15 Crowd-Favorite Canned Tomato Salsa Recipes

Vibrant, zesty, and oh-so-easy: canned tomato salsa is the secret weapon for quick, crowd-pleasing meals. Whether you’re spicing up taco night or whipping up a last-minute dip, these 15 recipes are guaranteed hits. Let’s dive into the best salsas your pantry can make!

Classic Restaurant-Style Salsa

Your go-to salsa is about to get a major upgrade. No cooking, no fuss—just dump, chop, and mix for a chunky, fresh flavor bomb that'll make store-bought taste like sad paste.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1/2 cup finely chopped white onion
• 1-2 jalapeños, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt

Instructions

1. Place the undrained can of fire-roasted diced tomatoes in a medium mixing bowl. Using a fork or potato masher, lightly crush the tomatoes to your desired chunkiness—don't overdo it; you want texture.
2. Stir in the chopped white onion. For a milder bite, rinse the onion under cold water before adding; for more punch, leave it raw.
3. Add the minced jalapeños. Remove seeds and membranes for less heat, or leave them in for a spicier salsa. Start with one jalapeño and taste before adding more.
4. Mix in the fresh cilantro and lime juice. The lime brightens everything—don't skip it.
5. Season with salt, then stir well. Let the salsa rest at room temperature for 15 minutes so the flavors meld. Taste and adjust salt or lime if needed.
6. Refrigerate in an airtight container for at least 30 minutes before serving. The salsa will keep for up to 5 days, but the onion and cilantro stay crunchiest in the first 24 hours.

With its chunky bite and bright acidity, this salsa is perfect for scooping with tortilla chips or spooning over tacos, eggs, or grilled meats. The fire-roasted tomatoes give a subtle smokiness that makes every batch feel like it came straight from a Mexican cantina.

Fire-Roasted Tomato Salsa

Open a can of fire-roasted tomatoes and your salsa game changes instantly. No roasting, no mess—just pure smoky flavor in minutes. Blitz it with garlic, lime, and a kick of heat for the boldest dip.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1/2 small onion, roughly chopped
• 1 jalapeño, seeded and roughly chopped
• 2 cloves garlic
• 1/4 cup fresh cilantro leaves
• 2 tbsp fresh lime juice
• 1/2 tsp kosher salt
• 1/4 tsp ground cumin

Instructions

1. Drain about half the liquid from the fire-roasted tomatoes into a small bowl; reserve in case you need to thin the salsa later.
2. In a food processor, combine the drained tomatoes, onion, jalapeño, garlic, cilantro, lime juice, salt, and cumin.
3. Pulse 5-6 times for a chunky salsa, or process continuously for 15-20 seconds for a smoother texture. Tip: For a chunkier salsa, pulse less; for smoother, blend longer.
4. Taste and adjust seasoning: add more salt or lime juice if needed. Tip: If the salsa tastes too acidic, add a pinch of sugar to balance.
5. Transfer to a serving bowl. Let the salsa rest for 10 minutes at room temperature to let the flavors meld. Tip: This resting step makes a huge difference in depth of flavor.

Grab a bag of tortilla chips and dive in. This salsa is smoky, bright, and dangerously addictive. Use it on tacos, eggs, or straight from the spoon.

Chunky Garden Salsa

Jazz up your snack game with this Chunky Garden Salsa—packed with canned tomatoes, sweet corn, black beans, and bell peppers. It's hearty, chunky, and ready in minutes. No chopping needed? Use canned everything for a speedy fiesta.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) corn, drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 medium bell pepper, diced
• 1/4 cup red onion, diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice (from 1 lime)
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• Optional: 1 jalapeño, seeded and minced

Instructions

1. In a large bowl, combine diced tomatoes (with juices), drained corn, and rinsed black beans.
2. Add diced bell pepper, red onion, and cilantro. Stir well.
3. Pour in lime juice, salt, and cumin. Mix until evenly distributed.
4. Taste and adjust salt or lime juice if needed. For heat, stir in minced jalapeño.
5. For best flavor, let salsa sit 15 minutes at room temperature before serving.
6. Serve with tortilla chips or as a topping for tacos.

Get ready to dip—this salsa is a flavor bomb. The crunch of bell pepper and pop of corn make every bite exciting. Perfect for taco night or as a topping for grilled chicken.

