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Pantry Salsa is a family favorite at my house. It's great on tortilla chips, tacos, burritos, fajitas, pork carnitas and nachos. My kids love it so much, we rarely buy jarred salsa any more. Plus, it's a great way to use some of the Kroger tomatoes I bought last week at the case lot sale!
The reason I call it Pantry Salsa, is because almost all of the ingredients are staples that I keep in my fridge and pantry. This means we can whip up a batch of homemade salsa, any time of the year!
This does make a very large batch of salsa, which makes it great for parties and potlucks. But you can easily cut this recipe in half. (Tip: When I cut it in half, I freeze the other half of the green chilies and El Pato sauce for the next time I make a half batch.That way I save money and they don't go to waste.)
- 2 - 14 oz cans of diced tomatoes
- 2 - 10 oz cans of Ro-tel
- 1 - 7.75 oz can of El Pato salsa with jalapenos
- 1 - 4 oz can of diced green chilies, mild
- 1 clove garlic, minced
- 1/3 cup onion, chopped
- 1/2 tsp sugar
- 1 Tbsp salt
- 1/4 tsp ground cumin
- 1/2 cup cilantro
- 1 1/2 Tbsp lime juice
- Mince the garlic, chop the cilantro and dice the onion.
- Add all ingredients into a large blender. (I use a 9 cup Ninja that is perfect for this recipe. If you don't have a large blender, you can blend the ingredients in batches and mix them together in a large bowl.
- Blend for 8-10 seconds or until desired consistency.
- Refrigerate in airtight container for up to 1 week.
- You can use a food processor instead of a blender.
- This makes a very large batch. If you want to cut the recipe in half, freeze the other half of the can of green chilies and El Pato for the next time you make a half batch.
- Don't be surprised if you never want to eat jarred salsa again, it's that good!