Easy No-Cook Salsa

Easy No-Cook Salsa

The Spruce / Sonia Bozzo

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 10 servings
Nutrition Facts (per serving)
20 Calories
0g Fat
5g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 10
Amount per serving
Calories 20
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 150mg 7%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 1g
Vitamin C 41mg 207%
Calcium 34mg 3%
Iron 1mg 4%
Potassium 216mg 5%
*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

  • 1 (4-ounce) can diced green chiles

  • 1/4 cup thinly sliced green onion

  • 1/4 cup coarsely chopped fresh parsley or cilantro

  • 2 tablespoons lemon or lime juice

  • 1/8 teaspoon freshly ground black pepper

  • 1 clove garlic, minced

  • 1/4 teaspoon salt, more to taste

Steps to Make It

  1. Gather the ingredients.

    Easy No-Cook Salsa ingredients

    The Spruce / Sonia Bozzo

  2. Place a mesh sieve or colander over a large bowl and drain the tomatoes. Reserve 1/4 cup of the juices, saving the remaining for another use.

    diced tomatoes in a strainer

    The Spruce / Sonia Bozzo

  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 lemon or lime juice, the freshly ground pepper, garlic, and salt.

    diced green chile peppers, green onion, and the parsley with tomatoes in a bowl

    The Spruce / Sonia Bozzo

  4. Cover and chill the salsa for at least 4 hours before serving. Store salsa in a tightly covered container in the refrigerator for up to 5 days.

    Easy No-Cook Salsa in a bowl, covered with plastic wrap

    The Spruce / Sonia Bozzo

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.