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Bursting with summer flavors, this roasted tomato salsa is made with a secret: canned fire-roasted tomatoes! It’s a winner in any season.
This post was created in partnership with Muir Glen. All opinions are our own.
It’s spring, and my mind is ripe with exciting possibilities: We can grow tomatoes! Have pizza parties on the deck! Campfires and s’mores! Lazy walks to get ice cream! I feel like a crocus poking its head out after a long winter sleep. I’m also dying for summery fresh flavors, which won’t come around for several more months, but a girl can dream, can’t she? This salsa was born of those summer dreams. But instead of using fresh tomatoes from the garden (we’ll need at least 4 more months for that here in Indiana), we’ve used canned fire-roasted tomatoes. The flavor is fantastic and just what we needed to get out of the winter doldrums. Keep reading for this roasted tomato salsa recipe!
Related: Homemade Tortilla Chips
How to make roasted tomato salsa
Roasted tomato salsa sounds like you’d have to roast tomatoes for hours, right? Not for this roasted tomato salsa! In this recipe, we’ve used canned fire-roasted tomatoes. The fire-roasted tomatoes have a sweeter, more developed flavor than straight up tomatoes from the can. If you’re going to make this salsa, please use fire-roasted tomatoes! These days, they’re pretty easy to find at the grocery store. Our favorite brand is Muir Glen.
One interesting part of this roasted tomato salsa recipe is charring the Anaheim peppers over an open flame on your cook top. It’s not required, but it gives a great punch to an already tasty dip. We’ve also provided instructions on how to make your own Homemade Tortilla Chips – they’re easy to make and taste fabulous. They might be slightly healthier than purchased, depending on how those chips are made, but we like to make them at home just for the novelty. It’s a fun project to do with family or friends.
How to store this salsa? You can store it in the refrigerator for up to 1 week. To extend the life, you also can freeze it! Place it in a sealed container and freeze for a few months. Defrost it at room temperature or in the refrigerator. Some liquid will separate after freezing, so just stir it together so that it re-incorporates into the salsa. It’s good as new!
Other great dips
Outside of one of our favorite salsa recipes, this roasted tomato salsa, here are a few of our favorite dips:
- Best Salsa Recipe
- Skillet Mexican Cheese Dip
- Very Verde Cilantro Dip
- Black Bean and Corn Salsa Fresca
- Easy Mango Salsa Recipe
- Classic Homemade Hummus
- Salsa Fresca
- Black Bean Salsa
- Dark Chocolate Hummus
- Roasted Tomato Almond Dip
Looking for healthy snacks?
Outside of this roasted tomato salsa recipe, here are a few of our favorite healthy snacks:
- Vegetable Hummus Tortilla Rollups
- Dark Chocolate Hummus Recipe
- Peanut Butter Frozen Yogurt Dots
- Pumpkin Yogurt Fruit Dip
- Superfood Pecan Energy Bars
This roasted tomato salsa recipe is…
Vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Roasted Tomato Salsa
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 1x
Description
Bursting with summer flavors, this roasted tomato salsa is made with a secret: canned fire-roasted tomatoes! It’s a winner in any season.
Ingredients
- 2 Anaheim peppers
- ½ small red onion
- 2 cloves garlic
- ½ to 1 jalapeño pepper
- 1 lime
- 28-ounce can diced fire-roasted Muir Glen tomatoes
- Handful cilantro
- 1 teaspoon kosher salt
Instructions
- Remove the tops and seeds from the Anaheim peppers. Roughly chop the red onion. Peel 2 cloves garlic. Cut the jalapeño pepper in half and remove the seeds (leave the seeds and/or use the whole jalapeño pepper for a spicier version). Juice 1 lime.
- Char the Anaheim peppers by placing each on an open burner flame and heating until mostly blackened, turning frequently, under 1 minute per side.
- In a blender or food processor, add all ingredients and pulse until combined but still slightly chunky. Store refrigerated for up to 1 week (can also be frozen for several months: defrost and stir to recombine the liquid).
- Category: Snack
- Method: Blended
- Cuisine: Mexican Inspired
Hi guys, I am listening to older podcasts and picked the Rick Bayless one. He had a tomatillo salsa but I believe up front you talked about this salsa. I’d thought you mentioned that you used an ancho chili in it, along with some chipotle. Yes? They are not listed above so perhaps you’ve refined it since then or just like to make different versions. If so were those added on top of everything above? Not sure why not, just a boost in flavor and it adds little nothing to the volume. And did you cook it a bit as well?
Enjoying your recipe ideas. Now I need to make a few!
Thnks,
Hi there! Great question, we actually talked about our Huevos Rancheros Tacos up front — here’s a link to that recipe! https://www.acouplecooks.com/loaded-huevos-rancheros-tacos/ Let us know if you try them out :) THANKS so much for listening!
I was just wishing I could get to chipotle for some of their chips and guac. I was too lazy for that so I decided to toast a corn tortilla in the toaster and sprinkle salt on top of it. I broke it in fours and topped each slice with some avo. It did the job– but this sounds much better. We could hang out any day.
It looks really yummy! There is nothing better than homemade salsa and tortilla chips. This would be great while spending some time chatting with your friends or family.
Oh my, that looks AMAZING and so YUMMY! I’m definitely trying this out some day!
Joanne Black
Oh wow, I love chips and salsa so this is dangerous for me! Thank you for sharing, I will definitely be trying it soon!!
Oh I’m so ready for summer and all the wonderful summer eats. Chips and salsa on the patio sounds heavenly right now. Have a great trip. Sounds like so much fun!