5-Minute Fire Roasted Salsa + Video

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Fire Roasted Salsa is easy to make with canned tomatoes! This blender salsa recipe creates a simple but delicious snack with bold flavors! The best part is, it only takes 5 minutes to feed your craving!!

titled collage for blender salsa

This simple blender salsa recipe is perfect to make for a topping on grilled meats, or to serve with tortilla chips for dipping. I also like to add this spicy condiment to a few pounds of boneless chicken, for Salsa Chicken.

Southwestern Meatballs is a healthy meal that uses fire roasted salsa, and it’s ready to eat in under 40 minutes!

Recipe Video

Want to watch us making the recipe step by step? Look for the video the recipe card, at the bottom of this post.

jalapeno and onion in food processor

Fire Roasted Salsa

Most salsa recipes require lots of hand-chopping to get the tomatoes, onions, and jalapenos the perfect size. In this blender salsa recipe, we start with canned fire-roasted tomatoes. It’s super simple to make, because the blender does the chopping for us.

As much as we love homemade salsa, some days there is just not enough time (or energy) to do all the prep work.  So, I turn to my well-stocked pantry for canned tomatoes. Hunt’s and a couple of other brands sell canned fire roasted tomatoes that you can use.

making fire roasted tomato salsa in blender

Ingredient Notes

Fire-roasted tomatoes, diced jalapeno, onion, and garlic come together to create a magnificent base for this salsa, but the addition of fresh cilantro and lime juice really takes it over the top.

Fire-roasted tomatoes are roasted or grilled over high heat until they char on the outside. This gives them a smoky flavor that tastes fantastic with anything you add them to.

Making fire roasted tomato salsa with canned tomatoes is beyond simple. Or, if you’re comfortable home canning, go for it!!

NOTE: Cans of diced jalapenos are packed with citric acid, NOT vinegar. Use 2 tablespoons of canned jalapenos as a substitute for fresh jalapeno with seeds and veins called for in the recipe.

How to Make Blender Salsa

  1. Place ingredients into a blender. Add onion, jalapeno, and garlic to the bowl of a blender.
  1. Pulse to combine. Pulse until the ingredients are your desired size, about 5 or 6 times. If you want chunkier salsa, just stop pulsing sooner.
  1. Scrape down the sides. Remove the blender’s cover and use a spatula to scrape down the sides. Add remaining ingredients, then pulse another two or three times to combine everything again.
  1. Serve! Transfer to a serving bowl and serve immediately, or transfer it to a pint size canning jar and store it in the refrigerator.

Blended fire roasted salsa will stay fresh in the refrigerator for 3 to 4 days. Just be sure to store it in a covered container so it doesn’t take on the flavors of other foods.

adding cilantro to food processor

Adjusting Spiciness in Fire Roasted Salsa

One of my favorite things about this recipe is that I can customize the heat level depending on who I’m serving it to.

To increase or decrease the spiciness, this is what you will need to do:

  • No Heat Salsa:
    If you can’t tolerate spicy foods at all, you can leave out the jalapenos and other chiles altogether. Just add a few red pepper flakes for a salsa that is more like an Italian Salsa Fresca, more commonly known as Pico de Gallo.
  • Mild Salsa: remove the veins and seeds from the jalapeno, or you can swap out the jalapeno for green chiles. Fire roasted salsa is just as delicious with a milder flavor!
  • Medium-Mild: For a bit more spiciness, start with 1 tablespoon of green chiles. Taste it first, then add more if you want to kick it up a little further.
  • Medium fire roasted tomato salsa: Prepare according to the recipe card at the bottom of this post.
  • Spicy Salsa: Use 2 jalapenos, veins and seeds included. 
canned tomatoes, jalapeno and onion in blender

How to make blender salsa without a blender 

If you don’t have a blender, you can still make this recipe! Just follow the same directions, but use a food processor or a manual food chopper instead.

bowl of fire roasted salsa

Freezing Roasted Tomato Salsa

If you have leftover salsa and you want to keep it longer than a few days, you can put it in a freezer-safe container or freezer bag. Just be sure to use it up within six months for the best quality and taste.

With love, from our simple kitchen to yours. 

small bowl of easy blender salsa

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lazy day salsa

5-Minute Fire Roasted Salsa + Video

Donna Elick
Fire Roasted Salsa is easy to make with canned tomatoes! This blender salsa recipe creates a simple but delicious snack with bold flavors!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 5 mins
Total Time 5 mins
Course Snack
Cuisine Mexican
Method Blender, Food Processor
Servings 4 (2 cups total)


  • 1/4 medium white onion, peeled
  • 2 tablespoons diced jalapenos, from a can OR 1 medium fresh jalapeno, stem and seeds removed
  • 2 cloves garlic, peeled
  • 14.5 ounces fire roasted diced tomatoes with garlic, I use Hunt's brand
  • 1/2 fresh lime, juiced
  • 1/2 teaspoon kosher salt
  • 2 tablespoons fresh cilantro


  • Add onion, jalapeno and garlic to the bowl of a food processor. Pulse 5-6 times, or until the bits are your desired size.
    Remove the cover and scrape down the insides of the bowl. Add remaining ingredients, cover, and pulse 1 or 2 more times, to combine.
  • Transfer salsa to a serving dish and serve immediately or transfer to a pint sized mason jar and store in the refrigerator. It becomes even more flavorful the next day.
  • Enjoy!


