16 Spicy Canned Tomatoes Salsa Recipes Delicious

Just when you thought canned tomatoes were only good for pasta sauce, we’re here to spice things up! Dive into our roundup of 16 Spicy Canned Tomatoes Salsa Recipes that promise to turn your meals from mundane to magnificent. Whether you’re a heat seeker or a flavor explorer, these easy-to-make salsas will add a delicious kick to your dishes. Ready to transform your cooking? Let’s get started!

Classic Canned Tomato Salsa

Beneath the soft glow of the kitchen light, there’s something deeply comforting about preparing a simple salsa. It’s a reminder of how a few humble ingredients can come together to create something vibrant and full of life.

Ingredients

• For the salsa:
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1/4 cup finely chopped white onion
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp lime juice
  • 1/2 tsp salt

Instructions

1. In a medium bowl, combine the diced tomatoes (with their juice), chopped white onion, jalapeño pepper, cilantro, lime juice, and salt. Tip: For a smoother salsa, you can pulse the ingredients a few times in a food processor.
2. Stir the mixture gently until all the ingredients are well combined. Tip: Letting the salsa sit for 10 minutes before serving allows the flavors to meld together beautifully.
3. Taste and adjust the seasoning if necessary. Tip: If you prefer a spicier salsa, you can add more jalapeño or include some of the seeds.

Just like that, you have a salsa that’s fresh, tangy, and slightly spicy. Its chunky texture makes it perfect for scooping with tortilla chips, or try it as a vibrant topping for grilled chicken or fish.

Spicy Roasted Canned Tomato Salsa

Amidst the quiet hum of the kitchen, there’s something deeply comforting about transforming simple, canned tomatoes into a vibrant, spicy roasted salsa. It’s a reminder of how pantry staples can blossom into something extraordinary with just a little time and warmth.

Ingredients

• For roasting:
  • 1 (28 oz) can whole peeled tomatoes, drained
  • 2 jalapeños, stems removed
  • 4 cloves garlic, peeled
  • 1 small onion, quartered
  • 2 tbsp olive oil
• For blending:
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1 tsp salt
  • 1/2 tsp ground cumin

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
2. Arrange the drained tomatoes, jalapeños, garlic, and onion on the prepared baking sheet. Drizzle with olive oil, ensuring everything is lightly coated.
3. Roast in the preheated oven for 25 minutes, or until the vegetables are charred and softened. The edges of the onions and tomatoes should be slightly caramelized.
4. Transfer the roasted vegetables to a blender. Add cilantro, lime juice, salt, and cumin. Pulse until the salsa reaches your desired consistency—some prefer it chunky, others smooth.
5. Let the salsa cool to room temperature before serving. This allows the flavors to meld together beautifully.

Diving into this salsa, you’ll notice the smoky depth from the roasted vegetables, balanced by the bright acidity of lime and the fresh bite of cilantro. Serve it with crispy tortilla chips, or spoon it over grilled chicken for a burst of flavor.

Mango and Canned Tomato Salsa

Today, as the early morning light filters through the kitchen window, I find myself drawn to the vibrant colors and fresh flavors of summer. This mango and canned tomato salsa is a celebration of those fleeting moments, a blend of sweet and tangy that dances on the palate.

Ingredients

• For the salsa:
• 2 ripe mangoes, peeled and diced
• 1 can (14.5 oz) diced tomatoes, drained
• 1/2 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp ground cumin

Instructions

1. In a large mixing bowl, combine the diced mangoes, drained canned tomatoes, chopped red onion, and minced jalapeño.
2. Add the chopped cilantro, lime juice, salt, and ground cumin to the bowl.
3. Gently stir all the ingredients together until well combined. Tip: For a more intense flavor, let the salsa sit in the refrigerator for at least 30 minutes before serving.
4. Taste and adjust the seasoning if necessary. Tip: If you prefer a spicier salsa, add more jalapeño or a pinch of cayenne pepper.
5. Serve chilled. Tip: This salsa pairs beautifully with grilled fish or as a topping for tacos.

