When a homemade salsa like this is absolutely delicious and so quick and easy to make – forget about the store bought stuff! – it’s definitely the Best Salsa!
Salsa Ole! I must be part Mexican or something!
Not really, but Mexican food is definitely one of my favorite go-to cuisines! Is it yours too?
Every week I usually have a meal prep day when I make things for the week ahead that are easy to grab when that hunger strikes! Not only is this a very easy recipe to make, it’s so tasty that it’s hard to stop eating it!
I like to prepare grains like rice and quinoa, slices of baked potatoes, a big pot of black beans, various spreads and almost every week I make this salsa recipe. That’s why I named it “Best Salsa” because my family just loves it and can’t get enough of it!
It’s one of those recipes that comes together quickly and keeps well in the fridge all week. It’s really versatile too. I have it on just about everything!
Of course, you have to like cilantro, or I guess you could leave it out or put less in. (I’ve never tried that because I’m a cilantro lover!)
If you want to, you can make your own chips or just buy whatever tortilla chips that you like.
Here I’ve made some baked chips using brown rice tortillas but they are also great made with flour tortillas.
Besides having it on everything under the sun at home, it also transports well for to-go lunches, picnics, etc. There is never a time (hardly ever that is!) when salsa isn’t welcome anywhere you are – at least in my world!
Try these other delicious Mexican inspired recipes
15 Minute Creamy Cilantro Avocado Pesto
Roasted Poblano Chili Corn Quesadillas
Here is the recipe:
- 1 28 oz . can whole peeled tomatoes with their juice San Marzano tomatoes are good if you can find them
- 1/2 cup onion chopped
- 1 10 oz . can Rotel brand diced tomatoes with green chilies mild or original
- 2 -3 cloves garlic minced
- 1 teaspoon sugar
- 1 1/4 teaspoon salt or more to taste
- Juice of 1 - 1 1/2 limes
- 1 jalapeno if small or 1/2 large chopped small ( a few seeds and membranes for more heat)
- 2 cups fresh cilantro leaves stems removed (more or less to taste)
- In a food processor with the metal S blade, combine all of the ingredients and pulse or process until the desired consistency.
- I process mine for a few minutes because I don't want it chunky, but that's up to you!
Adapted from: The Pioneer Woman
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