Smoky Chipotle Salsa

Just when you thought salsa couldn't get any better, this smoky chipotle version hits different. It's bold, it's spicy, and it's made with pantry staples—canned tomatoes and chipotle peppers in adobo. Perfect for dipping, tacos, or just eating with a spoon.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the Salsa

• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 chipotle peppers in adobo sauce (plus 1 tbsp sauce from the can)
• 1/2 small red onion, roughly chopped
• 1/4 cup fresh cilantro, packed
• 1 clove garlic
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp black pepper

Instructions

1. In a blender, combine the fire-roasted diced tomatoes (undrained), chipotle peppers with adobo sauce, red onion, cilantro, garlic, lime juice, salt, cumin, and black pepper.
2. Pulse or blend to your preferred texture—chunky for a rustic salsa, smooth for a sauce. Tip: For extra smokiness, add a pinch of smoked paprika.
3. Taste and adjust: add more chipotle for heat, more lime for acidity. Tip: Let the salsa sit for 15 minutes to allow flavors to meld. Tip: For a thinner consistency, add a tablespoon of water.
4. Serve immediately with chips, tacos, or grilled meats. Store in an airtight container in the fridge for up to 5 days.

Bring this salsa to your next cookout—it'll be gone in minutes. The smoky heat from the chipotle balances perfectly with the sweet fire-roasted tomatoes, and the cilantro adds a fresh finish. Try it on scrambled eggs for a breakfast twist.

Spicy Habanero Salsa

Nothing prepares you for the raw, fruity burn of fresh habaneros. This salsa ditches the roasting—just blitz canned fire-roasted tomatoes with peppers, lime, and cilantro for an instant, eye-watering kick. Five minutes, one blender, zero regrets.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

Produce

• 2 habanero peppers
• 1/4 cup chopped white onion
• 2 tablespoons fresh lime juice
• 1/4 cup fresh cilantro leaves
• 1 clove garlic

Canned & Pantry

• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
• 1/2 teaspoon salt

Instructions

1. Slice the habanero peppers in half. Wearing gloves, remove the seeds and white membranes to control heat. Finely chop the peppers.
2. In a blender or food processor, combine the undrained fire-roasted tomatoes, chopped habaneros, onion, garlic, lime juice, and salt. Pulse 5–6 times until the salsa reaches your preferred consistency—chunky or smooth.
3. Taste and adjust salt or lime juice if needed. For a milder salsa, use only one habanero; for extreme heat, leave in some seeds.
4. Transfer the salsa to a bowl and fold in the fresh cilantro. Let it rest for 5 minutes to let the flavors marry.
5. Serve immediately or store in an airtight container in the fridge for up to 5 days.

Grab a chip and dive in. The texture is chunky but scoopable, with a bright, acidic pop from the lime and a slow-building habanero warmth that hits the back of your throat. Use it on tacos, eggs, or grilled meat—but honestly, you'll eat half the bowl straight from the fridge.

Cilantro-Lime Salsa

Open a can of fire-roasted tomatoes and get ready for a bright, punchy salsa that's ready in minutes. This cilantro-lime salsa is your new go-to for taco night or scooping with chips.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• 1 can (14.5 oz) fire-roasted diced tomatoes, drained
• 1/4 cup fresh cilantro, finely chopped
• 2 tablespoons fresh lime juice
• 1/4 cup diced red onion
• 1 jalapeño, seeded and minced
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Drain the canned tomatoes well to avoid watery salsa. Press with a fork to remove excess liquid.
2. Finely chop fresh cilantro and red onion. Mince jalapeño (remove seeds for less heat) and garlic.
3. In a medium bowl, combine drained tomatoes, cilantro, lime juice, red onion, jalapeño, garlic, salt, and pepper.
4. Stir until evenly mixed. Let sit for 5 minutes to meld flavors. Taste and adjust lime or salt as needed.
5. Refrigerate for at least 30 minutes if time allows for deeper flavor—this is a game-changer.

No canned salsa compares to this zesty version. Its bright citrus kick and fresh herb finish make every scoop addictive. Try it spooned over grilled fish or stirred into avocado for a quick guacamole.

