Saturday, June 10, 2017

Lazy Day Salsa (With VIDEO)

This perfectly scoopable Lazy Day Salsa is a classic tomato salsa that is whipped up in a flash (no chopping required). It is speckled with bits of onion, garlic, and cilantro for extra freshness. This salsa is so easy you can make it in 10 minutes (it actually takes me about 5) . The best part is, you can add it to left over chicken, burgers, casseroles and viola you have the perfect dinner.

I love to add this recipe it to a few pounds of chicken in the crock pot and have the best ever salsa chicken. It is so good that we made it twice this weekend and then made one more batch Monday as a thank you gift.

We eat so much salsa in our house that we could just about live on it. Funny thing is, I never even tried salsa until I moved to Arizona. Boy was that a mistake! As soon as I had my first bite I was hooked.

Now I can not imagine life without it, especially home made salsa. We pretty much serve salsa at every get together, barbecue, pot luck and game night. It is a household staple. So much flavor in such a small package.

I even love salsa on omelets, salads, potatoes and tossed into anything I can think of! Yes, I am an official southwestern gal.  LOL

You know if you think about it... Salsa and Italian red sauce start off the same way; tomatoes, onions and garlic. So, maybe it was destiny.

As much as we love homemade salsa, some days there is just not enough time (or energy) to do all the chopping.  So, I turned to my well stocked cantry. Perfect for these kind of days. Tomatoes picked at the peak of ripeness and canned to lock in the nutrients just hours after picking.
Not to mention utterly convenient! I look preparing quick and easy meals and often turn to my pantry for help.

Fire roasted tomatoes, diced jalapeno, onion and garlic come together to create a magnificent base for this salsa, but the addition of fresh cilantro and lime juice really take it over the top.


With love from our simple kitchen to yours. 


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Lazy Day Salsa
SERVES 4 (1/2 cup servings)  |  ACTIVE TIME 10 Min  |  TOTAL TIME 10 Min

1/4 medium white onion, peeled
2 tablespoons diced jalapenos (from a can) OR 1 medium fresh jalapeno, stem removed and halved
2 cloves garlic, peeled
1 (14.5 ounce) can Hunt's fire roasted diced tomatoes with garlic
1/2 fresh lime, juiced
1/2 teaspoon kosher salt
2 tablespoons fresh cilantro

Add onion, jalapeno and garlic to the bowl of a food processor. Pulse until the bits are your desired size, about 5 or 6 times. Open cover, scrape down sides. Add remaining ingredients, pulse 1 or 2 times to combine.

Transfer to a serving dish and serve immediately or transfer to a pint jar and store in the refrigerator. It becomes even more flavorful the next day.  Enjoy!

COOK'S NOTES: Salsa keeps fresh in the refrigerator for 3 to 4 days.

MILD SALSA: remove the veins and seeds from the jalapeno
UTTERLY MILD SALSA: use 2 tablespoons green chiles
MEDIUM SALSA: Prepare as written
HOT SALSA: Use 2 jalapenos, veins and seeds included

The canned diced jalapenos are packed with citric acid NOT vinegar. Add about 2 tablespoons (canned jalapenos) per 1 fresh jalapeno with seeds and veins (called for in the recipe) . If you want medium-mild, start with 1 tablespoon.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

This is a sponsored conversation written by me on behalf of Albertsons & Safeway. The opinions and text are all mine.


  1. I'm hooked on salsa! Pinning to try!

  2. Can't do any hot peppers but love salsa. Anyone made salsa without the jalapeño?

    1. Hi Helen,

      Sure you could do that. It would almost be like an Italian salsa fresca. Of course the cilantro and lime make the difference there. You could also add a few red pepper flakes, chili powder, or green chiles to get more Mexican flavor without so much heat. I have not tested these but am confident they would each be delicious. Start with a small amount and add more a little at a time until it is perfect for your taste buds. Enjoy and let us know how it goes!

    2. I make mine hot enough that it makes your scalp tingle, lol. KB from FB

  3. Add about 2 tablespoons (canned jalapenos

  4. KNOW I would put two large jalapenos seeds, stems and the Publix receipt....I love HOT.

  5. This recipe should say - fresh lime juice, not 1/2 fresh lime, juiced. It confused my neighbor when she made it until she just happened to catch your note about the lime juice making the difference. She was going to peel the lime, (squeeze the juice out of it) then throw that squeezed 1/2 lime into the food processor without the juice.

  6. This recipe should say - fresh lime juice, not 1/2 fresh lime, juiced. It confused my neighbor when she made it until she just happened to catch your note about the lime juice making the difference. She was going to peel the lime, (squeeze the juice out of it) then throw that squeezed 1/2 lime into the food processor without the juice.

  7. I would love to know how to can this salsa to give out as gifts to eat at a later date!?

    1. Start to boil water in a tall pot (at least 2 inches taller than jars) or canning pot. fill about 1/2 to 3/4 full.
      Mix ingredients without salt and lime juice in a regular pot. Heat salsa in a pot just until hot or at the boiling point. Pour salsa in pint size canning jars up to first ring. Add on top of salsa in the each jar 1/2 tsp salt and 1 TBSP lime juice to each filled jar. Clean rims of jars with damp cloth or paper towel until no residue shows on cloth/paper towel. Put unused canning lid on each jar put on screw top lid, and tighten finger tight. Put in boiling water bath with tongs for 15 to 20 minutes to process. Water should be at least 1 inch above jars when they are all in the boiling water canner. A Dutch oven can work sometimes if it is tall enough. After time is up, take jars out of water, set on a surface until cool. Lids should 'ping' and be concave when sealed. Do not put jars on shelves until completely cooled.

    2. What is the shelf life?

    3. Thank You. I was wondering how to do this.

  8. Can i freeze this salsa ????

  9. I add in a heaping Tb of Mexican oregano and a few shakes of cumin to mine, too (Kent Blessing from FB)

  10. I would love to make this, but I live in the Netherlands, and can't get fire roasted tomatoes here. Any suggestions?

    1. Heat skillet add some butter and throw in tomatoes let them burn a little on the outside

  11. I've made salsa and have canned it using the boiling method this will preserve them for a long time and it taste just as fresh as when you made it..

  12. I also use Rotel and crushed tomatoes, I also use a lot more salt and sugar.

  13. Can you use red onions in this, or will that change the taste?

  14. Are you able to can this salsa for gifts?

  15. Can u use chopped tomato and a little tomato sauce. Im not a fan of canned tomatoes.


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