My go-to salsa during winter when fresh tomatoes aren't available is the Pioneer Woman's Restaurant Style Salsa.  It has an impressive flavor and is quick and easy to boot.  I've made it dozens of times, and each time there's just never enough, even though it makes a ton.

I can't remember if this salsa remix was born out of the desire to experiment or just because I didn't have plain tomatoes, but a couple weeks ago I decided to try making the salsa with fire roasted tomatoes instead of plain ones.  This discovery has to rank right up there with sliced bread.  It's more complex- slightly smoky, spicy, and the flavor just feels...deeper.  It's so good!



Fire Roasted Salsa
makes approx. 3 cups salsa

1 (14-15 oz) can fire roasted diced tomatoes
1 (10 oz) can Rotel
1/4 cup chopped onion
1/2 - 1 whole chipotle in adobo, chopped
1/4 tsp salt
1/4 tsp cumin
1/4 tsp coriander seed or 2-4 tb. cilantro, chopped
1 clove garlic, grated or pressed, or 1/4 tsp garlic powder
1/2- 1 lemon, juiced

In a blender or food processor combine all ingredients and pulse or process until it reaches desired consistency.  Serve immediately or store in refrigerator.