I whip up this quick and flavorful salsa using canned fire‑roasted tomatoes and a blender — no chopping required!
Why You’ll Love This Recipe
I love how this salsa comes together in just about five minutes, delivering restaurant‑style flavor with minimal effort. The smoky fire‑roasted tomatoes, fresh jalapeño, garlic, and cilantro make each bite vibrant and delicious. Plus, it’s infinitely customizable — I can make it mild or fiery depending on my mood.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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¼ medium white onion, peeled
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2 tablespoons diced jalapeños from a can OR 1 medium fresh jalapeño (stem and seeds removed)
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2 cloves garlic, peeled
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14.5 oz fire‑roasted diced tomatoes with garlic
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Juice of ½ fresh lime
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½ teaspoon kosher salt
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2 tablespoons fresh cilantro
directions
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I put the onion, jalapeño, and garlic into my blender (or food processor) and pulse 5–6 times until the bits are about the size I like.
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I stop, scrape down the sides, then add the fire‑roasted tomatoes, lime juice, salt, and cilantro. Pulse 2–3 more times to combine everything evenly.
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I transfer the salsa to a bowl and serve it right away — or stash it in a pint‑sized jar to refrigerate, where the flavors deepen by the next day.
Servings and timing
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Makes about 2 cups (serves 4)
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Prep time: 5 minutes
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Total time: 5 minutes
Variations
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Utterly mild: Use 2 tablespoons of canned green chiles instead of jalapeño.
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Medium: Follow the recipe as written.
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Hot: Add 2 fresh jalapeños including veins and seeds.
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No spice: Skip jalapeño entirely and add red pepper flakes instead for mild flavor.
storage/reheating
I store this salsa in an airtight container in the fridge, where it stays fresh for 3–4 days. For long‑term storage, I freeze it in freezer‑safe containers or bags for up to six months. Reheating isn’t necessary — I serve it chilled or at room temperature.
FAQs
Can I make this salsa without a blender?
Absolutely! I just use a food processor or manual chopper and follow the same pulsing method.
How spicy is this salsa?
It depends on the jalapeño. I remove the seeds and veins for mild flavor, or include them (and even add a second pepper) for more heat.
Can I use regular canned tomatoes instead of fire-roasted?
Yes — but I’ll miss the smoky depth. If using regular diced tomatoes, I might add a hint of chipotle or smoked paprika to mimic that roasted flavor.
What’s the best way to store leftovers?
I chill it in a sealed jar and use within 3–4 days. For longer storage, I freeze it and use within six months.
Can I omit the cilantro?
Sure. I just substitute fresh parsley or leave it out if I’m not a cilantro fan. Parsley adds brightness without the soapy flavor some people dislike.
Conclusion
I love how this Lazy Day Salsa gives bold, smoky, fresh flavors with almost zero work. It’s my go-to when I want homemade taste in a flash. Whether I’m dipping chips, topping tacos, or brightening grilled meats or eggs, it’s ready in minutes and always a hit.
Print
Lazy Day Salsa
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 cups (serves 4)
- Category: Appetizer
- Method: Blender
- Cuisine: Mexican
- Diet: Vegan
Description
A quick and flavorful salsa made with canned fire-roasted tomatoes, a blender, and no chopping required.
Ingredients
- ¼ medium white onion, peeled
- 2 tablespoons diced jalapeños from a can OR 1 medium fresh jalapeño (stem and seeds removed)
- 2 cloves garlic, peeled
- 14.5 oz fire-roasted diced tomatoes with garlic (e.g. Hunt’s)
- Juice of ½ fresh lime
- ½ teaspoon kosher salt
- 2 tablespoons fresh cilantro
Instructions
- Put the onion, jalapeño, and garlic into a blender (or food processor) and pulse 5–6 times until the bits are about the size you like.
- Stop, scrape down the sides, then add the fire-roasted tomatoes, lime juice, salt, and cilantro. Pulse 2–3 more times to combine everything evenly.
- Transfer the salsa to a bowl and serve it right away, or store it in a pint-sized jar to refrigerate and let the flavors deepen by the next day.
Notes
- For a mild version, use canned green chiles instead of jalapeño.
- For a hotter salsa, add 2 fresh jalapeños including veins and seeds.
- For no spice, skip the jalapeño and add red pepper flakes for a mild flavor.
- Store in an airtight container in the fridge for 3–4 days. It can also be frozen for up to 6 months.
- If you don’t have a blender, use a food processor or manual chopper.
- For a different taste, replace cilantro with fresh parsley or omit it if not preferred.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 10
- Sugar: 2g
- Sodium: 115mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
