Best 5-Minute Fire Roasted Salsa Recipe + Video
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This Fire Roasted Salsa Recipe is easy to make with canned tomatoes! Homemade blender salsa creates a simple but delicious snack with bold flavors! The best part is, it only takes 5 minutes to feed your craving!!
Most salsa recipes require lots of hand-chopping to get the tomatoes, onions, and jalapenos the perfect size.
In this blender salsa recipe, we start with canned fire-roasted tomatoes. It’s super simple to make because the blender does the chopping for us!
Fire Roasted Salsa Recipe
As much as we love making salsa from scratch, some days there is just not enough time (or energy) to do all the prep work. So, I turn to my well-stocked pantry for canned fire roasted tomatoes.
This simple blender salsa recipe makes the perfect topping for grilled meats, or just to serve with tortilla chips for dipping. I also like to add this spicy condiment to a few pounds of boneless chicken, for Salsa Chicken.
Southwestern Meatballs is a healthy meal that uses fire roasted tomato salsa, and it’s ready to eat in under 40 minutes!
Ingredient Notes and Substitutions
Fire-roasted tomatoes, diced jalapeno, onion, and garlic come together to create a magnificent base for this roasted salsa recipe, but the addition of fresh cilantro and lime juice really takes it over the top.
NOTE: Cans of diced jalapenos are packed with citric acid, NOT vinegar.
To substitute, use 2 tablespoons of canned jalapenos in place of the fresh jalapeno with seeds and veins called for in the recipe.
What is the difference between fire roasted tomatoes and regular tomatoes?
Fire-roasted tomatoes are roasted or grilled over high heat until they char on the outside.
This gives them a smoky flavor that tastes fantastic with anything you add them to.
Making fire roasted tomato salsa with canned tomatoes is beyond simple. Or, if you’re comfortable with home canning, go for it!!
How to Make Homemade Blender Salsa
- Add ingredients to a blender. Add onion, jalapeno, and garlic to the bowl of a blender.
- Pulse to combine. Pulse until the ingredients are your desired size, about 5 or 6 times. If you want chunkier salsa, just stop pulsing sooner.
- Scrape down the sides. Remove the blender’s cover and use a spatula to scrape down the sides.
Add the remaining ingredients, then pulse another 2 or 3 times to combine everything again. - Serve! Transfer to a serving bowl and serve immediately, or transfer it to a pint-size canning jar and store it in the refrigerator.
Storing and Freezing Roasted Tomato Salsa
Homemade blender salsa will stay fresh in the refrigerator for 3 to 4 days. Just be sure to store it in a covered container so it doesn’t take on the flavors of other foods.
If you want to keep your leftover salsa for longer than a few days, you can put it in a freezer-safe container or freezer bag.
Just be sure to use it up within six months for the best quality and taste.
Adjusting Spiciness in Roasted Salsa Recipe
One of my favorite things about this fire roasted salsa recipe is that I can customize the heat level depending on who I’m serving it to.
To increase or decrease the spiciness, this is what you will need to do:
- No Heat Salsa: If you can’t tolerate spicy foods at all, you can leave out the jalapenos and other chiles altogether.
Just add a few red pepper flakes for a salsa that is more like an Italian Salsa Fresca, more commonly known as Pico de Gallo. - Mild Salsa: Remove the veins and seeds from the jalapeno, or swap out the jalapeno for green chiles.
This fire roasted salsa recipe comes out just as delicious with a milder flavor! - Medium-Mild: For a bit more spiciness, start with 1 tablespoon of green chiles. Taste it first, then add more if you want to kick it up a little further.
- Medium Fire Roasted Tomato Salsa: Prepare according to the recipe card at the bottom of this post.
- Spicy Salsa: Use 2 jalapenos, veins and seeds included.
How to Make Blender Salsa Without a Blender
If you don’t have a blender, you can still make this roasted salsa recipe! Just follow the same directions, but use a food processor or a manual food chopper instead.
Serving Suggestions
We mentioned a few of our favorite ways to use this easy salsa above, but you’re really only limited by your imagination!
- On any of your Mexican food favorites
- Spooned over eggs or roasted veggies
- Mixed with pasta or rice
- As a marinade for carne asada, chicken, or fish
- On burgers or in wraps
Fire Roasted Salsa FAQ
When it comes to fresh salsa, keeping it cool in the fridge is key. This is because the fresh ingredients need to be stored and chilled for the best flavor. You can squeeze in a little bit of fresh lime juice before adding it to an airtight container, as this will really open up that delicious salsa with a ton of flavor.
Sometimes, it’s all about the heat! The next time that you make this salsa, change up the main ingredients. You can add new or more of some of the flavors like serrano peppers, chipotle pepper, poblano peppers, chili peppers, jalapeño pepper, and even some cayenne pepper and black pepper.
These will take the salsa from medium heat to spicy – and also add so much extra flavor. The best way to spice up your favorite food is to add a little bit of this homemade fire salsa – it pairs with your favorite salty tortilla chips and is also a great accompaniment to your favorite Mexican food.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Dip Recipes
5-Minute Fire Roasted Salsa Recipe + Video
Ingredients
- 1/4 medium white onion, peeled
- 2 tablespoons diced jalapenos, from a can OR 1 medium fresh jalapeno, stem and seeds removed
- 2 cloves garlic, peeled
- 14.5 ounces fire roasted diced tomatoes with garlic, I use Hunt's brand
- 1/2 fresh lime, juiced
- 1/2 teaspoon kosher salt
- 2 tablespoons fresh cilantro
Instructions
- Add onion, jalapeno and garlic to the bowl of a food processor. Pulse 5-6 times, or until the bits are your desired size. Remove the cover and scrape down the insides of the bowl. Add remaining ingredients, cover, and pulse 1 or 2 more times, to combine.
