Amazing restaurant style fire roasted salsa can be made in your own kitchen! 5-minute prep, a few ingredients, and a food processor or blender.
Why You’ll Love This
My family is so crazy about this restaurant-style salsa that I can’t keep it stocked fast enough.
Fire-roasted salsa is so easy to make at home you will never buy another jar…ever!
If you like restaurant-style salsa, you will love this recipe even more.
Spice up Taco Tuesday with this fresh-tasting homemade salsa!
- Fire Roasted Tomatoes – Using fire roasted tomatoes adds so much more flavor than regular canned tomatoes. I usually use diced tomatoes.
- Garlic – This salsa recipe calls for 2 teaspoons of fresh minced garlic. Adjust to your taste. I use a garlic press, but you can give them a rough chop before placing them in the blender or food processor.
- Red Onion – We dice the onion but you can give the onion a rough chop and let the processor do the rest of the chopping for you. You can also use yellow onion or white onion. Although not it’s not typically used in a salsa you can use green onion if you wish.
- Lime Juice – I highly recommend fresh lime juice but you can substitute bottled lime juice if needed.
- Jalapenos – Please use fresh jalapenos instead of jarred jalapenos. The jarred jalapenos are pickled and soft. You want the fresh taste of fresh jalapenos! For a mild salsa be sure to remove the seeds and veins of the jalapenos, that’s where the heat comes from. You can also throw in some serrano peppers.
- Green Chilies – We use mild green chilies but if you like it spicy feel free to use hot green chilies.
- Cilantro – We use one bunch of fresh cilantro. I know some people are sensitive to the taste of cilantro so adjust to taste.
- Seasonings – Kosher salt and fresh ground black pepper.
It literally takes no time at all to make this salsa. The fire-roasted tomatoes add a perfect smoky flavor to this fresh-tasting salsa.
This salsa beats store-bought and your favorite Mexican restaurant salsa any day!
Canned Tomatoes vs Fresh Tomatoes
I like the simplicity of using canned tomatoes. Fresh tomatoes can be very watery which will show in a salsa. You would need to roast the tomatoes to cook out some of the moisture.
If you want to make fresh tomato salsa, I recommend Roma tomatoes, they are less watery. To roast the tomatoes you will need about 8-10 ripe Roma tomatoes. Slice them in half lengthwise, and place them along with the jalapenos on a lightly greased baking sheet. Roast them in a 350 degree oven for about 15 minutes or until they begin to char. Cool the tomatoes slightly before proceeding with the recipe.
Or you can place them under the broiler (skin side up) and broil for about 8 minutes until the skins have blistered and charred.
You can also toss the whole tomatoes and jalapenos in a little olive oil and grill them, turning occasionally until they soften a little and become blistered and charred. Try throwing in a poblano pepper too.
How to Make Fire Roasted Salsa
All you have to do is chop the onion, jalapeno, and garlic. Chopping the garlic cloves will help them process better in the food processor.
Place the tomatoes, onion, garlic, green chilies, cilantro, lime juice, jalapenos, salt, and pepper in the blender or food processor and give it a whirl or few.
For the best flavor, store in the refrigerator for an hour or two to allow the flavors to combine.
Serve with your favorite tortilla chips, and enjoy!
- Be sure to pulse the ingredients, whether you are using a food processor or blender. This will help you control the consistency. You don’t want to end up with mush.
- Save the jalapeno seeds until you have tasted the salsa. You can add a bit of them at a time if you want it spicier.
- Let the salsa rest in the refrigerator for at least one hour. The flavors need to combine.
Customize this homemade salsa recipe to your preferred taste and desired consistency!
- For chunkier salsa process it less.
- For thinner salsa process it more.
- You control the heat! More or fewer jalapeno seeds. Or add some chipotle peppers in adobo.
- Like it with more tomato flavor? Add more tomatoes.
- If you love cilantro add more!
- Add more garlic.
- We don’t use cumin in our salsa but feel free to add some.
While they both use the same basic ingredients such as tomatoes, cilantro, jalapenos, onions, and lime juice they are different in consistency. Salsa is usually more liquid because it’s blended. Pico de gallo is usually chunky in texture. It is typically made of diced ingredients.
You can but you will not achieve the same roasted flavor in this salsa.
This can happen when using fresh tomatoes. Make sure you remove the seeds. Cut the tomatoes and gently squeeze out the seeds. The ‘goo’ you’re thinking about is called the locules.
The seeds and veins contain heat. If you want mild salsa, remove them. For a spicer version, include some seeds.
Yes! Place it in a freezer safe airtight container and freeze for up to 3 months. Thaw in the refrigerator.
Place the salsa in an airtight container or jar and refrigerate for about 1 week.
Other Mexican-Inspired Recipes
Fire Roasted Salsa Recipe
- 29 ounces fire roasted tomatoes, drained (2 – 14.5 oz cans)
- 4 ounces green chilies, diced (1 small can)
- 1 small red onion, diced
- 1 bunch cilantro (you can use less if desired)
- 1 lime (juice)
- 2 teaspoons garlic, minced
- 1-2 teaspoons salt (to taste)
- 1 teaspoon fresh ground black pepper
- 1 jalapeños, seeded and diced (1 or 2)
- Add all ingredients to a blender or food processor and pulse until you reach desired consistency.29 ounces fire roasted tomatoes, drained, 4 ounces green chilies, diced, 1 small red onion, diced, 1 bunch cilantro, 1 lime (juice), 2 teaspoons garlic, minced, 1-2 teaspoons salt (to taste), 1 teaspoon fresh ground black pepper, 1 jalapeños, seeded and diced
- For best flavor place the salsa in a jar or container and chill for 1-2 hours or longer.
- Store chilled in airtight container.