Easy No-Cook Salsa Recipe

Get the chips ready for this quick and easy No-Cook Restaurant-Style Salsa recipe! In less than five minutes, you will have a delicious, healthy appetizer or snack everyone will love.

Get the chips ready for this quick and easy No-Cook Restaurant-Style Salsa recipe! In less than five minutes, you will have a delicious, healthy appetizer or snack everyone will love. It's bright, fresh and perfect for parties!Easy No-Cook Salsa Recipe

This salsa is bright, fresh and perfect for parties! It’s easy to whip up using jarred tomatoes– a pantry staple– and fresh lime juice, onion, garlic, cilantro and jalapeno. Other salsa recipes you may also like, Mango Avocado SalsaShrimp Salsa and Pico de Gallo Salsa.

Get the chips ready for this quick and easy No-Cook Restaurant-Style Salsa recipe! In less than five minutes, you will have a delicious, healthy appetizer or snack everyone will love. It's bright, fresh and perfect for parties!

How To Make Salsa

When I make pico de gallo I always use fresh tomatoes, but when I want a restaurant style salsa, I go with canned which is great as it’s available all year! This recipe is mild and kid-friendly, but if you like it spicy you can leave the seeds from the jalapeno or use serrano peppers for an even spicier salsa.

Tips for making salsa:

  • I highly recommend a mini chopper or food processor, you want this chunky. If you use a blender it will be pureed and the color will be dull.
  • You can totally adjust this to your taste. If you like it garlicky you can add more garlic.
  • Don’t like cilantro? You can use parsley instead.
  • For low-carb, or Keto I love using cucumber slices in place of chips!
  • For Whole30, make your own plantain chips or sweet potato skins for dippers.
  • Feel free to play around with different ingredients. You can swap yellow onion for red onion and it also tastes great green chiles.

 

Get the chips ready for this quick and easy No-Cook Restaurant-Style Salsa recipe! In less than five minutes, you will have a delicious, healthy appetizer or snack everyone will love. It's bright, fresh and perfect for parties!

More Salsa Recipes You Will Love!

 

Get the chips ready for this quick and easy No-Cook Salsa recipe! In less than five minutes, you will have a delicious, healthy appetizer or snack everyone will love. It's bright, fresh and takes under 5 minutes!
Print
4.97 from 26 votes
Did you make this recipe?

Easy No-Cook Salsa Recipe

0
0
0
SP
28 Cals 1 Protein 5 Carbs Fats
Prep Time: 5 mins
Cook Time: 0 mins
Total Time: 5 mins
Yield: 4 Servings
COURSE: Appetizer, Snack
CUISINE: Mexican
Get the chips ready for this quick and easy No-Cook Restaurant-Style Salsa recipe! In less than five minutes, you will have a delicious, healthy appetizer or snack everyone will love. It's bright, fresh and perfect for parties!

Ingredients

  • 1/4 small onion
  • 2 small cloves peeled garlic
  • 1/2 jalapeño, seeded and membranes removed or leave in for spicy
  • 14.5 ounce can diced tomatoes, not with basil I use Tuttorosso
  • handful cilantro
  • juice of 1 lime
  • 1/4 teaspoon kosher salt

Instructions

  • Place everything in the chopper of food processor and pulse a few times until combined and chunky. Don't over process.

Video

Nutrition

Serving: 3/4 cup, Calories: 28kcal, Carbohydrates: 5g, Protein: 1g, Sodium: 201mg, Fiber: 1g, Sugar: 2g
Blue Smart Points: 0
Green Smart Points: 0
Purple Smart Points: 0
Points +: 1
Keywords: easy restaurant style salsa, Easy tomato salsa, homemade salsa, how to make salsa, salsa recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe:




71 comments

  1. Best salsa recipe! Easy and delicious. I’ve made it over and over.

  2. Fabulous recipe. Tastes just like the salsa you get in nice Mexican restaurants. I’ll be making this again for sure!

  3. I make this every time we want salsa. My fiancé won’t even order his favorite salsa from this Mexican restaurant anymore bc he loves mine so much. I make in bulk and put them in mason jars. How long can it stay in the refrigerator for?

