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  • Easy Almond Butter Recipe

    Easy Almond Butter Recipe

    Our homemade almond butter recipe is thick, creamy and tastes way better than anything you can buy at the store, trust me!

    Homemade Almond Butter

    Every time I make this recipe, I’m amazed at how much better it tastes compared to the jars I’ve bought from the store. My family loves adding a few extras like cinnamon and vanilla, which makes it seriously delicious!

    Making almond butter is just as simple as homemade peanut butter, cashew butter, and tahini. You even can make it super creamy or crunchy. I’ve shared how below.

    Key Ingredients

    • Almonds: I always start with raw, unsalted whole almonds and roast them in the oven until they’re perfectly toasty. Roasting the almonds before blending them into butter brings out their nutty flavor and releases their natural oils, resulting in a creamier texture.
    • Salt: Just a pinch of salt makes all the difference in flavor! You can adjust the amount to your liking.
    • Cinnamon and Vanilla: These are optional additions, but add a warm, sweet flavor that complements the almonds beautifully.
    • Sweetener: I like adding a drizzle of honey or maple syrup to balance the flavors. I don’t add much, but you can adjust it to your taste.

    Find the full recipe with measurements below.

    How to Make Almond Butter

    Tip 1: Toast the almonds. I toast the raw almonds until fragrant in the oven, which takes about 10 minutes. After letting the almonds cool for a few minutes so they are not piping hot, we toss them into our food processor (you can also use a high-speed blender).

    Tip 2: Use a food processor. After processing for 20 seconds or so, the almonds turn into almond flour. It’s very fine and like a heavy powder. It’s hard to imagine that this eventually turns into silky smooth almond butter, but trust me. Give the almonds longer in the food processor so the heavy powder begins clumping on you. Then, after a minute or two of blending, we have creamy almond butter!

    As you process the almonds, you may need to open the lid, scrape down the sides, and break up any large clumps a few times to help it out.

    Whole toasted almonds in a food processor
    Almonds that have been processed into a almond meal/flour
    A process shot of making almond butter. Before it turns creamy, it looks like a clumpy mess.

    Tip 3: Add extra flavor. Once you have creamy almond butter, you can add seasonings like salt, cinnamon, or vanilla extract. You can also add a sweetener like honey or maple syrup if it needs it. I love a little maple syrup.

    Homemade Almond Butter

    Easy Almond Butter

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    My family loves this homemade almond butter! If you are anything like my family, you go through jars (and jars) of nut butter every week. We eat oatmeal most mornings and always add almond butter on top.

    We use a 12-cup food processor (10-cup should be sufficient), but a large high powered blender should also work.

    Makes 16 ounces (about 2 cups)

    You Will Need

    1 pound (450g) raw unsalted whole almonds (3 cups)

    1/4 teaspoon fine sea salt, plus more to taste

    1/4 teaspoon ground cinnamon, optional

    1/4 teaspoon vanilla extract, optional

    Honey or maple syrup, optional

    Directions

      1Preheat your oven to 350°F (176°C).

      2Add the almonds to a round or square cake pan (or rimmed baking sheet). Roast them for 3 minutes, shake the pan, then roast another 3 to 5 minutes or until the nuts are lightly browned and smell nutty (be careful as they can burn quickly). Let them cool until you can handle them.

      3For crunchy almond butter: Set aside 1/3 cup of the roasted almonds. Pulse them in a food processor 6 to 8 times until finely chopped. Transfer the chopped almonds to a bowl and set aside.

      4Add the remaining roasted almonds to the food processor. Process for 1 minute, then scrape down the sides of the bowl.

      5Continue processing for another 2 to 3 minutes until the almond butter is smooth and creamy. It will go through different stages, starting as whole nuts, turning into a fine powder, a clumpy mess, and finally, a smooth paste. Scraping down the sides and breaking up any clumps will help speed up the process.

      6Once smooth, add the salt, cinnamon, and vanilla. Process for 10 to 20 seconds.

      7Taste and adjust the seasonings if needed. If you prefer a sweeter almond butter, add a teaspoon or more of honey or maple syrup and process for another 5 to 10 seconds to incorporate it.

      8For crunchy almond butter: Stir in the reserved chopped almonds.

    Adam and Joanne’s Tips

    • Storing: Homemade almond butter lasts 3 to 4 weeks. I like to store mine in mason jars in the refrigerator.
    • Creamier almond butter: If your almond butter is too thick, add 2 to 3 teaspoons of neutral oil (like walnut oil or avocado oil), and process a little longer.
    • Blender method: Use a high-powered blender (which most are). More expensive models with a tamper (like Vitamix) will make the process much quicke
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    About 2 tablespoons
    /
    Calories
    156
    /
    Total Fat
    13.4g
    /
    Saturated Fat
    1g
    /
    Choesterol
    0mg
    /
    Sodium
    36.6mg
    /
    Carbohydrate
    5.8g
    /
    Dietary Fiber
    3.4g
    /
    Total Sugars
    1.2g
    /
    Protein
    5.7g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy BBQ Chicken Wings Recipe

    Easy BBQ Chicken Wings Recipe

    author byline

    Our brown sugar baked BBQ chicken wings are easy for you to make at home. With our recipe, you can skip the oil and fryer and make amazing wings tossed in our delicious homemade barbecue sauce. These barbecue wings are sweet, smoky, and just a little sticky!

    Baked BBQ Chicken Wings

    We love chicken wings, but the last thing we want to do at home is use a deep fryer. That’s why we’re such big fans of baking chicken wings at home. For this BBQ chicken wings recipe, we use the same method as our crispy baked hot wings, but instead of tossing the baked wings with buffalo sauce, we use our easy homemade BBQ sauce.

    This recipe guarantees crispy and delicious wings! They are also perfect for serving a crowd. This simple recipe lets you make big batches of wings with little work from you. For more recipes like this, look at our spicy chicken wings or these sweet chili chicken wings.

    Key Ingredients

    • Chicken Wings: We use chicken wings already split into the drumstick and wingette. Most stores sell them this way, but you can separate them yourself if you need to. You can also leave them whole (I do this in my grilled wings recipe). The recipe works either way. If you need guidance on separating the wings, check out our tutorial on how to cut a chicken wing.
    • Homemade BBQ Sauce: For the BBQ sauce, we use a sauce similar to the one we use for our oven baked ribs. You’ll need ketchup, brown sugar, apple cider vinegar, Sriracha, soy sauce, and cumin. It’s quick and easy. I also love this sweet and tangy BBQ sauce, which also works well with these wings.