Roasted Tomato and Tomatillo Salsa

Can we talk about the ultimate game-day salsa? This roasted tomato and tomatillo blend brings tangy, smoky heat straight from the oven.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Salsa

• 6 Roma tomatoes
• 4 tomatillos, husked
• 4 garlic cloves, unpeeled
• 1 jalapeño
• 1/2 cup fresh cilantro
• 1/4 cup white onion, chopped
• 1 lime, juiced
• 1/2 tsp salt

Instructions

1. Preheat oven to 400°F.
2. Place tomatoes, tomatillos, garlic, and jalapeño on a baking sheet.
3. Roast for 20 minutes, turning halfway, until skins are charred and blistered.
4. Let cool for 5 minutes, then peel and discard garlic skins.
5. Transfer roasted vegetables to a blender or food processor.
6. Add cilantro, onion, lime juice, and salt.
7. Pulse until salsa reaches desired consistency—chunky or smooth.
8. Taste and adjust seasoning. Serve warm or chilled.

Not your average salsa—this one's smoky, tangy, and totally addictive. Spoon it over tacos, eggs, or just eat it straight with chips.

Creamy Avocado Salsa

Ready for the creamiest avocado salsa that’ll wreck your chip game? This five-minute blender banger uses canned tomatoes for convenience and ripe avocado for that dreamy texture. Jalapeño and cilantro bring the heat and freshness.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
• 1 ripe avocado, peeled and pitted
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, stemmed and seeded if desired
• 1/4 cup chopped white onion
• 1 clove garlic, peeled
• 2 tbsp fresh lime juice
• 1/2 tsp kosher salt
• 1/4 tsp ground cumin

Instructions

1. Add all ingredients to a blender or food processor.
2. Pulse 5-7 times until combined but still chunky — you want texture, not baby food.
3. Scrape down sides and taste; adjust salt or lime juice if needed.
4. For best flavor, refrigerate 30 minutes before serving. (Tip: Use a ripe avocado that yields to gentle pressure for maximum creaminess.)
5. Give it one last stir, then transfer to a serving bowl.

Grab a bag of tortilla chips and dive in — this salsa is dangerously addictive. The creamy avocado balances the tangy tomatoes and spicy jalapeño, making it perfect for tacos or grilled chicken too.

Mango Peach Salsa

Ready for a summer salsa that’s sweet, spicy, and super quick? This Mango Peach Salsa combines canned tomatoes, juicy mango, and ripe peach with a jalapeño kick—perfect for chips or tacos.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the salsa

• 1 can (14.5 oz) diced tomatoes, drained
• 1 ripe mango, peeled and diced
• 1 ripe peach, peeled and diced
• 1/2 jalapeño, seeded and minced
• 1/4 cup red onion, diced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt

Instructions

1. Drain the canned diced tomatoes in a fine-mesh sieve, pressing gently to remove excess liquid.
2. Peel the mango and peach, then dice into 1/4-inch cubes. Tip: use ripe but firm fruit to avoid mushiness.
3. Mince the jalapeño—remove seeds for less heat, or leave some in for extra kick. Finely dice the red onion.
4. In a medium bowl, combine the drained tomatoes, diced mango, diced peach, jalapeño, red onion, and cilantro.
5. Add the lime juice and salt, then stir gently to combine. Taste and adjust salt or lime if needed, but be precise.
6. Let the salsa sit at room temperature for at least 10 minutes to allow flavors to meld. Tip: it gets better as it sits!
7. Serve immediately or refrigerate for up to 2 days. Stir again before serving.

A burst of fruity sweetness with a fiery finish, this salsa is amazing on grilled fish or just scooped up with tortilla chips. The combo of mango and peach makes it totally irresistible.

Corn and Black Bean Salsa

A big bowl of Corn and Black Bean Salsa is your new summer MVP. It’s bold, chunky, and takes 10 minutes flat. No stove required.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (14.5 oz) can diced tomatoes, drained
• 1/2 cup diced red onion
• 1 jalapeño, minced (seeds removed for less heat)
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Drain and rinse the black beans in a fine-mesh strainer. Shake off excess water.
2. Drain the canned corn and diced tomatoes in separate strainers. Press lightly to remove extra liquid so salsa isn’t watery.
3. Dice the red onion and mince the jalapeño (remove seeds for less heat).
4. In a large bowl, combine the black beans, corn, tomatoes, onion, and jalapeño.
5. Add the cumin, lime juice, salt, and pepper. Stir well.
6. Fold in the chopped cilantro. For the brightest flavor, add cilantro just before serving.
7. Taste and adjust seasoning. Let it sit for 10 minutes to meld flavors — even better next day.

