Restaurant-Style Fire-Roasted Salsa Recipe | CookOS

Restaurant-Style Fire-Roasted Salsa

Name: Restaurant-Style Fire-Roasted Salsa Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 (14.5 oz) cans fire-roasted diced tomatoes; 1/2 medium yellow onion, roughly chopped; 4 cloves garlic, roughly chopped; 1/2 cup fresh cilantro; 3 jalapeños, roughly chopped; 4 serrano peppers, roughly chopped; 1 lemon, juiced; black pepper, to taste; 1 tbsp sugar; salt, to taste; 1 pinch ground cumin; 1 pinch Mexican oregano; 1 chicken bouillon cube; crushed red pepper flakes, to taste (optional)

This fire-roasted salsa blends canned fire-roasted tomatoes with fresh jalapeños, serranos, cilantro, and garlic for a chunky, restaurant-quality dip ready in minutes.

🌍Mexican 🏷️Salsa 🏷️Restaurant-style 🏷️Dip 🏷️Appetizer 🏷️Spicy

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

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Ingredients

1.5 (14.5 oz) cans fire-roasted diced tomatoes
1/2 medium yellow onion, roughly chopped
4 cloves garlic, roughly chopped
1/2 cup fresh cilantro
3 jalapeños, roughly chopped
4 serrano peppers, roughly chopped
1 lemon, juiced
black pepper, to taste
1 tbsp sugar
salt, to taste
1 pinch ground cumin
1 pinch Mexican oregano
1 chicken bouillon cube
crushed red pepper flakes, to taste (optional)optional

14 Ingredients

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Instructions

1
In a blender, combine the fire-roasted diced tomatoes, roughly chopped yellow onion, garlic cloves, cilantro, jalapeños, and serrano peppers.
2
Add the lemon juice, black pepper, sugar, salt, ground cumin, Mexican oregano, and chicken bouillon cube. Add crushed red pepper flakes for extra spice, if desired.
3
Pulse the blender a few times until the salsa reaches a chunky, restaurant-style consistency. Be careful not to over-blend.
4
Serve immediately with tortilla chips or as a topping for dishes like breakfast burritos.

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Tips & Notes

Pro tips

Pulse the blender in short bursts rather than continuous blending to maintain chunky texture and avoid over-processing into a paste.
Char the jalapeños and serranos lightly in a dry skillet before blending to deepen their flavor and reduce raw pepper bite.
Taste and adjust seasoning gradually—salt and lemon juice are easier to add than remove, and flavors intensify as the salsa sits.
Let the finished salsa rest for 10–15 minutes before serving to allow flavors to meld and balance.

Substitutions

Fire-roasted diced tomatoes → Fresh diced tomatoes (char in skillet first; note: less smoky flavor)
Cilantro → Parsley (note: milder herbaceous flavor, less authentic)
Lemon juice → Lime juice (note: traditional Mexican choice, slightly sharper)
Jalapeños + Serranos → Habaneros or Thai chilies (note: significantly hotter; use 2–3 total)