Cino de Mayo is coming! It's less than one week away. We base all celebrations around food or we base food around celebrations...whatever...time to pull out the Mexican recipes (none of which are considered "authentic"). This is a very quick and easy salsa recipe that can be made in just a few minutes using canned fire roasted tomatoes. I think you're going to love it.
I'm diggin' this product. Muir Glen Fire Roasted tomatoes. If you don't like the smokey flavor, you can certainly use plain tomatoes. You really should go outside of yourself just this once and give them a try. You can mix and match their assortment of fire roasted flavors (Adobo seasonings- way good). We like heat so I was excited to see the fire roasted tomatoes with Chipotle (pronounced chih-POHT-lay NOT chih-POL-tay). Chipotle peppers are smoked jalapeno peppers.
Next you will need a 12- oz can of diced tomatoes with green chiles. Rotel brand is the most often used. I just happen to see the Hatch brand with a medium heat and thought I'd try it. I liked it.
To the tomatoes you will add onions, garlic, Serrano Chiles (or you can use jalapeno peppers whatever you like), salt, cumin, line juice and a lot of cilantro.
I think I might have already introduced you to my favorite kitchen toy. My husband gave it to me for Christmas. He loves me...this is proof. I get more excited over kitchen toys than shoes. If you have a food processor, use it. If not, you can do this in a blender.
Time to prep everything. Remember "mise on place"? Do it. Mince the garlic. I used a garlic press you can smash it then chop it if you'd like. Don't add the garlic whole, because you will end up with a knicked chunk of garlic in your salsa.
Cut the stems off of the chile's then throw them out.
Cut the chiles in half. Do you see the seeds and veins? You have a choice. If you love heat, keep them. Now these two tiny Serrano's pack a lot of heat. If you are a pansy, just use one or opt for a Jalapeno.
Another option for pansies...remove the seeds and veins that are inside the chile. Just take a knife and scrape them out. I guess those little seeds pack a lot of heat in them so removing them will make the salsa milder.
Chop the onion. I really like using red onions, but the reds in the grocery store were looking pretty sad so I chose a good looking yellow onion instead.
Chop cilantro. Love the cilantro.
In the bowl of a food process, add the fire roasted tomatoes.
Add the can of fire roasted tomatoes with chipotle peppers.
Add the tomatoes with green chiles...
Put the lid on the food processor.
Pulse until you reach the consistancy that you like the best. Chunky, smooth or something inbetween. I don't care. It's your salsa. Make it the way you like it.
That's it! See that was quick and easy. Best of all you can adjust the flavors and consistancy to your liking. My way is really good. You should try it first. This makes a boat load, about 6 1/2 cups (I measured).
I'm digging in!
Great salsa! You should make it for your Cinco de Mayo celebration.
Fire Roasted Salsa
1 28-ounce can Fire Roasted Tomatoes
1 14.5- ounce can Fire Roasted with Chipotle Peppers (or reg. canned tomatoes)
1 12-ounce can diced Tomatoes with Green Chiles (Rotel)
½ cup chopped onion2 cloves garlic
1-2 Serrano Chiles
1/3 cup lime juice (juice from 1 whole lime)
1 cup cilantro, chopped
½ teaspoon salt
½ teaspoon cumin
Combine the canned tomatoes, onion, garlic, chiles, lime juice, cilantro, salt and cumin in the bowl of a food processor. Pulse all the ingredients together to desired consistency. This will make approximately 6 ½ cups of salsa (a boat load).
Happy Cinco de Mayo!