This salsa takes about ten minutes to make and requires very few ingredients. It can be made in single serving sizes or in large quantities.

Note from the author:
I initially wrote this 'Ible as a high-school student who one day found himself with tortilla chips and a well stocked cupboard but lacking salsa for his afternoon snack. Having never again found myself in need of the slapdash mockery of salsa that this represents I have not had the um...pleasure of recreating this "recipe." However, I do remember it being a passable approximation of its namesake... if one happens to like commercially produced salsa from a jar. As such it seems fitting that this Instructable reflect the desperate circumstances of its inception rather than being played straight as though genuinely informative and I have changed the name accordingly.

All that being said, making "salsa" this way does afford some additional level of customization/ personalization not afforded to the purchaser of the aforementioned salsa in a jar. So without further ado please enjoy The 'Ible formerly known as Super Simple Salsa.

Step 1: Ingredients

The way I've done this is to open cans of each of the "wet" ingredients (Beans, corn and tomatoes) and make individual servings from the open cans. This way I can make it fresh every time. Then I can just wrap the tops of the cans with tin foil and save them for later.

You will need:
Black Beans
Whole Kernel Corn
Diced Tomatoes with Green Chiles
An Onion
Cilantro (Either Fresh Chopped or Dried)
Taco Sauce (I used a packet of Taco Bell Fire Sauce)
Garlic Powder
Crushed Red Pepper

Step 2: Mixing Ingredients

1. Start with about 3 Tbsp of the Tomato mix, drain off liquid.
2. Add about 1 Tbsp of Beans, again drain then add.
3. Repeat with the Corn.
4. Add about 2 tsp of Taco Sauce or 1 sauce packet
5. Add Garlic Powder, Cilantro, and Crushed Red Pepper
6. Chop and add about 1 Tbsp of onion.
7. Mix!

Sorry for the poor picture quality.

Step 3: Finish and Serve

I find the salsa tastes best after it's been microwaved for about 45 seconds. 1 minute gets it a little too hot and 30 seconds is not quite hot enough. Heating the salsa allows the flavors of the garlic, cilantro, and the pepper to meld their way into the tomatoes. It also forces some of the water out of the tomatoes, as well as working to soften the onions. From here you can either eat it hot (which is actually pretty good) or stick it in the refrigerator to let it cool.

Enjoy!

Thank you for taking the time to read this Instructable, hopefully it is as amusing to you now as it was for me looking back at it.