Silky mango pieces meld with the acidity of tomatoes, creating a salsa that’s both refreshing and deeply flavorful. Try serving it alongside crispy tortilla chips for a textural contrast, or spoon it over a creamy avocado toast for a breakfast twist.

Pineapple Canned Tomato Salsa

Remembering the last summer picnic, the vibrant colors and the burst of flavors from a simple yet unexpected dish still linger in my mind. It was a salsa, but not just any—pineapple canned tomato salsa, a sweet and tangy twist on the classic that caught everyone by surprise.

Ingredients

• For the salsa base:
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 cup canned pineapple chunks, drained and finely chopped
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, seeds removed and finely diced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1/2 tsp salt

Instructions

1. In a large mixing bowl, combine the drained diced tomatoes and finely chopped pineapple.
2. Add the finely diced red onion and jalapeño to the bowl, stirring gently to mix.
3. Sprinkle the chopped cilantro over the mixture, followed by the lime juice and salt, folding everything together until evenly distributed.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
5. Before serving, give the salsa a gentle stir to redistribute any settled juices.

Tip: For a smoother texture, pulse the salsa a few times in a food processor before chilling. If you prefer a spicier kick, leave some jalapeño seeds in the mix. Always taste and adjust the lime juice and salt after chilling, as flavors intensify over time.

On a warm evening, this salsa shines brightest when served with crispy tortilla chips or as a fresh topping for grilled fish. The sweetness of pineapple balances the acidity of tomatoes, while the jalapeño adds just enough heat to keep you coming back for more.

Avocado and Canned Tomato Salsa

Whispering the morning away, I found myself craving something fresh yet effortlessly simple, a dish that bridges the gap between hearty and light. Avocado and canned tomato salsa emerged as the answer, a vibrant blend that’s as forgiving as it is flavorful.

Ingredients

• For the salsa:
  • 1 ripe avocado, diced
  • 1 cup canned diced tomatoes, drained
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1/2 tsp salt

Instructions

1. In a medium bowl, gently combine the diced avocado and drained canned tomatoes to avoid mashing the avocado.
2. Add the finely chopped red onion, minced jalapeño, and chopped cilantro to the bowl, stirring lightly to distribute evenly.
3. Drizzle the lime juice over the mixture and sprinkle with salt, then fold everything together until just combined. Tip: For a smoother texture, you can mash half of the avocado before mixing.
4. Let the salsa sit at room temperature for 10 minutes to allow the flavors to meld. Tip: Covering the bowl with plastic wrap pressed directly onto the salsa’s surface can prevent browning.
5. Give the salsa a final gentle stir before serving. Tip: If you prefer a spicier kick, leave some jalapeño seeds in the mix.

Zesty and creamy, this salsa dances on the palate with a perfect balance of richness and acidity. Serve it atop grilled chicken for a hearty meal or with crispy tortilla chips for a light, refreshing snack.

Corn and Black Bean Canned Tomato Salsa

Beneath the soft glow of the kitchen light, there’s something deeply comforting about preparing a salsa that’s both vibrant and effortless. This Corn and Black Bean Canned Tomato Salsa is a celebration of simple ingredients coming together to create a dish that’s as flavorful as it is colorful.

Ingredients

• For the salsa:
  • 1 cup canned corn, drained
  • 1 cup canned black beans, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1/4 cup cilantro, chopped
  • 2 tbsp lime juice
  • 1 tsp ground cumin
  • 1/2 tsp salt

Instructions

1. In a large mixing bowl, combine the canned corn, black beans, and diced tomatoes.
2. Add the finely diced red onion and minced jalapeño to the bowl, stirring gently to mix.
3. Fold in the chopped cilantro, ensuring it’s evenly distributed throughout the salsa.
4. Drizzle the lime juice over the mixture, then sprinkle the ground cumin and salt on top.
5. Using a large spoon, stir all the ingredients together until well combined. Tip: For the best flavor, let the salsa sit for at least 30 minutes before serving to allow the flavors to meld.
6. Taste and adjust the seasoning if necessary, adding more lime juice or salt as desired. Tip: If you prefer a spicier salsa, leave some of the jalapeño seeds in the mixture.
7. Transfer the salsa to a serving bowl and serve with your favorite chips or as a topping for grilled meats. Tip: For a smoother texture, you can pulse half of the salsa in a food processor before mixing it back in with the chunky half.

