5-Minute Easy Red Salsa Recipe: Never Buy Store-Bought Again

I know what you’re thinking. “Why would I make my own salsa? It’s messy, time-consuming, and involves lots of veggies that’ll easily go bad in the back of my fridge before I get around to making the recipe.”

Once, I was like you. Unenlightened. Tied to my habits.

But then, Elana sent me this recipe, and my life changed. “Could it really be this easy?” I thought. And then, “Why have I been wasting my money on store-bought salsa for YEARS??”

Honestly, if you’ve got a food processor, drop what you’re doing and make this red salsa recipe ASAP. Elana’s recipe is simple and only takes a few ingredients, most of which are probably already in your fridge or pantry:

• Canned whole tomatoes
• Fresh cilantro
• Red onion
• Jalapenos
• Lime juice
• Garlic
• Cumin
• Salt
• Red pepper flakes

Making the salsa is also easier than I’d imagined — you don’t even need to chop the veggies that carefully, since they’re getting pulsed in the food processor anyway.

It’s literally just 5 minutes of washing and chopping (and opening a can), pulsing everything in your food processor, and then pouring the result into a mason jar.

And voila. Cheap, easy red salsa that’s endlessly customizable and oh so easy to devour in one sitting.

Long gone are the days of wasting $5 on a sub-par jar of salsa from the grocery store! I hope this changes your life as much as it did mine.

If (when) you try this recipe, tag us on Instagram @plum_savory and show us how you’re putting that salsa to use — whether it be with tortilla chips, drizzled over vegan quesadillas, or as a drink (we won’t judge). And of course, sound off in the comments to let us know what you think!

5-Minute Easy Red Salsa Recipe

Never buy store-bought again! This recipe uses pantry staples, takes just a few minutes to throw together, and is endlessly customizable.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 0 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine Mexican, Tex-Mex

Servings 8

Ingredients

  

• 1 28 oz can whole tomatoes
• 1 cup fresh cilantro
• 1/4 cup red onion
• 1-2 jalapenos
• 1 lime juiced
• 2 cloves garlic
• 1/2 teaspoon cumin
• 1/2 teaspoon red pepper flakes*
• 1/4 teaspoon salt

Instructions

 

• Place all ingredients in a blender or food processor (I prefer a food processor) and blend until it is a salsa texture (10-20 seconds)
• Serve room temperature or chilled with tortilla chips
• Keeps in a sealed container in the refrigerator for up to 2 weeks

Notes

*I add red pepper flakes/crushed red pepper if my jalapenos aren’t hot. It gives it the extra kick without having to add more jalapenos and making the taste weird.

Keyword easy, gluten-free, quick, vegan, vegetarian