Roasted Salsa

Red Salsa

Yield: 2 cups

Roasted Salsa #1 Ingredients:

  • 1 15-oz can diced fire-roasted tomatoes (Muir Glen brand, if possible)
  • 1 clove garlic, roughly chopped
  • ½ cup roughly chopped white onion (about ½ small onion)
  • ¼ cup lightly packed fresh cilantro leaves
  • ½ medium jalapeño, seeds and ribs removed, and roughly chopped
  • 1 tbs lime juice, more if needed
  • ½ tsp fine sea salt

Roasted Salsa #1 Directions:

  1. Drain 1/3 cup of the tomato juice from the can of fire-roasted tomatoes.
  2. Mince the garlic in a food processor.
  3. Add the tomatoes and the rest of the ingredients.
  4. Process until mostly smooth and no large chunks of tomato or onion remain (see photo above).
  5. Season with more lime juice or salt, if needed.

Roasted Salsa #2 Ingredients:

  • 1 28-oz can diced fire-roasted tomatoes (Muir Glen brand, if possible)
  • ½ cup roughly chopped green onions
  • ½ cup lightly packed fresh cilantro leaves
  • 3 garlic cloves
  • 2 tsp sea salt
  • 2 tsp fresh lime juice
  • 1 tsp apple cider vinegar
  • 1/2-1 tsp crushed red pepper flakes
  • 1/4 tsp chipotle powder
  • 1/4 tsp cayenne pepper

Roasted Salsa #2 Directions:

  1. Mince the garlic in a food processor.
  2. Add all other ingredients and blend until pureed.

Variations & Notes:

  • This salsa will keep well in the fridge for up to 10 days.

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