Kaleidoscopic in its appearance, this salsa offers a delightful crunch from the corn and beans, balanced by the acidity of the tomatoes and lime. It’s perfect for those late summer evenings when you crave something light yet satisfying, or as a vibrant addition to your next taco night.

Chipotle Canned Tomato Salsa

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about preparing a simple yet flavorful dish. This Chipotle Canned Tomato Salsa is a testament to the beauty of simplicity, blending smoky chipotle with the bright acidity of canned tomatoes for a salsa that’s both vibrant and deeply satisfying.

Ingredients

• For the salsa:
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 2 chipotle peppers in adobo sauce, plus 1 tbsp sauce from the can
  • 1/4 cup finely chopped white onion
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp lime juice
  • 1/2 tsp salt

Instructions

1. In a blender or food processor, combine the canned diced tomatoes (with their juices), chipotle peppers, and adobo sauce. Pulse 3-4 times until the mixture is slightly chunky.
2. Transfer the blended tomato mixture to a medium bowl. Gently fold in the chopped white onion, cilantro, lime juice, and salt until well combined.
3. Let the salsa sit at room temperature for 10 minutes to allow the flavors to meld together. Tip: For a smoother salsa, blend all ingredients together until desired consistency is reached.
4. Taste and adjust the seasoning with more salt or lime juice if needed. Tip: If the salsa is too spicy, add a pinch of sugar to balance the heat.
5. Serve immediately or refrigerate in an airtight container for up to 3 days. Tip: The flavors will deepen over time, making it even more delicious the next day.

How this salsa comes together is nothing short of magical—the smokiness of the chipotle peppers perfectly complements the tangy tomatoes, while the fresh cilantro and lime add a burst of freshness. Try it with crispy tortilla chips, or spoon it over grilled chicken for an extra kick of flavor.

Green Chile and Canned Tomato Salsa

Sometimes, the most comforting flavors come from the simplest combinations, like this Green Chile and Canned Tomato Salsa, a humble yet vibrant blend that dances between spicy and sweet, with a texture that’s both chunky and smooth.

Ingredients

• For the salsa:
  • 2 cups canned diced tomatoes, drained
  • 1/2 cup roasted green chiles, chopped
  • 1/4 cup white onion, finely diced
  • 1 garlic clove, minced
  • 1 tbsp lime juice
  • 1/2 tsp salt
  • 1/4 tsp ground cumin

Instructions

1. In a medium bowl, combine the drained canned diced tomatoes and chopped roasted green chiles.
2. Add the finely diced white onion and minced garlic clove to the bowl.
3. Sprinkle the lime juice, salt, and ground cumin over the mixture.
4. Gently stir all the ingredients together until well combined. Tip: For a smoother salsa, you can pulse the mixture a few times in a food processor.
5. Let the salsa sit at room temperature for 10 minutes to allow the flavors to meld. Tip: Covering the bowl with plastic wrap during this time helps to intensify the flavors.
6. After resting, give the salsa a final stir and adjust the seasoning if necessary. Tip: If you prefer a spicier salsa, consider adding a pinch of cayenne pepper or a few drops of hot sauce.

Dive into this salsa with tortilla chips for a classic approach, or spoon it over grilled chicken to add a bright, spicy kick. The balance of tangy lime and earthy cumin makes it a versatile condiment that’s as at home on a weeknight taco as it is at a weekend barbecue.

Peach and Canned Tomato Salsa

Now, as the late summer sun casts its golden glow, there’s something deeply comforting about combining the sweetness of peaches with the tangy depth of canned tomatoes in a salsa that feels both fresh and familiar. This recipe, a humble yet vibrant dance of flavors, is perfect for those moments when you crave something a little different but entirely approachable.

