How have I gotten 5 years into writing a meals weblog and never supplied a easy pink salsa recipe?
How dare I? How might I? I do know. Shame, disgrace. But I noticed this just lately and am excited to fill the void with this EASY, 10-minute Red Tomato Salsa! Let’s do it!
I did fairly a little bit of experimenting for this 10-minute, Eight-ingredient, 1- bowl recipe.
The dreamy minimalist in me thought, “Cool. I’ll simply throw some tomatoes and onion and a pepper in a blender and ‘voila!’ I’ll have salsa!”
While you may go that route, I discover that it yields a watery, flavorless salsa, and I’m clearly not down for that. So, as an alternative, I examined a number of canned-tomato varieties as a base and located fire-roasted tomatoes to be the perfect match!
They’re extraordinarily smoky and complicated, and so they add a wealthy tomato taste to this salsa. Supporting components like onion, cilantro, lime, garlic, and jalapeño or serrano pepper around the flavors out to yield the right pink salsa.
I hope you all LOVE this salsa! It’s:
Quick + Easy
This is the right salsa for dipping tortilla chips, Frito chips, and even kale chips! It would additionally make a scrumptious addition to issues like our Mexican Quinoa Salad Cups, Black Bean Butternut Squash Enchiladas, Best Damn Vegan Nachos, Sweet Potato Kale Chip Nachos, or Plantain Black Bean Tacos.
If you do that recipe, tell us! Leave a remark, fee it, and don’t neglect to tag a photograph #minimalistbaker on Instagram. Cheers, mates!
Easy Red Salsa
Easy, 10-minute pink salsa with smoky, fire-roasted tomatoes, onion, cilantro, garlic, and contemporary lime juice! Flavorful, contemporary, and ideal for Mexican night time!
Author: Minimalist Baker
Recipe kind: Dip, Sauce
Cuisine: Mexican-Inspired, Vegan, Gluten-Free
Serves: 2 cups
- 2 15-ounce (425 g) cans diced fire-roasted tomatoes*, barely drained
- 1 serrano or jalapeño pepper (kind of relying on most well-liked spice stage), stems and seeds eliminated
- 1 cup (~16 g) chopped contemporary cilantro, giant stems eliminated
- 1 lime, juiced (~three Tbsp or 45 ml)
- half cup (55 g) chopped white or pink onion (or sub inexperienced onion)
- 1 tsp floor cumin
- ½ tsp sea salt
- 1 clove garlic, crushed (or 1 tsp garlic-infused oil)
- non-obligatory: stevia or cane sugar to style
- non-obligatory: 2-Four Tbsp (30-60 g) diced gentle inexperienced chilies (for additional warmth)
- Add tomatoes, pepper, cilantro, lime, onion, cumin, salt, and garlic to meals processor or blender and pulse to combine. You’re on the lookout for a well-blended however semi-chunky salsa.
- Taste and modify taste as wanted, including extra salt for saltiness, lime for acidity, garlic for kick/zing, cilantro for herb taste, pepper or gentle inexperienced chilies for warmth, or a bit of stevia or sugar to sweeten/offset warmth.
- Serve instantly with chips of alternative, similar to DIY Chili Cheeze Fritos, tortilla chips, or kale chips!
- Store leftovers in a well-sealed container within the fridge as much as 1 week or within the freezer as much as 1 month.
*If you’d fairly, sub three cups diced ripe tomatoes. But the flavour is not going to be as wealthy and the salsa will probably be extra watery.
*Nutrition info is a tough estimate for 1 of Eight (1/Four cup) servings with out stevia, sugar, or inexperienced chilies (or chips for serving).
Serving dimension: 1/Four cup (1 of Eight complete servings) Calories: 71 Fat: zero.2 g Saturated fats: zero g Carbohydrates: 18.9 g Sugar: Eight.Four g Sodium: 375 ml Fiber: Four.1 g Protein: 1.9 g