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    Home » Recipes » Gluten-Free Appetizers

    Published: Apr 26, 2020 · Modified: Aug 17, 2022 by Jen Wooster

    Salsa with Canned Tomatoes

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    - Jump to Recipe -
    Dipping a tortilla chip into salsa.
    Salas in a white bowl.

    As easy to make roasted tomato salsa recipe using canned tomatoes. Skip the store-bought salsa and instead make this easy blender salsa. This is a smooth salsa, just like you get at your favorite Mexican restaurant. It is great for game day, party day, or any day!

    Dipping a tortilla chip into salsa.

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    This post may include affiliate links. Please read my disclosure policy.

    Chips and salsa are the quintessential party snack. But we tend to eat it all the time in my house, not just at parties. And with fresh tomatoes only being in season for a few months a year canned tomatoes yield a more delicious salsa the rest of the time.

    Jump to:
    • 📖Why This Recipe Works
    • 🧾Ingredient Notes
    • ⏲️How To Make Restaurant Style Salsa
    • 🥗What to Serve with Salsa
    • 👩🏻‍🍳 Expert Tips
    • 💭 How to Make Salsa without Cilantro
    • 🌡️Storing Leftovers
    • More Easy Snack Recipes
    • 💬Frequently Asked Questions
    • 📖 Recipe
    • ⭐Reviews

    📖Why This Recipe Works

    Our smoky salsa recipe is quick to make. we use fire-roasted tomatoes (without or without green chilies) to add extra flavor.

    Roasting the hot peppers, garlic, and onions adds a depth of flavor while only taking a few extra minutes.

    And while we love fresh chunky salsa or Pico de Gallo in the summer, blending it is what gives us the perfect smooth restaurant-style salsa that everyone loves.

    Sit back enjoy our favorite mezcal Paloma or a vodka margarita and eat all the chips and homemade salsa you can.

    🧾Ingredient Notes

    This tomato salsa recipe has all the usual fresh ingredients, but canned tomatoes are the star.

    Fire-Roasted Tomatoes- I used canned fire-roasted tomatoes in this recipe. Regular canned diced tomatoes can be substituted but the salsa may lack a depth of flavor.

    This recipe uses one 28-ounce can or two 14-ounce cans of tomatoes.

    If you have in-season tomatoes and want to substitute you will need 1 pound of Roma or paste tomatoes. Cut in half and place flesh side down on a baking sheet. Place under a broiler for 7 minutes. the skins should be charred black. You can read more about working with out-of-season tomatoes in our roasted tomatoes post.

    Onion- Use a white onion, red onion, or yellow onion. I do not recommend sweet onions or green onions in this recipe.

    The recipe calls for one medium onion. If all you have is a large onion use ¾ of it and save the rest. You will want to remove the skin and cut it into large wedges or ½-inch rounds.

    Garlic- Fresh garlic cloves with the skins on so they don't burn while roasting. Jarred garlic can be substituted in a pinch, skip the roasting and add directly to the food processor.

    I do not recommend substituting garlic powder or onion powder in this recipe. Because this is fresh salsa and not cooked neither would be a good substitute here.

    Jalapeno- Jalapenos are the classic hot pepper for any salsa recipe. Jalapenos range from barely peppery to really hot. I recommend either tasting the pepper before adding it to the blender, although this takes some courage.

    Or add a small amount at a time until you get the heat level you like. If you are a hot pepper person and want a spicier salsa I recommend you experiment with chipotles, habaneros, or even serrano peppers. They all have unique flavors that pair well with this recipe.

    Lime- We roast our lime in this recipe! It may sound strange but it really amps up the salsa. Also, when the lime is warm it is way easier to squeeze all the juice out.

    You can substitute bottled lime juice but note that you will be missing out on a bit of the smokiness that comes with a roasted salsa recipe.

    Cilantro- The quintessential salsa herb. See our variations below to make this salsa recipe without cilantro.

    For seasoning, we add dried cumin and kosher salt. See the recipe card for exact quantities.

    Collage of recipe ingredients.

    ⏲️How To Make Restaurant Style Salsa

    This recipe has an extra step of broiling the veggies but we promise it is no-fuss and worth the extra flavor.

    Step 1- Roast the Vegetables and Aromatics

    Place the sliced onion, the fresh garlic cloves with the skin still on, the lime halves, and the jalapeno under the broiler for 7 minutes. You can also grill them. The goal is to get a nice char on the outside.

    This is a dry roast, no oil or other seasoning is needed. Allow the roasted vegetables to cool for a few minutes. If you can't pick up the lime to squeeze out the juice with your bare hands then the veggies are still too hot.

