Best Canned Tomato Salsa Recipes

Instant Pot® Canned Tomato Salsa image

Provided by Soup Loving Nicole

Time 50m

Yield 8

Number Of Ingredients 10

1 (28 ounce) can crushed tomatoes
1 small onion, diced
2 jalapeno peppers, seeded and diced
¼ cup white distilled vinegar
¼ cup water
2 teaspoons sea salt
2 teaspoons minced garlic
½ teaspoon ground cumin
½ cup chopped fresh cilantro
1 tablespoon lime juice

Steps:

Combine tomatoes, onion, jalapeno peppers, vinegar, water, sea salt, garlic, and cumin in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 1 minute. Unlock and remove the lid.
Pull the pot out and let cool for 5 minutes. Stir in cilantro and lime juice.

Nutrition Facts : Calories 38.7 calories, Carbohydrate 8.7 g, Fat 0.4 g, Fiber 2.2 g, Protein 1.9 g, Sodium 571.7 mg, Sugar 0.6 g

Canned Tomato Salsa image

Provided by rg1599

Categories Sauces

Time 10m

Yield 1 quart, 8 serving(s)

Number Of Ingredients 9

1 (28 ounce) can crushed tomatoes
3/4 medium yellow onion
1 cup cilantro
1 tablespoon sugar
1/2 tablespoon kosher salt
3 garlic cloves (or 3 tbsp prepared minced garlic)
1/2 cup jalapeno (pickled)
1 teaspoon black pepper
1 lime (juice of)

Steps:

Put everything into the blender or food processor, chunkier items first. Don't worry about chopping everything too much as the blender takes care of that.
For smoother salsa use crushed tomatoes and let the blender run as long as needed.
For chunkier salsa use whole tomatoes and give all the ingredients a nice rough chop so you do not have to leave the blender running very long. Carefully pulse for a couple of seconds.
Flavor improves over time but this should be used within a few days.
Refrigerate unused portions.

Best Canned Tomato Salsa Recipe - (4.4/5) image

Provided by Gggoody

Number Of Ingredients 9

2 cans (14.5-ounces) diced tomatoes
1 medium onion
4 cloves garlic
1 jalapeño pepper, deseeded
2 teaspoons freshly squeezed lime juice
1 teaspoons salt
1 teaspoons freshly cracked black pepper
1 teaspoons granulated garlic
6 tablespoons cilantro

Steps:

Strain tomatoes and reserve juice. Roughly chop onion, fresh garlic, and jalapeño; add to food processor fitted with a metal blade. Add juice from tomatoes, lime juice, salt, pepper, and granulated garlic. Process on high for about 30 seconds. Add about ½ cup of diced tomatoes and process on low for an extra 5 seconds. Add remaining tomatoes and cilantro and pulse until desired consistency is reached. It's ready to serve immediately, but you can also let it chill in the refrigerator overnight to let the flavors combine.