Restaurant Style Fire Roasted Salsa
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Enjoy fire roasted salsa with tortilla chips at home that are even better than your favorite restaurants with this restaurant-style salsa recipe. It’s fresh, delicious, SUPER easy to make, and takes just 5 minutes!
How do you choose to unwind at the end of a long day?
I think my answer changes with every season. If you ask me in winter, my answer would most definitely be an extra hot cup of the best homemade latte. If you ask me in summer, you bet it’s gonna be this fire roasted salsa. And regardless of what season it may be, this salsa is the snack of choice for when i’m binge watching Harry Potter movies for the umteenth time.
When Anees and I go to Mexican restaurants for dinner, I polish off those chips and restaurant-style salsa in minutes! The poor hubby manages to get a few good dips before it’s gone.
I double dip, so consider ordering your own bowl of salsa if you plan on having dinner with me. Also, I have no shame ordering a second round. I know, I have a problem. Sometimes (read: most times), I end up making a meal out of the salsa and chips and lug my tacos or quesadillas home in a doggie bag. Guilty.
By now, it probably doesn’t come as a surprise that i’m a complete salsa snob. Bad salsa at a Mexican restaurant is absolutely not acceptable! In fact, they should shut the place down till they get that fire-roasted salsa right! I judge everything on the menu based on how good the salsa tastes. If the salsa is good, the food will be, and if it isn’t, well lets just say, i’m not comin’ back.
Today’s fire roasted salsa recipe is easy to adjust to your own taste. The recipe calls for a whole jalapeno along with chili powder. If you’re not one to care for spice, you can use half a jalapeno (seeded) to start. To change it up a big you can also add a chipotle in adobo sauce or two. That will add a bit of a ‘smoky’ flavor and a different twist to this fire roasted salsa.
A word about the tomatoes: One of the biggest hesitations that I had about making salsa at home when I first started making it was that I’d have to use fresh tomatoes. I have made this recipe with and without fresh tomatoes, and I find that unless tomatoes are in season, the salsa ends up tasting somewhat watery and not very tomatoey. I find that this recipe tastes 1000% better with canned tomatoes. Mainly because the tomatoes in a can are packed at the peak of freshness. I like to use fire-roasted tomatoes for this recipe. I find that that extra roasted flavor just adds a flavor packed punch to the salsa and makes it more restaurant-style. Using regular canned tomatoes is fine too. Heck, I say, give it a try both ways and find your fave!
Salsa consistency: Are you all about the chunky or the smooth? This fire roasted salsa recipe can go both ways. If you like the chunky chunky (that sounds weird) just drain the cans of tomatoes before adding it to a food processor (or blender). If you like you salsa a bit more smooth and liquidy, don’t drain. I’m a middle-of-the-road kind of person and so I went half and half. Also, let’s use the pulse setting on our food processors/blenders. That way we don’t end up with a cold salsa soup – although that sounds delish!
Ways to enjoy this fire roasted salsa:
1. salsa + chips (by the dozen)
2. crockpot salsa chicken and black beans
3. scrambled eggs + tortillas + cheese + salsa
5. chicken tacos with fire roasted salsa
6. taco salad minus the dressing, add the salsa
7. more salsa + chips x 100
The possibilities are endless! Use this fire roasted salsa recipe wherever salsa is called for, and you wont be sorry! You just wont be.
Happy chipping and salsa dipping!
- 2 (14 oz) cans fire roasted tomatoes (drain them if you prefer a thicker salsa)
- 1 Jalapeno, (stem + seeds removed if you want less heat)
- Juice of 1 lime (about 21/2 tablespoons)
- 1 small onion, cut into small chunks
- 1/2 bunch of cilantro (about 1 cup loosely-packed) fresh cilantro
- 1 (4oz.) can diced green chilies (drain them if you prefer a thicker salsa)
- 1 1/2 tablespoon garlic, minced (if using fresh, use 3 cloves garlic)
- 1 teaspoon chili powder (or less to taste)
- 1 1/2 teaspoon cumin powder
- 1/2 teaspoon oregano
- 1 teaspoon sea salt (you may need more, see note)
- 1 tablespoon sugar
- Pulse all the ingredients together in a food processor or blender until smooth or desired consistency is achieved. Season with additional salt if needed.
- Serve fire roasted salsa immediate or place in a sealed container and refrigerate for up to 3 days.
- Optional modifications: If you're worried about the salsa being too spicy cut the chili powder back to 1/2 teaspoon and only add 1/2 the jalapeno. If you your salsa even spicier add in the jalapeno with the seeds or you could even add in 2 jalapenos! For a 'smoky' flavor to the salsa, consider adding in 2 chipotle peppers with 1 tablespoon of adobo sauce.
- Salt: Make sure to taste the salt in the salsa with the chips you'll be serving before adding anymore in. I find that the salt content varies greatly from one chip company to the other.
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