Ingredients

• For the salsa:
• 2 cups diced peaches (about 2 medium peaches)
• 1 cup canned diced tomatoes, drained
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp ground cumin

Instructions

1. In a large bowl, combine the diced peaches, canned diced tomatoes, red onion, and jalapeño. Gently stir to mix.
2. Add the fresh lime juice, chopped cilantro, salt, and ground cumin to the bowl. Stir again until all ingredients are evenly distributed.
3. Let the salsa sit at room temperature for 15 minutes to allow the flavors to meld together. Tip: Covering the bowl with plastic wrap can help intensify the flavors.
4. After resting, give the salsa a final stir. Taste and adjust the salt or lime juice if needed. Tip: For a smoother texture, you can pulse the salsa a few times in a food processor.
5. Serve immediately or refrigerate for up to 2 days. Tip: The salsa tastes best when served at room temperature, so take it out of the fridge 30 minutes before serving if stored.

Here, the salsa strikes a beautiful balance between the juicy sweetness of peaches and the acidic brightness of tomatoes, with just enough heat from the jalapeño to keep things interesting. Try it spooned over grilled chicken or as a lively topping for tacos to elevate your meal with a burst of summer flavor.

Cucumber Canned Tomato Salsa

Calmly slicing through the crisp cucumber, I’m reminded of summer’s gentle embrace, a time when flavors meld effortlessly, much like in this Cucumber Canned Tomato Salsa. It’s a dish that whispers of simplicity, yet dances with vibrancy on the palate.

Ingredients

• For the salsa:
  • 1 large cucumber, diced (about 2 cups)
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large mixing bowl, combine the diced cucumber, drained canned tomatoes, chopped red onion, minced jalapeño, and chopped cilantro. Tip: For a milder salsa, remove the seeds and ribs from the jalapeño before mincing.
2. Add the lime juice, salt, and black pepper to the bowl. Gently stir to combine all ingredients. Tip: Use a rubber spatula to fold the ingredients together to keep the salsa chunky.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Tip: The salsa can be made up to 2 days in advance; the flavors will continue to develop over time.
4. Before serving, give the salsa a quick stir and adjust the seasoning if necessary.

Just as the salsa chills, the cucumber retains its crunch, offering a refreshing contrast to the soft tomatoes. The jalapeño provides a subtle heat that builds slowly, making it perfect for scooping with tortilla chips or as a bright topping for grilled fish.

Watermelon Canned Tomato Salsa

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that marries the unexpected. Today, we’re blending the crisp sweetness of watermelon with the tangy depth of canned tomatoes to create a salsa that dances on the palate.

Ingredients

• For the salsa base:
  • 2 cups diced watermelon, seeds removed
  • 1 cup canned diced tomatoes, drained
  • 1/4 cup finely chopped red onion
  • 1 jalapeño, seeded and minced
  • 2 tbsp fresh lime juice
  • 1/4 cup chopped cilantro
  • 1/2 tsp salt

Instructions

1. In a large mixing bowl, combine the diced watermelon and canned tomatoes, gently stirring to mix without crushing the watermelon.
2. Add the finely chopped red onion and minced jalapeño to the bowl, distributing evenly throughout the mixture.
3. Drizzle the fresh lime juice over the salsa base, followed by the chopped cilantro and salt, folding gently to incorporate all ingredients.
4. Let the salsa sit at room temperature for 15 minutes to allow the flavors to meld together, stirring once halfway through.
5. Before serving, give the salsa a final gentle stir and adjust the salt if necessary, remembering that the flavors will continue to develop as it sits.

Mixing textures and tastes, this salsa offers a refreshing crunch from the watermelon, a smooth tang from the tomatoes, and a subtle heat that lingers. Serve it alongside grilled fish for a summer meal that sings or scoop it up with sturdy tortilla chips that can handle its juicy boldness.

Blackened Corn and Canned Tomato Salsa

Gently, the summer whispers its presence through the kitchen window, inviting a creation that marries the char of the grill with the simplicity of pantry staples. This blackened corn and canned tomato salsa is a testament to the beauty of combining the smoky with the fresh, a dance of flavors that feels both familiar and exciting.