    Before and after pictures of roasted onions and jalapenos.

    Step 3- Blend the Salsa

    I prefer a food processor for a chunkier salsa and a blender when I want it smoother. Either work and it is a matter of convenience and preference.

    Remove the garlic cloves from their skin and place them in the blender. Squeeze in the juice of the limes and add the onion, jalapeno, cumin, and salt.

    Blending the aromatics first breaks up the chunks and ensures the tomatoes aren't totally pulverized. Blending them all at once results in tomato soup!

    Add the tomatoes and cilantro, and pulse for 30 seconds to combine.

    Season to taste. Salsa is one of those foods that is really a matter of personal preference. So go light on the aromatics (salt, cumin, mint, garlic, jalapeno) and add a little at a time until you get your perfect version.

    Salsa in a food processor.

    🥗What to Serve with Salsa

    Enjoy this salsa on all your favorite Mexican foods.

    For parties, serve on a chip and dip platter with this favorite baked buffalo chicken dip and the best super spicy salsa ever, our mango and habanero pepper salsa. And fresh cucumber chutney is always a crowd-pleaser.

    You can also cool things down with our pineapple relish and avocado crema.

    👩🏻‍🍳 Expert Tips

    • Do not add sugar to this recipe. The canned tomatoes are picked and roasted at peak ripeness so no additional sugar should be added.
    • If using whole canned or fresh tomatoes you can add them to the food processor with the whole veggies for a one-step recipe.
    • Don't be afraid of the char on veggies, this is what gives roasted salsas their unique flavor.
    • To reduce the heat, use only half the jalapeno or remove seeds and veins.  The membrane, or vein, is the hottest part. not the seeds.

    💭 How to Make Salsa without Cilantro

    If you are a cilantro lover, you may be wondering why we would ever make salsa without cilantro. I get it, I love cilantro too. But you may have heard people say it tastes like soap.

    Mint flavors can vary greatly from plant to plant. The mint flavor will become more pronounced as the salsa sits. If making for same-day use, add mint to taste- usually a ⅓ cup total.  For advanced preparation we recommend starting with a ¼ cup of mint and testing for flavor right before serving, add additional chopped mint if needed. 

    Mint garnish on salsa in white bowl.

    🌡️Storing Leftovers

    Personally, I think this is the best salsa recipe, which means unless I make a double batch there are unlikely to be leftovers.

    However, if you want to make the salsa in advance or on rare occasions have some leftovers store them in an airtight container in the fridge.

    This easy homemade salsa recipe will last 5 to 7 days when properly stored. Do not freeze.

    More Easy Snack Recipes

    • Corn Ribs
    • Cajun Shrimp Deviled Eggs
    • Shawarma Chicken Wings
    • Balsamic Bacon Wrapped Brussels Sprouts

    💬Frequently Asked Questions

    Can you make salsa from canned tomatoes?

    Yes, you can make salsa from store-bought or home-canned tomatoes.

    How long does salsa made with canned tomatoes last?

    Salsa made with canned tomatoes will last for 5 to 7 days unless it contains oil. In that case, the salsa will break down faster and should be consumed in 3 to 4 days.

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    Smooth style salsa in white bowl.

    Salsa with Canned Tomatoes

    Recipe Created By: Jen Wooster
    A blender salsa recipe using canned roasted tomatoes, charred onions, and jalapeno peppers.
    5 from 21 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 8 mins
    Cook Time 7 mins
    Cooling 10 mins
    Total Time 25 mins
    Course Appetizer, Dip
    Cuisine American, Mexican, Tailgate, Tex-Mex
    Servings 3 cups
    Calories 35 kcal

    Equipment

    • Food processor or blender

    Ingredients
      

    • 1 medium white onion cut into 6 wedges
    • 6 cloves garlic skins on
    • 1 lime cut in half
    • 1 jalapeno cut in half
    • 1 28 oz can fire-roasted tomatoes
    • ⅓-½ cup fresh cilantro leaves only, loosely packed
    • 1 teaspoon kosher salt
    • ½ teaspoon cumin

    Instructions
     

    Roast Aromatics

    • Position oven rack in top ⅓ of the oven. Preheat broiler. Place onion wedges, garlic cloves (with skins on), lime and jalapeno on a baking tray. Broil for 7 minutes, turning onions and jalapeno halfway through.
      1 medium white onion, 6 cloves garlic, 1 lime, 1 jalapeno
    • Allow the aromatics to cool for 15 minutes. Remove garlic cloves from their skin and juice the lime.

