Lazy Day Salsa is my go-to recipe when I crave a flavorful, restaurant-style salsa without the hassle. Using canned fire-roasted tomatoes and a few fresh ingredients, I can whip up this zesty salsa in just five minutes. It's perfect for dipping, topping, or adding a burst of flavor to any dish.
Why I Love This Recipe
I love this recipe because it's incredibly easy and quick to make. With minimal prep and cleanup, I can enjoy a fresh, homemade salsa that tastes like it came from my favorite Mexican restaurant. The smoky flavor from the fire-roasted tomatoes, combined with the kick from jalapenos and the freshness of cilantro and lime, makes this salsa irresistible.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- ¼ medium white onion, peeled
- 2 tablespoons diced jalapenos (from a can) or 1 medium fresh jalapeno, stem and seeds removed
- 2 cloves garlic, peeled
- 14.5 ounces fire-roasted diced tomatoes with garlic
- ½ fresh lime, juiced
- ½ teaspoon kosher salt
- 2 tablespoons fresh cilantro
Directions
- Add the onion, jalapeno, and garlic to the bowl of a food processor. Pulse 5-6 times until the bits reach your desired size.
- Remove the cover and scrape down the sides of the bowl.
- Add the fire-roasted tomatoes, lime juice, salt, and cilantro to the processor.
- Pulse 1-2 more times to combine all ingredients.
- Transfer the salsa to a serving dish and serve immediately, or store in a small-sized mason jar in the refrigerator. The flavors deepen and become even more delicious the next day.
Servings and Timing
This recipe makes approximately 2 cups of salsa, serving 4 people with ½ cup each. The active prep time is 5 minutes, and the total time is also 5 minutes.
Variations
- Mild Salsa: Remove the veins and seeds from the jalapeno.
- Utterly Mild Salsa: Use 2 tablespoons of green chiles instead of jalapenos.
- Medium Salsa: Prepare the recipe as written.
- Hot Salsa: Use 2 jalapenos, including veins and seeds, for extra heat.
Storage/Reheating
I store the salsa in an airtight container in the refrigerator, where it stays fresh for 3 to 4 days. For longer storage, I place it in a freezer-safe container or bag and freeze it for up to 6 months. When ready to use, I thaw it in the refrigerator overnight.
FAQs
How can I make this salsa spicier?
To increase the heat, I add more jalapenos or include the seeds and veins. For an even spicier kick, I sometimes add a dash of cayenne pepper or a chopped serrano pepper.
Can I use fresh tomatoes instead of canned?
Yes, I can use fresh tomatoes, but I prefer to roast them first to achieve that smoky flavor. I roast them under a broiler until charred, then proceed with the recipe.
What if I don't have a food processor?
If I don't have a food processor, I use a blender or even chop the ingredients finely by hand for a chunkier texture.
Can I make this salsa ahead of time?
Absolutely! I often make it a day in advance, as the flavors meld together and intensify overnight in the refrigerator.
Is this salsa suitable for canning?
This recipe is best enjoyed fresh or frozen. If I want to can it, I follow proper canning procedures and guidelines to ensure safety.
Conclusion
Lazy Day Salsa is a quick, flavorful, and versatile recipe that I turn to whenever I need a delicious dip or topping. Its simplicity and bold taste make it a staple in my kitchen, perfect for any occasion.
Lazy Day Salsa
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 cups (serves 4)
- Category: Appetizer
- Method: Food Processor
- Cuisine: Mexican
- Diet: Vegan
Description
Lazy Day Salsa is a quick and flavorful salsa made with canned fire-roasted tomatoes and a few fresh ingredients. It’s perfect for dipping or topping and ready in just 5 minutes.
Ingredients
- ¼ medium white onion, peeled
- 2 tablespoons diced jalapenos (from a can) or 1 medium fresh jalapeno, stem and seeds removed
- 2 cloves garlic, peeled
- 14.5 ounces fire-roasted diced tomatoes with garlic
- ½ fresh lime, juiced
- ½ teaspoon kosher salt
- 2 tablespoons fresh cilantro
Instructions
- Add the onion, jalapeno, and garlic to the bowl of a food processor. Pulse 5-6 times until the bits reach your desired size.
- Remove the cover and scrape down the sides of the bowl.
- Add the fire-roasted tomatoes, lime juice, salt, and cilantro to the processor.
- Pulse 1-2 more times to combine all ingredients.
- Transfer the salsa to a serving dish and serve immediately, or store in a pint-sized mason jar in the refrigerator.
Notes
- For a milder salsa, remove the veins and seeds from the jalapeno.
- For an even milder version, substitute jalapenos with 2 tablespoons of green chiles.
- Salsa tastes better the next day as the flavors deepen.
- Can be frozen for up to 6 months; thaw overnight in the refrigerator.
Nutrition
- Serving Size: ½ cup
- Calories: 25
- Sugar: 2g
- Sodium: 180mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
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