Ingredients (~6 servings)
- 1 can (14.5 oz) diced fire-roasted tomatoes
- 1/2 can (4 oz) diced green chilies
- 1/2 medium red onion, diced (~1/2 cup)
- 2 cloves garlic, finely chopped
- 1 jalapeño, finely chopped
- 1/4 cup fresh cilantro leaves
- 1 Tbsp lime juice
- 3/4 tsp sugar
- 3/4 tsp salt
- 1/2 tsp cumin
- 1 Tbsp olive oil
Begin By Adding Aromatics to Your Blender
You want to start with your aromatics: red onion, garlic, and jalapeño.
These denser ingredients will be more effectively chopped because they are at the bottom of the blender near the blades.
Add Your Other Ingredients But Hold Off On Adding Olive Oil
Once you have the aromatics in your blender, go ahead and add the remaining ingredients: fire-roasted tomatoes, green chiles, cilantro, lime juice, sugar, salt, and cumin.
Just don’t add the olive oil until you have finely chopped everything else so that the mixture isn’t too slick to chop properly.
Pulse Until All Ingredients Are Finely Chopped
Use your blender on pulse mode in short bursts of a few seconds to pulse until all ingredients are finely chopped, but not completely smooth.
You want to leave some texture in the salsa instead of having it be a completely puréed sauce.
Usually it will take ~8 to 10 pulses.
Add Olive Oil and Taste to Adjust Seasoning
Pour the mixture into a bowl.
Stir in the olive oil.
Taste the salsa and add additional salt or lime juice if necessary — the fire-roasted tomatoes vary in saltiness from brand to brand.
It’s best to let the salsa sit for ~30 minutes before eating so that the flavors can meld together.
Fire-Roasted Salsa
Ingredients
~6 servings
- 1 can diced fire-roasted tomatoes 14.5 oz
- 1/2 can diced green chilies 4 oz
- 1/2 medium red onion ~1/2 cup, diced
- 2 cloves garlic finely chopped
- 1 jalapeño finely chopped
- 1/4 cup fresh cilantro leaves
- 1 Tbsp lime juice
- 3/4 tsp sugar
- 3/4 tsp salt
- 1/2 tsp cumin
- 1 Tbsp olive oil
Instructions
- Add onion, garlic, and jalapeño to blender.
- Add tomatoes, green chilies, cilantro, lime juice, sugar, salt, and cumin.
- Pulse 8-10 times until finely chopped but not smooth.
- Transfer to bowl and stir in olive oil.
- Taste and adjust seasoning if needed.
- Let sit 30 minutes before serving for best flavor.
