Fire-Roasted Salsa Recipe

What's so great about fire-roasted tomatoes? Can you get the same effect with any can of tomatoes on the grocery store shelf? Well, recipe developer Miriam Hahn thinks fire-roasted tomatoes are pretty darn special and says she loves using them as they have "a smoky, roasted flavor ... [with] a bit of a kick, but [they] are not spicy."

Hahn feels that "nothing tastes better than fresh, homemade salsa," and she likes to make many different types. But this fire-roasted salsa is one she enjoys because the canned tomatoes she uses make it "so much quicker and easier" than if you were to start by roasting your own fresh tomatoes. She also includes a secret ingredient in the recipe: honey. As she explains, the honey "adds just a touch of sweetness to balance out the heat." If you want to maintain that heat, though, you could always use hot honey!

The main ingredient used in this quick and easy salsa is canned tomatoes -– fire-roasted, as per the name of the recipe. Hahn uses Muir Glen, which came in third in our canned tomato brand popularity poll behind Hunt's (the clear winner) and Contadina. You can, of course, use whichever brand you prefer.

You'll also need some fresh produce for this salsa: a few limes (we'll use both the zest and the juice) plus a white onion, a clove of garlic, a jalapeño, and some cilantro. Rounding out the ingredients are the aforementioned honey, cumin, oregano, and salt.

To start, go ahead and peel and dice the onion and garlic, then slice open the jalapeño and remove the seeds and ribs (unless you want a spicier salsa, in which case leave them in). Chop the jalapeño and the cilantro, too. Finally, zest both limes, then cut them in half and squeeze out all of the juice into a blender.

Add the rest of the ingredients to the blender with the lime juice. While Hahn specifies that the canned tomatoes must be drained, don't just toss all that juice! Instead, you can save it for cooking rice, chilis, sauces, or anything else that could benefit from a little savory tomato flavor.

As for the blending, Hahn stresses that for a chunky salsa, it's best, "to pulse the blender and not let it run at full speed." She does say, though, that if you want a thinner, smoother salsa, you can go ahead and run that appliance in full.

Once your salsa has achieved the texture you want, put it in a jar or a bowl and stick it in the fridge. Leave it there for at least 1 hour before you use it. As Hahn explains, "salsa is best cold versus room temperature, plus the chill time allows the flavors to blend."

The fun doesn't stop with chips and dip! Hahn says she's the condiment makes a great accompaniment to burritos, fajitas, quesadillas, and much more.