    How to Make BBQ Chicken Wings

    Making BBQ wings at home is so easy. Below, we share how we make them, how long it takes to bake wings so they are crispy, and a quick and easy barbecue sauce to coat them in. There are 3 things to keep in mind for making the best wings:

    1. Instead of frying them, bake the chicken wings on a wire rack inside a rimmed baking sheet and toss in some homemade BBQ sauce. By cooking the chicken wings on a wire rack, fat drips away from them while they bake, helping to make them extra crispy.
    2. Bake the chicken wings at a high oven temperature (we like 400ºF) for 35 to 45 minutes. (You can bake wings at an even higher temperature, but depending on your oven, you might find the oven smokes a little.)
    3. Toss the baked wings with more BBQ sauce. Then, serve them with your favorite dipping sauce. We like homemade ranch or blue cheese dressing.
    BBQ Chicken Wings with Homemade BBQ Sauce

    Easy BBQ Chicken Wings

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    Sweet, smoky, and just a little spicy, the sauce for these baked BBQ chicken wings comes together in 5 minutes and is fantastic. If you have a favorite store-bought BBQ sauce, feel free to use it instead. Baking your wings on a rack inset to your baking sheet helps make them extra crispy, so if you have one, use it!

    Serves 6

    You Will Need

    3 pounds (1.3kg) chicken wings, separated at joints, tips discarded

    1 cup (250g) ketchup, try homemade ketchup

    1/2 cup (100g) lightly packed brown sugar

    1 tablespoon apple cider vinegar

    1 tablespoon Sriracha chili sauce

    1 teaspoon light soy sauce

    1/2 teaspoon ground cumin

    Directions

      1Heat oven to 400°F (204°C). Set a wire rack inside a large-rimmed baking sheet. Spray rack with nonstick cooking spray.

      2Make BBQ sauce: In a medium saucepan over medium heat, stir together the ketchup, brown sugar, vinegar, Sriracha, cumin, and soy sauce. Cook for 2 to 3 minutes or until the sugar dissolves. Taste and adjust with additional soy sauce or sugar.

      3Divide the sauce in half, saving half for serving the wings.

      4Toss the chicken wings with the remaining half of BBQ sauce, and then place onto the prepared baking sheet.

      5Bake the chicken wings, turning once during cooking, until an internal thermometer registers 165°F, 35 to 45 minutes.

      6Serve the baked wings with the sauce you set aside earlier, either on the side or tossed with the chicken.

    Adam and Joanne’s Tips

    • No wire rack: If you do not have a wire rack that will fit inside a baking sheet, you can still make wings. Arrange them on the baking sheet, without the rack and rotate a few times during baking.
    • BBQ sauce: You will need 1 ¼ cups barbecue sauce, homemade or store-bought.
    • We have used the USDA database to calculate approximate values. 1 pound of wings will be 8 to 12 wings, depending on size.

    Nutrition Per Serving
    Serving Size
    1/6 of the recipe
    /
    Calories
    554
    /
    Total Fat
    29.2g
    /
    Saturated Fat
    8g
    /
    Cholesterol
    251.6mg
    /
    Sodium
    694mg
    /
    Carbohydrate
    30.4g
    /
    Dietary Fiber
    0.1g
    /
    Total Sugars
    27.2g
    /
    Protein
    39.9g


    AUTHOR:

    Joanne Gallagher

    Previous Post: Easy Cilantro Lime Slaw
    Next Post: Homemade Honey Almond Granola

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  • Easy Herb Stuffing Recipe

    Easy Herb Stuffing Recipe

    This classic homemade stuffing recipe is the perfect side dish for Thanksgiving and holidays.

    Homemade Stuffing

    Your search for the perfect holiday stuffing ends here. It’s so good that my family requests it every single year for Thanksgiving.

    It’s easy to make from scratch, and the traditional combination of buttery onions and fresh sage tastes incredible alongside roasted turkey or roast chicken. If you love mushrooms, try our incredible mushroom stuffing instead.

    Key Ingredients

    • Bread: The key to great stuffing is dry bread. For the best stuffing, use homemade garlic croutons. They’re already dried out and packed with flavor, giving your stuffing an incredible texture.
    • Butter: I use salted butter in this recipe. Unsalted or a plant-based butter works great too, especially if you’re making a vegan version. You’ll just need a touch more salt.
    • Onion, Celery, and Garlic: These are the classic, must-have aromatics. You’ll cook them in the butter to build a savory base before adding the broth and bread.
    • Broth: Use your favorite type, whether it’s chicken broth or vegetable broth. It’s the key to a moist stuffing. In other stuffing recipes, eggs serve as a binder, helping to make the mixture fluffy when baked. We use butter and broth in our recipe for our binder and don’t miss the eggs at all.
    • Herbs: For me, stuffing isn’t complete without fresh herbs. I use sage, thyme, and parsley. The sage is my favorite. It reminds me of my grandmother’s stuffing and makes the whole dish taste like the holidays.

    Find the full recipe with measurements below.

    How to Make the Best Homemade Stuffing

    Tip 1: Bread works, but homemade croutons are better. I love using these garlic croutons. They are easy to make and make our stuffing taste so good. I realize this adds a step, but you can make them well in advance (they keep for 2 weeks!). All that said, you can use plain bread. I’ve shared tips for this below the recipe.

    Homemade croutons for stuffing

    Tip 2: There’s no need to brown the onions. When cooking your onions, celery, and garlic, use a skillet with a lid. You aren’t trying to brown them. Instead, we want the soft and sweet. When they are, you can add broth, croutons, and fresh herbs.

    Toasted bread in a pan with broth, onions, and herbs for homemade stuffing.

    Tip 3: Finish in the oven. Bake your stuffing (uncovered) in a 350°F oven for about 40 minutes. I like to rotate the casserole dish halfway through baking. When baked, the stuffing is moist and set in the middle, with a golden brown and crispy top. Then, let it sit on the counter for a few minutes to firm up before serving.

    Serving Suggestions

    You can make this stuffing recipe anytime, but it’s perfect for Thanksgiving alongside our Best Roast Turkey or Garlic Herb Roasted Turkey Breast. Here are a few more of our favorite side dishes:

    Classic Stuffing

    Easy Herb Stuffing

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    We love this classic herb stuffing recipe. It is especially good served with roasted chicken and roasted turkey. This is an excellent Thanksgiving stuffing recipe. For extra flavor, we love using our homemade garlic croutons. They are easy to make. If you do not want to use croutons, tips are provided below the recipe for using plain bread.