Ingredients

• For the salsa:
  • 2 cups corn kernels (fresh or frozen)
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1/4 cup finely chopped red onion
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika

Instructions

1. Heat a cast-iron skillet over medium-high heat until it’s very hot, about 5 minutes. This ensures a good char on the corn.
2. Add the corn kernels to the skillet in a single layer. Let them cook without stirring for 3 minutes to allow them to blacken slightly.
3. Stir the corn and continue cooking for another 3 minutes until evenly blackened. Tip: Listen for the popping sounds; it’s a sign the corn is caramelizing.
4. Transfer the blackened corn to a mixing bowl and let it cool for 5 minutes.
5. Add the drained diced tomatoes, chopped red onion, lime juice, olive oil, salt, black pepper, and smoked paprika to the bowl with the corn.
6. Gently toss all the ingredients together until well combined. Tip: For a brighter flavor, let the salsa sit for 10 minutes before serving.
7. Adjust the seasoning with more salt or lime juice if needed. Tip: The salsa tastes best at room temperature, enhancing the flavors.

Every bite of this salsa offers a delightful contrast between the smoky sweetness of the corn and the tangy freshness of the tomatoes. Serve it alongside grilled fish or as a vibrant topping for tacos to elevate your meal with minimal effort.

Jalapeno Popper Canned Tomato Salsa

Lingering in the quiet of the morning, I find myself drawn to the simplicity of combining bold flavors into something unexpectedly harmonious. This Jalapeno Popper Canned Tomato Salsa is a testament to that, blending the fiery kick of jalapenos with the smooth, comforting base of canned tomatoes.

Ingredients

• For the salsa base:
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1/2 cup pickled jalapeno slices, plus 2 tbsp of the pickling liquid
  • 1/4 cup finely diced onion
  • 1 garlic clove, minced
• For finishing:
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp lime juice
  • 1/2 tsp salt

Instructions

1. In a medium bowl, combine the canned tomatoes (with their juice), pickled jalapeno slices, pickling liquid, diced onion, and minced garlic. Stir gently to mix.
2. Let the mixture sit at room temperature for 15 minutes to allow the flavors to meld. Tip: The acidity from the pickling liquid will soften the onions slightly, making them more palatable.
3. After resting, stir in the chopped cilantro, lime juice, and salt. Adjust the salt if necessary, but remember the jalapenos and their liquid already add saltiness. Tip: Fresh lime juice brightens the salsa, balancing the heat from the jalapenos.
4. Transfer the salsa to a serving bowl. For the best flavor, let it chill in the refrigerator for at least 30 minutes before serving. Tip: Chilling not only enhances the flavors but also gives the salsa a more cohesive texture.

Awakening the senses with its vibrant mix of heat and tang, this salsa boasts a chunky yet smooth texture that clings perfectly to chips or atop grilled meats. Consider serving it alongside creamy avocado slices to temper the spice, creating a delightful contrast on the palate.

Smoky Bacon Canned Tomato Salsa

On a quiet evening, when the light fades softly into the horizon, there’s something deeply comforting about preparing a dish that carries both simplicity and depth. This smoky bacon canned tomato salsa is a testament to the beauty of blending humble ingredients into something unexpectedly vibrant.

Ingredients

• For the salsa base:
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1/2 cup cooked bacon, finely chopped
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 2 cloves garlic, minced
• For seasoning:
  • 1 tbsp lime juice
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For garnish:
  • 2 tbsp fresh cilantro, chopped

Instructions

1. In a medium bowl, combine the drained diced tomatoes, chopped bacon, diced red onion, minced jalapeño, and minced garlic.
2. Add the lime juice, smoked paprika, salt, and black pepper to the bowl. Gently stir to combine all ingredients evenly.
3. Cover the bowl with plastic wrap and let the salsa sit in the refrigerator for at least 30 minutes to allow the flavors to meld together. Tip: For a deeper flavor, let it sit overnight.
4. Before serving, stir in the chopped cilantro for a fresh, herby brightness. Tip: If you’re not a fan of cilantro, parsley makes a great substitute.
5. Serve chilled or at room temperature. Tip: This salsa pairs wonderfully with grilled meats or as a topping for baked potatoes.

