Pantry Salsa

Pantry Salsa

Weather: 42 degrees, 20mph winds, the trees are swaying and bending
What I’m listening to: Chris Tomlin

Salsa should be its own food group. Fruit, vegetables, herbs, all mingling in spicy pools of fresh-tasting deliciousness. I’m all for one serving a day. There’s absolutely nothing better than homemade salsa. This is my Alaska-friendly version (where tomatoes are never particularly plump and fresh). This is quick, simple, and way better than what you can buy in a jar. In fact, it’s restaurant quality. Grab yourself some excellent tortilla chips, like these (my personal favs), and meet me in the kitchen.

Pantry Salsa

  • 1 (14.5oz) can diced tomatoes, undrained
  • 1 jalapeño, stem removed, roughly chopped, with seeds (*the heat of your salsa will depend on the size and intensity of your jalapeño. Add gradually if you're concerned about it. Or add more if you like it hot.)
  • 1/4c chopped onion
  • 1 large garlic clove, roughly chopped
  • 1/2c cilantro leaves
  • 1/2t salt
  • 1t sugar
  • Juice of half a lime
  • splash of balsamic vinegar

Throw all the ingredients into a blender or food processor. Whirl until everything is chopped and combined, but not liquefied. You want some texture remaining.

Cover and refrigerate at least two hours before serving to allow flavors to mingle.

Serve with tortilla chips or as an accompaniment to an entree/salad.



I made this with enchiladas the other night and it was a HUGE hit!!! This is by far my new favorite salsa recipe!!!! I'm addicted!!

Lady Di
Lady Di

too bad about the tomatoes but looks like you are able to get fresh cilantro...I'm going to make this during winter..thanks for the yummyness~

Alaska from Scratch
Alaska from Scratch

Yes, we can get cilantro, it's just about 5 times the price. I remember paying about .18 cents at Winco... now it's always at least $1.00 per bunch. I love cilantro so it's worth it to me to pay the extra for this one!


  1. […] Weather: 34 degrees, above freezing(!), wintry mix What I’m listening to: Bebo Norman, Christmas: From the Realms of Glory Confession: the California girl in me is having trouble giving up her avocados, especially since it has miraculously warmed up to above-freezing outside. If I come across avocados that are in good condition and are less than $2.50 a piece here in Alaska, I can’t resist buying just one. Then, I find every reason in the world to eat said avocado – sandwiches, salads, tacos, and, of course, guacamole. Perfectly ripe ones don’t need much help to be delicious and a simple guacamole can be made with just a little squeeze of lime and some salt, or stir in a tablespoon of your favorite salsa. […]

  2. […] revivist this classic (one of the first recipes I ever posted) Alaska from Scratch recipe – Pantry Salsa – and give it a spicier, smokier makeover. Chipotles are marvelous little things. They sit […]


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