    Make Salsa

    • Place onion, peeled garlic cloves, lime juice, jalapeno, salt, and cumin to a food processor. Pulse for 10-15 seconds.
      ½ teaspoon cumin
    • Add the tomatoes and ¼ cup of the cilantro, pulse for 30-45 seconds to combine. Taste for flavor, add additional salt or mint if needed.
      1 28 oz can fire-roasted tomatoes, ⅓-½ cup fresh cilantro, 1 teaspoon kosher salt

    Video

    Notes

    • To reduce heat use only half the jalapeno or remove seeds and veins. 
    • How to Make Salsa without Cilantro-  substitute fresh mint or 50/50 mint and fresh parsley.

    Nutrition

    Calories: 35kcal | Carbs: 8g | Protein: 1g | Fat: 1g | Fiber: 1g
    Keyword blender salsa, canned tomato salsa, canned tomato salsa recipe, smooth restaurant style salsa
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

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      Recipe Rating




    1. Aline says

      May 04, 2020 at 1:22 pm

      5 stars
      So good!! I have a friend who cant stand cilantro and I made this for her as a little drop off gift and she loved it!

      Reply
      • Jen says

        May 04, 2020 at 5:38 pm

        5 stars
        I am so happy to hear that!

        Reply
    2. Mikayla says

      May 03, 2020 at 4:22 pm

      5 stars
      I'd never even considered adding mint to salsa before but this was really good! Definitely worth roasting the veggies, it came out fantastic.

      Reply
    3. Chandice Probst says

      May 03, 2020 at 2:10 pm

      5 stars
      I love how roasting the veggies brings out the flavor! So good!

      Reply
      • Jen says

        May 04, 2020 at 5:38 pm

        5 stars
        Yes!!!

        Reply
    4. Ashley Marie Lecker says

      May 02, 2020 at 1:35 pm

      5 stars
      I have never had mint and salsa and it is a game changer. I also enjoy cilantro, but love the flavor variation with this salsa. This is delicious over fish!

      Reply
      • Jen says

        May 02, 2020 at 5:35 pm

        5 stars
        Great idea!

        Reply
    5. Mama Maggie's Kitchen says

      May 01, 2020 at 10:42 pm

      5 stars
      This Roasted Salsa with Mint looks incredibly delicious. I wish this were in front of me! Can't wait to try this.

      Reply
    6. Amanda says

      May 01, 2020 at 9:19 pm

      5 stars
      LOVE homemade salsa! The addition of mint sounds so tasty!

      Reply
    7. heidy says

      May 01, 2020 at 3:22 pm

      5 stars
      I am one of the lucky ones that love cilantro but am also interesting in serving one that a few of my non cilantro loving friends will enjoy so this one is on my list. Great instructions and tips. Looking forward to making this recipe for salasa

      Reply
    8. Analida Braeger says

      May 01, 2020 at 3:01 pm

      5 stars
      My family loved this salsa recipe and I have mint patch out back that grows out of control. Thanks so much for all the tips!

      Reply
    9. Pam Greer says

      April 30, 2020 at 3:15 pm

      5 stars
      Well, we love cilantro at our house, but we also love mint, so this salsa is perfect to change it up a bit!

      Reply
    10. Kelly Anthony says

      April 29, 2020 at 9:58 pm

      5 stars
      I've never had mint in salsa but I'm excited to try something new especially paired with a refreshing Paloma.

      Reply
      • Jen says

        April 30, 2020 at 10:50 am

        Sounds like you have a Cinco de Mayo plan!

        Reply
    11. Dana says

      April 29, 2020 at 1:03 pm

      5 stars
      I enjoy trying new salsa recipes and I love the addition of mint in this one!

      Reply
    12. Noelle says

      April 28, 2020 at 11:42 am

      5 stars
      This was such a great recipe for an appetizer, thank you! Delicious

      Reply
    13. Jack says

      April 28, 2020 at 10:58 am

      5 stars
      This recipe is packed with flavour! 10 times better than any shop bought salsa.

      Reply
    14. Bry says

      April 28, 2020 at 10:45 am

      5 stars
      Oh wow, I'd never made anythign like this before but it was so tasty!! Absolutely in love and wil definitely be making it again!

      Reply
    15. Angela says

      April 28, 2020 at 10:21 am

      5 stars
      I love the smokiness that the fire-roasted tomatoes adds. I never thought of putting mint in salsa but it really works.

      Reply
    16. Pam says

      April 28, 2020 at 10:00 am

      5 stars
      Mint is an interesting addition. I like the way you describe how subtle it should be. I have a big pot of it and am going to try this soon.

      Reply

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    picture of Jen

    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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