Fire Roasted Salsa
Better than going out to eat, this restaurant style Fire Roasted 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.
Servings: 16
Calories: 22kcal
Ingredients
- 1 jalapeno halved and deseeded
- 6 cloves garlic peeled
- 1 medium white or yellow onion diced into 1" pieces
- 1 tbsp olive oil
- Sprinkle of sea salt
- 28 oz can fire roasted whole tomatoes diced
- 1/2 tsp ground cumin
- 2 tbsp freshly squeezed lime juice more or less to taste
- 1/2 cup roughly chopped cilantro
- 1/2 tsp sea salt or to taste
Instructions
- 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.
Bonus StepIf you made this recipe, please leave a rating/comment. Ratings really help us continue to bring you high-quality free recipes.
Notes
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.
Nutrition
Serving: 0.25cup | Calories: 22kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 144mg | Potassium: 116mg | Fiber: 1g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg