This 5-minute restaurant-style salsa uses canned diced tomatoes and green chilies blended with fresh cilantro and garlic for an authentic Tex-Mex dip that rivals store-bought versions. The food processor does all the work, making it ideal for last-minute entertaining or late-night cravings.
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Combine the petite diced tomatoes, diced tomatoes with green chilies, white onion, garlic, lime juice, water, and fresh cilantro in the bowl of a food processor.
Secure the lid and pulse or blend until the salsa reaches your desired consistency.
Pour the salsa into a serving bowl. Season with salt to taste and serve immediately with tortilla chips.
Store in an airtight container in the refrigerator for up to 3 days. Drain excess liquid before serving.
food processor
Yes. Finely dice the tomatoes, onion, and cilantro by hand and combine with minced garlic, lime juice, water, and salt. Mix well. Texture will be chunkier than food processor-blended salsa.
Store in an airtight container for up to 3 days. The salsa will release liquid over time, so drain excess before serving if desired.
Fresh tomatoes work but yield a watery result. If using fresh, dice 3-4 medium tomatoes, drain excess liquid, and reduce the water to 2 tablespoons.
The heat level depends on the canned diced tomatoes and green chilies product used. Most brands offer mild to medium spice. Add fresh jalapeños for extra heat.
Yes. Make up to 8 hours ahead and refrigerate in an airtight container. Stir before serving and drain any excess liquid that collects.
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