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  • Writer's pictureElizabeth Carroll

Fire Roasted Tomato Salsa


2 - 14.5oz Cans Fire Roasted Tomatoes

1 - 4oz Can Green Chiles

3 Jalapeños, cut, including seeds and membrane

3 Serrano Peppers, cut, including seeds and membrane

1 Medium Onion, roughly chopped

3 Cloves Garlic

2 Limes, juiced

1/2c Cilantro

1/2t Salt

1/4t Ground Cumin

1/4t Granulated Sugar


Mix all ingredients in food processor / blender until just mixed

Serve with fresh made tortilla chips!


Yields approximately 40oz of salsa

Store in airtight container in fridge. Salsa should last approximately 1 week

Add 2-3 additional Serrano Peppers if you prefer salsa that is a little spicier - alternatively, you can add 1-2 Habanero Peppers to the above recipe as well. The recipe makes a subtly hot salsa, but please feel free to adjust as needed -- and leave a comment below if you do! I would love to hear how you have mad this your own.

I do NOT own a food processor, so I used an immersion blender. I blended my salsa in 15-20 second increments, checking often for consistency. This recipe makes a pureed / restaurant style salsa blend

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