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Our family eats salsa by the gallon. We live in Texas, remember?!!! When you eat salsa at breakfast, lunch and dinner, you need a really good homemade salsa recipe. I think an easy salsa recipe should be in every chef’s repertoire. The beautiful thing about salsa, is how many different flavors and types that are out there! My favorite is a roasted tomato salsa, which you can often find at a Mexican restaurant. Although I love to use on the vine tomatoes, the reality is that I have a really hard time finding ripe ones to make salsa, especially year round. My solution? Hunts Diced Tomatoes. For real! And today, my friends, I’m going to teach you my tricks on how to make salsa using canned tomatoes! Now there is no excuse, you will always have salsa on hand to top your eggs in the morning, to throw on a quick bed of greens with chicken for lunch, and for the next time the neighbors pop in for a quick chat. Chips and Salsa are always the hit of the party. Now you only concern is if you have enough chips in the pantry!
Don’t you just love dunking a chip into thick and chunky salsa?
It’s so easy to make homemade salsa!
My problem is saving room for dinner!
Here is another tip—sometimes I don’t have peppers on hand. That’s okay, You can easily used the canned versions found in the international food aisle. Now you really have no excuses! The total prep time takes about 10 minutes, and the recipe makes a large portion.
I enjoy the fire roasted tomatoes because I don’t have to broil or grill any tomatoes! I do enjoy the other flavors as well, and I’ve shared my favorite marinara recipe with you before.
Keeping Hunt’s diced tomatoes in my pantry as a staple has saved me from the no dinner conundrum many times. What about you, do you keep them on hand? I’d love to hear how you use them!
Don’t forget to pin for later!
Love salsa? Me too! Check these out!
Homemade Fire Roasted Tomato Salsa Recipe
Homemade Fire Roasted Tomato Salsa
- 2 cans Hunts Fire Roasted Diced Canned Tomatoes 14.5 oz
- 1/2 white onion
- 1 poblano pepper
- 1 jalapeno pepper
- 3 cloves garlic
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp coarse ground pepper
- 1 TBSP distilled white vinegar
- cilantro as desired
- Coarsely chop and dice one half of a white onion. Once diced, run under water in a colander to help take the bite out of the onion. Set aside to drain
- Wearing disposable gloves, cut the peppers length wise. Remove the ribs and seeds. Coarsely chop and dice the peppers. If you’d like more heat to the recipe, you can substitute a serrano pepper for the jalapeño.
- Mince 3 cloves of garlic.
- Over medium heat, warm a non-stick skillet. Coat with 1 tsp oil (I used Grape Seed Oil). After warmed, add the peppers, onion and garlic. You will let the veggies cook down, to wilt, to sweat out their juices.
- Once the veggies are cooked, add the paprika, cumin and black pepper. Saute in the pan, mixing constantly for about 1 minute to allow all the spices to warm and coat the veggies.
- Add both cans of tomatoes, juice and all. Bring to a boil, and then lower heat to low-med. Allow to simmer for 10 minutes.
- Remove pan from heat and allow the salsa to cool a bit. Once cooled, place mixture into a food processor. Allow the food processor to get rid of all the large lumps. You can pulse to the consistency you desire, either chunky or with no chunks.
- Move salsa to a large serving bowl and mix in the vinegar & chopped fresh cilantro. You may chill the salsa to serve it cold, or you can eat it warm (Mexican restaurants in Texas sometimes serve it warm).