Little Broken

Food recipes from real ingredients

  • Home
  • Meet Katya
    • FAQ
  • Recipe Index
    • Appetizers
    • Breakfast
    • Salads
      • Dressings
    • Main Dish
    • Soups
    • Side Dish
    • Sweets
    • Sauces and Condiments
  • Lifestyle
  • Contact

Home » Recipes » Appetizers

Roasted Tomato Salsa

June 22, 2018 By Katya 2 Comments

Jump to Recipe·Print Recipe

Roasted tomato salsa made in just a few minutes entirely in your blender. You’ll want to put this salsa over everything and anything!

Not only is it good with tortilla chips but also over a chopped green salad or just about any type of tex-mex meal.

https://www.littlebroken.com/wp-content/uploads/2018/06/3-Minute-Roasted-Tomato-Salsa-12.jpgThis post may contain affiliate links. Please read our disclosure policy.

Roasted Tomato Salsa 

The secret to delicious homemade roasted tomato salsa is simply a can of tomatoes. Yes, canned tomatoes make insanely flavorful salsa!

Don’t get me wrong, I love freshly made pico de gallo in the summertime but you can make this 3-minute roasted tomato salsa recipe year-round, even when the tomatoes are not in season.

The trick is to use canned fire-roasted tomatoes. The difference between fire-roasted tomatoes and regular tomatoes? Fire-roasted tomatoes are charred over a flame before they’re diced and canned. You can use them to add smoky char flavor to dishes, including this roasted salsa.

homemade roasted tomato salsa

Roasted Tomato Salsa Ingredients

Roasted salsa is easy to make with basic ingredients. Here’s what you’ll need from the store:

  • Roasted tomatoes: All you need is simply one can of diced fire-roasted tomatoes. It’s the star of the recipe so go with good quality canned tomatoes. Choose organic whenever possible and look for simple ingredients such as tomatoes, tomato juice, some type of acidity component, and possibly salt.
  • White onion: I love using white onions in salsa. They add a sharp burst of flavor.
  • Cilantro: What salsa is without cilantro? It adds key flavor to the salsa. Do not omit this!
  • Garlic: For best flavor, go with freshly peeled garlic here. I do not recommend garlic powder or even the pre-cut garlic from the store.
  • Jalapeño: I used half of the jalapeño for mild salsa but depending on your taste, you can certainly use an entire jalapeño pepper. It adds a nice kick.
  • Lime juice: Acidity of lime juice brings it all together. If your salsa lacks a little extra something, try adding a little more lime juice.
  • Kosher salt: Add salt to the salsa and let it chill. Then taste the salsa and add more if needed.
  • Ground cumin: You only need a tiny bit. Cumin adds subtle flavor.

ingredients for roasted tomato salsa recipe

How Do You Make Roasted Salsa from Scratch?

It’s actually very easy! Add all of the ingredients to your high-speed blender or a food-processor. I used my Vitamix blender, which makes making this salsa very easy!

Pulse in quick bursts until finely chopped. You’re looking for semi-chunky consistency, more on the finely chopped side.

Cover the salsa and chill for about 30 minutes in the refrigerator. Before serving, stir the salsa and taste for salt and acidity, and adjust if needed. I almost always add an extra squeeze or two of lime juice just before serving. 

fire roasted tomato salsa in a blender

Uses for Roasted Tomato Salsa

Obviously chips are the best companion to this fire-roasted tomato salsa. But if you’re lucky to have leftovers, serve it as a topping over these meals:

  • Ham and Egg Muffins
  • Zucchini Chicken Enchiladas
  • Grilled Chicken Tacos
  • Turkey Stuffed Bell Peppers
  • Southwestern Chopped Salad
  • Spicy Shrimp Tacos

Leftovers: Leftover salsa will last for up to a week when stored in an airtight container in the fridge.

roasted salsa in white bowl

Craving more salsa? Try these reader favorites: Best Fresh Tomato Salsa and Pineapple Avocado and Bean Salsa.

If you try Roasted Tomato Salsa, don’t forget to leave feedback and a rating.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
canned fire roasted salsa recipe

Roasted Tomato Salsa

  • Author: Katya
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 2 cups 1x
  • Category: Appetizer
  • Method: Blend
  • Cuisine: Mexican
Print Recipe
Pin Recipe

Description

Roasted tomato salsa made in just a few minutes entirely in your blender. You’ll want to put this salsa over everything and anything!


Ingredients

Scale
  • 1 (14.5 oz.) can diced roasted tomatoes
  • 1/4 cup roughly chopped white onion
  • 1/2 cup roughly chopped cilantro
  • 1 garlic clove
  • 1/2 jalapeno, seeds + stem removed
  • 1 lime, juiced
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground cumin

Instructions

  1. Add all of the ingredients into a high-speed blender or food-processor and pulse in quick bursts until finely chopped. You’re looking for semi-chunky consistency, more on the finely chopped side.
  2. Transfer into a storage container with a lid and refrigerate for at least 30 minutes to allow the flavors to blend. Before serving, taste for salt and acidity, and adjust as needed.
  3. Serve with chips of choice, breakfast eggs, chopped green salad, or your favorite tex-mex dishes. Makes: 2 cups

Notes

  • Leftovers: Leftover salsa will last in the fridge for up to a week when stored in an airtight container. See recipe post for leftover ideas.

Keywords: blender salsa, easy, quick, summer, cinco de mayo

Did you make this recipe?

Tag @littlebrokenblog on Instagram and hashtag it #littlebrokenblog

 

Recipe originally published in June 2018, updated June 2020 with additional information. No change to the recipe.

Filed Under: Appetizers, Recipes Tagged With: cilantro, roasted, salsa, sponsored, tomato

« Mexican Corn Salad with Lime Dressing
Crunchy Asian Chopped Salad »

Comments

  1. Brittany Audra @ Audra's Appetite says

    June 23, 2018 at 11:57 PM

    Love how you can make this anytime of the year! 🙂

    Reply
    • Katya says

      June 25, 2018 at 11:15 AM

      Me too!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  • Facebook
  • Instagram
  • Pinterest
  • RSS

Welcome

Hello and Welcome! I’m Katya. I believe life is too short to eat bad food and wear boring shoes. I'm glad you're here! Learn more...

Are you an insider?

subscribe to get my latest recipes delivered to your inbox

Popular Posts

Close up of chicken stew in dutch oven

One-Pot Chicken Stew

close up summer corn chowder in a bowl

Zucchini Corn Chowder

Chicken Mushroom and Spinach Lasagna - made with shredded chicken, fresh spinach, mushrooms, and light sauce | littlebroken.com @littlebroken

Chicken Mushroom and Spinach Lasagna

Close up side view of cod in tomato herb butter

Cod with Tomato and Herb Butter

Copyright & Disclosure

The content found on Little Broken may be shared, so feel free to Pin, Tweet, Facebook & Share away with a link back to www.littlebroken.com. All images and content are copyright protected so please do not copy or claim my work as your own.
  • Facebook
  • Instagram
  • Pinterest
  • RSS

Recent Recipes

cauliflower pilaf rice
thai red curry noodle soup
salmon egg salad
avocado tuna salad
sesame chicken wings
Greek Yogurt Onion Dip - healthy onion dip made with Greek yogurt, caramelized shallots, and chives. Only 66 cal per serving! | littlebroken.com @littlebroken
Copyright © 2021 · LITTLE BROKEN · PRIVACY POLICY · DISCLOSURE · Log in