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.
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 it 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. You won’t regret it.
What is salsa made of?
Salsa is made of tomato, onion, cilantro (fresh coriander), jalapeño, lime and seasoning. You can use either fresh or canned tomatoes for this salsa but I have found the best consistency with using canned. If you want a thicker salsa, drain the tomatoes of the excess juice before blending. Feel free to play around with other herbs, garlic and different kinds of peppers.
What to serve with salsa
- Mexican chicken lunch bowls
- Mexican grilled chicken
- Crispy fish tacos with hot sauce crema
- Spicy chicken & feta quesidillas with guacamole
- Rotisserie chicken nachos
How to make 5 minute salsa
- 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
- 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.
- Transfer to a serving bowl and serve.
- This salsa will keep for up to 10 days in a sealed container in the fridge.