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Storecupboard tomato salsa recipe

27 ratings

Blitz up an easy Mexican-style dip in no time with this storecupboard tomato salsa recipe. Using tinned tomatoes makes this salsa recipe budget-friendly, and as everything is chopped together in the food processor, it’s hassle-free too. Make it as spicy as you like by adding more or less chilli to your own taste. See method

Serves 4
5 mins to prepare
45 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

¼ red onion
400g tin peeled plum tomatoes
½ lime, juiced
1 tbsp olive oil
pinch of crushed chillies
sliced jalapeño chillies, to serve (optional)

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
190kj
45kcal 2%
Fat
3g 4%
Saturates
0g 2%
Sugars
4g 5%
Salt
0.3g 5%

of the reference intake
Carbohydrate 4.1g Protein 1.2g Fibre 1.1g

Method

Put the onion in a food processor and pulse until finely chopped.
Drain the liquid from the tin of tomatoes (keep for adding to pasta sauces or Bolognese) and add the tomatoes to the food processor along with the lime juice, olive oil, crushed chillies and seasoning. Pulse again until combined – you can leave this chunky or continue until as smooth as you like.
Taste and add more chilli or top with sliced jalapeño chillies, if you like. Serve as a dip or use to top burgers, fajitas, nachos or whatever you fancy.

Tip: For an even hotter salsa, add 1-2 fresh green chillies with the onion in step 1 and omit the crushed chillies. For a milder, chunkier version, add ½ green pepper, roughly chopped, with the onion in step 1.

See more Mexican recipes