Quick Salsa


I know some people turn their noses up to canned tomatoes, but I'm here to tell you this tastes so fresh nobody would know you didn't use perfect summer tomatoes!

This is my go to winter salsa.

Tomatoes we get in the winter are usually so blah tasting unless you roast them to bring out their natural flavors, they just aren't worthy of salsa!


I have a gas stove and love the charred taste of just blackening the skin on the jalapeno directly on the burner. If you have an electric stove you could just throw it under the broiler turning until all sides are charred.

It's not a make or break, but it really does add nice flavor


This makes 2 pint size mason jars full. It will easily keep for a week in the fridge, although ours never hangs around that long!

We put it on eggs, salad, tacos, and chicken, as well as dipping veggies or chips in it.


Quick Salsa

Makes 2 Pint size jars

Time Including charring the jalapeno 15 minutes


1 28 oz can Diced Fire Roasted Tomatoes including all the juice (I like Muir Glen)

1 Charred Jalapeno skin removed, stemmed and seeded if you don't want too much heat (If you like extra spicy leave the seeds)

2 Canned Chipotle chilies and 1 TB of the sauce from the can

1 small/med Red Onion roughly chopped

3 Cloves Garlic

Juice of 1 Lime

Large handful of Cilantro

Salt and Pepper to taste


fPut all ingredients in a food processor or a blender and blend until well combined.

Taste for additional salt or pepper.






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