Homemade Fire Roasted Tomato Salsa
A smoky and flavorful salsa made from fire-roasted tomatoes, perfect for dipping or topping your favorite dishes.
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.
Notes
This salsa is perfect for dipping tortilla chips, topping grilled meats, or adding to tacos. Store leftovers in an airtight container in the refrigerator for up to a week, or freeze for up to three months.