Lazy Day Salsa

Fire roasted tomatoes, diced jalapeno, onion and garlic come together to create a magnificent base for this salsa, but the addition of fresh cilantro and lime juice really take it over the top.

Website for Original Recipe Before changes below: theslowroasteditalian

Yield: 4 (1/2 cup servings)

Categories: mexican, sauce, vegetarian


  • 1/4 medium white onion, peeled
  • 2 tablespoons diced jalapenos (from a can) OR 1 medium fresh jalapeno, stem removed and halved
  • 2 cloves garlic, peeled
  • 1 (14.5 ounce) can Hunt’s fire roasted diced tomatoes with garlic, Low sodium
  • 1/2 fresh lime, juiced
  • 1/2 teaspoon kosher salt
  • 2 tablespoons fresh cilantro


  1. Add onion, jalapeno and garlic to the bowl of a food processor. Pulse until the bits are your desired size, about 5 or 6 times. Open cover, scrape down sides. Add remaining ingredients, pulse 1 or 2 times to combine.
    Transfer to a serving dish and serve immediately or transfer to a pint jar and store in the refrigerator. It becomes even more flavorful the next day. Enjoy!
  2. The canned diced jalapenos are packed with citric acid NOT vinegar. Add about 2 tablespoons (canned jalapenos) per 1 fresh jalapeno with seeds and veins (called for in the recipe) . If you want medium-mild, start with 1 tablespoon

COOK’S NOTES: Salsa keeps fresh in the refrigerator for 3 to 4 days.

MILD SALSA: remove the veins and seeds from the jalapeno
UTTERLY MILD SALSA: use 2 tablespoons green chiles
MEDIUM SALSA: Prepare as written
HOT SALSA: Use 2 jalapenos, veins and seeds included