Winter Salsa

I call this Winter Salsa because it’s made with canned tomatoes, a flavourful alternative when fresh grocery store tomatoes just aren’t at their best. It’s bright, fresh, and perfect for the colder months.

Course Side Dish, Snack

Cuisine Mexican

Servings 4 cups

Ingredients

4 cups canned, diced tomatoes fire-roasted preferred
1 red onion diced
1 red pepper diced
1 green pepper diced
2 jalapenos finely chopped
1 tbsp ground cumin
juice of one lime
1/4 cup cilantro
salt and pepper to taste

Instructions

Combine all ingredients in a large bowl and stir well to combine.
Allow the flavours to blend for at least 1 hour before serving.

Notes

Tomato Tip:

Fire-roasted canned tomatoes add extra depth and a subtle smokiness. If your tomatoes are very juicy, you can drain them slightly for a thicker salsa.

Heat Level:

Remove the seeds and membranes from the jalapeños for a milder salsa, or leave them in for more heat. Start with one if you’re unsure, you can always add more.

Make-Ahead Friendly:

This salsa tastes even better after a few hours in the fridge as the flavours meld. It will keep well for 3-4 days.

Serving Ideas:

Great with tortilla chips, spooned over tacos or burrito bowls, or added to chili or grain bowls for a fresh pop.