Bursting with summer flavors, this roasted tomato salsa is made with a secret: canned fire-roasted tomatoes! It’s a winner in any season.

Roasted Tomato Salsa

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

Roasted Tomato Salsa

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!

Roasted Tomato Salsa

Other great dips

Outside of one of our favorite salsa recipes, this roasted tomato salsa, here are a few of our favorite dips:

Homemade tortilla chips

Looking for healthy snacks?

Outside of this roasted tomato salsa recipe, here are a few of our favorite healthy snacks:

This roasted tomato salsa recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Roasted Tomato Salsa
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Roasted Tomato Salsa


  • Author: a Couple Cooks
  • 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

Scale

Instructions

  1. 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.
  2. Char the Anaheim peppers by placing each on an open burner flame and heating until mostly blackened, turning frequently, under 1 minute per side.
  3. 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

Keywords: Roasted Tomato Salsa, Salsa Recipe, Salsa with Canned Tomatoes, Healthy Snack, Vegetarian, Vegan, Gluten Free

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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19 Comments

  1. I feel this way too! It seems like in the Midwest, everyone is asleep until spring gets here. Then it’s time for everything outside, all the time. Have a lovely trip in a couple of weeks! I had lunch with Ashley a couple months back when I was in Denver for a long weekend at a delicious Mexican restaurant, so make sure she shares that one with you!

  2. Fire-Roasted Salsa is hands down one of my summertime favorites! It sounds silly, but I didn’t realize homemade tortilla chips could be so easy! Ha. Quick question, are Anaheim peppers readily found in any local grocery store? I live in a small town so we often don’t get “specialty” items. Great recipe though, I’m ready for warmer weather!

    1. The anaheim peppers are sometimes found a normal grocery stores here — not specialty. You could substitute any pepper here, 1 poblano, 2 banana, even 1 bell pepper. The anaheims we used were fairly spicy, but not super hot.

  3. I’ve never made my own tortilla chips, but I think I will now because it seems so simple! And like a great thing to do for a party :) We are still trying to crawl out of the winter doldrums here in NY; I was just happy today that most of the snow had melted. The sunshine and longer daylight have been deceiving– it’s still 30 and windy and just…frustrating. But you’re right, a snack like this tastes like warm weather, I’m sure!

  4. Looks yummy! Try Root Down in Denver – really delicious veggie (possibly vegan? can’t remember) restaurant. And Lucille’s for breakfast – not veggie, creole/cajun/southern-y, but so, so, good. They’re Bloody Marys are fantastic.

  5. Denver- I second Root Down and want to add Zengo’s for asparagus tacos and the best veggie sushi I have ever had.

  6. 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.

  7. 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.

  8. 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,

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