    Makes 4 to 5 servings

    You Will Need

    8 ounces homemade garlic croutons (about 6 cups), see tips

    4 tablespoons (57g) butter, plus more for baking dish

    1 medium onion, finely chopped, 1 ½ cups

    3 celery stalks, finely chopped, 1 ½ cups

    2 garlic cloves, minced, 2 teaspoons

    1 ¾ cups (415ml) chicken broth or veggie broth

    1 teaspoon chopped thyme

    1 teaspoon chopped sage

    2 ½ tablespoons chopped parsley

    1/8 teaspoon fresh ground black pepper

    1/4 teaspoon to 1/2 teaspoon fine sea salt

    Directions

      1Preheat the oven to 350°F (177°C). Grease a 1 ½ to 2-quart baking dish with butter.

      2Melt the butter in a large skillet (with a lid) over medium heat. Stir in the onion, celery, and garlic. Cover with the lid and cook until translucent, about 5 minutes.

      3Pour in the broth and bring to a simmer. Toss in the croutons, stirring around the pan to combine. Cook for 5 minutes.

      4Stir in the thyme, sage, parsley, and pepper. Taste, and then season with salt. Depending on the broth you have used, you may need to add 1/4 teaspoon to 1/2 teaspoon.

      5Spread the stuffing in the buttered baking dish, and bake uncovered for 40 minutes, or until the middle sets and the top turns golden brown and crisp. Rotate the stuffing halfway through baking. Let stand on the counter for 5 to 10 minutes before serving.

    Adam and Joanne’s Tips

    • Homemade croutons: I love the garlic croutons, and they truly make this stuffing better. You can make the croutons up to two weeks in advance.
    • Plain bread cubes: If you prefer plain bread cubes instead of garlic croutons, cut 8 ounces of crusty white bread into 1/2-inch cubes. We recommend tossing them onto a baking sheet and bake for 10 to 20 minutes in a 350°F oven. This short time in the oven will dry the bread, making it stand up better in the stuffing mixture. Remember, you will lose a bit of herb flavor when not using the croutons.
    • Can you stuff this stuffing into a turkey? Yes, but we prefer not to when preparing a turkey. Stuffing the turkey can affect the overall cooking process. The heat takes longer to penetrate the cavity, and stuffing your turkey pretty much guarantees overcooked turkey meat. By cooking the stuffing separately, we guarantee we cook the turkey and stuffing perfectly without compromise.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    268
    /
    Total Fat
    13.3g
    /
    Saturated Fat
    7.6g
    /
    Cholesterol
    638.8mg
    /
    Carbohydrate
    31.8g
    /
    Dietary Fiber
    3.9g
    /
    Total Sugars
    5.8g
    /
    Protein
    6.9g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Three Ingredient Tomato Soup Recipe

    Easy Three Ingredient Tomato Soup Recipe

    This easy tomato soup recipe is the best you’ll ever make, and it’s shockingly simple. It calls for just three main ingredients: butter, onion, and tomatoes.

    Homemade Tomato Soup

    Marcella Hazan’s famous tomato sauce inspires this easy tomato soup recipe, and I’m not exaggerating when I say it makes one of the best bowls of soup I’ve made. Don’t let the short ingredient list fool you, this soup is absolutely delicious! You might not think three ingredients can combine to make such a velvety and tasty soup, but they can.

    This homemade tomato soup is truly one of my favorite soup recipes on Inspired Taste. If you love roasted tomatoes, see our roasted tomato soup recipe. Or for a summery chilled soup, I love our tomato gazpacho.

    Key Ingredients

    • Tomatoes: I love canned tomatoes for this soup. They’re always in season, so I can enjoy this recipe year-round. San Marzano or Muir Glen are my go-to. If you have fresh tomatoes, you’ll need about 10 to 12 medium (or 2 pounds). There is no need to peel them. Everything is blended in the end, anyway!
    • Onion: I cut half a large onion into large wedges and then allow them to simmer with the tomatoes until it’s sweet and soft. The onion adds a lovely flavor and makes the soup creamy.
    • Butter: I don’t add any cream or milk and use butter instead. The butter simmers with the tomatoes and onion, which flavors the soup and makes it taste rich and creamy.

    Find the full recipe with measurements below.

    How to Make Tomato Soup

    Tip 1: Toss everything into a pot. To make the easiest tomato soup, toss butter, onion, a large can of tomatoes, and water into a large pot. (I usually use water in this soup, but vegetable broth, tomato broth, or chicken broth works, too.)

    Tomato Soup Ingredients in a pot (canned tomatoes, butter, and onion)

    Tip 2: Simmer on low heat. Bring everything to a low simmer and cook for 40 minutes. The photo and video show that the soup becomes super creamy. That’s thanks to the butter. The onions also soften, which adds to the creaminess of our soup once it is blended.

    Simmering tomato soup

    Tip 3: Blend until smooth. I typically use an immersion blender, but a regular blender works perfectly fine. Adjust the soup with salt and pepper, then grab a bowl and enjoy!

    Serving Suggestions

    Our family loves homemade tomato soup with a grilled cheese sandwich, but this soup is also excellent topped with homemade croutons or served next to a slice of homemade focaccia or buttery garlic bread. I also love serving soup next to fresh salads like this easy chopped salad or homemade Caesar salad.

    More Easy Soup Recipes

    Easy Homemade Tomato Soup

    Easy Three Ingredient Tomato Soup

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    This is the easiest and tastiest tomato soup I’ve made. I love serving with grilled cheese sandwiches, but this is also wonderful with crusty bread or homemade garlic bread on the side.

    2 to 3 Servings

    Watch Us Make the Recipe

    You Will Need

    4 tablespoons unsalted butter (57g)

    ½ a large onion, cut into large wedges

    1 (28-ounce) can tomatoes, we prefer whole peeled tomatoes or crushed

    1 ½ cups water, low sodium vegetable stock, or chicken stock

    ½ teaspoon fine sea salt, or more to taste

    Directions

      1Melt the butter over medium heat in a Dutch oven or large saucepan.

      2Add onion wedges, water, tomatoes with their juices, and 1/2 teaspoon of salt.

      3Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.

      4Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth; some texture is nice. An immersion blender does make quick work of this, or you can use a blender. When using a regular blender, work in smaller batches, and don’t fill it too high – hot soup expands! For safety, remove the lid’s center insert and cover the opening with a kitchen towel while blending. This releases steam and prevents messy splatters.

