Ingredients
Serves 6–8 | Ready in 15 min (+ 30 min chill)
- 1 (28 oz) can whole peeled tomatoes in juice (San Marzano preferred)
- 1 (10 oz) can Rotel Original Diced Tomatoes & Green Chilies
- ¾ cup finely diced white or yellow onion (about 1 small)
- 2 cloves garlic, peeled and smashed
- 1 jalapeño, stemmed and roughly chopped (seeds in for heat, out for mild)
- 1 tsp light brown sugar or organic cane sugar
- 1¼ tsp kosher salt (adjust to taste)
- ½ tsp ground cumin (freshly toasted if possible)
- ½ cup lightly packed fresh cilantro leaves and tender stems, finely chopped
- 2 Tbsp fresh lime juice (about 1 lime—never bottled)
- Optional upgrades: 1 tsp smoked paprika, ¼ cup finely diced cucumber for crunch, or 1 minced chipotle in adobo for depth
Step-by-Step Instructions
- Drain (lightly): Pour whole tomatoes into a fine-mesh strainer set over a bowl. Reserve ½ cup of the tomato juice—you’ll use it to adjust consistency later. Return tomatoes to food processor.
- Blend base: Add Rotel (with its juices), onion, garlic, jalapeño, sugar, salt, and cumin. Pulse 8–10 times—do not puree. Aim for a rustic, slightly varied texture: some fine bits, some small chunks. Over-blending = soup.
- Transfer & finish: Scrape mixture into a medium bowl. Fold in cilantro and lime juice. Stir in 2–4 Tbsp of the reserved tomato juice if too thick (should mound slightly on a chip, not pool).
- Rest & meld: Cover and refrigerate at least 30 minutes—ideally 2 hours. This allows flavors to harmonize and acidity to mellow. Stir before serving.
Tips for Perfect Gravy
(Note: Traditional salsa doesn’t include gravy—but for a smoky salsa taquera variation, simmer 2 Tbsp of this salsa with ¼ cup vegetable broth and 1 tsp tomato paste for 5 minutes. Drizzle over carnitas.)
Serving Suggestions
- With thick, restaurant-style tortilla chips (lightly salted, not lime-dusted)
- Spooned over grilled skirt steak or black bean burgers
- Swirled into scrambled eggs or breakfast burritos
- Alongside ceviche or grilled shrimp for coastal flair
- As a vibrant bruschetta topping on toasted baguette
Storage & Make-Ahead Tips
- Keeps airtight in fridge up to 5 days—flavor improves day 2.
- Freezing not recommended (texture breaks down upon thaw).
- Prep base (without cilantro/lime) 1 day ahead; stir in fresh herbs and acid just before serving.
Frequently Asked Questions
Can I use fresh tomatoes?
Yes—but only in peak season. Use 2½ lbs ripe Roma tomatoes, blanched, peeled, seeded, and chopped. Expect a brighter, more acidic profile.
Why does my salsa taste tinny?
Likely from canned tomatoes reacting with metal bowls or blenders. Use glass, ceramic, or stainless steel, and always drain/refresh with fresh lime.
How do I reduce acidity?
Add a pinch more sugar or ¼ tsp baking soda (stir well—it will bubble briefly). Taste after 5 minutes.
Allergy Information
Naturally gluten-free, dairy-free, nut-free, soy-free, egg-free.
Vegan and plant-based.
Always check Rotel label if avoiding nightshades (contains tomatoes, chilies, onions).
Nutrition Facts
(Per ¼-cup serving)
Calories: 25 | Protein: 1g | Fat: 0g | Carbs: 6g | Fiber: 1g | Sugar: 3g | Sodium: 290mg
Final Thought
Great salsa isn’t about complexity—it’s about clarity. Each ingredient here has room to breathe, to contribute its true voice. When you taste it, you should taste tomato, not filler; heat, not burn; freshness, not fatigue. This is the kind of salsa that makes people pause mid-bite, look up, and say, “Wait—you made this?” And you’ll simply smile, knowing the secret was never hidden: it was always just honesty, in a bowl.
