Mexican Fire-Roasted Salsa Recipe Has a Tasty Shortcut Ingredient (8 Ingredients, 20 Minutes) by Donna John

Don't judge a book by its cover, but do judge a Mexican restaurant by its salsa. Words to live by (or at least I do). Salsa is one thing I don't often make at home, but enjoy entirely too much of when eating out.

Most of the time, I make fresh pico de gallo or this copycat restaurant salsa recipe for parties and family get-togethers, but then an interesting cooking video for fire-roasted salsa came through my news feed, and I had to give it a try. This Mexican salsa recipe is quick, easy and has a shortcut ingredient that I always have in my pantry: cans of tomatoes with green chiles.

To make this fresh, healthy salsa you will need to grab the following ingredients from your fridge and pantry: fresh jalapenos (check out the health benefits of peppers), an onion (check out the health benefits of onion), fresh garlic, olive oil, chicken-tomato bouillon granules, a lime for juicing, fresh cilantro and two cans of tomatoes with green chiles.

After making this Mexican salsa, here are some tips:

• If you like really spicy salsa, leave the seeds and ribs in the jalapenos. I removed them from three of my jalapenos, but left them in one so it had a little bite.
  

• An ingredient that adds a lot of flavor to this salsa is the chicken-tomato bouillon granules. If you can't find it, use regular chicken bouillon granules.
  

• Canned tomatoes with green chiles come in different varieties: mild, regular, spicy, chipotle, fire-roasted, etc. Use whichever kind you like, but know that it will change the flavor of the finished product.

Serve this flavorful tomato salsa as a snack or appetizer with tortilla chips or use it in any recipe that calls for salsa. You could even freeze the salsa to defrost for later.

Cuisine: Mexican / American / Tex-Mex
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 20 (makes about 4 cups)

Ingredients

• 1 tablespoon olive oil
• 4 jalapenos (for less heat, remove the seeds and ribs)
• 1 onion, cut into large wedges
• 4 cloves garlic, peeled
• 1 tablespoon chicken-tomato bouillon
• 20 ounces (2 cans) tomatoes with green chiles (I used Rotel brand)
• 1 bunch fresh cilantro (leaves and stems)
• 1 lime

Here's how to make it: 

1. Heat the olive oil in a skillet over medium heat. (I used a cast iron skillet.) Add the jalapenos and onion.
   
2. Cook, stirring often, until the vegetables soften a bit and begin to char, about 6 to 8 minutes.
   
3. Add the garlic and cook, stirring, about 1 more minute.
   
4. Add the chicken-tomato bouillon and cook, stirring, for 1 minute.
   
5. Pour the two cans of tomatoes and green chilies (I did not drain mine) into a blender. Add the charred vegetables.
   
6. Add the bunch of cilantro to the blender. (Use as much cilantro as you like. I used the whole bunch, but adjust to suit your tastes. The amount of cilantro you add will also affect the color. Mine was more green.)
   
7. Blend. Season with salt and black pepper, to taste. Add the juice from one lime and stir.
   
8. Serve immediately or pour into an airtight container and refrigerate until ready to serve.
   
9. Serve with tortilla chips or use as desired.
   

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