The Best Salsa Ever

The Best Salsa Ever

Not only is this The Best Salsa Ever (in my opinion) but it’s ridiculously easy and quick to make. In less than 10 minutes you can be scooping toasted tortilla chips into this smokey, flavorful salsa.

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This recipe was given to me years ago by a dear friend and while I’ve made a few modest changes, it is still my absolute favorite salsa.

Unlike traditional salsa recipes that call for fresh tomatoes, this recipe uses canned fire roasted tomatoes. That’s right! The first time I had this salsa I was shocked to find out it wasn’t made with fresh tomatoes.

Using canned tomatoes results in a richer deeper flavor. This comes from the concentrated flavor of a canned tomato. Although you can use fresh tomatoes (especially during the summer months when garden tomatoes are at their peak) but honestly, I like the canned tomatoes the best!

Another thing I love about this salsa is I can literally whip this up in nearly 5 minutes. Everything gets tossed in the food processor and the hard work is done for you. No chopping and deseeding tomatoes, how great is that! It’s a perfect recipe when you need a last minute idea for a gathering or party. Everyone always loves and raves about it.

This salsa also has a great texture. Not too chunky or soupy, it’s perfect. The food processor is a great way to ensure all the ingredients are just the right size so every bite is the right amount of everything.

I like having this on hand for snacking or adding to our tacos, burritos and salads. It’s perfect for taking on picnics or packing up for summer camping trips. I really can’t think of a time or place this salsa isn’t welcome. It’s just that good!

Let’s eat!🤍

The Best Salsa Ever

Not only is this the best salsa ever (in my opinion) but it's ridiculously easy and quick to make. In less than 10 minutes you can be scooping toasted tortilla chips into this smokey, slightly spicy salsa.
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Course: Appetizer, Dip, Snacks
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6


  • 2 14.5 ounce cans fire roasted tomatoes, drained and juice discarded substitute 4 cups fresh Roma tomatoes, seeds removed and roughly chopped
  • 1/2 red onion, quartered or 1 small red onion
  • 2 garlic cloves, peeled
  • 1 jalepeno, seeded and roughly chopped leave seeds in if you want it spicier
  • 1 small bunch of cilantro, about 2 cups
  • 1 lime
  • 1/4 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp oregano
  • 1 tsp salt or to taste
  • 1/2 tsp ground black pepper


  • In a food processor add onion, garlic and jalapeno. Pulse a few times just breaking up the veggies into smaller pieces.
  • Scrape the sides of the processor and add the drained tomatoes, cilantro, and seasonings. Pulse until desired consistency. I like mine on the finer side.
  • Squeeze in the juice of 1 lime. Stir to combine and check to see if you need more salt.
  • Serve with tortilla chips and enjoy!


Store salsa in airtight container for up to 7 days in refrigerator. 
This recipe can easily serve 5-6 people.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

A few of my favorite kitchen essentials used for this recipe.

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