Just a few ingredients come together for a delicious mild salsa
My family loves Mexican food and flavors, like in this taco cornbread bake recipe. If I make something related to tacos or tortilla chips and salsa, I know my family will be on board.
I stumbled across a pantry salsa recipe a year or two ago and gave it a try one nacho night. It was too spicy, even according to my spice-loving husband. So, I tweaked it and ended up with a mild salsa that has a very, very slight kick.
Of course salsa made with garden-fresh ingredients is good, but I never have fresh peppers or herbs. I almost always have onion. I love that I can buy ingredients for this salsa and not get around to making it for a week or two. Being in the Midwest, I also love that I can make this year-round and it tastes the same.
And being a busy mom, I love recipes like this one that literally come together in minutes. If your onion needs chopped, you can make this salsa in 10 minutes or less. If your onion is already chopped, you can whip up this salsa in 5 minutes with a food processor or blender. Seriously!
Start with the can of tomatoes with chilis and chopped onion. Put them both into your food processor and zoom them around until they are the desired level of chunky you like. (My family likes salsa with teeny, tiny chunks at most!)
Next, add in the seasonings: garlic powder, salt, sugar and lime juice. Whiz everything in the food processor again for 15 seconds or so to blend it.
Your next step depends on how chunky you like salsa. As I mentioned, my family doesn’t like chunky salsa at all. So, I pour my seasoned tomato and chili mixture into a large bowl then puree the crushed tomatoes in the food processor.
If you’re using a blender or have a large food processor, you could maybe do all the ingredients at once, but I use my food processor and it isn’t large enough, so I do it in stages.
Finally, I pour the pureed crushed tomatoes into the large bowl on top of the seasoning mixture and give it a good stir. That’s it! Serve it up with your favorite tortilla chips.
Yields 5-1/2 cups of salsa
10 minPrep Time
10 minTotal Time
- 1 28-oz. can crushed tomatoes
- 1 10-oz. can mild diced tomatoes with green chilies
- 1/4 cup diced onion (can add more to taste)
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1 tsp. ground cumin
- 1 tsp. sugar
- 2 tsp. lime juice
- Put the can of tomatoes with chilies into a food processor or blender. Add the diced onion, and puree until it is the desired level of chunkiness. (My family likes salsa with minimal chunks, so I puree for about a minute.)
- Add in the garlic salt, salt, ground cumin, sugar and lime juice. Puree 15 to 30 seconds longer to mix together.
- Move the seasoned mixture into a large bowl.
- Next you can either add the crushed tomatoes on top of the mixture as they are or puree them in the food processor or blender first depending on how chunky you like your salsa.
- Stir the plain tomatoes and seasoned tomato mixture together.
- Serve with your favorite tortilla chips and store any leftover salsa in the fridge.