Perfectly balanced between smoky and fresh, this salsa offers a delightful crunch from the bacon and onions, with a gentle heat that lingers just enough. Try it scooped onto crispy tortilla chips or as a vibrant addition to your morning eggs for a surprising twist.

Tropical Canned Tomato Salsa

Wandering through the flavors of summer, this Tropical Canned Tomato Salsa brings a burst of sunshine to any table. It’s a simple, vibrant blend that captures the essence of tropical fruits and the heartiness of canned tomatoes, perfect for those moments when you crave something fresh yet comforting.

Ingredients

• For the salsa:
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 cup diced mango
  • 1/2 cup diced pineapple
  • 1/4 cup finely chopped red onion
  • 1 jalapeño, seeded and minced
  • 2 tbsp fresh lime juice
  • 1/4 cup chopped cilantro
  • 1/2 tsp salt

Instructions

1. In a large mixing bowl, combine the drained diced tomatoes, diced mango, and diced pineapple.
2. Add the finely chopped red onion and minced jalapeño to the bowl, stirring gently to mix.
3. Pour in the fresh lime juice and sprinkle the salt over the mixture, tossing to ensure even distribution.
4. Fold in the chopped cilantro last to preserve its vibrant color and fresh flavor.
5. Let the salsa sit at room temperature for 15 minutes before serving to allow the flavors to meld together beautifully.

Refreshingly chunky with a sweet and spicy kick, this salsa is a delightful contrast of textures and tastes. Serve it alongside grilled fish or as a vibrant topping for tacos to elevate your meal with a tropical twist.

Herbed Canned Tomato Salsa

Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about preparing a batch of Herbed Canned Tomato Salsa. It’s a simple pleasure, blending the brightness of canned tomatoes with the earthy depth of fresh herbs, creating a salsa that feels both familiar and new.

Ingredients

• For the salsa base:
  • 1 (28-ounce) can whole peeled tomatoes, drained
  • 1/2 cup finely chopped white onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
• For seasoning:
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
• For the herb mix:
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh thyme

Instructions

1. In a large bowl, gently crush the drained whole peeled tomatoes with your hands to achieve a chunky texture.
2. Add the finely chopped white onion, chopped fresh cilantro, and lime juice to the bowl with the tomatoes. Stir gently to combine.
3. In a small bowl, mix together the salt, ground cumin, and black pepper. Sprinkle this seasoning mix over the tomato mixture and stir to distribute evenly.
4. Fold in the chopped fresh oregano and thyme, ensuring the herbs are evenly distributed throughout the salsa.
5. Let the salsa sit at room temperature for 30 minutes to allow the flavors to meld together. Tip: Covering the bowl with a clean kitchen towel during this time helps to keep the salsa fresh.
6. After resting, give the salsa a final gentle stir. Tip: For a smoother consistency, you can pulse the salsa a few times in a food processor.
7. Taste and adjust the seasoning if necessary, keeping in mind that the flavors will continue to develop as the salsa sits. Tip: If you prefer a spicier salsa, consider adding a finely chopped jalapeño at this stage.

With its vibrant colors and layers of flavor, this Herbed Canned Tomato Salsa is a testament to the beauty of simplicity. The fresh herbs lend a garden-fresh aroma, while the tomatoes provide a juicy, tangy base. Serve it alongside grilled fish or as a topping for avocado toast for a refreshing twist.

Conclusion

Hearty and full of flavor, these 16 spicy canned tomatoes salsa recipes are a must-try for any home cook looking to spice up their meals. Whether you’re a fan of mild heat or fiery flavors, there’s something here for everyone. Don’t forget to leave a comment with your favorite recipe and share this delicious roundup on Pinterest for fellow salsa lovers to enjoy!