Sunday, we had fajitas for Sunday lunch and I threw together my Cantina Style Salsa and we could not stay out of it.

Little Man is obsessed with salsa right now. I’m not sure if its because we eat out too much and our main options here are Mexican food restaurants, but when we go out, he wants his own bowl. It started on vacation in New Mexico this summer and he just uses a chip like a spoon.

5-ingredient Basic Cantina Style Salsa - bigpittstop | This simple Cantina Style Salsa is made with a handful of ingredients you may already have at home or can easily add to your weekly grocery list. Pour a bowl with chips or add it to any of your Mexican dinner spreads. The fresh and fire-roasted flavors marry for the perfect spicy bite.

It’s funny because they usually only put two individual bowls on the table and I have to ask for an extra one for him. Even when we find that it’s super spicy, he will still be scooping it down as fast as he can.

Little Man Loves this Cantina Syle Salsa and will scoop it and eat it like a spoon every time. — Little Man LOVES him some salsa!

But, I love it and I always want him trying new foods and discovering other ethnic flavors.

When my folks come to visit and I know my dad will be here, I always try to make something for dinner that will be perfect to go with salsa. I usually make a double batch and we eat half while he is here and I send the rest home. It’s been a while since we’ve had something we needed salsa with at home, but Sunday was the day.

Print Recipe

5 ingredient Cantina Style Salsa

This simple Cantina Style Salsa is made with a handful of ingredients you may already have at home or can easily add to your weekly grocery list. Pour a bowl with chips or add it to any of your Mexican dinner spreads. The fresh and fire-roasted flavors marry for the perfect spicy bite.

Ingredients

1 can diced tomatoes with chilies
2 cans fire-roasted tomatoes
1 jalapeno
1 bunch cilantro
1 lime
1 teaspoon minced garlic
1/4 teaspoon seasoning salt
1/4 teaspoon black pepper

Instructions

De-seed jalapeno and chop in large pieces. Place in blender.
Tear off tops of cilantro bunch, leaving stems, and add to blender.
Pour cans of tomatoes into the blender.
Cut the lime in half and juice both sides into the blender.
Add garlic and seasonings to the blender.
Pulse blender until jalapeno and cilantro is chopped. Continue blending until desired texture – chunky or smooth.
Taste for seasoning and stir to make sure all your cilantro and jalapenos are mixed up.
I like to make this a day or a few hours ahead so it can sit in the refrigerator and season and get good and cold!
Store in the refrigerator for up to one week. Watch the cilantro if are not eating immediately.

Notes

A few other options that I sometimes mix it up with

add cumin or chili powder if desired
I don’t like the raw onion flavor, but you could also add half a red onion to this as well.
rough chop the vegetables or make them small if you don’t want a chunky salsa
for mild, leave out the jalapeno
use a small can of diced jalapenos, by the green chilies
I like the fire roasted flavor, but you can use regular diced tomatoes
If I’m leaving out the jalapeno for my husband, I’ll do – one can diced tomatoes with chilies (Rotel), one can diced tomatoes, one can fire roasted tomato salsa
watch the salt level because people will be eating this with salty chips.

If you are looking for something to eat with homemade salsa, my Stacked Chicken Enchiladas are a perfect combination! I also like salsa on my eggs for breakfast or as a side with soups.