Best Ever, Super Easy Salsa



  • 2 14-ounce cans fire-roasted canned tomatoes
  • 1 12-ounce jarred roasted red pepper well-drained
  • 1 4-ounce can green chiles (undrained these are not spicy, just add great flavor
  • ½ medium red onion roughly chopped
  • ½-1 cup fresh cilantro leaves and stems, packed
  • 6 medium green onions roughly cut in two inch pieces
  • 3 medium cloves garlic peeled
  • 1-2 medium jalapeño peppers seeded (if you like a spicier flavor, leave the seeds in)
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh lime juice

  • Drain the tomatoes, reserving the juice.
  • Combine all ingredients except reserved tomato juice in the bowl of a food processor. Pulse on and off until all ingredients are finely chopped and salsa is desired consistency. We like it a bit chunky, but if you like a smoother salsa, just keep pulsing. If you like a thinner salsa, add the reserved tomato juice and pulse one more time.
  • Taste for seasoning and adjust as needed. Serve with chips, tacos, or other Mexican entrees, as a baked potato or omelet topping, soup garnish, etc.