Easy Red Salsa
Easy, 10-minute red salsa with smoky, fire-roasted tomatoes, onion, cilantro, garlic, and fresh lime juice! Flavorful, fresh, and perfect for Mexican night!
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 (1/4-cup servings)
Gluten-Free, Mexican-Inspired, Vegan
Does it keep?
cans diced fire-roasted tomatoes*
serrano or jalapeño pepper
(more or less depending on preferred spice level // stems and seeds removed)
chopped fresh cilantro
(large stems removed)
(~3 Tbsp or 45 ml as original recipe is written)
chopped white or red onion
(or sub green onion)
(crushed // or 1 tsp garlic-infused oil per 1 clove garlic)
Stevia or cane sugar
(optional // to taste)
diced mild green chilies
(optional // for extra heat)
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.
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.
Serve immediately with chips of choice, such as DIY Chili Cheeze Fritos
, tortilla chips, or kale chips
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 (per two 15-ounce or 425 g cans). But the flavor will not be as rich and the salsa will likely be more watery.
*Nutrition information is a rough estimate calculated without stevia, sugar, or green chilies (or chips for serving).
*Recipe makes ~2 cups salsa.
- Calories: 71
- Fat: 0.2g
- Sodium: 375mg
- Carbohydrates: 18.9g
- Fiber: 4.1g
- Sugar: 8.4g
- Protein: 1.9g