Not-Too-Spicy, Chunky Salsa That Pairs With Basically Everything

Chunky, tangy, and totally addictive—this easy salsa is a new staple in my kitchen. It has just the right kick, a splash of vinegar, and a chunky texture that makes it into salsa perfection.

A New Favorite born at a golden birthday party and tweaked in my real-life kitchen

Some recipes find you when you least expect it—and this one came wrapped in golden birthday balloons and surprise party vibes.

Recently, I attended a surprise party for a friend, and her brother-in-law (hey, Alex McHardy) brought a salsa that had me standing by the table, unable to leave. It had just the right amount of heat (read: I wasn’t crying, so that’s a win) and the kind of smooth, scoopable texture that begs for devouring with chips.

Why You’ll Love It

Minimal prep = salsa perfection in no time flat!
You control the heat level–more peppers, less seeds, completely customizable
Texture–use a food processor for a chunky salsa and a blender for a smoother one
Healthy–we all need some extra fresh snacks around and this fits the bill (I’m not vouching for the chips though!)

Of course I asked for the recipe. And of course, I couldn’t resist making a few tweaks to make it mine.

I simplified the measurements (because who has time to measure onions or cilantro?) and leaned into a chunkier texture—I am 100% team hearty salsa. Around the same time, another friend shared her family’s salsa recipe that had an entirely different flavor profile (thanks to a healthy splash of white vinegar) that also had me coming back for more…and more…and more. I loved the punch of the vinegar, so I added it to Alex’s blend. So I give you Yum Salsa–a mash-up of Alex’s OG magic and Whitney’s zingy family recipe that has now become part of my real-life routine.

Because real food comes from real moments—and usually, a lot of chips.–The Food Civilian

Yum Salsa

This quick and easy recipe makes a large batch of medium spiced salsa

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Prep Time 15

Course Appetizer

Cuisine Mexican

Servings 16 servings

Equipment

food processor or blender

Ingredients

1 bunch fresh cilantro roughly chopped
1 jalapeño pepper seeded and roughly chopped (or keep in some or all of the seeds to up the heat)
1-2 cloves garlic minced
1 14.5 oz can petite diced tomatoes drained
1 7 oz can herdez hot casera/or el tapatio these are 4 oz cans in the latin food section
1 Tbsp fresh lime juice
1 Tbsp white vinegar
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt or more to taste
1 lbs *ripe Roma tomatoes, seeded half roughly chopped and half diced small
6 *green onions ends trimmed, roughly chop 3-4 and thinly slice the others
1 *red onion half roughly chopped and half diced small

Instructions

Place the washed and roughly chopped cilantro into the food processor followed by remaining ingredients.
See note at the bottom for further details.

Notes

My personal preference is a medium chunky salsa, so for all the ingredients marked with an asterisk, I roughly chop half and blend in the food processor and hand cut the remainder. If you prefer a smoother consistency, then you can just blend the entire amount in the food processor or blender. If you like an even chunkier version, you can hand cut all the fresh stuff.

Keyword easy, fast, quick