This salsa is always in our fridge, I make it at least once a week. Everyone needs a go-to simple salsa recipe!
I can eat Mexican food every day, isn’t it the best? This salsa is perfect to top your favorite tacos, in scrambled eggs and in wraps…the possibilities are endless! You may have seen me making this recipe on SnapChat or remember it from my old blog. I thought I’d update the photos and share one of my most asked for recipes!
You’ll never believe how easy this is– it’s seriously a 2 minute salsa. This is the base recipe for medium spiced salsa and you can adjust it weekly for what you’re craving. Feel free to sub in green pepper for the jalapeño or remove the cilantro.
If you like it mild addition ideas:
- Pineapple or mango
- Black or pinto beans
- 1 brick of cream cheese
If you like it spicy add:
- Smoky chipotles in adobo
- Roasted poblanos
- Hot peppers
Quick & Easy Pantry Salsa
Quck & Easy Pantry Salsa! Everyone will be shocked that it uses canned tomatoes!
- 1 14.5 oz can Diced Tomatoes
- 1 small white onion
- 1/4 cup cilantro (a small handful)
- 1 lime juiced
- 1/2 jalapeño, seeded
- 1/2 teaspoon Cumin
- 1/2 teaspoon kosher salt
Put all ingredients in a chopper or blender. Pulse until onions are chopped.
Store refrigerated for up to 1 week. Fits perfectly in a mason jar!
This is the perfect topper for these recipes: