- 1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
- 1/2 cup sliced onion
- 1/3 cup fresh cilantro leaves
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/4 teaspoon salt
- In a food processor, combine the tomatoes, onion, cilantro, lime juice, sugar and salt. Cover and process until desired consistency. Yield: 1-1/2 cups.
Reviews forFire-Roasted Salsa
"I fire roasted my own romas on the grill. This was a good way to use up garden produce. I grilled/peeled/seeded approximately 4 c. roma tomatoes instead of the pre-canned tomatoes. I used the same other ingredients, but added 1 jalapeno and 1/4 c. diced poblano pepper. If you like the cilantro taste of restaurant salsa, this is a winner! I went ahead and canned my salsa in a hot water bath canner. When my husband tried it, he asked if I could make a gallon of it!"
"I gave it two stars because the flavor was okay, but the appearence and texture was decided icky."
"everyone loved this. i was asked to make it several times."
"This was really good. I loved the fresh taste. I also added some heat to mine."
"Very Good and easy!"
"Got this recipe in my magazine and tryed. It is simple to make and delicous..."
"Tastes just like my favorite salsa from my favorite nexican restaurant!"
"I made this salsa and followed the recipe exactly, and it was gone in one evening! This is a great recipe with a great taste."
"This recipe was simple and delicious!! The only thing I did differently was to add a jalepeno . . . . I need a little spice in my salsa! But other than that . . . . a definite do-over recipe! YUM!"