Fresh Salsa

Salsa and picante sauces have passed ketchup as the leading condiment used in the U.S.  The commercial salsa/picante sauces seem to be getting too tomato sauce based.  I also like pico del gallo (means beak of the rooster) on mexican food.  So I started preparing my own salsa that is kind of a cross between a fresh salsa or picante sauce and pico del gallo.  Not being very original, I use canned Rotel tomatoes and green chilies as the main ingredient.  It can be made in 5 minutes and actually tastes like a fresh salsa made from scratch.


  • 1 10 oz can - Rotel Extra Hot diced tomatoes & chili peppers
  • 2 10 oz cans - Rotel Original diced tomatoes & green chilies
  • 1/2 cup fresh cilantro, chopped 
  • 1/2 cup fresh onion, chopped
  • 1 tsp minced garlic or garlic juice
  • 2 tsp salt

salsa ingredients


  • Add all ingredients to a blender or food processor. I use the hand-crank blender in the image above; it does a good job without macerating the salsa and is easy to clean up.
  • Blend/chop to the texture your prefer.
  • OK, its done!
  • Makes about 1 quart.
  • Keep refrigerated - stores a week or more in the refrigerator.
  • There is no substitute for Rotel - other brands don't make it taste like salsa, rather they only taste like diced tomatoes.
  • If you find the salsa too hot for your taste, do not use the Rotel Extra Hot - which is, by the way, pretty darn hot!
  • The secret is in the cilantro and the salt - they are what make it taste like salsa.
  • A bunch of cilantro will make about 3 recipes.  So I chop up the fresh cilantro, use some immediately, and freeze the rest in a ziploc bag to use in later recipes.
  • It is great as a tortilla dip, it is super topped on fried eggs for breakfast, and use it like pico del gallo on  tacos, burritos, tamales, refried beans, and other mexican food.
©David Wm. Reed