Quick & Easy Salsa
Skip the store-bought salsa! This easy homemade version is smoky, zesty, and takes just minutes to make—perfect with tortilla chips!
Ingredients
Scaled from 10 servings
- 1 (28 oz.) can whole peeled tomatoes, with their juices
- 1 cup roughly chopped, loosely packed fresh cilantro
- 1 cup diced white onion, from 1 small white onion
- 2 tablespoons red wine vinegar
- 2 cloves garlic, roughly chopped
- 1 tablespoon crushed red pepper flakes (use less for mild salsa)
- 2 teaspoons salt
- 1 teaspoon Mexican oregano (see note)
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon sugar
Instructions
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In a blender or large food processor fitted with the steel blade, blend all of the ingredients together until the salsa is puréed but still just slightly chunky. Taste and adjust seasoning if necessary. Refrigerate for at least 30 minutes or up to 1 week. Serve with tortilla chips.
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Note: Mexican oregano is widely available in the spice section of most large supermarkets (it is part of the McCormick Gourmet line). Note that it is not the same as regular oregano. If you can't find it, marjoram makes a better substitute than regular oregano.
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Make-Ahead Instructions: The salsa will keep in an airtight container in the refrigerator for up to 1 week.
Nutrition
Per serving
| Calories | 29 |
|---|---|
| Fat | 0 |
| Cholesterol | 0 |
| Sodium | 294 |
| Carbohydrates | 6 |
| Fiber | 3 |
| Sugar | 4 |
| Protein | 1 |