This Restaurant-Style Fire Roasted Tomato Salsa requires no fire just your instapot. It takes only 10 minutes and you can adjust the heat level to your liking.
Happy Cinco de Mayo! Who is ready to drink margaritas and eat chips and salsa? I know I am. In honor of the day I have THE BEST salsa recipe to share with you. Since I started making this recipe about four months ago I haven’t purchased a canned jar of salsa. It’s that good and that easy.
With only 7 ingredients, restaurant quality salsa is ready for your chips in only 15 minutes. I use prepared fire roasted tomatoes, jalapeño and green chilies and add fresh onion, garlic, lime and cilantro to give the salsa a garden fresh flavor.
When you buy your jalapeños I like to buy the variety that has carrots and jalapeños. The carrots are spicy but add a hint of sweetness. I also like the specks of orange the color adds to the salsa. In reality you can add what ever you want to this salsa. If you like green peppers…add them, more garlic…go for it.
I highly recommend eating this salsa warm directly from the instapot. It also stores well in an airtight container for up to two weeks in your refrigerator.
Instapot Fire Roasted Tomato Salsa
- 15 oz 2 cans diced fire roasted tomatoes
- 4 oz of green chilies diced
- 4 oz jalapeños diced
- 1 onion diced
- 1 cup cilantro coursely chopped
- 2-3 cloves garlic minced
- juice from on lime
Place all ingredients in instapot.
Stir until combined.
Close lid and set to manual pressure for 10 minutes.
Remove lid and stir.
With a potato masher, crush salsa to desired chunkiness.
Remove from instapot and serve warm.
Please leftovers in an air tight container and refrigerate for up to two weeks.
If you don't have an instapot you can make in a slow cooker or stove top.
Slow cooker - cook on low for 6 hours.
Stovetop -- in large pot, bring to a boil then simmer for 30-60 minutes.
I’ve also got some other exciting news to share with you today. Video. I have been working on integrating video on A Well Fed Life. And we will be rolling out in June.
Want a sneak peak? Here is a test video I did for this recipe. I know the quality is not that great, among the things. I was working on lighting and location for shooting it. Regardless, you will see how simple this recipe is to make.