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Canned Tomato Salsa

A quick, comforting salsa made from canned tomatoes, perfect for dips, toppings, or a simple family meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Condiment
Cuisine: American, Mexican
Calories: 50
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cans cans (14-15 oz each) crushed or whole tomatoes, undrained Pantry-stable base; crushed for smoothness, whole for texture.
  • 1 small white or red onion, finely chopped Adds sweetness and crunch; swap with shallots for a milder note.
  • 2-3 cloves garlic, minced Fresh garlic for depth; roast one clove for a smoky hint.
  • 1 whole jalapeño, seeds removed and finely diced (optional) For heat control; substitute serrano for more kick.
  • 1/2 cup fresh cilantro, chopped Bright finishing herb; parsley works if you’re not a cilantro fan.
  • 1 tbsp olive oil Helps meld flavors; use avocado oil for a neutral option.
  • 1 tsp ground cumin Warm, earthy backbone; smoked paprika for smoky twist.
  • 1/2 tsp sugar or honey Balances acidity; optional depending on canned tomato sweetness.
  • 1 whole lime, juiced Essential for freshness and brightness.
  • to taste Salt and freshly ground black pepper Adjust to taste.

Method
 

Preparation
  1. In a medium saucepan over medium heat, warm the olive oil until shimmering.
  2. Add the chopped onion and a pinch of salt. Sauté for 4–5 minutes until the onion is translucent and starting to caramelize.
  3. Stir in the minced garlic and diced jalapeño. Cook 30–60 seconds until fragrant, do not let the garlic brown.
  4. Pour in the canned tomatoes, using a spoon to break up whole tomatoes if using. Scrape the pan to lift any browned bits.
  5. Add cumin, a pinch of sugar, and black pepper. Bring to a gentle simmer and cook uncovered for 8–10 minutes until the sauce thickens slightly.
  6. Remove from heat and stir in lime juice and chopped cilantro. Taste and adjust salt, pepper, or lime as needed.
  7. If you prefer a smoother salsa, pulse with an immersion blender for a few quick seconds.

Notes

For a chunky salsa use crushed tomatoes; for smoother sauce, blitz whole canned tomatoes. For a creamy twist, stir in a spoonful of Greek yogurt or sour cream when serving. Store leftover salsa in an airtight container in the refrigerator for up to 5 days.