This recipe is inspired by the refreshingly simple salsa served at my favorite Mexican restaurant in Utah. No, it’s not Costa Vida or Cafe Rio—It’s a small family-owned restaurant and this might just be the actual recipe.

You’re looking at all the ingredients. Canned tomatoes are the secret to this recipe – they’re picked and packed at the peak of their flavor, so they’re delicious. I use two cans of ‘crushed’ and two cans of ‘petite diced’ so there’s no need to chop or blend them. Mixing everything together is so simple.

Serve the salsa in a chilled bowl with a basket of warm tortilla chips. Choose thinly fried corn tortilla chips if they’re available.

The final result. Yum!

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