Fire roasted salsa recipe
This fire roasted salsa recipe is one of my all-time favorites. I love it because it reminds me of a true restaurant style salsa and it isn’t hard to make. Plus it has a super fresh taste and you can vary the heat by the type of Rotel tomatoes you buy (mild, original, hot). You could even throw in a bit of diced jalapeno pepper if you so desire.
My family doesn’t desire so I stuck with original Rotel and no cayenne.
Another thing I love about this fresh salsa recipe is it requires a small cutting board, a sharp knife and a food processor (or awesome blender). That’s it. No hand dicing or mincing. Just a few chunks of onion and bell pepper thrown in with everything else and you’re good to go.
This fire roasted salsa recipe comes courtesy of my dear friend’s mother-in-law, who has no idea I’m even posting it.
This is one of those “ask for forgiveness rather than permission” sort of posts.
Printable recipe for fire roasted salsa below.
- 1 10-oz can Rotel (your choice), drained
- 1 14.5-oz can fire-roasted diced tomatoes
- ½ red onion, cut into large pieces
- ½ green pepper, cut into large pieces
- ½ to 1 bunch cilantro, to taste
- Juice of 1 lime
- ¾ tsp chili powder
- ½ tsp cumin
- ¼ tsp garlic powder
- Salt and pepper to taste
- Diced jalapeno, to taste (optional)
- Combine all ingredients in a food processor and pulse until it is the desired consistency.
If you’re game to try a salsa recipe that’s as addictive as crack cocaine, whip up a batch of this cowboy salsa (aka cowboy caviar). You can thank me later.
Want some guacamole to go with that salsa? This is my favorite homemade guacamole recipe. It’s worth the wait.
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