14 oz can tomatoes with chiles (like Rotel-hot or mild)
28 oz can plum tomatoes
1 jalapeno chile
½ yellow onion, chopped
1 bunch fresh cilantro, lower 1/4 of stems removed
1 Tbl Garlic Extra Virgin Olive Oil
2 tsp Cuban Spice Rub
Himalayan Salt
Juice of 1 lime

Comes together quickly. Makes use of pantry staples. Yields a ton. Those are just a few of the attributes of this salsa. Oh, and one other thing: it’s absolutely delicious. Cuban Spice Rub is the perfect blend for salsa with its notes of cumin, garlic and chiles. We put a batch of this salsa together during our Smidgen podcast episode to go alongside our Sheet Pan Carrot Tacos. So good!


1.Place all ingredients in the bowl of a food processor.
2.Pulse until the veggies are chopped. Leave it chunky or continue to pulse to make a smoother salsa. Taste and adjust with salt and lime juice.
3.Note: We removed the stem and placed the jalapeno, seeds and all, in the food processor. For a milder salsa, remove the seeds and membranes from the jalapeno before processing.

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