This simple recipe transforms a can of petite diced tomatoes into a vibrant, homemade salsa bursting with flavor. Savory garlic powder, onion powder, and smoky cumin are perfectly balanced by the zesty tang of pickled red onions and the delightful sweet heat of candied jalapeños. A touch of fresh cilantro and oregano adds a lovely pop of color and freshness, beautifully balancing all the flavors. Get ready to ditch your traditional, bland store-bought jar of salsa and embrace this easy-to-make homemade version that will have everyone asking for the recipe.
When it comes to tortilla chips, B.O.B. Bob and I definitely don’t see eye to eye. I’m a huge fan of thin and crispy cantina-style tortilla chips, while B.O.B. Bob is a huge “Scoops!” fan. Although, when it comes to this canned tomato salsa recipe, I will admit that B.O.B. Bob’s much-beloved “Scoops!” are probably the way to go. They’re the perfect chip to scoop up every little bit of this salsa, without worrying about getting it all over yourself. And seriously y’all, you’re not going to want to waste even a single wee drop of this homemade salsa.
This insanely addictive salsa is a little bit sweet thanks to its candied jalapeños, while also having the perfect spicy kick. Pickled red onions add a tangy vinegar flavor, which also pairs well with its smoky ground cumin and savory garlic and onion powder. A little fresh cilantro and oregano are the final finishing touch, making this salsa, made with canned petite diced tomatoes, so much better than any store-bought version. If you’re anything like us, you’ll be so busy scarfing down this salsa, that you won’t even battle over which type of tortilla chip it’s served with.
Ingredients:
- 1 (14.5-oz.) Can Petite Diced Tomatoes
- 3 Tablespoons Pickled Red Onion, Finely Chopped
- 3 Tablespoons Candied Jalapeños, Finely Chopped
- 1 Tablespoon Fresh Cilantro, Very Finely Chopped
- 1 Tablespoon Fresh Oregano, Very Finely Chopped
- 1/2 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Ground Cumin
Directions:
- Stir all of the ingredients together in a medium glass bowl until well combined.
- Cover the bowl tightly with plastic wrap and refrigerate until use.
Suggestions:
- This salsa does not have a ton of liquid, however, if you prefer even less liquid, you can drain the petite diced tomatoes before use.
- For this recipe, I used Mezzetta Pickled Red Onions and Trader Joe’s Hot & Sweet Jalapeños. If you would like to make your own, make sure to check out our recipes for Black Pepper Quick Pickled Red Onions, Lime & Beer Pickled Red Onions, and Candied Sliced Jalapeños. You can find jars of pickled red onions and candied jalapeńos in the condiment aisle at your local market.
- I suggest refrigerating this salsa for at least 30 minutes before serving it. This will allow for the ingredients to marry.
- If you don’t have fresh cilantro or oregano, replace it with dried cilantro or oregano. You will need about 1/2 teaspoon of each. You don’t want the herbs in this salsa to be overpowering.
Improvements:
- Replace the petite diced tomatoes with a can of fire-roasted diced tomatoes.
- Add a skinned and diced fresh peach to this salsa.
- Replace the garlic powder with finely minced fresh garlic or jarred minced garlic.
- Serve this salsa with these Baked Chicken Tenders with Crushed Fritos or these Cilantro & Lime Marinated Grilled Chicken Breasts.
Ingredients:
- 1 (14.5-oz.) Can Petite Diced Tomatoes
- 3 Tablespoons Pickled Red Onion, Finely Chopped
- 3 Tablespoons Candied Jalapeños, Finely Chopped
- 1 Tablespoon Fresh Cilantro, Very Finely Chopped
- 1 Tablespoon Fresh Oregano, Very Finely Chopped
- 1/2 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Ground Cumin
Directions:
- Stir all of the ingredients together in a medium glass bowl until well combined.
- Cover the bowl tightly with plastic wrap and refrigerate until use.
