Joanna Gaines Salsa

This fresh vibrant Joanna Gaines Salsa is made with vine-ripened tomatoes, cilantro, and jalapeños and ready in 15 minutes. Serving this blend right out of the food processor alongside salty tortilla chips makes any gathering feel special. I love how easily these simple ingredients come together for the ultimate snack.

Restaurant-Quality At Home

I always try to recreate the magic of my favorite Mexican restaurants right in my own kitchen. This simple blend of fresh produce completely skips the need for canned tomatoes.

One mistake I made early on was over-pulsing the mixture until it became too watery. Now I know the secret is to pulse the onion first, then gently add the tomatoes for the perfect chunky dip.

Joanna Gaines Salsa Ingredients

• 1/4 red onion, coarsely chopped
• 1 1/2 pounds vine-ripened tomatoes, cut into large pieces
• 1/4 cup coarsely chopped fresh cilantro
• 1 to 2 fresh jalapeños, ribbed and seeded
• 1 garlic clove, roughly chopped
• Juice of 1/2 lime
• 1/4 teaspoon kosher salt
• Tortilla chips, for serving

How To Make Joanna Gaines Salsa

1. Process the Onion: Place the coarsely chopped red onion into the bowl of a food processor. Pulse a few times until finely diced to avoid large raw chunks.
2. Add the Veggies: Add the quartered vine-ripened tomatoes, fresh cilantro, jalapeños, and garlic clove. Pulse in short bursts until the mixture is well chopped but still retains some texture.
3. Season the Salsa: Squeeze in the fresh lime juice and sprinkle with kosher salt. Give it one final quick pulse to combine, then taste and adjust the seasoning if needed.
4. Serve Immediately: Transfer the blended mixture to a serving bowl. Serve immediately with plenty of crisp tortilla chips.

Recipe Tips

• Control the heat: A chile’s spice lives in the pithy white ribs inside. Remove the ribs along with the seeds for a milder flavor, or leave them in for a fiery kick.
• Drain excess liquid: If your vine-ripened tomatoes are extra juicy, lightly drain a little of the liquid before pulsing so your dip doesn’t become watery.
• Let it rest: Although it is ready in 15 minutes, letting the salsa sit in the fridge for an hour allows the garlic and lime to fully meld.

What To Serve With Fresh Tomato Salsa

This vibrant dip pairs beautifully with classic sour cream chicken enchiladas or sizzling steak fajitas. I also love spooning it over scrambled eggs in the morning for a bright, zesty breakfast bite.

How To Store

Store any leftover salsa in an airtight container in the refrigerator for up to 3 days. Be sure to give it a good stir before serving again, as the natural juices will separate as it sits. Freezing is not recommended because the fresh tomatoes will turn mushy.

FAQs

Can I use canned tomatoes instead of fresh?

While you can substitute canned whole peeled tomatoes in a pinch, the fresh vine-ripened tomatoes give this recipe its signature flavor. If using canned, drain them well first.

Why is my salsa foamy?

Blending tomatoes on a high continuous speed introduces too much air, which creates foam. Always use the pulse function in short bursts to maintain a better consistency.

Can I make this without a food processor?

Yes, you can chop everything by hand. Just dice the onion, tomatoes, and jalapeños very finely, then toss everything together in a large mixing bowl.

Do I have to peel the tomatoes?

No peeling is necessary. The food processor breaks down the skins perfectly, adding texture and saving you plenty of prep time.

Nutrition

• Calories: 15
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 60mg
• Total Carbohydrate: 3g
• Protein: 1g

Try More Recipes:

• Joanna Gaines Focaccia Bread
• Joanna Gaines Tomato Soup
• Joanna Gaines 3 Minute Bread

Joanna Gaines Salsa

Recipe by Imen Dridi

Servings

16

servings

Prep time

15

minutes

Total time

15

minutes

Joanna Gaines Salsa brings fresh chunky goodness to your table using vine-ripened tomatoes, jalapeños, and zesty lime in just 15 minutes. This foolproof dip is perfectly effortless for quick afternoon snacking or casual weekend entertaining.

Ingredients

• 1/4 red onion, coarsely chopped

• 1 1/2 pounds vine-ripened tomatoes, cut into large pieces

• 1/4 cup coarsely chopped fresh cilantro

• 1 to 2 fresh jalapeños, ribbed and seeded

• 1 garlic clove, roughly chopped

• Juice of 1/2 lime

• 1/4 teaspoon kosher salt

• Tortilla chips, for serving

Directions

• 1. Process the Onion: Place the coarsely chopped red onion into the bowl of a food processor. Pulse a few times until finely diced to avoid large raw chunks.
• 2. Add the Veggies: Add the quartered vine-ripened tomatoes, fresh cilantro, jalapeños, and garlic clove. Pulse in short bursts until the mixture is well chopped but still retains some texture.
• 3. Season the Salsa: Squeeze in the fresh lime juice and sprinkle with kosher salt. Give it one final quick pulse to combine, then taste and adjust the seasoning if needed.
• 4. Serve Immediately: Transfer the blended mixture to a serving bowl. Serve immediately with plenty of crisp tortilla chips.