ThisFire Roasted Salsa Recipeis easy to make with canned tomatoes! Homemade blender salsa creates a simple but delicious snack with bold flavors! The best part is, it only takes 5 minutes to feed your craving!!
Most salsa recipes require lots of hand-chopping to get the tomatoes, onions, and jalapenos the perfect size.
In this blender salsa recipe, we start with canned fire-roasted tomatoes. It’s super simple to make because the blender does the chopping for us!
Fire Roasted Salsa Recipe
As much as we love making salsa from scratch, some days there is just not enough time (or energy) to do all the prep work. So, I turn to my well-stocked pantry for canned fire roasted tomatoes.
This simple blender salsa recipe makes the perfect topping for grilled meats, or just to serve withtortilla chipsfor dipping. I also like to add this spicy condiment to a few pounds of boneless chicken, forSalsa Chicken.
Southwestern Meatballsis a healthy meal that uses fire roasted tomato salsa, and it’s ready to eat in under 40 minutes!
Ingredient Notes and Substitutions
Fire-roasted tomatoes, diced jalapeno, onion, and garliccome together to create a magnificent base for this roasted salsa recipe, but the addition offresh cilantro and lime juicereally takes it over the top.
NOTE:Cans of diced jalapenos are packed with citric acid, NOT vinegar.
To substitute, use 2 tablespoons of canned jalapenos in place of the fresh jalapeno with seeds and veins called for in the recipe.
What is the difference between fire roasted tomatoes and regular tomatoes?
Fire-roasted tomatoes are roasted or grilled over high heat until they char on the outside.
This gives them a smoky flavor that tastes fantastic with anything you add them to.
Making fire roasted tomato salsa with canned tomatoes is beyond simple. Or, if you’re comfortable with home canning, go for it!!
How to Make Homemade Blender Salsa
- Add ingredients to a blender.Add onion, jalapeno, and garlic to the bowl of a blender.
- Pulse to combine.Pulse until the ingredients are your desired size, about 5 or 6 times. If you want chunkier salsa, just stop pulsing sooner.
- Scrape down the sides.Remove the blender’s cover and use a spatula to scrape down the sides.
Add the remaining ingredients, then pulse another 2 or 3 times to combine everything again.
- Serve! Transfer to a serving bowl and serve immediately, or transfer it to a pint-size canning jar and store it in the refrigerator.
Storing and Freezing Roasted Tomato Salsa
Homemade blender salsa will stay fresh in the refrigerator for 3 to 4 days.Just be sure to store it in a covered container so it doesn’t take on the flavors of other foods.
If you want to keep your leftover salsa for longer than a few days, you can put it in a freezer-safe container or freezer bag.
Just be sure to use it up within six months for the best quality and taste.
Adjusting Spiciness in Roasted Salsa Recipe
One of my favorite things about this fire roasted salsa recipe is that I can customize the heat level depending on who I’m serving it to.
To increase or decrease the spiciness, this is what you will need to do:
- No Heat Salsa: If you can’t tolerate spicy foods at all, you can leave out the jalapenos and other chiles altogether.
Just add a few red pepper flakes for a salsa that is more like an ItalianSalsa Fresca, more commonly known as Pico de Gallo.
- Mild Salsa: Remove the veins and seeds from the jalapeno, or swap out the jalapeno for green chiles.
This fire roasted salsa recipe comes out just as delicious with a milder flavor!
- Medium-Mild:For a bit more spiciness, start with 1 tablespoon of green chiles. Taste it first, then add more if you want to kick it up a little further.
- Medium Fire Roasted Tomato Salsa:Prepare according to the recipe card at the bottom of this post.
- Spicy Salsa:Use 2 jalapenos, veins and seeds included.
How to Make Blender Salsa Without a Blender
If you don’t have a blender, you can still make this roasted salsa recipe! Just follow the same directions, but use a food processor or a manual food chopper instead.
Serving Suggestions
We mentioned a few of our favorite ways to use this easy salsa above, but you’re really only limited by your imagination!
- On any of yourMexican foodfavorites
- Spooned over eggs or roasted veggies
- Mixed with pasta or rice
- As a marinade for carne asada, chicken, or fish
- On burgers or in wraps
Fire Roasted Salsa FAQ
How do I store this homemade salsa recipe?
When it comes to fresh salsa, keeping it cool in the fridge is key. This is because the fresh ingredients need to be stored and chilled for the best flavor. You can squeeze in a little bit of fresh lime juice before adding it to an airtight container, as this will really open up that delicious salsa with a ton of flavor.
How do I make a spicier salsa?
Sometimes, it’s all about the heat! The next time that you make this salsa, change up the main ingredients. You can add new or more of some of the flavors like serrano peppers, chipotle pepper, poblano peppers, chili peppers, jalapeño pepper, and even some cayenne pepper and black pepper.
These will take the salsa from medium heat to spicy – and also add so much extra flavor. The best way to spice up your favorite food is to add a little bit of this homemade fire salsa – it pairs with your favorite salty tortilla chips and is also a great accompaniment to your favorite Mexican food.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Dip Recipes
5-Minute Fire Roasted Salsa Recipe + Video
Donna Elick
This Fire Roasted Salsa Recipe is easy to make with canned tomatoes! Homemade blender salsa creates a simple but delicious snack.
5 stars from 3 reviews
Tried this recipe?Please comment and review!
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Snack
Cuisine Mexican
Method Blender, Food Processor
Servings 4 (2 cups total)
Ingredients
- 1/4 medium white onion, peeled
- 2 tablespoons diced jalapenos, from a can OR 1 medium fresh jalapeno, stem and seeds removed
- 2 cloves garlic, peeled
- 14.5 ounces fire roasted diced tomatoes with garlic, I use Hunt's brand
- 1/2 fresh lime, juiced
- 1/2 teaspoon kosher salt
- 2 tablespoons fresh cilantro
Instructions
Add onion, jalapeno and garlic to the bowl of a food processor. Pulse 5-6 times, or until the bits are your desired size.
Remove the cover and scrape down the insides of the bowl. Add remaining ingredients, cover, and pulse 1 or 2 more times, to combine.
Transfer salsa to a serving dish and serve immediately or transfer to a pint sized mason jar and store in the refrigerator. It becomes even more flavorful the next day.
Enjoy!
Video
Donna’s Notes
Salsa keeps fresh in the refrigerator for 3 to 4 days.
MILD SALSA: remove the veins and seeds from the jalapeno
UTTERLY MILD SALSA: use 2 tablespoons green chiles
MEDIUM SALSA: Prepare as written
HOT SALSA: Use 2 jalapenos, veins and seeds included
The canned diced jalapenos are packed with citric acid NOT vinegar. Add about 2 tablespoons (canned jalapenos) per 1 fresh jalapeno with seeds and veins (called for in the recipe) . If you want medium-mild, start with 1 tablespoon.
Nutrition
Serving: 1 | Calories: 33cal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 533mg | Sugar: 3g | Fiber: 1g | Calcium: 39mg | Iron: 1mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Tried this recipe?Let us know how it was!
Originally published June 2015, updated and republished February 2024
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