Fire Roasted Salsa
This zesty, smoky salsa brings the lively flavors of Mexican cuisine to your table in just 10 minutes.
Servings: 12 people
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
- 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika (Recipe Note #2)
- 1/2 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.
Video
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.
Nutrition
Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 320mg | Potassium: 231mg | Fiber: 2g | Sugar: 3g | Vitamin A: 330IU | Vitamin C: 11mg | Calcium: 32mg | Iron: 1mg
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