Easy Red Salsa
Prep time
Total time
Easy, 10-minute red salsa with smoky, fire-roasted tomatoes, onion, cilantro, garlic, and fresh lime juice! Flavorful, fresh, and perfect for Mexican night!
Recipe type: Dip, Sauce
Cuisine: Mexican-Inspired, Vegan, Gluten-Free
Serves: 2 cups
  • 2 15-ounce (425 g) cans diced fire-roasted tomatoes*, slightly drained
  • 1 serrano or jalapeño pepper (more or less depending on preferred spice level), stems and seeds removed
  • 1 cup (~16 g) chopped fresh cilantro, large stems removed
  • 1 lime, juiced (~3 Tbsp or 45 ml)
  • 1/2 cup (55 g) chopped white or red onion (or sub green onion)
  • 1 tsp ground cumin
  • ½ tsp sea salt
  • 1 clove garlic, crushed (or 1 tsp garlic-infused oil)
  • optional: stevia or cane sugar to taste
  • optional: 2-4 Tbsp (30-60 g) diced mild green chilies (for extra heat)
  1. Add tomatoes, pepper, cilantro, lime, onion, cumin, salt, and garlic to food processor or blender and pulse to mix. You're looking for a well-blended but semi-chunky salsa.
  2. Taste and adjust flavor as needed, adding more salt for saltiness, lime for acidity, garlic for kick/zing, cilantro for herb flavor, pepper or mild green chilies for heat, or a little stevia or sugar to sweeten/offset heat.
  3. Serve immediately with chips of choice, such as DIY Chili Cheeze Fritos, tortilla chips, or kale chips!
  4. Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.
*If you'd rather, sub 3 cups diced ripe tomatoes. But the flavor will not be as rich and the salsa will likely be more watery.
*Nutrition information is a rough estimate for 1 of 8 (1/4 cup) servings without stevia, sugar, or green chilies (or chips for serving).
Nutrition Information
Serving size: 1/4 cup (1 of 8 total servings) Calories: 71 Fat: 0.2 g Saturated fat: 0 g Carbohydrates: 18.9 g Sugar: 8.4 g Sodium: 375 ml Fiber: 4.1 g Protein: 1.9 g
Recipe by Minimalist Baker at https://minimalistbaker.com/easy-red-salsa/