Fire Roasted Salsa

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.

Ingredients You Need to Make Fire Roasted Salsa

• Fire Roasted Crushed Tomatoes: Select cans labeled “fire roasted” for that smoky taste. (You can also make Fire Roasted Tomatoes from scratch.)
• 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 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. 

Serve With

• Shredded Chicken Nachos
• Ground Pork Tacos
• Pulled Pork Nachos
• Shredded Chicken Quesadillas
• Carne Asada Fries

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.