Fire-Roasted Salsa

While visiting Arizona recently, I tasted the best salsa I’ve had in a long time. After sweet-talking the chef at the Country Roads RV Park in Yuma, I learned the ingredients she used. And after a bit of ‘Messing Around’  in the kitchen, I came up with my own version that I think would make her proud!

The secret to this salsa is using fire-roasted canned tomatoes. Dark and smoky in flavor and color, this recipe is sure to become your favorite too.

Fire-Roasted Salsa

Marla Hingley

The secret to this salsa is using fire-roasted canned tomatoes. Dark and smoky in flavor and color, this recipe is sure to become your favorite too.

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Prep Time 10 mins

Total Time 10 mins

Servings 8

Ingredients

  

1x2x3x

• ½-1 jalapeño pepper to taste
• 1 bunch cilantro
• 1 lime juiced
• ½ tsp salt
• 14 oz can GF fire roasted tomatoes*

Instructions

 

• Cilantro stems are very tender and edible, so grab the entire bunch together (or keep elastic on it), and slice off the stems above the elastic. Discard the stems, then by hand or in a mini food processor, finely mince the cilantro and peppers.
• Add in the remaining ingredients and pulse until you get the consistency you want. Season to taste with more lime and salt if desired.

Notes

*You can drain the tomatoes, or add all the juice in. Depending on the consistency of salsa you want.
A big hello to all the folks on 'Messing Around' street, and all the other great people I met at Country Roads!

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