    Adam and Joanne’s Tips

    • Storing: Store in an airtight container in the fridge for up to three days or freeze for up to three months.
    • Fresh tomatoes: Use 10 to 12 medium tomatoes (2 pounds). No need to peel them, everything is blended in the end.
    • Vegan tomato soup: Substitute the butter for plant-based butter or extra-virgin olive oil.
    • For tomato basil soup: Add a handful of fresh basil before blending the soup.
    • Make creamy tomato soup: After blending, add a splash of cream for an extra creamy tomato soup.
    • The nutrition facts provided below are estimates. We have omitted salt since you will need to add to your tastes.

    Nutrition Per Serving
    Serving Size
    Half of the recipe
    /
    Calories
    348
    /
    Total Fat
    24.9g
    /
    Saturated Fat
    14.8g
    /
    Cholesterol
    61mg
    /
    Sodium
    1485.4mg
    /
    Carbohydrate
    29.6g
    /
    Dietary Fiber
    4.5g
    /
    Total Sugars
    15.4g
    /
    Protein
    7.8g


    AUTHOR:

    Adam Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Shrimp Cocktail Recipe

    Easy Shrimp Cocktail Recipe

    Our favorite shrimp cocktail recipe skips poaching or boiling and roasts the shrimp instead. It’s easy to make and guarantees juicy, tender shrimp every time.

    Shrimp Cocktail

    We both love shrimp cocktail and can never resist ordering it at restaurants. It’s such a simple but impressive appetizer, and I know it will always be a hit with my friends and family. Whenever we make this recipe, it’s one of the first dishes to disappear.

    The secret to the best shrimp cocktail is roasting the shrimp. It’s quick, hard to overcook, and adds extra flavor from the olive oil and lemon. Once you try our method, you’ll never go back to boiling again. That said, if you prefer the classic approach, we also have a great poached shrimp you can try!

    Key Ingredients

    • Shrimp: Use fresh, high-quality jumbo or large shrimp for this. I like to leave the tails on since it makes dipping into the cocktail sauce easier and looks nice for serving. If using frozen shrimp, thaw them overnight in the refrigerator, then pat dry with paper towels before roasting.
    • Olive Oil: I prefer roasting the shrimp with olive oil or avocado oil for their flavor. I save my extra-virgin olive oil for other dishes since it has a lower smoke point.
    • Lemon: For an extra layer of flavor, grate some lemon zest with a microplane and toss it with the shrimp before roasting. You can then use the rest of the lemon for serving!
    • Salt and Pepper: I season generously with salt and pepper, but feel free to add more flavor with your favorite spice blends. Our Cajun seasoning is a particular favorite in my household, but Old Bay, or other seafood blends would be lovely.
    • Cocktail Sauce: You can use a high-quality store-bought cocktail sauce or make our homemade version below with ketchup, horseradish, lemon juice, Worcestershire sauce, and a touch of hot sauce. Tartar sauce is really delicious, too.

    Find the full recipe with measurements below.

    How to Make the Best Shrimp Cocktail

    Tip 1: Pat the shrimp dry. Damp food won’t roast properly, it steams, instead. Before roasting, pat the shrimp really dry with paper towels. Then toss them with olive oil, lemon zest, salt, and pepper.

    Tossing shrimp with salt, pepper, lemon zest, and olive oil.

    Tip 2: Roast the shrimp. Spread the seasoned shrimp into a single layer on a baking sheet. Roasting them too close together will cause them to steam and become soggy. Then, roast them until the shrimp are pink, firm, and cooked through (5 to 10 minutes, depending on their size).

    Shrimp on baking sheet to make shrimp cocktail

    Tip 3: Serve warm or cold. While they are usually served chilled, these roasted shrimp are delicious warm, too. To serve cold, transfer the roasted shrimp to a plate and refrigerate for about 30 minutes before serving.

    Serving Suggestions

    I love serving these shrimp alongside lemon wedges and cocktail sauce (recipe below), but they are fantastic served other ways, too. I especially love using these shrimp to make shrimp salad or adding them to my favorite salads. I love them on top of this Greek salad, Caesar salad, our orzo pasta salad, or this hearty quinoa black bean salad!

    More Shrimp Recipes

    Shrimp Cocktail

    Easy Shrimp Cocktail

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    These shrimp are simple and delicious. We’ve used lots of lemon and pepper here, but you can customize it in several ways. Try using Old Bay, Cajun seasoning, garam masala, or another spice blend in place of or in addition to the lemon.

    4 Servings

    You Will Need

    For the Shrimp

    1 pound extra-large shrimp, shelled with tails left on

    1 tablespoon olive oil or avocado oil

    ½ teaspoon fine sea salt

    ½ teaspoon fresh ground black pepper

    1 teaspoon grated lemon zest

    1 lemon, cut into wedges, for serving

    Cocktail sauce, recipe below


    For Homemade Cocktail Sauce

    1 cup ketchup, try homemade ketchup

    2 to 3 tablespoons prepared horseradish, to taste

    1 tablespoon fresh squeeze lemon juice

    ½ teaspoon Worcestershire sauce

    1 to 2 dashes hot sauce, like Tabasco or Crystal

    Directions

      1Prep: Preheat the oven to 400°F (204°C). Line a baking sheet with aluminum foil or parchment paper.

      2Prepare shrimp: Pat the shrimp dry, then toss with oil, salt, pepper, and lemon zest in a bowl.

      3Roast: Place the shrimp on the baking sheet in one layer. Try to leave some space between each shrimp. Roast the shrimp for 5 to 10 minutes until pink, firm, and cooked through. If you are doubling this recipe, you may need two baking sheets.

      4Make cocktail sauce: In a small bowl, whisk the ketchup, horseradish, lemon juice, Worcestershire, and hot sauce together. Taste, and then adjust with more horseradish or lemon. Store in an airtight container for up to 1 week.

      5Serve: Serve the shrimp warm or chilled with lemon wedges, cocktail sauce on the side.

    Adam and Joanne’s Tips

    • Storing: Keep the shrimp in an airtight container in the refrigerator for up to 4 days. The sauce lasts for a week in the fridge.
    • Alternate sauce: Try homemade tartar sauce!
    • Grilled shrimp cocktail: Soak wooden or bamboo skewers in water for 30 minutes, then thread the shrimp onto them. Grill the shrimp skewers over medium heat until pink, firm, and cooked through, for 4 to 5 minutes on each side.
    • The nutrition facts provided below are estimates. We did not include any sauce.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    128
    /
    Total Fat
    4.1g
    /
    Saturated Fat
    0.6g
    /
    Cholesterol
    182.5mg
    /
    Sodium
    425.7mg
    /
    Carbohydrate
    0.4g
    /
    Dietary Fiber
    0.1g
    /
    Total Sugars
    0.1g
    /
    Protein
    22.8g


    AUTHOR:

    Adam Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Egg Salad Recipe

    Easy Egg Salad Recipe

    Our best egg salad recipe calls for just a few simple ingredients. I love it tucked into sandwiches, wrapped in lettuce or tortillas, spooned over greens, or eaten by itself as a quick snack.

