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Tomato Salsa

Canned tomatoes give a consistent taste and can be made when fresh tomatoes are out of season. For fresh tomato salsa, check out our Pico de Gallo recipe.


  • 1 14.5 oz. can of whole, sliced or diced tomatoes
  • 1/2 cup fresh cilantro sprigs [1]
  • 2 Tbsp. lime or lemon juice [2]
  • 2 Tbsp. vegetable oil
  • 1/4 jalapeņo, seeds removed [3]
  • 1/8 red onion
  • 1 clove garlic
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1/2 tsp. salt


  1. Roughly chop the 1/8 red onion and cilantro leaves and press the clove of garlic.
  2. Blend tomatoes, cilantro, jalapeņo, red onion, cumin, coriander and salt in a food processor or a blender to your preferred consistency.
  3. Stir in lime juice and vegetable oil. Serve with tortilla chips. Note: This salsa freezes well because it uses canned tomatoes instead of fresh tomatoes.


  • [1] Sprigs contain part of the stem. You can trim off the hard ends of stem for this recipe.
  • [2] About 1/2 lime or lemon yields over 2 Tbsp. juice.
  • [3] The jalapeņo adds some spiciness, but more importantly it gives the salsa flavor. You can freeze the rest of the jalapeņo pepper to use for next time.
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