I have been making this 5-Minute Paleo Salsa for over seven years. It’s simple, fast, and reliably delicious — the kind of recipe that becomes a staple in your kitchen.
If you’ve tried it, you’ll understand why I keep coming back to it. Friends have been known to joke, “I can drink your salsa,” and several of them make it regularly to top eggs or bring to gatherings. Some even give jars of this salsa as gifts — a sure sign you’ve got a keeper.
I’m confident you’ll love this recipe, so I encourage you to try it at home. By “try it,” I mean generously scoop it onto a chip and enjoy the bright, smoky, fresh flavors right away.
This salsa has a subtle smoky edge thanks to fire-roasted canned tomatoes. I prefer canned tomatoes to fresh for this recipe because they keep the salsa from getting too watery and ensure consistent flavor year-round. Using canned tomatoes eliminates the guesswork of sourcing perfectly ripe fresh tomatoes, so the result is dependable whether it’s summer or winter.
The recipe uses two kinds of canned tomatoes — fire-roasted and diced — which combine nicely with fresh lime juice, cilantro, onion, and garlic. It’s a balanced mix of canned and fresh ingredients for bold, vibrant flavor.
A few simple spices round out the salsa: cumin, sea salt, and black pepper. I list honey as optional. The salsa is great with or without it, so skip the honey if you prefer to avoid added sugar, or try both versions to see which you like best.
If you love extra garlic, onion, or cilantro, feel free to increase those amounts — recipes should be adjusted to taste. Trust your instincts and make it your own.
This 5-Minute Paleo Salsa is:
- Quick and easy
- Fresh
- Flavorful
- Smoky
- Bright and slightly spicy
- Customizable
- Extremely delicious
It’s perfect with tortilla chips and also pairs wonderfully with grilled chicken, steak, Mexican-style sweet potato rounds, or yuca fries.
If you make it, I’d love to hear how it turns out — leave a comment, rate the recipe, and share a photo if you can.
5-Minute Paleo Salsa
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- Author: Mariel Lewis
- Total Time: 5 mins
- Yield: 32 oz jar 1x
Description
This salsa comes together in a food processor in under five minutes. It’s consistent, versatile, and delicious any time of year.
Ingredients
- 1 can organic diced tomatoes
- 1 can organic diced tomatoes with green chilies (or fire-roasted diced tomatoes)
- 1/2 purple onion, chopped
- 1 garlic clove, peeled
- 1 jalapeño or serrano pepper (seeded for less heat)
- 1/2 cup cilantro, packed
- 1 lime, juiced
- 1/4 tsp cumin
- 1 tsp sea salt, or to taste
- 1 tsp honey (optional)
Instructions
- Pour the canned tomatoes into a food processor. Add the chopped onion, jalapeño or serrano, garlic, and cilantro. Pulse until combined and the ingredients are roughly chopped.
- Add the lime juice, cumin, sea salt, and honey if using. Pulse until the salsa reaches your desired texture — chunky or smooth.
- Taste and adjust seasoning with more salt or cumin if needed. Refrigerate at least an hour before serving to let the flavors meld.
Notes
Store refrigerated for up to one week. Freeze for up to one month; thaw in the fridge before serving.
- Prep Time: 3 mins
- Cook Time: 2 mins
- Category: Sides
- Method: Food Processor
- Cuisine: Mexican
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