Crunchy, tangy, and cumin-spiked — this salsa is seriously addictive. Serve it with tortilla chips, on tacos, or straight from the bowl. It’s the no-cook hero you need on repeat.

Salsa for Canning

Roll up your sleeves, because this salsa is made for canning. We've got juicy tomatoes, sharp vinegar, and it's pressure-canned for safety. No shortcuts, just bold flavor.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 90 minutes

Ingredients

• 6 lbs tomatoes, peeled and chopped
• 2 cups chopped onions
• 1 cup chopped green bell peppers
• 1 cup chopped jalapeño peppers (seeded if desired)
• 4 cloves garlic, minced
• 1 cup cider vinegar (5% acidity)
• 1/2 cup chopped fresh cilantro
• 1 tbsp ground cumin
• 1 tbsp canning salt (non-iodized)
• 1 tsp black pepper

Instructions

1. Wash 8 pint jars and keep hot. Prepare lids according to manufacturer's directions.
2. Peel tomatoes: Score an X on the bottom, blanch in boiling water for 30-60 seconds, then transfer to an ice bath. Slip off skins and chop. (Tip: Blanching makes peeling a breeze.)
3. In a large stainless steel pot, combine tomatoes, onions, bell peppers, jalapeños, garlic, vinegar, cumin, salt, and pepper. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes, stirring occasionally. (Tip: Simmer to meld flavors; avoid a hard boil.)
4. Stir in cilantro and simmer for another 2 minutes.
5. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles with a non-metallic spatula. (Tip: Removing air bubbles prevents darkening and ensures a good seal.) Wipe jar rims clean with a damp towel.
6. Place lids on jars and tighten bands to fingertip-tight.
7. Process in a pressure canner at 10 lbs pressure (adjust for your altitude) for 15 minutes for pints. (Tip: Always check pressure canner gauge and adjust for altitude for safe canning.)
8. After processing, turn off heat and let canner cool naturally. Remove jars and place on a towel-lined counter. Cool undisturbed for 12-24 hours. Check that lids are sealed by pressing the center; if it doesn't pop, it's sealed.

Rich, smoky, and packed with garden goodness—this salsa is your winter lifeline. Spread it on tacos, eggs, or just dip chips. You'll be glad you put in the work.

Slow Cooker Salsa

Canned tomatoes + all-day slow cook = the deepest, most flavorful salsa you'll ever dip a chip into. No chopping drama—just dump, set, and let the magic happen.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 360 minutes

Ingredients

• 2 cans (14.5 oz each) diced fire-roasted tomatoes
• 1 medium onion, chopped
• 2 bell peppers (any color), chopped
• 2 jalapeños, seeded and minced
• 4 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• 1 tsp salt
• 1 tsp ground cumin
• 1/2 tsp black pepper

Instructions

1. Combine canned tomatoes, onion, bell peppers, jalapeños, garlic, salt, cumin, and black pepper in a slow cooker. Stir to mix.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are very tender.
3. Using an immersion blender, blend until desired consistency—chunky or smooth. (Tip: For chunky salsa, pulse a few times; for smooth, blend thoroughly.)
4. Stir in fresh cilantro and lime juice. Taste and adjust salt if needed. (Tip: Let it cool slightly before serving for flavors to meld.)
5. Serve warm or chilled. Store in fridge up to a week. (Tip: This salsa gets even better after a day.)

Finish with a squeeze of lime and fresh cilantro for brightness. This salsa is thick, smoky, and perfect for tacos, eggs, or straight-up chip-dipping.

No-Cook Fresh Salsa

Open a can of tomatoes and chop an onion—that's the hardest part of this fresh, chunky salsa. No heat, no blender, just a bowl and a spoon for the boldest table-ready condiment in 10 minutes flat.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup finely chopped white onion
• 1/4 cup finely chopped fresh cilantro
• 1 jalapeño pepper, seeded and minced
• 1 clove garlic, minced
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt

Instructions

1. Drain half the liquid from the canned tomatoes into a small bowl and save for later. Add tomatoes to a medium mixing bowl.
2. Stir in the chopped onion, cilantro, jalapeño, and garlic. Tip: For milder heat, remove all seeds and ribs from the jalapeño; leave a few for a kick.
3. Pour in the lime juice and add the salt. Mix well. Tip: Let the salsa rest for 5 minutes so the flavors meld—this step is key for depth.
4. Taste and adjust salt or lime if needed. If you want a thinner consistency, add back some reserved tomato juice a tablespoon at a time. Tip: For a smoky twist, swap half the lime juice with a splash of vinegar-based hot sauce.
5. Serve immediately or refrigerate in an airtight container for up to 3 days. The onion and cilantro stay crunchiest the day it's made.