    Egg Salad on bread

    We’re a little picky about egg salad, so trust me when I say this is the one. It’s light instead of heavy, perfectly creamy without being too mayonnaisey, and brightened with fresh lemon juice and herbs for amazing flavor.

    It comes together fast, especially if you already have hard-boiled eggs in the fridge (and if not, don’t worry, I’ve shared how to make them below). It also keeps well for up to 4 days, so consider making a double batch for easy lunches or snacks all week.

    Key Ingredients

    • Eggs: You’ll need hard-boiled eggs for this recipe. They’re simple to make, and I’ve shared how in the tips section below.
    • Mayonnaise: Mayonnaise makes egg salad creamy and rich. For a lighter twist, substitute some or all of it with plain yogurt or mashed avocado (like I do in my avocado egg salad). When I have it on hand, I love using homemade mayonnaise for even better flavor.
    • Celery: A little finely chopped celery adds freshness and crunch. You can also experiment with minced onions, chopped dill pickles, or even diced apples (apples may sound unusual, but they are delicious).
    • Fresh Herbs: Chives are my favorite for egg salad, but parsley or dill work beautifully, too. I use chives in my favorite scrambled eggs recipe, too.
    • Lemon: A squeeze of fresh lemon juice brightens everything and balances the richness of the mayo, making the salad taste lighter and fresher.

    Find the full recipe with measurements below.

    How to Make My Favorite Egg Salad

    Tip 1: How to boil eggs for egg salad. I have two favorite methods for making perfectly cooked eggs for egg salad. The first is done on the stovetop (see below), and the second uses the Instant Pot (you can find that method here: Instant Pot Boiled Eggs). Both methods give you tender whites and creamy yolks, perfect for egg salad.

    To cook eggs on the stove:

    1. Add the eggs to a saucepan in a single layer and cover with at least an inch of water.
    2. Bring the water to a boil, then let it boil for 30 seconds.
    3. Turn off the heat, cover with a lid, and let the eggs sit for 12 minutes (for large eggs).
    4. Transfer the eggs to an ice water bath to cool, then peel.
    Boiling eggs in a saucepan with water for egg salad
    Placing boiled eggs into a bowl of ice water to stop the cooking before peeling them.

    Tip 2: Make the salad. Once you have cooked eggs, the salad goes quickly. Peel your eggs, then chop them into small pieces. Add them to a bowl and toss with finely chopped celery, chives, a bit of lemon juice, and mayonnaise. Season with salt and pepper, and you’re all set.

    Making egg salad - ingredients ready to be stirred together in a bowl

    Serving Suggestions

    I love this salad for egg salad sandwiches, which I usually keep open-faced on lightly toasted bread spread with a bit of butter. This is also fantastic wrapped, either in flour tortillas or in lettuce cups. I’ll often munch on this all by itself or with some sliced cucumbers or crackers.

    It’s a great topping for salad (especially with this lemon vinaigrette). And, finally, it makes incredible toasts for breakfast. Start with avocado toast, then add the egg salad, some thinly sliced radish, and more fresh herbs. Delicious!

    More Easy Salads

    Classic Egg Salad with visible chunks of egg, diced celery, and a sprinkle of chives.

    Easy Egg Salad

    • PREP
    • COOK
    • TOTAL

    This is my favorite way to make egg salad! I keep it really simple with mayo, herbs, a little crunch from celery, and some lemon juice. I don’t add mustard, but if you love it, add 1/2 to 1 teaspoon. Instructions below include cooking the eggs on the stove. If you have an Instant Pot, see my Instant Pot hard boiled eggs. If you love avocado, I also recommend our avocado egg salad!

    Makes 2 Servings

    You Will Need

    4 large eggs

    2 tablespoons mayonnaise or substitute plain or Greek yogurt, try homemade mayo

    1 medium-length celery stalk, finely chopped

    1 tablespoon finely chopped chives, parsley or dill

    1 teaspoon fresh lemon juice

    Salt and fresh ground black pepper

    Directions

      1Cook the eggs: Place the eggs in a single layer in a saucepan and cover with cold water by 1 to 2 inches. Heat over high heat until the water comes to a rolling boil. Cover the saucepan with a lid, cook for 30 seconds, then remove from the heat and let stand for 11 to 12 minutes. A minute or so before the eggs finish cooking, prepare a bowl of ice water.

      2Cool the eggs: Transfer the cooked eggs to the ice water using a slotted spoon and leave for 5 minutes (or longer).

      3Prepare the eggs: Crack egg shells and carefully peel them away. If the shells are not easily peeling away from the eggs, place them back into the ice water and try again in 5 minutes.

      4Make the salad: Dice the hard-boiled eggs and add them to a bowl. Stir in the mayonnaise, celery, herbs, lemon juice, salt, and pepper. Taste and adjust with more salt or pepper.

    Adam and Joanne’s Tips

    • Storing: Homemade egg salad can be stored in an airtight container in the fridge for up to 4 days. We do not recommend freezing it.
    • Eggs: Instructions for eggs are for large eggs, for medium or extra-large, see this hard boiled eggs tutorial with accurate timing.
    • The nutrition facts provided below are estimates. We assumed mayonnaise and did not include any bread.

    Nutrition Per Serving
    Serving Size
    Half the recipe
    /
    Calories
    241
    /
    Protein
    13 g
    /
    Carbohydrate
    2 g
    /
    Dietary Fiber
    0 g
    /
    Total Sugars
    1 g
    /
    Total Fat
    20 g
    /
    Saturated Fat
    5 g
    /
    Cholesterol
    375 mg


    AUTHOR:

    Adam Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Salmon Marinade Recipe | The Recipe Critic

    Easy Salmon Marinade Recipe | The Recipe Critic

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

    A great salmon marinade makes your fish flavorful, tender, and juicy! This recipe gives each filet the perfect balance of savory, sweet, and tangy flavors.

    Most of my favorite meat recipes start with a good marinade. And I love experimenting with different ingredients to create new flavors, especially during grilling season! Here are some of our go-to marinades that you’ll definitely want to try: pork chop marinade, shrimp marinade, and chicken marinade!

    Salmon filets in a ziplock bag with marinade. Salmon filets in a ziplock bag with marinade.

