Easy Tomato and Red Chili Salsa

At home, I refer to this recipe as “my easy salsa” because it really is so simple to make. It’s my favorite go-to salsa since it only takes a few minutes and uses all fresh ingredients which make the flavor out of this world. I am giving you many variations here and all of them are great! Making your own salsa is so much better to me than store-bought, you can skip out on all the preservatives and add flavor. I’ll take that!
This recipe can be made with fresh or canned tomatoes and any type of hot pepper or chili you prefer. Also, I use up my cilantro stems in this recipe so that I am not wasting any part of cilantro. The stems actually have more flavor than the leaves so this is a great way to use them up since you are going to be pureeing all the vegetables together.


3 large tomatoes or 5 plum tomatoes or a full pint of cherry tomatoes
(if it is winter and you don’t have fresh tomatoes you can use a 28 ounce can of San Marzano tomatoes)

2 cloves of garlic

½ tsp. of dried chili de arbol (or any other dried chilis you like) or 1 whole jalapeno or habanero.

¼ cup cilantro stems (or leaves if you prefer)

½ tsp. Sea salt


Put all the ingredients in your blender (I use a Vitamix) and depending on the consistency that you want you can either pulse or puree. I like mine both ways.

Then grab a tortilla chip and taste test to see if you want to add more heat or any more salt.

Super easy and so good. We can go through a whole jar of this in a couple of days. This is awesome served alongside my Grilled Skirt Steak, Carnitas or Shredded Beef.