Fire Roasted Tomato Salsa

This was a good salsa to make if you want a homemade salsa but without all the prep time. By using a can of fire roasted tomatoes and a few additional ingredients, this is done in no time. I liked the consistency of the salsa and it had a nice medium flavor. It wasn’t too hot, just a little bit of kick. The downfall to using canned tomatoes was that the dip lacked the fresh taste of homemade salsa.

Adapted from One Particular Kitchen

Ingredients
2 fresh jalapeños
3 garlic cloves, unpeeled
1 15-ounce can diced tomatoes in juice, preferably fire roasted
1/4 cup (loosely packed) chopped fresh cilantro
2 tbl fresh lime juice
Salt

Directions
1. Heat an ungreased skillet over medium heat and roast the peppers and garlic, turning often until they’re splotchy and brown and soft — this takes about 10 minutes for the peppers, and 15 minutes for the garlic

2. Cool until you can handle them, then roughly chop the pepperss, discarding caps, and drop into food processor

3. Peel the garlic and scoop the softened cloves into a food processor; pulse until very finely chopped

4. Add the tomatoes with their juice to the food processor then pulse until puree is coarse.

5. Pour into serving dish and stir in cilantro and lime juice, and salt to taste — about 1/2-3/4 teaspoon

6. Refrigerate overnight, then serve and enjoy!