    Reasons You’ll Love This Marinade Recipe

    • Easy to Prepare: Requires just a few simple ingredients.
    • Delicious: Delivers big flavor with minimal effort. Enjoy tender, juicy salmon that’s perfect every time.
    • Versatile: Ideal for salmon, chicken, or steak. While store-bought marinades are convenient, homemade always tastes better!

    What Ingredients are in Salmon Marinade?

    You’re going to love how easy this salmon marinade recipe is! It’s made with simple ingredients you likely already have in your kitchen. Just check the recipe card below for all the exact measurements.

    • Soy Sauce: Adds a savory and umami flavor to the marinade that enhances the taste of the salmon.
    • Lemon Juice: A little acidity is a must in marinades. It provides fresh flavor and also helps to tenderize the salmon. 
    • Extra Virgin Olive Oil: Ensures the marinade coats the salmon completely while adding plenty of moisture.
    • Honey: The sweetness from the honey balances the savory flavor from the soy sauce.
    • Garlic: Fresh garlic infuses the salmon with an incredible savory taste!
    • Fresh Parsley: Love adding fresh herbs for depth of flavor.
    • Salmon: This marinade makes enough to fully coat 2-3 pounds of fresh salmon.
    The top view of ingredients in glass bowls and individually labeled. The top view of ingredients in glass bowls and individually labeled.

    How to Make Salmon Marinade and Cook Salmon

    Homemade marinade is super simple to make! All you have to do is mix all of the ingredients, and then add everything to a large ziplock bag! Below, you’ll find instructions for making the marinade and also 4 different ways to cook your salmon:

    1. Make the Marinade: Combine all the ingredients in a large ziplock bag or a large bowl.
    2. Marinate the Fish: Add the salmon, ensuring the fish is completely covered with the marinade. Let it marinate for 30-60 minutes. Avoid letting it marinate for longer than an hour, as fish can start to break down and become mushy after too long. 

    Choose Your Cooking Method

    1. Air Fryer: Spray the basket of the air fryer with pan spray and place the salmon skin side down. Cook at 400 degrees Fahrenheit for 8-10 minutes, or until the fish reaches 145 degrees Fahrenheit. 
    2. Oven: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or non-stick foil. Place the salmon skin side down on the baking sheet and bake for 8-10 minutes, or until the fish reaches 145 degrees Fahrenheit. 
    3. Skillet: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat before adding the salmon skin-side up. Let the salmon sear for 4-5 minutes before flipping it skin side down. Cook for an additional 3 minutes. 
    4. Grill: Preheat the grill to 500 degrees Fahrenheit and either brush or spray with oil. Place the salmon skin side down for 6-8 minutes. When it is ready to flip, it should easily release with a fish spatula. Flip the fish and cook over indirect heat for 2-4 minutes, until the fish reaches 145 degrees Fahrenheit.
    The top view of a ziplock bag of marinade. The top view of a ziplock bag of marinade.
    Mix the salmon marinade and place it in a Ziplock bag.

    Variations and Substitutions

    This sweet and savory salmon marinade is a game-changer, making your fish tender and juicy with incredible flavor. Here are some easy tweaks to tailor it to your taste:

    • Switch up the Citrus: For a fun twist, try swapping the lemon juice with lime or orange juice. Each one adds its own unique zing!
    • Change the Herbs: Feel free to mix in different herbs like rosemary, thyme, cilantro, or dill. Fresh herbs are great, but if you’re using dried, go with 1 teaspoon for every tablespoon of fresh.
    • Alternative for Soy Sauce: If you need to switch out the soy sauce, go for gluten-free or low-sodium soy sauce, or try liquid aminos for a similar taste.
    • Make it Spicy: Craving some heat? Add a pinch or two (or more, if you like it hot) of crushed red pepper to spice things up.
    • Sweetener: Honey does a great job balancing the saltiness of the soy sauce, but you can swap it with brown sugar or agave. If you need to skip the sweetener, that’s okay too—just know it adds a nice touch!

    The top view of salmon filets in marinade in a ziplock bag. The top view of salmon filets in marinade in a ziplock bag.

    How to Store Salmon Marinade

    You can get a head start by whipping up your marinade a day in advance. Just remember, don’t add the fish to it until about an hour before you plan to cook. If you let the fish soak for more than 60 minutes, the marinade will start to break down the fillet’s structure, leaving you with mushy fish.

    • In the Refrigerator: Your homemade marinade will stay fresh for up to 2 weeks if you keep it in an airtight container in the fridge. But be careful! Once the marinade has been in contact with raw meat or fish, you’ll need to toss it out to avoid any food safety issues.
    • In the Freezer: For longer storage, you can freeze your marinade. Just pour it into a freezer-safe ziplock bag, and it will keep for 3-6 months. When you’re ready to use it, let it thaw in the refrigerator or at room temperature.

    Cooked salmon filets on a plate garnished with green onions. Cooked salmon filets on a plate garnished with green onions.

    More Marinade Recipes

    A tasty marinade can take your meal from ordinary to extraordinary! It infuses the protein with flavor, tenderizes it and makes the meat perfectly juicy and tender.

    Pin this now to find it later

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  • 42 Easy Weeknight Dinners

    42 Easy Weeknight Dinners

    From quick 30-minute meals to healthy, family-friendly favorites, these easy weeknight dinner ideas are built for busy nights and empty stomachs.

    Jump to: 🕒 30-Minute Dinners | 🍗 Chicken | 🥗 Healthy | 🥩 Low-Carb | 👨‍👩‍👧 Family-Friendly | 🌱 Vegetarian

    When weeknights get busy, dinner needs to be simple, flexible, and actually doable — without sacrificing flavor. This collection of easy weeknight dinner recipes is designed for real life, featuring quick cooking times, minimal prep, and ingredients commonly found in the grocery store.

    Inside, you’ll find a mix of my own go-to recipes alongside a few trusted favorites from other food blogs, all organized to help you quickly find what suits your night. Whether you need a 30-minute dinner, an easy chicken recipe, something healthy or low-carb, or a family-friendly meal everyone will eat, there’s plenty of inspiration here.

    These are the kinds of dinners I make on repeat — practical, comforting, and adaptable enough to fit whatever your week throws at you.

    What Makes a Good Weeknight Meal?

