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  • Prep Time


  • Total Time


  • Servings



  • 1

    & ½ 14.5-oz. cans diced tomatoes (juice and everything)

  • 1

    Serrano pepper, sliced (test for heat–use less or seed the pepper to reduce heat)

  • Half of an onion (use your judgement here as onions vary in pungency)

  • Half of a red, yellow, or orange bell pepper, seeded

  • 1

    tablespoon juice from a fresh lime (in a pinch, lemon juice works as a substitute)

  • 1

    tsp. salt

  • ¼

    tsp. ground cumin (or to taste)

  • 1

    tsp. minced garlic (or to taste)

  • Cilantro to taste (I usually take a bunch of cilantro, grab it by the leafy end and rip off about a handful–really exact measurements, I know…)


In a food processor, toss everything in and pulse to your desired consistency. I like making this pretty smooth, so I don’t do much chopping of my ingredients–I let the food processor do the all the work (I hate chopping!!). For a chunkier salsa, use a can of whole tomatoes rather than diced, don’t chop up your peppers and onion too much, and don’t pulse your food processor as long. Test your salsa after pulse–sometimes onions, garlic, and peppers are more or less pungent, so make adjustments as necessary. Enjoy!


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