5-Minute Red Salsa (Vegan + Gluten Free)

5 Minute Red Salsa

I have eaten a lot of salsa in my days. From green to red to roasted and mild and spicy. All sorts and I don’t know that I’ve met one I haven’t lied . I love salsa is what I’m trying to say.

I’ve also been on a quest to try and recreate the salsa my dad used to make for us every time he made tacos. For some reason though I can’t seem to get it right. The ingredients were pretty much the same as these but I’m missing something.

I did however come up with this salsa and while it’s not the same and it’s not any kind of revelation it is really delicious. It’s about as standard and basic as you get when it comes to salsa but that’s why I love it.

You don’t have to mess with roasting anything and it comes together in literally about 5 minutes. Although I do like to chill this salsa overnight before serving it because I think it gives it time for the flavors to all develop a little more together.

I use this salsa with chips, mashed with avocado for a simple guacamole, in egg burritos, in regular burritos, black bean tacos, lentil tacos, anything you can think of! It’s the perfect compliment for it all.

If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.

5 Minute Red Salsa
5 from 8 votes

5-Minute Red Salsa (Vegan + Gluten Free)

A simple and delicious red salsa that takes no more than five minutes and less than 10 ingredients!

Course Appetizer
Cuisine Vegan
Prep Time 5 minutes
Servings 10 servings
Author Modern Little Victories


  • 4 large roma tomatoes
  • 2-3 jalapenos
  • 2 cloves garlic
  • ½ an onion
  • juice of half a lime
  • salt to taste


  1. Give the tomatoes, jalapeno, and onion a rough chop and place in a food processor with garlic, lime juice, and salt.
  2. Pulse until all combined and smooth or leave a bit chunky if you want it more like pico de gallo. Serve in burritos, on tacos, with tortilla chips, or anywhere else you put salsa.

Recipe Notes

Let chill overnight for best results

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  1. I don’t think I’ve ever encountered a salsa I didn’t like. Yours sounds excellent although I would love to have tried your dad’s. Now my sons can make guacamole like nobody’s business. Mine is okay — their’s is fantastic. I’m pinning to try your salsa version.

    1. Thank you so much Marisa! This one is good but my dad’s was even better. One day I’ll figure it out 🙂 Here’s a hint though: If you add this salsa to mashed avocado it makes excellent guacamole!

  2. Love how quick this salsa recipe is… now i make a bowl of salsa anytime me or my family is craving for 😄

    1. It’s so worth making it yourself! You can even make a smaller batch or freeze it to have on hand for later!

  3. I have eaten many salsas in my life too hehe A true salsa fan over here 😉 I can honestly say this salsa looks beyond delicious. Fresh, popping with flavors. Fantastic!

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