Easy No-Cook Salsa

easy homemade salsa
Claudia Totir / Getty Images
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 2 1/2 cups (40 servings)
Nutritional Guidelines (per serving)
11 Calories
0g Fat
2g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 1/2 cups (40 servings)
Amount per serving
Calories 11
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 21mg 1%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 2%
Protein 0g
Calcium 12mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy no-cook salsa is great for kids' lunches, parties, and family meals. It's made with canned petite or regular diced tomatoes, so there's far less chopping involved. Feel free to use fresh tomatoes, especially if they're in season. 


  • 2 (14 1/2-ounce) cans diced tomatoes (petite or regular)
  • 1 (4-ounce) can diced green chiles
  • 1/4 cup green onion (thinly sliced)
  • 1/4 cup fresh parsley (or cilantro, chopped)
  • 2 tablespoons lemon juice (or lime juice)
  • 1/8 teaspoon black pepper (freshly ground)
  • 1 clove garlic (minced)
  • 1/4 teaspoon salt (or to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Place a mesh sieve or colander over a bowl and drain the tomatoes. Reserve 1/4 cup of the juices and discard the remaining juice (or save the remaining juice and freeze it to use in a soup or stock).

  3. Combine the drained tomatoes and reserved 1/4 cup of juice with the diced green chile peppers, green onion, and the parsley or cilantro. Add the lime juice or lemon juice, the freshly ground pepper, garlic, and salt.

  4. Cover and chill the salsa for at least 4 hours.

  5. Store salsa in a tightly covered container in the refrigerator for up to 5 days.

  6. Serve with tortilla chips or along with burritos or tacos.

Recipe Variations

  • To remove the raw, harsh taste, sauté the garlic in a few teaspoons of vegetable oil just until softened.
  • Add 1 to 2 tablespoons of minced jalapeno chile pepper to the salsa for extra heat.
  • Replace the green onions with finely chopped red onion.
  • Toss cooked corn, summer squash or zucchini, or green beans with some prepared salsa.
  • Top baked potatoes with a few tablespoons of salsa.
  • Garnish plain broiled or baked chicken or fish with salsa.
  • Top burgers with salsa along with other toppings.

More Than One Way to Enjoy Salsa

Don't get stuck in the same old routine of making salsa with tomatoes, garlic, and onion. There's a whole world of salsas to make and enjoy out there just by varying some of the ingredients.

  • When you have an overabundance of fresh tomatoes, classic fresh salsa​ is the way to go. Likewise, cucumber salsa is a great recipe to use when you have a bounty of cucumbers. Fresh corn and black bean salsa​​ is another way to work in summer-fresh vegetables paired with legumes for extra protein.
  • Pico de gallo salsa means "rooster's beak" in Spanish and is another savory salsa that differs only slightly from regular salsa in that red bell peppers are added to the mix.
  • Fresh fruit is another way to enjoy salsa. Consider using peaches with lime juice and honey or a combination of mangoes and peaches and pairing it with fish or shellfish.