    • Quick and doesn’t use too many complex ingredients or steps
    • Minimal prep and cleanup
    • One-pan or one-pot cooking
    • Flexible ingredients
    • Uses up pantry and freezer
    • Leftovers that reheat well

    Smart Weeknight Shortcuts

    • Use pre-cut vegetables
    • Store-bought sauces and dressings
    • Precooked grains and legumes
    • Frozen veg and rice
    • Rotisserie chicken
    • Sheet-pan cooking

    🕒 30-Minute Dinners

    When time is tight, these dinners get on the table fast. Every recipe in this section is designed to be ready in around 30 minutes, making them ideal for busy weeknights when you want real food without the wait.

    🍗 Easy Chicken Dinners

    Chicken is a weeknight hero for a reason. These easy chicken dinners are flavor-packed, versatile, and simple enough to make any night of the week — from quick stir-fries to cozy bowls and curries.

    🥗 Healthy Weeknight Dinners

    Looking for lighter, nourishing meals that still feel satisfying? These healthy dinner ideas focus on balanced ingredients, plenty of vegetables, and simple cooking methods that work well for everyday dinners.

    Turkey Bolognese (Greek Style)

    For a lighter twist on a classic, this Greek-style turkey bolognese uses lean mince, warm Mediterranean spices, and tomatoes for a cozy but weeknight-friendly dinner that works just as well over pasta or veggies.

    🥩 Low-Carb Dinner Ideas

    If you’re keeping carbs lower during the week, this section has you covered. These dinners are filling and flavorful, with smart swaps like extra veggies, lean proteins, and lighter sauces.

    👨‍👩‍👧 Family-Friendly Dinners

    These are the dinners that everyone at the table can agree on. From comforting bakes to familiar flavors, these family-friendly recipes are easy to scale, simple to serve, and great for leftovers.

    🌱 Easy Vegetarian Dinners

    Meat-free nights can still be quick and satisfying. These vegetarian dinners use pantry staples, bold flavors, and hearty ingredients to make weeknight cooking easy — even without meat.

    Save These Easy Weeknight Dinners To Pinterest

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  • Easy Roasted Butternut Squash Soup Recipe

    Easy Roasted Butternut Squash Soup Recipe

    This roasted butternut squash soup recipe with a short list of simple ingredients turns out silky, smooth, and incredibly delicious.

    Roasted butternut squash soup

    In this recipe, you’ll roast butternut squash on top of fresh garlic and thyme, then blend it with broth for one of the easiest soups we’ve shared!

    There’s no sautéing, very little simmering, and you don’t need to chop lots of veggies. I love it for an easy fall dinner, but since it turns out so well, it’s actually perfect for the holidays (like Thanksgiving dinner). For a similar soup with even more seasonal vegetables like leeks and carrots, see this Butternut Squash Soup topped with crispy chickpeas.

    Key Ingredients

    • Butternut Squash: I use medium butternut squash, but feel free to swap in winter squash varieties often found during autumn at the farmers market, like honey nut, kabocha, or red kuri squash, or swap it for a small sugar pumpkin like I use when making homemade pumpkin puree.
    • Herbs:When roasting the squash, we tuck fresh herbs underneath for extra flavor. I use fresh thyme and rosemary most often, but this is also incredible with fresh sage. You can use one of these or all three.
    • Garlic: In addition to the herbs, we also tuck whole garlic cloves (still in their skins) under the squash. This way, they flavor the squash, and the garlic becomes soft and sweet at the same time. You can then blend the roasted garlic into the soup later on.
    • Broth: You can use your favorite broth or stock. I love the richness of homemade chicken stock, chicken broth, or bone broth, but this soup is also excellent when you use a flavorful vegetable broth.
    • Cream: This is optional, but I almost always add a splash of heavy cream to my soup for a silky, velvety texture. To keep it vegetarian or vegan, try coconut milk or coconut cream.

    Find the full recipe with measurements below.

    My Tips for Making the Easiest Butternut Squash Soup

    Tip 1: Cutting butternut squash. My favorite method for cutting butternut squash is the same as I use for spaghetti squash:

    1. To prevent the squash from rolling around, place one half of a kitchen towel under the squash to keep it stable on the counter. Then, use the other half of the towel to hold the squash in place while you cut.
    2. Using a heavy chef’s knife, pierce into the middle of the squash and cut it from end to end. Don’t try to cut through the stem. It is too tough.
    3. Wiggle the knife out and separate the two halves by removing the knife and pulling them apart.

    Tip 2: Roast the squash with garlic and herbs. Sneak some herbs and garlic underneath the butternut squash halves before roasting them in the oven until fork-tender and golden on the bottom. The squash becomes fragrant and so flavorful this way.

    Tip 3: Blending your soup. When the squash is tender and caramelized, it’s time to blend. Use an immersion blender in a pot or use a stand blender to blend the roasted squash with broth and the soft roasted garlic. (You can squeeze the roasted garlic flesh into the blender and discard the skins.) Season with salt and pepper to taste, then, as a last (optional) step, I love blending in some cream.

    Tip 4: Serving this soup. I love this roasted squash soup with a slice of homemade focaccia bread, but it’s also really good with some homemade croutons on top. If you’re feeling fancy, it is also amazing with a grilled cheese made with sourdough and Gruyère cheese!

    More Easy Soups

    Roasted Butternut Squash Soup

    Easy Roasted Butternut Squash Soup

    • PREP
    • COOK
    • TOTAL

    This easy butternut squash soup requires a short list of ingredients and minimal effort from you. Since it is so simple, you have some wiggle room with variations. Feel free to substitute other varieties of squash or pumpkin in place of the butternut squash. Or add some roasted apples, onions, or carrots. You can roast them alongside the squash on the same baking sheet. More variations are below the recipe.

    6 Servings

    You Will Need

    1 medium butternut squash, 2 ½ to 3 pounds

    1 tablespoon extra-virgin olive oil or melted butter

    3 sprigs fresh thyme, rosemary, or fresh sage

    4 garlic cloves, with skins left on

    4 to 5 cups low-sodium vegetable or chicken stock, try homemade chicken stock (950ml to 1180ml)

    ¼ cup heavy cream, optional (60ml)

    Salt and fresh ground black pepper

    Directions

      1Prepare oven and pan: Preheat the oven to 400°F (204°C). Line a rimmed baking sheet, roasting pan, or baking dish with foil or parchment paper.

      2Prepare the squash: Cut the squash in half, lengthwise, using a heavy chef’s knife. Scoop out and discard the seeds. Brush each half, inside and out, with 1 tablespoon olive oil (or melted butter). Season the squash with ½ teaspoon salt and ¼ teaspoon black pepper.

      3Roast the squash: Make a bed of fresh herbs and garlic cloves in the middle of the baking sheet. Place the squash, cut side down, on top. Roast until the squash is completely tender, about 1 hour.

