Ceramic dish filled with a batch of our Easy Red Salsa recipe
4.91 from 20 votes

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!
Author: Minimalist Baker
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 (1/4-cup servings)
Category: Dip, Sauce
Cuisine: Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week


  • 2 15-ounce cans diced fire-roasted tomatoes* (slightly drained)
  • 1 medium serrano or jalapeño pepper (more or less depending on preferred spice level // stems and seeds removed)
  • 1 cup chopped fresh cilantro (large stems removed)
  • 1 medium lime, juiced (~3 Tbsp or 45 ml as original recipe is written)
  • 1/2 cup 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 per 1 clove garlic)
  • Stevia or cane sugar (optional // to taste)
  • 2-4 Tbsp diced mild green chilies (optional // 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 (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.

Nutrition Per Serving (1 of 8 quarter-cup servings)