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Finished salsa in a white bowl with a corn chip dipping in and corn chips around it.

Easy Blender Fire Roasted Salsa

  • Author: Kari Peters
  • Total Time: 30 mins
  • Yield: 4 cups 1x
  • Diet: Gluten Free


Better than going out to eat, this Restaurant Style Salsa is easily made in the blender and perfect for all your favorite Mexican recipes. This salsa recipe also freezes well, so you can make it ahead of time to have on hand at a moments notice. You can serve this salsa with the classic chips, or you can use it in any recipe that calls for salsa.



1 jalapeno, halved and deseeded

6 cloves garlic, peeled

1 medium white or yellow onion, diced into 1” pieces

1 tablespoon olive oil

Sprinkle of sea salt

128 oz can fire roasted whole tomatoes, diced

1/2 teaspoon ground cumin

2 tablespoons freshly squeezed lime juice

1/2 cup roughly chopped cilantro

1/2 teaspoon sea salt, or to taste


Preheat the oven to 450ºF and line a baking sheet with parchment paper.

Evenly spread the jalapeno halves, garlic cloves, and diced onion onto the baking sheet. Cut the garlic cloves in half if they’re over 1″ across.

Drizzle with the olive oil, and sprinkle with sea salt. Roast the mixture until the veggies begin to soften and brown, about 15 minutes.

Remove the pan from the oven, and let cool for 15 minutes or so until it’s cool enough to handle. Then add the roasted veggies to a blender along with the liquid from the tomatoes (reserving the diced tomatoes until the 2nd blending), cumin, lime juice, and cilantro.

Blend until the mixture is the consistency you desire. We like a slightly chunky salsa, so I always leave good sized pieces in the first blending.

Once you have the consistency you like, add the reserved diced tomatoes, and blend again until your desired texture is reached.

Season to taste with sea salt and serve.


To store – place any leftover salsa into an airtight container and refrigerate for up to 1 week.

Freeze – place the leftovers into an airtight sealed container and freeze for up to 3 months. Defrost in the fridge overnight before using. If you freeze the salsa in a Ziplock, place the frozen plastic bag into a container in case it leaks as it defrosts.

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Appetizer
  • Method: Blender
  • Cuisine: Mexican

Keywords: Fire Roasted Salsa Recipe, Blender Salsa Recipe, Restaurant Style Salsa Recipe, Best Restaurant Style Salsa Recipe