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Best Canned Tomato Salsa


This delicious canned salsa is a blank canvas! You can also add onion, garlic, jalapeno, lime juice, or cilantro, all to taste!

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Rate this recipe 4.4/5 (16 Votes)


  • 2 cans (14.5-ounces) diced tomatoes
  • 1 medium onion
  • 4 cloves garlic
  • 1 jalapeño pepper, deseeded
  • 2 teaspoons freshly squeezed lime juice
  • 1 teaspoons salt
  • 1 teaspoons freshly cracked black pepper
  • 1 teaspoons granulated garlic
  • 6 tablespoons cilantro


Adapted from


Step 1

Strain tomatoes and reserve juice. Roughly chop onion, fresh garlic, and jalapeño; add to food processor fitted with a metal blade. Add juice from tomatoes, lime juice, salt, pepper, and granulated garlic. Process on high for about 30 seconds.

Add about ½ cup of diced tomatoes and process on low for an extra 5 seconds. Add remaining tomatoes and cilantro and pulse until desired consistency is reached. It's ready to serve immediately, but you can also let it chill in the refrigerator overnight to let the flavors combine.

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