5 from 1 vote

Traditional Tomato Salsa

Traditional table salsa. I love the convenience of using canned tomatoes, especially when fresh ones aren’t as tasty.
Course Appetizer
Cuisine Mexican
Keyword canned tomatoes, salsa
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 28 servings
Calories 7 kcal
Author Debi


  • 1 yellow onion unpeeled
  • 1 Serrano chile
  • 28 ounce can petite diced tomatoes, undrained
  • 28 ounce can no-salt added whole peeled plum tomatoes, undrained
  • 3 cloves of garlic
  • 1 teaspoon salt
  • ½ bunch cilantro


  1. Roast the onion and pepper on a hot grill, until blackened and charred. Or place them on a baking sheet and broil until the peels are black, turning once or twice to roast all the sides of the vegetables.
  2. Take the peel off the onion. Coarsely chop the onion. Cut the stem end of the spicy pepper and remove the seeds and membranes for a mild salsa; leave the seeds and membranes in if you want a hotter salsa.
  3. Put all the ingredients in a food processor or blender and blend until desired chunkiness. If the salsa is too thick, thin with a little water, about 1 tablespoon at a time until desired consistency is reached.
Nutrition Facts
Traditional Tomato Salsa
Amount Per Serving
Calories 7
% Daily Value*
Sodium 125mg 5%
Potassium 62mg 2%
Total Carbohydrates 1g 0%
Vitamin A 0.8%
Vitamin C 3.9%
Calcium 1.1%
Iron 1.6%
* Percent Daily Values are based on a 2000 calorie diet.