Fire-Roasted Salsa (from canned tomatoes)

From the back of the can of Muir Glen Fire Roasted Diced Tomatoes With Medium Green Chilies. We’ve been making this recipe for years, and realized that we’d be miserable if they ever replaced the recipe with something else. So here it is.

Fire-Roasted Salsa
Here’s our favorite zesty salsa recipe! It’s best if allowed to chill for 3 to 4 hours before serving to blend the flavors.
2 cans (14.5 oz each) Fire-Roasted Diced Tomatoes with Green Chiles, Undrained
3/4 cup chopped red onion
1 green onion, chopped (1 T)
2 T chopped fresh cilantro
2 cloves garlic, minced
4 t lime juice
1/4 t salt

Mix all ingredients thoroughly in large bowl. Cover and chill. Makes about 4.5 cups.

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The amounts can vary; we always approximate. We often add some cayenne or other dried pepper to boost the heat a little. We use a garlic press instead of mincing it, because it’s easier. It’s not the world’s best salsa recipe, but it’s awfully tasty regardless. Extra-tasty if you add some feta or crumbled Mexican soft cheese.