Pile this salsa high on crunchy tortilla chips, spoon it over tacos, or dollop onto grilled chicken. The fresh bite of onion and cilantro cuts through any rich dish, while the lime keeps it bright and tangy. No cooking, no fuss—just pure, punchy flavor in every scoop.

Grilled Salsa

Here’s the salsa that’ll steal the show. Charred onions and peppers meet canned tomatoes for a smoky, tangy kick that’s perfect for taco night. No fresh tomatoes? No problem.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Grilled Vegetables

• 2 large onions (yellow or red), halved
• 3 bell peppers (any color), halved and seeded
• 1 jalapeño pepper, halved (optional)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

For the Salsa Base

• 1 can (28 oz) crushed tomatoes
• 3 cloves garlic, peeled
• 1/4 cup fresh cilantro leaves
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Preheat grill to high heat (500°F).
2. Halve onions and bell peppers; remove seeds and stems. If using jalapeño, halve lengthwise and remove seeds for less heat.
3. Brush vegetables with olive oil and season with 1 tsp salt and 1/2 tsp pepper.
4. Grill vegetables: place on grill, cook 8-10 minutes for peppers and jalapeño, turning occasionally until charred and softened. For onions, grill 12-15 minutes. Tip: Keep an eye on the vegetables; char develops fast at high heat.
5. Transfer grilled vegetables to a bowl and cover with plastic wrap. Let steam 10 minutes – this loosens the skins and adds flavor.
6. Once cool enough to handle, peel off charred skins from peppers and jalapeño (onion skins are edible but can be removed if desired).
7. In a food processor, add grilled vegetables, canned crushed tomatoes (with juices), garlic cloves, cilantro, lime juice, cumin, and the remaining 1 tsp salt and 1/2 tsp pepper.
8. Pulse until you reach your desired consistency. For chunky salsa, pulse 5-6 times. For smoother, blend 15 seconds. Tip: Pulse in short bursts to control texture; you want some bite left.
9. Taste the salsa and adjust lime, salt, or cumin to your liking. Avoid over-processing – a little texture is key.
10. Transfer to a serving bowl and refrigerate at least 30 minutes to meld the flavors. The salsa tastes even better the next day. Tip: Letting it sit overnight intensifies the smoky flavor.

Scoop this salsa with chips or spoon it over grilled chicken. The smoky depth from the grill gives it a summer campfire vibe all year round. One batch never lasts long.

Low-Sodium Salsa

You won’t miss the salt in this vibrant salsa—it’s all about bold fresh flavors. Canned tomatoes, zesty lime, and crisp veggies come together in minutes. Perfect for dipping, topping, or eating by the spoonful.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

Produce

• 1/2 cup finely chopped white onion
• 1 medium jalapeño, seeded and minced
• 2 cloves garlic, minced
• 1/2 cup chopped fresh cilantro

Canned Goods

• 1 can (14.5 oz) no-salt-added diced tomatoes, drained

Seasonings

• 2 tablespoons fresh lime juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper

Instructions

1. In a medium bowl, combine the chopped onion, minced jalapeño, and minced garlic. Stir to mix.
2. Add the drained no-salt-added diced tomatoes and stir until evenly distributed.
3. Fold in the cilantro, lime juice, cumin, and black pepper. Taste and adjust lime or pepper if desired—keeping it salt-free is the goal.
4. Let the salsa rest at room temperature for 10 minutes to allow flavors to meld. (Tip: For a milder salsa, remove jalapeño seeds before mincing; for extra heat, keep some seeds.)
5. Stir once more before serving. (Tip: Use a sharp knife for clean cuts on the veggies; it makes a texture difference. Also, fresh lime juice is key—skip the bottled stuff for brightest flavor.)

A spoonful is bright, chunky, and addictive—no salt needed. Serve with baked tortilla chips, dollop over tacos, or spoon onto grilled fish for a fresh kick. This will become your weeknight staple.

Conclusion

Home cooks, these 15 salsa recipes are your ticket to delicious, crowd-pleasing dips using canned tomatoes. Try a few, then drop a comment with your faves. Don’t forget to pin this roundup on Pinterest for later! Happy salsa-making!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.