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A small wood bowl with salsa inside of it and chip poking out of the top.
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5 from 2 votes

Mexican Salsa

This easy, restaurant-style Mexican Salsa recipe comes together incredibly fast! No cooking or boiling necessary. Big flavor is built using a smart combination of canned tomatoes, fresh ingredients, and a perfect blend of spices!
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Condiment
Cuisine: Mexican, Tex-Mex
Keyword: Mexican Salsa, Salsa
Servings: 10
Calories: 20kcal
Author: Kelly Anthony

Ingredients

  • 3 seeded jalapenos
  • ½ white onion
  • 2 cloves of garlic
  • ½ cup cilantro leaves
  • Juice of 3 limes
  • 2 (14-ounce) cans crushed tomatoes
  • 2 ½ teaspoons Kosher salt
  • 2 teaspoons granulated sugar
  • 2 teaspoons cumin
  • 1 ½ teaspoon chili powder
  • 1 ½ teaspoon paprika
  • 1 ½ teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • ½ cup water

Instructions

  • Roughly chop the jalapeños, onion, garlic, and cilantro and add it to a blender or a food processor fitted with a blade attachment.
  • Add all of the remaining ingredients and process until pureed and smooth to your liking. Serve right away or refrigerate for up to one week.

Nutrition

Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 590mg | Potassium: 68mg | Fiber: 1g | Sugar: 2g | Vitamin A: 351IU | Vitamin C: 12mg | Calcium: 13mg | Iron: 1mg