How to make 5 minute salsa

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This 5 minute salsa recipe is easy to make and is perfect served with chips and guacamole as a simple snack or alongside quesadillas and enchiladas.

How to make 5 minute salsa

Hi, my name is Alida and I have eaten more of this salsa in the last 4 days than I care to admit out loud. And honestly, I’m not even sorry about it. Because you guys, it has changed my snack-game big time. Before this salsa, I would use jarred, shop-bought salsa or pile fresh pico de gallo or guacamole on my chips and all of those are fine. But then this salsa came into my life and I have not been able to stop since.

The fact that this literally takes 5 minutes to make (this includes the time it will take you to gather the ingredients. The actual salsa-making-time is like 1-2 minutes max) is such a bonus. I whip up jars and jars of the stuff every other day and use it on everything. Literally, e-v-e-r-y-t-h-i-n-g. As a side to grilled chicken, on top of my scrambled eggs in the morning, stirred into pasta sauces. I mean, it’s clear to see I’m a little obsessed. It’s bright, just a little spicy, zingy and just perfect for easy snacking so go ahead and make a batch asap. Then come back and tell me about it so we can all gush together!

How to make 5 minute salsa

How to make 5 minute salsa
 
Prep time
Total time
 
This 5 minute salsa recipe is easy to make and is perfect served with chips and guacamole as a simple snack or alongside quesadillas and enchiladas.
Author:
Recipe type: Salsa, Vegetarian, Vegan, Gluten free, Easy recipe, Quick recipe
Serves: Approximately 2 cups
Ingredients
  • 1 x 400g (14oz) can chopped tomatoes (drain the tomatoes if you want a thicker salsa)
  • 1 red onion, finely chopped
  • small handful fresh coriander/cilantro (to taste)
  • 2 fresh Jalapeños, seeds removed (optional)
  • 2 garlic cloves, sliced
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • pinch of sugar (optional)
  • salt & pepper to taste
  • lemon/lime juice, to taste
Instructions
  1. Place all the ingredients in the bowl of a food processor and pulse until the ingredients have just been broken down. Take care not to blend too much as the salsa will lose all its texture.
  2. Transfer to a serving bowl and serve.
  3. This salsa will keep for up to 10 days in a sealed container in the fridge.

Quick and easy guacamole

Quick and easy guacamole

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Showing 10 comments
  • Reply

    Has to be the beautiful salsa I’ve ever seen Alida! Your photos are just magnificent. And I love how easy the salsa is!

    • Alida Ryder
      Reply

      What a lovely compliment. Thank you so much Mary Ann!

  • Sam
    Reply

    Could you use fresh tomatoes instead of canned? I have so many tomatoes needing to be used and would love to make this salsa.

    • Alida Ryder
      Reply

      Absolutely. I would blanche them and then remove the seeds to ensure a similar result.

  • Naomi
    Reply

    Great recipe Alida!

  • Jenni
    Reply

    Great video. Could you use other herbs instead of the cilantro?

    • Alida Ryder
      Reply

      You could, the flavour will just be different. Any soft herbs can be substituted. Parsley will have the most neutral flavour but even basil could work. It’s worth experimenting if you don’t like cilantro.

  • Camilla
    Reply

    LOVE this recipe. It looks just like the salsa I have at my favorite Mexican restaurant.

    • Alida Ryder
      Reply

      It’s totally delicious! Let me know what you think if you try it!

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