This easy salsa recipe can be adjust to anyone’s tastebuds therefore it’s perfect for everyone! I make this a couple times or more a month and it’s so easy you just need access to a blender or can even do without one.
Chunky or smooth, hot or mild, it’s really up to you!
I just made some yesterday and although I didn’t have any cilantro on hand it turned out great. If you’re one of those people that can’t stand it, leave it out or anything you’re not too crazy about for that matter. A couple ways to personalize this recipe to you’re liking is by using hot rotel vs. mild for an extra kick, adding in a jalapeño, using white onion instead of red, leaving out the garlic if you’re not a fan. I’m someone who will adjust a recipe if I don’t have all the ingredients or try something entirely new. In return I’m able to try out variations of recipes and figure out what works best and what doesn’t. With this specific recipe you really can’t go wrong.
It’s perfect on enchiladas, quesadillas, salads or with tortilla chips.
The salsa I made yesterday was with mild rotel and one can of diced tomatoes. It did have onion, garlic, salt, and lime in it as well. With that being said, my four year old daughter liked it. She kept mentioning to me how “the salsa is really good mom.” If you’re wanting it hotter you can always add in a jalapeño. When I make it with hot rotel and just use one can of diced tomatoes it’s definitely on the, “make your nose run” hot side. I’ve made it too hot before and added in a can of tomatoes although it really doesn’t simmer down the heat much. For this recipe I’m going to suggest making it with mild rotel and adding in a whole jalapeño.
I think everyone can agree that salsa is best when it’s cold so after making it leave it in the fridge for 2 hours before serving. This also helps with the flavor.
Super Simple Salsa
- Slotted or regualr spoon
- Med. bowl with lid
- lime squeezer opt.
- 1 – 15 oz can diced or whole tomatoes
- 1 -10 oz can mild rotel
- 1 jalapeno
- 1/4 red or white onion
- 1 top bunch of cilantro chopped
- 1 garlic clove
- 2 limes (Juice of 2 limes)
- 1-2 tsp salt
- Open rotel and diced tomato cans.
- Drain rotel juice into blender and tomatoe juice down the drain.
- Add garlic clove and onion into blender with juice and blend until smooth.
- Add in the jalapeno and cilantro into the garlic and onion mixture, pulse until desired consitency.
- Add in the diced tomatoes and rotel to the mix, pulse one or two times until incorporated. For a smoother mixture blend longer, if you like chunky salsa add in the tomatoes first, blend then stir in the rotel.
- Add in the salt and lime juice, stir, pour into a container with a lid.
- Salsa is good up to a week, if it lasts that long!
Don’t forget to check out this lemon scone recipe here!