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Divine One-Minute Salsa

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It’s the tail-end of summer, but I just had to share this salsa recipe with you now that I have finally gotten a picture of it before the entire batch disappeared!  I made many batches this summer in search of the best and after trying this one, we knew it was THE ONE and I haven’t tried any since.  I think you’ll love it not only for the delicious taste, but for the ease of preparation as well.

You wouldn’t guess by the taste (it tastes fresh, fresh, fresh!), but this recipe uses canned tomatoes and even jarred jalapenos!  Don’t shake your head at me, I tried fresh recipes and they just weren’t as good.  The benefits of using canned tomatoes are that you can make this salsa year-round and cooked (i.e. canned) tomatoes are actually healthier for you–it’s true! The lycopene and antioxidants actually RAISE in tomatoes when they’re cooked.  Pretty cool, huh?  So make your family a batch of this salsa–it’ll do their mouths and their bodies good!

Divine One-Minute Salsa
Printable recipe
Printable recipe with picture

1/2 small red onion, peeled and roughly chopped
1/2 cup fresh cilantro leaves
1/4 cup drained jarred pickled jalapenos
2 tablespoons lime juice
2 garlic cloves, peeled & chopped
1/2 teaspoon salt
1 (28-ounce) can diced tomatoes, drained well

In the bowl of a food processor (or a blender), pulse the onion, cilantro, jalapenos, lime juice, garlic and salt until desired consistency is reached.  Add the drained tomatoes and pulse until combined. Don’t overprocess in this step if you want your salsa to remain chunky – just give it a few good 1-second pulses until everything is mixed.  If necessary, place the salsa in a fine mesh strainer or sieve and drain briefly. Transfer to a bowl and serve. Refrigerate leftovers in an airtight container for up to a week. 

Recipe source: My Kitchen Cafe


About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

13 responses »

  1. Looks just like mine :) I have a garden full of tomatoes so I’ll be canning salsa tonight and this weekend. (Along with making brownies). If you make a really big batch of this you can can it like the pickles. Just put the jars in very hot water, pick them out with tongs, fill with salsa and cap and refrigerate. Pop down tops a couple hours later. Done! It’s that simple :)


    • Yeah, it has much of the same ingredients but with canned stuff. I know the other is your favorite so I won’t try to change your mind. You told me the trick on canning and I’ve been using refrigerator canning ever since! I love it.


  2. Love this one! I agree it is the best, even if it uses canned goods.


  3. This looks like a phenomenal salsa! That’s really interesting about cooked tomatoes being healthier. I learned something new. :)


  4. Wow that is quick and easy….I can quickly prepare this salsa, place it in a container and off to work with me….Thank you Miss V……


  5. I’ve used canned and fresh and I love ‘em both…I’m just a SALSA LOVER! lol How could you not love anything w/cilantro in it…oh, that stuff is lethal!!


  6. Love salsa. I never made it from canned tomatoes. I will try it. Any particular brand you use?


  7. I love making salsa, I don’t do it often enough though! I didn’t get as many tomatoes this year, some critter kept eating them before they grew. The cherry tomatoes came in but not the others too much. Luckily I have several neighbors that have been helping!


  8. Hello guys, I have been using a great way to make tons of money online creating blogs. I expect this is most likely for the website administrator but there are probably more bloggers reading this. I have made thousands using the techniques explained in the product and its only been two months. Auto Blog System X – Blog to the bank


  9. I love salsa even though I don’t eat chips now. Funny, isn’t it? I’ll have to give this a shot sometime. Have you seen Biz’s Baja Salsa recipe?


  10. Pingback: Fresh Mild Salsa « Veronica's Cornucopia

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