Homemade Fire Roasted Tomato Salsa Recipe
Salsa is a beloved condiment that brings flavor and excitement to many dishes. Homemade Fire Roasted Tomato Salsa is a fantastic way to enhance your meals, snack on tortilla chips, or impress guests at your next gathering. With its smoky flavor and vibrant colors, this salsa is sure to become a favorite!
Why Make This Recipe
Making your own salsa at home allows you to control the freshness and quality of the ingredients. This Homemade Fire Roasted Tomato Salsa stands out because of its use of fire-roasted tomatoes, which add a rich, smoky flavor without the need for grilling. Plus, it’s easy to make and can be customized to suit your taste.
How to Make Homemade Fire Roasted Tomato Salsa
Ingredients
- 2 cans (14.5 oz each) Hunts Fire Roasted Diced Canned Tomatoes: The star ingredient! Fire-roasted tomatoes add deep, smoky flavors.
- ½ White Onion: Provides a sharp and pungent bite that complements the salsa.
- 1 Poblano Pepper: Mild in heat with a rich, earthy flavor that enhances the salsa.
- 1 Jalapeño Pepper: Adds a pleasant kick. Adjust the heat level by removing the seeds.
- 3 Cloves Garlic: Fresh garlic is essential for a vibrant taste.
- ½ teaspoon Smoked Paprika: A secret weapon for that added roasted flavor.
- ½ teaspoon Cumin: Gives the salsa a warm, earthy depth.
- ½ teaspoon Coarse Ground Pepper: Rounds out the flavors nicely.
- 1 tablespoon Distilled White Vinegar: Brings acidity to balance the flavors.
- Cilantro (as desired): Adds a fresh, herbaceous finish.
Directions
Start by chopping half of a white onion. Rinse the diced onion under cold water for about 30 seconds to mellow its harsh flavor. Set it aside to drain.
Wear disposable gloves when handling jalapeños. Cut both the poblano and jalapeño peppers in half and remove the seeds and ribs. This is where most of the heat is. Chop them coarsely.
Peel and finely mince three cloves of garlic.
Heat a medium-sized skillet over medium heat. Add a teaspoon of neutral oil. Once it’s shimmering, add the drained onion, chopped poblano, jalapeño peppers, and minced garlic. Cook for about 5-7 minutes until vegetables are softened.
Add smoked paprika, cumin, and coarse ground black pepper to the skillet. Stir for about one minute to bloom the spices.
Pour in both cans of fire-roasted tomatoes, including the juice. Stir everything together. Increase heat to bring it to a gentle boil, then reduce to a simmer for 10 minutes uncovered.
Remove from heat and let the salsa cool for 10-15 minutes. Carefully transfer the mixture to a food processor or blender, and pulse until you reach your desired consistency.
Pour the salsa into a bowl, stir in the distilled white vinegar and fresh cilantro. Adjust seasoning if needed. Serve warm or chill in the fridge for an hour to enhance the flavors.
How to Serve Homemade Fire Roasted Tomato Salsa
This salsa is perfect for dipping tortilla chips, topping grilled meats, or adding to tacos. You can also use it as a flavorful dressing for grain salads. Serve it fresh, or let it chill in the refrigerator for a more developed taste.
How to Store Homemade Fire Roasted Tomato Salsa
Store the leftover salsa in an airtight container in the refrigerator. It will stay fresh for up to a week. If you want to keep it longer, you can freeze it in freezer-safe containers for up to three months.
Tips to Make Homemade Fire Roasted Tomato Salsa
- Adjust the heat by adding more or less jalapeño or by using a different pepper.
- To save time, you can use fresh garlic if you don’t have minced garlic on hand.
- For an extra kick, add lime juice or diced sharp cheese before serving.
Variation
If you want to add a twist to your salsa, try adding corn, black beans, or diced avocado for extra texture and flavor!
FAQs
1. Can I use fresh tomatoes instead of canned?
Yes, but the flavor may differ. Fire-roasting fresh tomatoes on the grill can recreate the desired smoky flavor.
2. How spicy is this salsa?
The heat level can be adjusted by how much jalapeño you use and whether or not you keep the seeds. For less heat, remove the seeds, or use a milder pepper.
3. Can I make this salsa ahead of time?
Absolutely! In fact, letting the flavors meld in the refrigerator for a few hours or overnight can enhance the taste.
Homemade Fire Roasted Tomato Salsa
Ingredients
Main Ingredients
- 2 cans 14.5 oz each Hunts Fire Roasted Diced Canned Tomatoes The star ingredient! Fire-roasted tomatoes add deep, smoky flavors.
- ½ piece White Onion Provides a sharp and pungent bite that complements the salsa.
- 1 piece Poblano Pepper Mild in heat with a rich, earthy flavor.
- 1 piece Jalapeño Pepper Adds a pleasant kick. Adjust the heat level by removing the seeds.
- 3 cloves Garlic Fresh garlic is essential for a vibrant taste.
- ½ teaspoon Smoked Paprika A secret weapon for that added roasted flavor.
- ½ teaspoon Cumin Gives the salsa a warm, earthy depth.
- ½ teaspoon Coarse Ground Pepper Rounds out the flavors nicely.
- 1 tablespoon Distilled White Vinegar Brings acidity to balance the flavors.
- Cilantro (as desired) Adds a fresh, herbaceous finish.
Instructions
Preparation
- Start by chopping half of a white onion. Rinse the diced onion under cold water for about 30 seconds to mellow its harsh flavor. Set it aside to drain.
- Wear disposable gloves when handling jalapeños. Cut both the poblano and jalapeño peppers in half and remove the seeds and ribs. This is where most of the heat is. Chop them coarsely.
- Peel and finely mince three cloves of garlic.
Cooking
- Heat a medium-sized skillet over medium heat. Add a teaspoon of neutral oil. Once it's shimmering, add the drained onion, chopped poblano, jalapeño peppers, and minced garlic. Cook for about 5-7 minutes until vegetables are softened.
- Add smoked paprika, cumin, and coarse ground black pepper to the skillet. Stir for about one minute to bloom the spices.
- Pour in both cans of fire-roasted tomatoes, including the juice. Stir everything together. Increase heat to bring it to a gentle boil, then reduce to a simmer for 10 minutes uncovered.
Finishing
- Remove from heat and let the salsa cool for 10-15 minutes. Carefully transfer the mixture to a food processor or blender, and pulse until you reach your desired consistency.
- Pour the salsa into a bowl, stir in the distilled white vinegar and fresh cilantro. Adjust seasoning if needed. Serve warm or chill in the fridge for an hour to enhance the flavors.
