Fire-Roasted Salsa

April 3, 2024 - Country Cooking

Fire-Roasted Salsa is a restaurant-style salsa that only takes minutes to make in the blender and really packs in the flavor.

Since Cinco De Mayo is right around the corner, my mind has been on Margaritas, tacos, guacamole, and Tres Leches Cake.

After doing inventory, I realized there is no salsa recipe on Spicy Southern Kitchen. Had to fix that!

My favorite salsa to make at home is this Fire-Roasted Salsa using canned fire-roasted tomatoes. They give salsa a wonderful smoky flavor. Using canned tomatoes instead of roasting tomatoes saves tons of time but doesn’t sacrifice flavor if you use a good quality canned tomato.

This salsa is like the one you would get at a Mexican restaurant, but it has so much more flavor. It’s really thick and not watered down at all.

I add plenty of garlic, onion, green chilies, cilantro, and a jalapeno for heat. Plus some lime juice and cumin. A teaspoon of sugar helps tone down the acidity of the tomatoes.

Ingredients Needed

2 cans Fire-Roasted Diced Tomatoes

Diced Green Chiles- I just use half a can.

Red Onion

Fresh Garlic



Lime Juice




Olive Oil

Recipe Tips

You can use a food processor ninstead of a blender.

To be on the safe side, use disposable gloves when you cut the jalapeno. If you want less heat, get rid of the seeds and white membrane.

Make-Ahead and Storage

Fire-Roasted Salsa is best made at least a few hours before serving so the flavors have a chance to blend. It can be kept in an airtight container in the refrigerator for 5 days.

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More Salsa Recipes

Roasted Corn Salsa

Chipotle Peach Salsa

Black Bean and Corn Salsa

Spicy Watermelon Salsa

Avocado and Corn Salsa


Fire-Roasted Salsa

Fire-Roasted Salsa is a restaurant style salsa with tons of flavor. Only takes minutes to make in a blender.
Course Appetizer
Cuisine Mexican
Keyword Cinco de Mayo, tomatoes
Prep Time 10 minutes minutes
Cook Time 0 minutes minutes
Total Time 10 minutes minutes
Servings 8 Servings
Calories 48kcal
Author Christin Mahrlig



2 (14.5-ounce) cans diced fire-roasted tomatoes1/2 (4-ounce) can diced green chilies1/2 medium red onion, diced2 cloves garlic, finely chopped1 jalapeno, finely chopped1/4 cup fresh cilantro leaves1 tablespoon lime juice1 teaspoon sugar1 teaspoon salt1/2 teaspoon cumin1 tablespoon olive oil


Place all ingredients into blender, except olive oil. (I like to add the onion, garlic, and jalapeno first. They seem to get chopped up better if they are on the bottom.)
Pulse until everything is finely chopped but not completely pureed.
Place in a bowl and stir in olive oil.


Nutritional info is provided as an estimate only and will vary based on brands of products used. 


Calories: 48kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 478mg | Potassium: 33mg | Fiber: 1g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg

Want to Save This Recipe?

Serve Fire-Roasted Salsa with

Beef Chimichangas

Grilled Corn with Chipotle Cream

Originally posted April 17, 2016.

Disclosure: This post contains affiliate links.

The post Fire-Roasted Salsa appeared first on Spicy Southern Kitchen.

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