Fire Roasted Salsa combines smoky, fire-roasted tomatoes and green chiles with fresh ingredients and a blend of zesty seasonings like garlic, lime juice, cumin and smoked paprika. Ideal for any gathering, this salsa celebrates the lively flavors of Mexican cuisine and can be ready in just 10 minutes.
With the option to adjust the seasoning to your taste, it's a recipe that offers both adaptability and robust flavor. Whether you're hosting a Cinco de Mayo celebration, enjoying game day or just making a casual weeknight dinner, this quick and versatile salsa is sure to become a favorite.
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Ingredients You Need to Make Fire Roasted Salsa
- Fire Roasted Crushed Tomatoes: Select cans labeled "fire roasted" for that smoky taste.
- Fire Roasted Diced Green Chiles: Again, make sure the can mentions "fire roasted" for a consistent flavor.
- Garlic: Choose fresh, plump cloves for the best flavor.
- White Onion: Or yellow onion. Either way, look for a firm onion with a smooth and shiny outer layer.
- Fresh Cilantro: Look for bright green leaves without any wilting or yellowing.
- Fresh Lime Juice: Choose limes that feel heavy for their size (they're the juiciest).
- Ground Cumin: Freshly ground or recently purchased for the best flavor.
- Smoked Paprika: Be sure to use the smoked variety (not sweet) to add depth to the salsa and feel free to add more to taste.
- Dried Oregano: Ideally Mexican oregano, but dried Mediterranean oregano works if that's what you have on hand. (Mexican oregano has a more robust, citrusy flavor compared to the more mild, sweet taste of Mediterranean oregano.)
- Fine Sea Salt: Fine-grain salt stirs easily into the salsa, but kosher salt is also an option.
A Convenient Shortcut (that won't ruin flavor)
Using canned fire-roasted tomatoes is a convenient shortcut in this recipe. Fire-roasting tomatoes yourself adds time and effort, while canned options deliver that smoky flavor without the hassle. It's a practical choice that contributes to the quick preparation time of this homemade salsa.
Recipe Tips
- Choose Quality Tomatoes: For the most flavorful salsa, make sure to use a reputable brand of fire-roasted crushed tomatoes. The charred flavor brings a unique smokiness to the salsa.
- Adjust to Your Taste: Feel free to play around with the amount of smoked paprika or other seasonings. A little adjustment can make the salsa mild or spicy according to your preference.
- Chill Before Serving: While the salsa is ready in just 10 minutes, chilling it for at least 30 minutes before serving allows the flavors to meld together for an even tastier result.
- Use Fresh Lime Juice: Bottled lime juice can be used in a pinch, but fresh lime juice will provide a more vibrant citrus kick.
Recipe Options
- Fire-roasted diced tomatoes can be used as an option instead of crushed. Depending on your desired consistency, you can drain some or all of the liquid to achieve a thicker salsa.
- If you can't find fire-roasted diced green chiles, regular canned roasted green chiles will work. Add a bit more smoked paprika to achieve that characteristic smokiness.
- Lime juice can be substituted with lemon juice for a slightly different citrus note.
- Increase the heat level with some chopped fresh hot peppers, like jalapeños or serrano peppers).
- For a tropical flair, mix in some diced mango or pineapple.
- Include a dash of hot sauce or chili flakes for an extra spicy kick.
How to Store
Store leftover salsa in an airtight container in the refrigerator. It will maintain its robust flavor for about a week, making it convenient to enjoy throughout the week.
More Must-Try Salsa Recipes
How to Make Fire Roasted Salsa
In a food processor, mince garlic cloves and chop onion by pulsing several times. Add the remaining ingredients and pulse until you reach the desired consistency. Season with salt to taste. Transfer the salsa to a bowl, cover, and refrigerate for at least 30 minutes. Garnish with cilantro if you like, then serve.
Recipe Video
Fire Roasted Salsa
Ingredients
- 2 large garlic cloves
- 1 small white onion coarsely chopped
- 28 ounce can fire roasted crushed tomatoes or 2, 14.5-ounce cans (Recipe Note #1)
- 4 ounce can fire roasted diced green chiles
- 1 cup fresh cilantro leaves loosely packed, plus more for garnish if desired
- 2 tablespoons fresh lime juice about 1 lime
- ½ teaspoon ground cumin
- 1 teaspoon smoked paprika (Recipe Note #2)
- ½ teaspoon dried oregano ideally Mexican oregano
- 1 teaspoon fine sea salt plus more to taste
Instructions
- With food processor running, drop whole garlic cloves through the chute to mince; scrape down sides with a rubber spatula. Add onion; pulse several times until finely chopped. Add remaining ingredients (crushed tomatoes through salt) and pulse to desired consistency. Taste for seasoning and add more salt as desired.
- Transfer to serving bowl; cover and refrigerate at least 30 minutes before serving. Garnish with chopped cilantro if desired and serve.
Notes
- If using fire roasted diced tomatoes, drain some or all of the can liquid to before adding to avoid a watery salsa.
- Add up to 1 additional teaspoon of smoked paprika for a smokier flavor.
- Makes 4 cups of salsa. Store in the refrigerator in an airtight container for up to 5 days.
Using fire-roasted vegetables along with smoked paprika (I guess spice fans may also add some chipotle) sounds like a smart idea. And the salsa looks so delicious and appealing!