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Salsa Roja

Total Time

Prep/Total Time: 15 min.

Makes

7 cups

Updated: Feb. 01, 2023
With the help of my food processor, I can have fresh homemade salsa ready in just 15 minutes. The lime juice works wonders in bringing out all the flavors, and you can really taste the cilantro. —Amber Massey, Argyle, Texas
Salsa Roja Recipe photo by Taste of Home

Ingredients

  • 1 can (28 ounces) whole tomatoes, drained
  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
  • 1 can (14-1/2 ounces) Mexican stewed tomatoes, drained
  • 1 can (10 ounces) diced tomatoes and green chiles, drained
  • 1 medium onion, quartered
  • 2 banana peppers, seeded and coarsely chopped
  • 2 jalapeno peppers, seeded and coarsely chopped
  • 3 garlic cloves, minced
  • 2 teaspoons salt
  • 1/4 teaspoon ground cumin
  • 1/2 cup minced fresh cilantro
  • 1/4 cup lime juice
  • 2 medium ripe avocados, peeled and cubed, optional
  • Tortilla chips

Directions

  1. Place the first 10 ingredients in a food processor; cover and process until chopped. Add cilantro and lime juice; cover and pulse until combined.
  2. Transfer to a bowl; stir in avocados if desired. Serve with tortilla chips.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1/4 cup (calculated without chips): 42 calories, 2g fat (0 saturated fat), 0 cholesterol, 381mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 1g protein.

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