Salsa from Canned ingredients
This quick and easy salsa proves you don't need fresh produce to make a flavorful dip. By combining rich canned tomatoes with the distinct heat of Ortega chili peppers and jalapenos, you get a robust, authentic taste profile that rivals fresh-made versions. The addition of olive oil and lemon juice brightens the acidity, while dried oregano and a splash of Tabasco add depth and kick. It’s perfect for busy weeknights when you want a fresh taste without the trip to the market. Serve it with tortilla chips for a casual snack, alongside grilled meats, or as a topping for tacos and burritos. This recipe is ideal for last-minute gatherings or when you need a reliable condiment on short notice.
Description
This quick and easy salsa proves you don't need fresh produce to make a flavorful dip. By combining rich canned tomatoes with the distinct heat of Ortega chili peppers and jalapenos, you get a robust, authentic taste profile that rivals fresh-made versions. The addition of olive oil and lemon juice brightens the acidity, while dried oregano and a splash of Tabasco add depth and kick. It’s perfect for busy weeknights when you want a fresh taste without the trip to the market. Serve it with tortilla chips for a casual snack, alongside grilled meats, or as a topping for tacos and burritos. This recipe is ideal for last-minute gatherings or when you need a reliable condiment on short notice.
Ingredients
- 1 large can whole tomatoes, chopped
- 1/2 can chopped Ortega chili peppers
- 1-2 yellow banana peppers, chopped
- 1-2 canned jalapeno peppers
- 1 Tbs. olive oil (or salad oil)
- 1 Tbs. lemon juice
- 1/2 tsp. dryed oregano
- 3 Tbs. chopped onion
- splach tabasco sauce
- salt and pepper to taste
Directions
- 1 Drain the whole tomatoes and chop them if they are not already chopped. Ensure the Ortega chili peppers, banana peppers, and jalapeno peppers are roughly chopped to match the texture of the tomatoes.
- 2
In a large mixing bowl, combine the chopped tomatoes, Ortega chili peppers, banana peppers, and jalapeno peppers.- 3
Add the chopped onion, olive oil, lemon juice, dried oregano, and a splash of Tabasco sauce to the bowl.- 4
Season with salt and pepper to taste. Stir well to combine all ingredients evenly.- 5
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.NoteThis salsa keeps for up to a week when stored in a covered container in the refrigerator.
Adjust the amount of Tabasco sauce and jalapenos based on your preferred heat level.
For a fresher taste, consider adding fresh cilantro if available, though this recipe is designed to work with pantry staples.
salsa, canned, easy, quick, spicy, dip, tomato, jalapeno, pantry, mexican, condiment, no-cook, vegan, gluten-free - 2