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.