Donna’s Notes

Salsa keeps fresh in the refrigerator for 3 to 4 days.
MILD SALSA: remove the veins and seeds from the jalapeno
UTTERLY MILD SALSA: use 2 tablespoons green chiles
MEDIUM SALSA: Prepare as written
HOT SALSA: Use 2 jalapenos, veins and seeds included
The canned diced jalapenos are packed with citric acid NOT vinegar. Add about 2 tablespoons (canned jalapenos) per 1 fresh jalapeno with seeds and veins (called for in the recipe) . If you want medium-mild, start with 1 tablespoon.


Serving: 1 | Calories: 33cal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 533mg | Sugar: 3g | Fiber: 1g | Calcium: 39mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled collage for fire roasted salsa

Originally published June 2015, updated and republished September 2020.

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    1. Hi Helen,

      Sure you could do that. It would almost be like an Italian salsa fresca. Of course the cilantro and lime make the difference there. You could also add a few red pepper flakes, chili powder, or green chiles to get more Mexican flavor without so much heat. I have not tested these but am confident they would each be delicious. Start with a small amount and add more a little at a time until it is perfect for your taste buds. Enjoy and let us know how it goes!

    2. Thus recipe is easy peasy. I can’t take the jalapeño taste and use 3 table spoons of Macao’s chopped green chili and a teaspoon of cumin. In Amy salsa recipe Hunts tomatoes are the very best. They retain their red color and taste and can store longer. Good recipe

  1. This recipe should say – fresh lime juice, not 1/2 fresh lime, juiced. It confused my neighbor when she made it until she just happened to catch your note about the lime juice making the difference. She was going to peel the lime, (squeeze the juice out of it) then throw that squeezed 1/2 lime into the food processor without the juice.

  2. This recipe should say – fresh lime juice, not 1/2 fresh lime, juiced. It confused my neighbor when she made it until she just happened to catch your note about the lime juice making the difference. She was going to peel the lime, (squeeze the juice out of it) then throw that squeezed 1/2 lime into the food processor without the juice.

    1. Start to boil water in a tall pot (at least 2 inches taller than jars) or canning pot. fill about 1/2 to 3/4 full.
      Mix ingredients without salt and lime juice in a regular pot. Heat salsa in a pot just until hot or at the boiling point. Pour salsa in pint size canning jars up to first ring. Add on top of salsa in the each jar 1/2 tsp salt and 1 TBSP lime juice to each filled jar. Clean rims of jars with damp cloth or paper towel until no residue shows on cloth/paper towel. Put unused canning lid on each jar put on screw top lid, and tighten finger tight. Put in boiling water bath with tongs for 15 to 20 minutes to process. Water should be at least 1 inch above jars when they are all in the boiling water canner. A Dutch oven can work sometimes if it is tall enough. After time is up, take jars out of water, set on a surface until cool. Lids should 'ping' and be concave when sealed. Do not put jars on shelves until completely cooled.

  3. I add in a heaping Tb of Mexican oregano and a few shakes of cumin to mine, too (Kent Blessing from FB)

  4. I would love to make this, but I live in the Netherlands, and can't get fire roasted tomatoes here. Any suggestions?

    1. Id just used regular canned tomatoes, but use fresh jalepenos, and char them a little on the outside so you get the char taste.
      And do not use butter as someone else suggested.

    2. … or roast all the vegetables on a bbq in foil, then make salsa. fresh tomatoes are way better if you can get them!

  5. I've made salsa and have canned it using the boiling method this will preserve them for a long time and it taste just as fresh as when you made it..

  6. I’m not either, but made this recipe as a request by my daughter, and seriously LOVED it. It was better than the fresh pico de gayo I normally make. Even though it uses canned, it’s now my go to salsa recipe. And the fire roasting must add a better depth of flavor.

  7. Why should I ever buy salsa again when I can whip this up in a matter of minutes? I used fire roasted tomatoes that had green chilies so I left out the jalapeño. It was the perfect medium heat for my family.

  8. Did you drain your can of tomatoes? It looks really liquidy so wondering if you drained them or not. Thanks!

  9. We need a low/no salt option for tomatoes so, when available, I'd like to use fresh instead. How much would I need to use? Should the canned tomatoes be drained or not before using?

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