      4Blend until creamy: Remove the squash from the oven and let it cool until you can handle it. Scoop out the roasted butternut squash flesh and add it to a large pot. Squeeze the roasted garlic from the skins into the saucepan and throw away the skins. Throw away the herbs.

      5Pour 4 cups of stock into the saucepan and bring to a simmer. Using a blender or immersion blender, blend the soup until completely smooth. Add more stock to thin the soup to your desired consistency. Season to taste with salt and pepper. Stir in cream (optional).

    Adam and Joanne’s Tips

    • Storing: Store homemade butternut squash soup in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
    • Variations: Consider adding some warm spices to this soup, like 1/4 teaspoon ground ginger or finely grated ginger, a pinch of nutmeg, or a pinch of cayenne pepper for some heat.
    • Serving ideas: I love an extra drizzle of cream, but this soup is also lovely with some toasted pepitas (or roasted pumpkin seeds), crumbled bacon, or crispy fried shallots on top.
    • Blending hot liquids: When using a regular blender, work in smaller batches, and don’t fill it too high – hot soup expands! For safety, remove the lid’s center insert and cover the opening with a kitchen towel while blending. This releases steam and prevents messy splatters.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 of 6 servings
    /
    Calories
    287
    /
    Total Fat
    11g
    /
    Saturated Fat
    5g
    /
    Cholesterol
    20mg
    /
    Sodium
    546mg
    /
    Carbohydrate
    45g
    /
    Dietary Fiber
    7g
    /
    Total Sugars
    8g
    /
    Protein
    10g


    AUTHOR:

    Adam Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Quick and Easy Homemade Salsa

    Quick and Easy Homemade Salsa

    This quick and easy homemade salsa is almost too good to be true. So fast and so simple, this fresh-tasting salsa will be yours in a matter of minutes!

    There is definitely a time and a place for real deal homemade salsa that can sit nice and pretty on your pantry shelves all year long.

    But when that level of effort is not in the cards (hi. me. most every day lately), this delicious, quick and easy version is for you.

    How to Make Salsa in 5 Minutes or Less

    Step 1: chop up the cilantro, jalapeño, onion and garlic in a food processor*

    Step 2: add the tomatoes, salt and lime juice

    Step 3: pulse until your heart tells you it’s time to stop

    Step 4: grab the chips and dig in

    *Equipment Tip: I use a food processor for this recipe. But check out the notes below in the recipe for using a blender.

    Fresh and Flavorful

    Before you turn your nose up at canned tomatoes, give this salsa a chance. Otherwise, you’ll be missing out.

    The fresh flavors of the cilantro, lime juice, onion and garlic transform the canned tomatoes into a salsa worthy of any occasion.

    I’ve been making a version of this quick and easy homemade salsa for over ten years. In fact, if you’ve been around long enough you’ll recognize this old recipe.

    I took that recipe, plus a few notes from readers over the years, and created a slightly easier (if that’s even possible) and fresher version.

    Best Salsa Ever

    This salsa is so good that people have a really hard time believing it’s made from canned tomatoes.

    All the while, I’m sitting over here smug as a bug in a rug that I didn’t have to put my big pioneer girl pants on and peel fresh tomatoes. And we all still got crazy delicious salsa out of the deal. How ’bout that.

    I’ll never, ever turn my back on this epic 5-star homemade salsa recipe, but when I need fabulous, fresh-tasting salsa in a pinch AND want to delegate the making of it to my kids, this quick and easy version is where it’s at.

    One Year Ago: Loaded Fresh Basil and Sweet Corn Couscous Green Salad 
    Two Years Ago: Amazing Grilled Pork and Veggie Salad 
    Three Years Ago: Lemon Swig Sugar Cookies with Divine Lemon Frosting {No Rolling or Cutting Out!}
    Four Years Ago: Instant Pot Spaghetti 
    Five Years Ago: My Go-To Brownie Recipe {One-Bowl Deep, Dark Chocolate Brownies}
    Six Years Ago: Chicken Taco Salad {InstantPot, Slow Cooker, or Stovetop} 
    Seven Years Ago: Baked Orange-Glazed Meatballs
    Eight Years Ago: Glazed Lemon Yogurt Sheet Cake
    Nine Years Ago: Sour Cream Lime Tart {Or Pie!} 
    Ten Years Ago: Broiled Parmesan and Lemon Chicken 

    Quick and Easy Homemade Salsa

    Yield: 8 servings

    Prep Time: 10 minutes

    • ½ bunch cilantro (about 1/2 cup packed – see note)
    • 1 jalapeño pepper, stem and seeds removed (leave seeds if you want more heat)
    • ¼ of a medium red onion
    • ½ to 1 teaspoon minced garlic (about 2-3 cloves)
    • 2 cans (15-ounces each) regular or fire-roasted diced tomatoes, well-drained
    • 1 teaspoon salt
    • 1 teaspoon sugar (optional, but I like how it balances the flavors)
    • 2 tablespoons fresh lime juice

    Prevent your screen from going dark

    • Add the cilantro, jalapeño, red onion and garlic to a food processor (see note for blender). Pulse until the ingredients are finely chopped.

    • Add the tomatoes, salt and lime juice. Pulse until the salsa reaches desired consistency. I tend to like the tomatoes finely chopped, but you can leave it chunkier.

    • Add additional salt and lime juice to taste, if needed (important!). Serve immediately or refrigerate for up to a week. Extra liquid can be drained off before serving, if desired.

    Cilantro: I don’t usually measure this exactly, I just grab half of the cilantro bunch by the leafy ends and twist off the top part, leaving most of the stems. I throw the leafy bunch into the food processor.
    Red Onion: 1/4 of a medium onion equates to about a 2- or 3-inch piece of onion. Use more or less to taste.
    Blender: I haven’t tried this with a blender, but I *think* it should work. The trickiest part will be chopping up the cilantro, onion, and garlic in the first step. If your blender may struggle with that step, finely chop those ingredients before adding them to the blender with the tomatoes, salt and lime juice. Then use the blender to pulse all the ingredients until desired consistency is reached. 

    Course: Appetizer

    Cuisine: American

    Method: No-Bake

    Serving: 1 serving, Calories: 19kcal, Carbohydrates: 5g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 438mg, Fiber: 1g, Sugar: 3g

    Recipe Source: from Mel’s Kitchen Cafe (updated from this old recipe as well as from reader feedback over the years – thanks Heather J. for the inspiration to update this recipe after sending me your famous quick salsa recipe!)

    Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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