Fire Roasted Salsa
Fire Roasted Salsa is smoky, fresh, and tastes like it came from your favorite Mexican restaurant in just 10 minutes! If you’ve ever wished you could bottle up restaurant-style salsa and keep it in your fridge for snack attacks, today’s your lucky day!
Get the Scoop!
- Super Easy: Toss everything in a blender, pulse a few times, and you’ve got fresh salsa.
- Change up the Heat: From mild to fiery, make it as spicy as you like.
- Make-Ahead Friendly: It gets better after sitting in the fridge, so go ahead and prep it early for parties or taco night.
Fire Roasted Salsa was born out of my love for freshly made salsa that’s served with warm chips before you even order at a restaurant. It has that perfect balance of smoky, tangy, and spicy that makes every bite addictive!
This easy dip is ready in 10 minutes with the help of a blender or food processor. Whether you’re dipping, drizzling, or spooning it over some tacos or grilled chicken, this homemade salsa recipe is truly irresistible!
For more Mexican-inspired recipes, try this light Cottage Cheese Taco Dip or everyone’s favorite Fiesta Corn Dip!
What You’ll Need
Below are the ingredients you’ll need to make this delicious fire roasted tomato salsa! For quantities, see the recipe card.
- can fire roasted tomatoes, do not drain
You can also use fresh tomatoes. - red onion, cut into chunks
Yellow or white onion works fine, too. - fresh cilantro
Not a fan? Try flat-leaf parsley or skip it entirely. - fresh jalapeños, seeds removed and cut into chunks
Want it spicier? Leave those seeds in or swap in a hotter pepper. - garlic cloves
Jarred minced garlic or garlic powder can be a substitute. - lime juice, freshly squeezed (about 2 limes)
Bottled juice just isn’t the same. - ground cumin
Optional, or swap with chili powder for a twist. - salt and black pepper
Step by Step Instructions
- Add the fire-roasted tomatoes (with their juices), onion, cilantro, jalapeños, garlic, lime juice, cumin, salt, and pepper to a blender or food processor.
- Pulse until your desired salsa consistency is achieved. (I pulsed about 25 times in a Ninja blender, chunky yet scoopable.)
- Taste and tweak. Need more salt? A squeeze more lime?
- Chill it. Pop the salsa in the fridge for at least 30 minutes to let the flavors mingle and get cozy.
Favorite Pairings
- Tortilla chips
- Grilled chicken or steak tacos
- Scrambled eggs or breakfast burritos
- Nachos, burrito bowls, or quesadillas
- As a topper for soups like tortilla or black bean
Variations
- Fresh Tomato Sub: Use about 6 medium tomatoes. Roast under the broiler until charred for extra depth.
- Milder Version: Ditch the jalapeños and use a small can of diced green chiles.
- Spicier Kick: Leave jalapeño seeds in, add a serrano, or blend in a chipotle pepper in adobo.
- No Cilantro: Skip it or sub with parsley. The salsa will still shine.
- Flavor Twist: Add a pinch of smoked paprika for that fire-roasted flavor if using regular tomatoes.
Dip Tips
- Start with less salt and adjust after blending, canned tomatoes vary in saltiness.
- Pulse only, over-blending can make the salsa watery.
- Let it rest in the fridge! 30 minutes minimum, overnight is even better.
- Scrape down the blender sides if needed so nothing gets left behind.
- Use a high-powered blender or food processor to handle the chunky bits like onion and cilantro.
Recipe FAQ
Not necessary if using fire-roasted canned tomatoes. But if you prefer to use fresh veggies, roasting adds extra flavor, but isn’t a must.
Absolutely! Just pulse in short bursts until you hit the perfect texture.
With two jalapeños (no seeds), it’s mild to medium. Adjust the heat by changing the number of peppers or keeping the seeds in for more spice.
Storage Notes
Make Ahead: The flavors deepen after chilling, so this is a great make-ahead recipe. Store it in the refrigerator for up to 3 days in an airtight container (like a mason jar) before serving.
Leftovers:
Store in an airtight container in the fridge for up to 1 week. Perfect for snacking all week long.
Freezer:
Freeze in airtight containers (in small portions) for up to 3 months. Thaw in the fridge before serving and give it a stir.
Fire Roasted Salsa
*See notes in post for detailed tips, photos and instructions.
Equipment
- blender or food processor
- serving dish and spoon
- spatula
Ingredients
- 28 ounces fire roasted tomatoes, do NOT drain - (can use two 14-ounce cans)
- 1 red onion, small - cut into chunks
- ½ bunch fresh cilantro
- 2 jalapenos - (seeds removed and cut into chunks)
- 2 cloves garlic
- 2 tablespoons lime juice - (freshly squeezed-about 2 limes)
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Add the fire-roasted tomatoes (with juices), red onion, cilantro, jalapenos, garlic, lime juice, cumin, salt, and black pepper to a blender.28 ounces fire roasted tomatoes, do NOT drain,1 red onion, small,½ bunch fresh cilantro,2 jalapenos,2 cloves garlic,2 tablespoons lime juice,1 teaspoon ground cumin,1 teaspoon sea salt,½ teaspoon black pepper
- Pulse until desired consistency is reached. (I pulsed the salsa 25 times with a Ninja blender).
- Taste and adjust the seasoning if needed by adding more salt or lime juice.
- Refrigerate for 30 minutes before serving if desired.
Notes
- Store in an airtight container in the refrigerator for up to one week.
- The salsa can be stored in an airtight container in the freezer for up to three months. Thaw in the refrigerator before using. I recommend freezing in individual portions.
- This recipe yields 4 cups of salsa and can easily serve at least 16 people.
- Pulse, don’t blend continuously. Pulsing helps control the texture and avoids over-blending into a watery consistency.
- Resting the salsa in the fridge for at least 30 minutes helps the flavors develop.
- Use a high-powered blender or food processor to help break down the ingredients evenly, especially the onions and cilantro.
- If ingredients stick to the sides of the blender, pause and scrape down for even mixing.
Nutrition
*Nutrition info is an auto generated estimate.
This is the best salsa I’ve ever tasted! It’s so fresh and delicious. I’m going to try it with fresh tomatoes and roast them myself but the canned tomatoes work great.