Easy Tomato Salsa: 3 Ways
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!
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 or omit for extra cilantro
- 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
Servings vary
*To reduce the heat we have a few options: Use mild Rotel or swap one of the cans out for diced tomatoes. Remove the seeds from your jalapeno.
Tried this recipe?Let us know how it was!