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Homemade Fire Roasted Tomato Salsa

Get the taste of restaurant salsa at home using canned tomatoes!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer
Cuisine: American, Mexican
Keyword: salsa
Servings: 10
Calories: 26kcal

Ingredients

  • 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

Instructions

  • 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).
  • ENJOY!

Nutrition

Calories: 26kcal | Carbohydrates: 5g | Sodium: 127mg | Potassium: 32mg | Fiber: 1g | Sugar: 2g | Vitamin A: 435IU | Vitamin C: 13.4mg | Calcium: 29mg | Iron: 0.6mg