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If the first thing you do at any party, game day, or picnic is make a beeline for the snack table, eyes locked on the nearest bowl of dip, spread, salsa, pico de gallo, hummus, guacamole, or honey mustard, these dip recipes are sure to win your heart. After all, life is just better when you’ve got something delicious to dunk your chip, celery, or hunk of bread into. Here, you’ll find our absolute favorite, most-dippable recipes. Whether you’re scooping with potato chips, fresh-cut veggies, corn chips, torn-off pieces of crusty bread, tortilla chips, pita, chicken tenders, or even pretzels, we have a dip with your name on it. CLICK HERE for the recipes.
In 2024, we cooked and baked our way through the alphabet with several of our food blogger friends. Every other Wednesday, we shared a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December. CLICK HERE to find all of the 2024 Alphabet Challenge recipes.
Brown Sugar Caribbean Jerk Seasoning
Crafted with the perfect blend of spices and the subtle sweetness of brown sugar, this homemade jerk seasoning is a lovely way to add a slightly sweet flavorful Caribbean spice profile to your everyday recipes. The amazing versatility of this seasoning mix is what makes it so special. It can be used to grill chicken, shrimp, or fish, however, it can also enhance the flavor of rotisserie chicken salad, roasted vegetables, and even deviled eggs. Don’t be afraid to experiment and get creative with this easy-to-make Caribbean seasoning.
In 2025, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2025 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.
“A” – Creamy Parmesan Acini di Pepe with Potatoes
“B” – Chocolate Espresso Rainbow Brownie Cookies
“C” – Cheesy Cheddar Taco-Seasoned Corn Chip Dip
“D” – Sun-Dried Tomato Dip with Italian Seasoning
“E” – Cajun Deviled Eggs Garnished with Pickled Okra
“F” – Sausage Meatballs with Vodka Fennel Sauce
“G” – Guinness Stout Crockpot Simmered Corned Beef
“H” – Baked Homemade Buttery Herb Croutons
“I” – Sun-Dried Tomato & Kale Italian Pasta Salad
“J” – Sweet & Spicy Jalapeńo Canned Tomato Salsa
“K” – Sweet & Spicy Hawaiian Pineapple Ketchup
“L” – Chickpea Salad with Lemony Swiss Chard Pesto
“M” – Pineapple Ketchup Ground Turkey Meatballs
“N” – Nut-Free Basil Pesto Chunky Tomato Sauce
“O” – Sheet Pan Italian Olive Oil Summer Vegetables
“P” – Peach Crumble Pound Cake (Cake Mix Recipe)
“Q” – Parmesan Potato & Zucchini Crustless Quiche
“R” – Cinnamon Raisin Vanilla Zucchini Bread Muffins
“S” – Weeknight Sweet Italian Sausage Gravy with Beer
“T” – Budget-Friendly Chunky Potato Soup with Thyme
“U” – Chunky Pumpkin Ancho Unsweetened Cocoa Chili
“V” – Sweet Tea Vodka Vegetable Couscous Soup
“W” – Creamy Butternut Squash Soup with Whiskey
“X” – Rotisserie Chicken Xavier Soup with Fennel
“Y” – Yellow Mustard Seed Giardiniera Deviled Eggs
“Z” – Simple Zero Cream Creamy Butternut Squash Soup
Please make sure to check out the other great “J” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2025 Alphabet Challenge event.
- Armenian Jajukh Salad by Mayuri’s Jikoni
- Creamy Jalapeno Corn by Jolene’s Recipe Journal
- Easy Crock Pot Chicken Jambalaya by Blogghetti
- Inspired by a One-Word Text: Jjamppong by Culinary Cam
- Jalapeno Popper Dip by Magical Ingredients
- Jamaican Jerk Chicken by A Day in the Life on the Farm
- Jeerem Meerem Powder/Cladin Masala-Homemade by Sneha’s Recipe
- Jollof Rice by A Messy Kitchen
- Small Batch Strawberry Jam by Food Lust People Love
- Sweet & Spicy Jalapeño Canned Tomato Salsa by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Thai-Style Turkey and Jasmine Rice Soup by Karen’s Kitchen Stories
