Fire Roasted Salsa

5 from 1 vote

Fire Roasted Salsa is smoky, fresh, and tastes like it came from your favorite Mexican restaurant in just 10 minutes!

Prep Time10

Cook Time0

Total Time10

Course: Appetizers, Dips

Cuisine: American, Mexican

Keyword: fire roasted salsa, fire roasted tomato salsa, fire roasted tomatoes

Servings:

Calories: 16kcal

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.

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.