Dead-Simple Salsa

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Tortilla chips are bland, naked triangles of corn without salsa. A good salsa is an explosion of sweet, hot, citrusy, and fresh flavors. Unfortunately store bought salsa has to be cooked before canning and as a result it's too sweet and not fresh. Making your own salsa doesn't have to be a complex or messy affair. This recipe is ludicrously easy to make and gives results much better than canned salsa.



  • 1 14.5oz can of diced tomatoes with jalapeno peppers
  • 1 juice of half a lime
  • 1 handful of fresh cilantro
  • 1 tablespoon each of ground cumin and paprika
  • 1 clove minced garlic
  • couple dashes of salt

Ingredients Note[edit]

These ingredients are not set in stone. Add peppers, onions, chipotles, dried chiles, fruit, etc. to make more interesting variations. Measurements aren't exact either, everything is added to taste. You can use fresh tomatoes if they're in season and you're willing to chop them up, but canned tomatoes give good results in my experience.


Drain the the juice from the tomatoes and add them to a bowl.


Mix the garlic, cumin, paprika, and salt in with the tomatoes.

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Roughly chop the cilantro and add it to the salsa.


Cut the lime in half and squeeze the juice into the salsa. Mix it all together.


Taste test the salsa and add more ingredients as you see fit. Refrigerate the salsa for about an hour to let the flavors mingle.

I don't have any pets, so I fed the salsa to my hand. He approved.