This might be the easiest salsa you’ll ever make: toss some piquant ingredients in a blender, give them a blitz, and you’re basically done. All it needs is a basket full of warm salty tortilla chips. Even better, because it doesn’t require the season’s sweetest juiciest tomatoes, you can make this recipe any time of year. Don’t turn your nose up at canned tomatoes. Because they’re picked and canned during their peak season, they’re a great bet in winter, spring, or fall, or anytime you get a chips-n-salsa craving.
1 15-oz. can fire-roasted diced tomatoes
1 10-oz. can diced tomatoes and green chiles
½ white onion, roughly chopped
¼ cup fresh lime juice (from 3 limes)
1 jalapeño chile, seeded and roughly chopped
2 garlic cloves, roughly chopped
2 teaspoons ground cumin
2 teaspoons kosher salt
½ teaspoon cayenne pepper
⅓ cup loosely packed fresh oregano leaves
How to Make It
Process both cans of tomatoes, onion, lime juice, jalapeño, garlic, cumin, salt, and cayenne in a blender until very finely chopped, about 30 seconds. Add oregano and pulse to combine.
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