Easy Salsa


  • one 28-ounce can tomatoes, including juice

  • 1 small yellow onion, peeled and roughly chopped

  • 2 jalapeño peppers, de-stemmed and roughly chopped*

  • 2-3 tbsp. of Grilling Gods Southern Heat

  • 2 tbsp. of Grilling Gods Salt of the Gods

  • 1/4 to 1 teaspoon granulated sugar, optional and to taste*

  • 1 or 2 handfuls cilantro leaves, discard stems (I prefer 2)

  • about 3 tablespoons lime juice

  • corn chips, for serving


  1. Add all ingredients to the canister of a blender or food processor in the order listed. Pulse or blend on high power until texture is as smooth as desired. If you have a very strong blender, you probably don’t need to pre-chop the ingredients before adding them to the blender, but you can to make sure you don’t get large random, accidentally unblended chunks of any one ingredient.

  2. Taste the salsa and based on personal preference tweak as necessary. I add more Southern Heat rub if not spicy enough.

  3. Transfer to airtight container and you can serve immediately with chips. However, if you have the time let it sit a day or two and the flavors will be more robust!

NOTES *Remove the jalapeño seeds to greatly reduce heat level. Keep seeds in for more spice! **The sugar balances the heat and tomato acidity; start with less and add more if necessary; careful not to over-sweeten.

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