Fire Roasted Blender Salsa
Yield: 4 cups


  • 2 (14-ounce) cans fire-roasted tomatoes (drain slightly if a thicker salsa is preferred)
  • 1 (4-ounce) can diced green chilies
  • 3 cloves garlic, peeled and chopped
  • 1/4 cup roughly chopped fresh cilantro, lightly packed*
  • 1/2 a medium onion, peeled and cut into chunks
  • 1 jalapeño pepper, seeded (save seeds and set aside if you want to add them for heat)
  • 2 tablespoons lime juice
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1/8-1/4 teaspoon cayenne pepper, optional**


  1. Add all of the ingredients except the tomatoes, green chilies, and jalapeño seeds (if using) to the blender. Blend until evenly chopped, scraping down the sides as needed. Add the tomatoes and chilies and process until the desired consistency is reached–smooth, chunky, or somewhere in between. Taste and then add the desired amount of jalapeño seeds/and or cayenne pepper.
  2. Refrigerated in an airtight container, the salsa will keep for up to 2 weeks and may be frozen.


  • *May use more cilantro to taste. Omit or use parsley if not a fan.
  • ** If more heat is preferred upon tasting the salsa, add the cayenne pepper, 1/8 teaspoon at a time, until the desired level of heat is achieved. I usually remove most of the jalapeño seeds and add 1/4 teaspoon of cayenne pepper for a level of heat similar to a medium salsa.

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