  4. Made this today & I will never buy store bought salsa again! It was loved by the entire family & there wasn’t any leftover!!! It was so easy & amazingly delicious! Thank you for another fantastic recipe!

  5. Absolutely delicious. No need to buy store-bought salsa ever again!

  6. Fantastic recipe and so simple!!

  7. Such a good salsa recipe! So fresh. I left the seeds in the jalapeno so it was a little spicier and my husband loved it!

  8. This was so good!! I never thought using canned tomatoes would taste so good. Only thing I will do differently is drain the tomatoes. 

  9. Can I use an immersion blender or will that make it too soupy?

  10. Can I use fresh tomatoes?

    • My husband just had a heart attack and is on low sodium. If I swap the canned tomatoes for fresh will it get rid of the high sodium?

  11. I used fresh tomato and don’t have that rich color, but it’s simple and delicious. 

    • Did you parboil them first or just chop them up & use them? I have a TON of Roma tomatoes to use & I’d like to use them for salsa. 🙂

  12. Started a challenge doing Whole 30 just days before a bachelorette party. Because I wanted to make sure I could have salsa I used your recipe. I doubled it and brought maybe 1 cup home! It was fantastic!!! Someone even asked me for the recipe lol Thank you for this recipe!

  13. I made this for the first time today and all I can say is I am never going back to store bought salsa again. This was soooo good and delicious! I definitely recommend.

  14. Can this be made early and left in the fridge? Thank you 

  15. I made this last minute today and my family loved it; Including my husband who is super picky about his salsa. He’s already asked me to make it again for him tomorrow. My mother also asked for the recipe! Thanks for the great recipe Gina!

  16. We prefer to use fresh tomatoes…Roma’s are especially good for this because you can just toss ’em in the chopper whole.

    And we use (at least) a whole lemon/lime….not just the juice. Part of the peel gives it a bit of zest as well.

  17. Fantastic! My new go to salsa. No more store bought😝

  18. This was really good, I did you roasted tomatoes with garlic, and also added some fresh ones. (I like it chunky) I used a whole unseeded jalepeno since I like it spicey and cumin.
    Thank you for the recipe.
    (I added the other stuff after I tasted it. Then mixed it all together and got to large jars full)

  19. what is the best way to “store” this if you want to make a large quantity? I am thinking of this summer and fall when I take care of my garden. I go through a lot of salsa. Is it better to can or freeze?

    Thanks

  20. My husband saved a whole year!  In fridge

  21. Delicious! Quick and easy. So much better than from a jar.  

    I did tweak it when I had nothing fresh in the house. I used dry minced onions, garlic powder, jarred jalapeños, dried cilantro, bottled lime juice. Still really good!

  22. I make mine with canned whole tokatoes plus a can of Rotel in the blender. By using whole canned tomatoes, it won’t be pureed. Also green onions, a whole jalepeño or a serrano chile (seeds removed), cilantro and salt. I have to keep friends supplied or they claim to have withdrawal symptoms! Oops! Fresh garlic and salt too!

  23. This has been a no hit in our house and delicious, refreshing summer treat.  I did add about 1/4 cup of apple cider vinegar because we like it spicy and zesty. 

  24. I love this recipe. It tastes just like the kind you get at a Mexican restaurant!?

  25. SO good!   We are not fans of jalapeños so we just left that out and it was still amazing !

  26. Hi Gina!
    I love, love, love this salsa. I would like to make it a wee bit more “liquid-y” though. Any suggestions on what do add to make it more so? I tried a bit of tomato sauce last time but felt it wasn’t right even after adjusting with more garlic, lime and cilantro. I did try processing the tomatoes just by themselves but still not getting the desired texture. Thanks!

  27. Delicious and gorgeous color. I added a touch of liquid stevia (sweet drops) to cut some of the acidity. 

  28. We liked it. I think it needs more that 1/2 jalapeno. I also added a pinch or 2 of sugar and some Adobo seasoning. That was helpful.