- Transfer salsa to a serving dish and serve immediately or transfer to a pint sized mason jar and store in the refrigerator. It becomes even more flavorful the next day.
- Enjoy!
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2015, updated and republished February 2024
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I'm hooked on salsa! Pinning to try!
Can't do any hot peppers but love salsa. Anyone made salsa without the jalapeño?
Hi Helen,
Sure you could do that. It would almost be like an Italian salsa fresca. Of course the cilantro and lime make the difference there. You could also add a few red pepper flakes, chili powder, or green chiles to get more Mexican flavor without so much heat. I have not tested these but am confident they would each be delicious. Start with a small amount and add more a little at a time until it is perfect for your taste buds. Enjoy and let us know how it goes!
I make mine hot enough that it makes your scalp tingle, lol. KB from FB
Thus recipe is easy peasy. I can’t take the jalapeño taste and use 3 table spoons of Macao’s chopped green chili and a teaspoon of cumin. In Amy salsa recipe Hunts tomatoes are the very best. They retain their red color and taste and can store longer. Good recipe
Add about 2 tablespoons (canned jalapenos
Burlz……you KNOW I would put two large jalapenos seeds, stems and the Publix receipt….I love HOT.
This recipe should say – fresh lime juice, not 1/2 fresh lime, juiced. It confused my neighbor when she made it until she just happened to catch your note about the lime juice making the difference. She was going to peel the lime, (squeeze the juice out of it) then throw that squeezed 1/2 lime into the food processor without the juice.
This recipe should say – fresh lime juice, not 1/2 fresh lime, juiced. It confused my neighbor when she made it until she just happened to catch your note about the lime juice making the difference. She was going to peel the lime, (squeeze the juice out of it) then throw that squeezed 1/2 lime into the food processor without the juice.
Good golly….really? She prob shouldn't be making salsa or fooling with a food processor then….
Bahaha!!
I would love to know how to can this salsa to give out as gifts to eat at a later date!?
Start to boil water in a tall pot (at least 2 inches taller than jars) or canning pot. fill about 1/2 to 3/4 full.
Mix ingredients without salt and lime juice in a regular pot. Heat salsa in a pot just until hot or at the boiling point. Pour salsa in pint size canning jars up to first ring. Add on top of salsa in the each jar 1/2 tsp salt and 1 TBSP lime juice to each filled jar. Clean rims of jars with damp cloth or paper towel until no residue shows on cloth/paper towel. Put unused canning lid on each jar put on screw top lid, and tighten finger tight. Put in boiling water bath with tongs for 15 to 20 minutes to process. Water should be at least 1 inch above jars when they are all in the boiling water canner. A Dutch oven can work sometimes if it is tall enough. After time is up, take jars out of water, set on a surface until cool. Lids should 'ping' and be concave when sealed. Do not put jars on shelves until completely cooled.
What is the shelf life?
Thank You. I was wondering how to do this.
Can i freeze this salsa ????
I add in a heaping Tb of Mexican oregano and a few shakes of cumin to mine, too (Kent Blessing from FB)
I would love to make this, but I live in the Netherlands, and can't get fire roasted tomatoes here. Any suggestions?
Heat skillet add some butter and throw in tomatoes let them burn a little on the outside
Id just used regular canned tomatoes, but use fresh jalepenos, and char them a little on the outside so you get the char taste.
And do not use butter as someone else suggested.
… or roast all the vegetables on a bbq in foil, then make salsa. fresh tomatoes are way better if you can get them!
I've made salsa and have canned it using the boiling method this will preserve them for a long time and it taste just as fresh as when you made it..
I also use Rotel and crushed tomatoes, I also use a lot more salt and sugar.
Can you use red onions in this, or will that change the taste?
Are you able to can this salsa for gifts?
Can u use chopped tomato and a little tomato sauce. Im not a fan of canned tomatoes.
I’m not either, but made this recipe as a request by my daughter, and seriously LOVED it. It was better than the fresh pico de gayo I normally make. Even though it uses canned, it’s now my go to salsa recipe. And the fire roasting must add a better depth of flavor.
Why should I ever buy salsa again when I can whip this up in a matter of minutes? I used fire roasted tomatoes that had green chilies so I left out the jalapeño. It was the perfect medium heat for my family.
Did you drain your can of tomatoes? It looks really liquidy so wondering if you drained them or not. Thanks!
so how much lime juice do you use?
The recipe calls for 1/2 lime, juiced….this would be about 1 Tablespoon of lime juice.
We need a low/no salt option for tomatoes so, when available, I'd like to use fresh instead. How much would I need to use? Should the canned tomatoes be drained or not before using?
This was perfect, quick and easy to make!
Could I make this in a blender instead of a food processor?
So delicious!
I love all kinds of salsa, but this was very quick and quite good. It's a keeper.
This recipe is delicious. I will be making it alot.