Fire Roasted Tomato Salsa with Cumin, Cilantro and Lime
A quick no-cook salsa made from canned fire-roasted tomatoes, cilantro, lime juice, and a measured cumin-and-chili spice blend.
Ingredients
Salsa
- 2 cups canned fire-roasted diced tomatoes Include juices; no added salt preferred
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon fine salt Plus more after tasting if needed
Serving
- 4 ounces tortilla chips Optional; for four snack portions
Instructions
- Measure canned fire-roasted tomatoes and their juices into a bowl. Chop oversized pieces if needed, keeping the liquid.
- Distribute onion powder, garlic powder, cumin, chili powder, and salt over the tomatoes. Add lime juice and cilantro, then stir thoroughly.
- Cover and refrigerate 20 minutes. Stir, taste, and adjust salt only if needed.
- Serve chunky, lift thicker portions with a slotted spoon, or pulse briefly while cold for a smoother consistency.
- Offer approximately 4 snack servings with the optional 4 ounces of chips. Refrigerate the main container promptly and use within 3 days.
Notes
The tomatoes are canned and already processed; this is a no-cook home preparation. Expect roughly 2 cups salsa. Keep refrigerated up to 3 days and do not use this formula for pantry canning.