes
- Jalapenos or Serrano Peppers
- White Onion
- Canned diced tomatoes
- Chipotle Peppers in Adobo
- Fresh Garlic
- Cilantro
- Salt
Restaurant Style Salsa: Quick, Easy, and Oh-So-Delicious
Now, last but certainly not least, I introduce you to one of my favorites for heat & simplicity… the Restaurant Style Salsa. We all have those days when time is short, and that’s where this recipe swoops in to save the day. With just two cans of Rotel tomatoes and a handful of fresh ingredients, you’ll have a blender full of delicious salsa ready to be devoured. It’s a flavor-packed option that can be whipped up in just a few minutes because your blender does all the heavy lifting. While this one tends to be spicy, see the recipe card below for options to make it more on the side of a medium heat level.
- Rotel Tomatoes, mild or regular
- Jalapeno
- White Onion
- Fresh Garlic
- Lime
- Cilantro
- Sugar
- Cumin
- Dried Oregano, Mexican is best
- Salt
Choosing the Perfect Salsa
When time is tight, and you don’t feel like heating up the kitchen for My Mom’s Roasted Red Salsa, these three salsa options are your secret weapons. They offer the ultimate quick fix without compromising on flavor, these options have got you covered. So, there you have it – three salsa recipes to keep in your “back pocket”. Do you have any reliable recipes that come in and save the day in a pinch? Let me know in the comments below!
Looking for tacos to top off with these perfect salsas? Check these out!
Instant Pot Cuban-Style Pork Tacos
If you try this Easy Tomato Salsa: 3 Ways or any of my other recipes tag me on Instagram @joymakersandco, I’d love to see what you make!
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Easy Tomato Salsa: 3 Ways
Equipment
- 1 Blender or Food Processor
- 1 Knife & Cutting Board
- Medium Serving Bowl
Ingredients
Simple Pico de Gallo
- 4 Roma tomatoes, de-seeded & diced, SEE PHOTOS & NOTES
- 1/2-3/4 cup white onion, diced, add more or less onion depending on your taste.
- 1 large jalapeno, seeded for less heat, leave seeds in for more heat. SEE NOTES.
- 1 bunch fresh cilantro, washed & excess stems removed
- 1 lime, juiced
- 1/2 teaspoon salt, or to taste.
Fresh Chipotle Salsa
- 5 Roma tomatoes, cut into chunks
- 4 jalapenos, sliced (seed them for less heat.)
- 1/3 cup white onion, cut into chunks
- 3 garlic cloves
- 1- 15 ounce can diced tomatoes
- 3 chipotles in adobo
- 1/2 bunch fresh cilantro, wash & excess stems removed
- 1 teaspoon salt
Restaurant Style Salsa
- 2 cans Rotel Tomatoes* SEE NOTES BELOW
- 1 small white onion, cut into large chunks
- 1 jalapeno*, remove seeds for less heat, sliced.
- 3 garlic cloves
- 1 lime, juiced
- 1 teaspoon sugar
- 1 teaspoon salt or to taste
- 1/4 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 bunch fresh cilantro, wash & excess stems removed
Instructions
Simple Pico de Gallo
- Cut the top end off of the tomatoes and slice in half.
- Gently scoop out and discard the seeds.
- Dice the tomatoes.
- Wear gloves and deseed the jalapenos if you prefer. Finely dice. (If not using gloves, wash your hands well right away)
- Chop the onion into small pieces.
- Cut the excess stems off of the cilantro and finely chop. Add all of the chopped ingredients into a medium serving bowl. Add the juice of one lime and 1/2 teaspoon salt or to taste.
- Stir to combine, cover and chill for 1-2 hours before serving.
- Best eaten within 2 days.
Fresh Chipotle Salsa
- Place half of the tomatoes, jalapenos, onions, 1 chipotle, all of the garlic, and the juice of the canned tomatoes into the blender or food processor.
- Pulse about 5 times.
- Add the remaining ingredients.
- Pulse until you get a nice chunky consistency.
- Place into a medium serving bowl, cover and chill for 1-2 hours before serving. Best eaten withing 3 days. Freezes well for up to 3 months.
Restaurant Style Salsa
- Add ingredients into food processor or blender in the order as written above.
- Pulse 10-15 times or until a nice chunky texture is achieved and pour into a medium serving bowl.
- Chill for 1-2 hours before serving. Best eaten within 3 days. Will freeze well for up to 3 months.
Notes
Simple Pico de Gallo: Adapted from Downshiftology with Lisa Bryan
Fresh Chipotle Salsa: Adapted from ArnieTex
Restaurant Style Salsa: Adapted from Laura Vitale
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