Fire-Roasted Salsa is a restaurant-style salsa that only takes minutes to make in the blender and really packs in the flavor.
Since Cinco De Mayo is right around the corner, my mind has been on Margaritas, tacos, guacamole, and Tres Leches Cake.
After doing inventory, I realized there is no salsa recipe on Spicy Southern Kitchen. Had to fix that!
My favorite salsa to make at home is this Fire-Roasted Salsa using canned fire-roasted tomatoes. They give salsa a wonderful smoky flavor. Using canned tomatoes instead of roasting tomatoes saves tons of time but doesn’t sacrifice flavor if you use a good quality canned tomato.
This salsa is like the one you would get at a Mexican restaurant, but it has so much more flavor. It’s really thick and not watered down at all.
I add plenty of garlic, onion, green chilies, cilantro, and a jalapeno for heat. Plus some lime juice and cumin. A teaspoon of sugar helps tone down the acidity of the tomatoes.
Ingredients Needed
- 2 cans Fire-Roasted Diced Tomatoes
- Diced Green Chiles- I just use half a can.
- Red Onion
- Fresh Garlic
- Jalapeno
- Cilantro
- Lime Juice
- Sugar
- Salt
- Cumin
- Olive Oil
Recipe Tips
You can use a food processor ninstead of a blender.
To be on the safe side, use disposable gloves when you cut the jalapeno. If you want less heat, get rid of the seeds and white membrane.
Make-Ahead and Storage
Fire-Roasted Salsa is best made at least a few hours before serving so the flavors have a chance to blend. It can be kept in an airtight container in the refrigerator for 5 days.
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More Salsa Recipes
- Roasted Corn Salsa
- Chipotle Peach Salsa
- Black Bean and Corn Salsa
- Spicy Watermelon Salsa
- Avocado and Corn Salsa
Fire-Roasted Salsa
Equipment
Ingredients
- 2 (14.5-ounce) cans diced fire-roasted tomatoes
- 1/2 (4-ounce) can diced green chilies
- 1/2 medium red onion, diced
- 2 cloves garlic, finely chopped
- 1 jalapeno, finely chopped
- 1/4 cup fresh cilantro leaves
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1 tablespoon olive oil
Instructions
- Place all ingredients into blender, except olive oil. (I like to add the onion, garlic, and jalapeno first. They seem to get chopped up better if they are on the bottom.)
- Pulse until everything is finely chopped but not completely pureed.
- Place in a bowl and stir in olive oil.
Notes
Nutrition
Want to Save This Recipe?
Serve Fire-Roasted Salsa with
Grilled Corn with Chipotle Cream
Originally posted April 17, 2016.
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The easiest to make and SO GOOD. Flavors are spot on. I’ve been making this for a year now and it never disappoints. People constantly ask for the recipe.
Is this the same fire roasted salsa made by San Pablo?
This salsa was AMAZING!!! I did omit the sugar just because I am doing the Whole 30 right now, but it was perfect without it! My husband loved it and he’s super picky about his salsa! Thank you for this recipe.
Chips + salsa is one of my greatest weaknesses! haha I cannot stop eating once I start! So good. This fire-roasted version sounds amazing!
We love using fire roasted tomatoes in salsa! I know this would be a hit at our house!
Oh man, this salsa looks insaaaaaaanely good, Christin! So perfect for serving alongside tacos once Cinco de Mayo rolls around! 😉
I can never resist a good salsa, especially when it’s chunky! This fire roasted version sounds so flavorful, Christin! I love it!
This looks delicious- those fire roasted tomatoes really add a lot of flavor without much effort! 🙂
Ever since making salsa myself I just can’t eat the store-bought stuff anymore. It’s just not the same.
This salsa looks so tasty. The fire-roasted tomatoes sound so good. Perfect for Cinco De Mayo!