  29. good

  30. I will make it tomorrow. It is going to be enjoyed by me. Thank you. I will. Rate it even before tasting it.

  31. This was delicious and super easy. It really does taste like restaurant-style salsa. I added a bit of cumin and more salt than the recipe calls for. Yesterday I had it on turkey taco pasto, today in a salad, and tonight in my chili! I’m hoping to throw it on some eggs later this week. Sooooo good (I’m obviously addicted)!

  32. This is delicious and super easy to make! I used an entire jalapeno since we live spicy food…never buying the jarred salsa again!

  33. This recipe is amazing!! I have been making a lot of your recipes and I have not been disappointed, They are amazing and I love that everything is made with real food!! Thank you Gina!! Eating healthy can be difficult your recipes have made it so much easier to cook healthy, fun, delicious food!!

  34. This was perfect first time! Didn’t have to go back and add a pinch more anything. I used more jalApeno pepper to start with cause we like spicy. Thanks for another great recipe.

  35. I heard about skinny taste at a WW meeting and decided I needed to try it.  This is the first thing I chose to make. It is very simple and VERY tasty. I did adjust the onion to a whole medium onion as well as a whole jalapeño seeded.  It is something I will make over and over. My husband said “Why buy Salsa when we can make this!” So Thank you Gina for an easy , delicious as soon as it’s done pulsing, recipe! We loved it!! P.S. – I already passed it on 😉

  36. Is this a whole 30 recipe? I don’t see how eating chips is part of the diet.

  37. This was awesome! Tastes just like the homemade salsa I get from a local Mexican grocery, except a third of the cost.

  38. Thank you so much for sharing all your wonderful recipes with us! This looks fantastic. I’m wondering which tortilla chips you prefer to serve this with. I’m on a search for a tortilla chip that isn’t total junk food!

  39. Made this yesterday and we love it. The taste is so fresh. I only have a blender so I blended it on low a couple of pulses and added chopped cilantro last. If I had a food processor I bet it would be better.

  40. I make a similar version but always use fire-roasted tomatoes for extra smoky flavor (either Muir Glen, Trader Joe’s [with green chilies] or if nothing else is available, Hunt’s). I also broil the onions, jalapeno and garlic first for more charred flavor. Sometimes I throw in a chipotle chili, some broiled tomatillos or roasted garlic – the possibilities are endless! We love salsa!

  41. We always make our own salsa! The only difference is ours has also a can of Rotel & a 1/4 t. cumin! We also put it into a blender & use the pulse so it is not pureed! I make it for our mission trips & our high school students love it! I do some with & without cilantro.

    • Me too, Karla!  People rave about this salsa!  I frequently make a big batch to take to parties and potlucks.  Adding the title and cumin gives it just the right amount of additional seasoning

    • Me too, Karla!  People rave about this salsa!  I frequently make a big batch to take to parties and potlucks.  Adding the Rotel and cumin gives it just the right amount of additional seasoning

  42. One suggestion for this – add onion last. It can get frothy and gross if it’s too chopped in the processor. Throw the onion in last and pulse like once or twice after it’s done.  My mom suggested this and the second batch was MUCH better.  I may have just over processed the first time too. Who knows. Thanks for the simple recipe, perfecto!

  43. I make a similar on, but in case people want to experiment.  I use green onion and we put in a small can of el pato , a spicy red sauce that is easy to get in CA.  Either way you make it, this is .  I don’t add lime, now I will since everything you make is good Gina.

  44. Can’t wait to try this. How long does a batch typically stay good? Can it be canned?

    • Probably about 4 days. I don’t see why it couldn’t canned, though I have not personally tried it.

      • What about freezing? Have you tried saving it that way? Oddly enough I’m the only salsa eater in my house and getting through an entire batch solo sounds really fun, but unlikely.

      • I don’t think it would freeze but should be fine in the fridge a few days.

    • I made this for Halloween last year and it was an absolute hit. I froze the leftovers (which wasn’t much) and have only just used it after 4 months. It was still amazing. Threw it in with some cooked green beans. So yum.

  45. This looks delicious. Are you able to use fresh tomatoes? We just have a lot from our last venture to the garden. If so about how many?

  46. I like to add a chipotle in adobo pepper plus some adobo sauce to my salsa. Gives it a nice smokey flavor!