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canned fire roasted salsa recipe

Roasted Tomato Salsa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Katya
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 2 cups 1x
  • Category: Appetizer
  • Method: Blend
  • Cuisine: Mexican


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


Units 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


  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


  • 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.


  • Serving Size:
  • Calories: 30
  • Sugar: 3.3 g
  • Sodium: 433.8 mg
  • Fat: 0.2 g
  • Carbohydrates: 7.5 g
  • Protein: 1 g
  • Cholesterol: 0 mg