Instant Pot Refried Beans Recipe

These Instant Pot refried beans are made from scratch with dried beans, aromatics, and a few spices. They are creamy, delicious, and healthier than anything you can get in a can. Learn how to make the best refried beans in your electric pressure cooker using soaked or unsoaked beans, both of which are covered in this post.

I know most of us resort to canned refried beans to accompany our Mexican or Tex-Mex meals. But what if I told you there was a better alternative.

Make refried beans in the Instant Pot! This homemade version is made effortlessly, is packed with so much flavor, and is way better than the canned stuff.

You wouldn’t believe me if I told you that I’ve purchased canned refried beans just once in my life. I got it to make the 7 layer dip. You can easily get away with using canned refried beans in a recipe like that which has so many components. However, on its own, I’ll pass! No bland canned taste for us.

It was then that I decided that it would be the last time I would ever buy canned refried beans!

But this Instant Pot refried beans is another story altogether! It is seriously so good and totally restaurant-worthy, even better if I may say so.

• Why is it called refried beans? Is it fried twice ?
• Ingredients needed to make this pressure cooker refried beans
• To soak or not to soak beans?
• Why should you be making your own refried beans in the Instant Pot?
• Customize this recipe
• Storage and freezing instructions
• How to use refried beans
• Quick FAQs
• You may also enjoy these Instant Pot recipes
• How to make Instant Pot refried beans from scratch – Step by step instructions
• Instant Pot Refried Beans Recipe

Why is it called refried beans? Is it fried twice ?

Refried beans come from the Spanish words frijoles refritos . Frijoles are beans and refritos simply means well-fried.

It is literally a mistranslation. Refried beans are simply well-cooked beans that are fried with some sort of fat and mashed as they are cooking to a smooth or chunky consistency.

Ingredients needed to make this pressure cooker refried beans

You will need a handful of basic pantry staples to make the yummiest refried beans at home.

• Pinto beans
• Olive oil
• Aromatic’s like freshly diced onion and minced garlic
• Seasoning, I used some ground cumin, chili powder, chipotle chile powder for that smoky flavor, salt, and Mexican dried oregano.
• Water/Stock/Broth
• A squeeze of lime juice to finish it off.

The traditional refried beans recipe is just made with lard, onions, garlic, beans, epazote (an aromatic herb that reduces flatulence), some salt and pepper to season. But I do like to add additional spices to enhance the flavor of my homemade refried beans.

To soak or not to soak beans?

I, personally prefer to soak beans, just as I learned from my Grandma and Mom! Before I had the IP, I used my handy stovetop pressure cooker to cook all sorts of beans and legumes.

But, I love my IP so much more for its safety features and the timer. You don’t have to keep a tab on the number of whistles and all sorts of things that come with handling a stovetop pressure cooker.

I will not get into the controversial digestive issues that can arise from not soaking the beans. It really depends on how your body deals with beans, so you would know better.

If you feel like you do fine without soaking, then, by all means, skip the soaking part.

But here are 2 reasons why I like to soak beans

1. They cook evenly
2. Cooks in a fraction of time, I’m talking 15 minutes as opposed to 45-50 minutes. You barely need a minute or two max to soak the beans and yes, of course, to remember to actually soak them :p

I understand, sometimes, we just don’t remember to soak the beans. Been there, done that! That’s why I’ve given instructions for soak and no soak method in the recipe card. Pick whatever works for you. Soak or no soak, both methods yield delicious refried beans nonetheless.

Why should you be making your own refried beans in the Instant Pot?

• You need simple ingredients
• It is ready in a fraction of time even if you start off with unsoaked dried beans
• Hands down it beats the store-bought stuff with respect to flavor
• Easily customizable
• Can feed a crowd
• Prepared sans any preservatives
• Vegan and vegetarian friendly
• Freezes beautifully
• Budget-friendly

Customize this recipe

Like I always say, when you make something yourself, you have the opportunity to customize it to your liking. Here are a couple of options worth considering.

Bacon: Swap the olive oil with bacon grease for that smoky flavor. Feel free to add an additional tablespoon for more flavor.

Lard: As I mentioned, lard is used to make authentic refried beans. So, you may simply use that instead.

Ham hock: You can throw in a ham hock along with the beans and broth, just before pressure cooking.

Fat-free: Skip the oil or fat of any sort, and sauté the aromatics and spices with stock or broth or water.

Dump-and-go recipe: You can dump in all the ingredients and pressure cook to keep things even more simple. I always love to sauté my aromatics and spices because it does add a depth of flavor but feel free to skip that part.

Flavor: For a fun variation, you can experiment with different seasonings like taco, ranch seasoning, etc. Or add a small can of tomato sauce, or a few tablespoons of tomato paste, or a can of Rotel, a few dashes of hot sauce or swirl in some sour cream once your purée the beans. None of these goes into the authentic stuff, but hey, that doesn’t mean you can’t experiment 😀

Storage and freezing instructions

Store leftover refried beans in an airtight container for up to 1 week.

Freeze: Transfer individual serving portions into resealable freezer-safe bags or containers, label, and freeze the bags flat up to 3 months.

Defrost overnight in the refrigerator.

Transfer to a microwave-safe bowl and reheat in the microwave with a splash of stock. Or you may reheat it in a skillet over low heat with some stock until heated through.

How to use refried beans

• This Instant Pot refried beans is the perfect side dish to serve along with your favorite Mexican dishes.
• Simply serve it as a bean dip with some tortilla chips
• Use it as a filling for burritos, wraps, quesadillas or enchiladas
• Inside tacos
• Bean tostadas
• 7-layer dip
• Mexican lasagna or casserole
• Huevos rancheros
• To thicken soups, curries or chili

What beans are used to makerefried beans?

Traditionally, pinto beans are used to make refried beans. They are nutty, creamy, and have an earthy taste. When cooked, they turn soft and can be mashed easily

Can I use other beans to make this Instant Pot refried beans?

Yes, definitely! If you don’t have pinto beans, you can try using black beans, kidney beans or even red beans to make this easy bean dip.

The flavor will vary depending on the type of bean you choose. You could use a combination of beans too, experiment, and see what you may like.

Can I use canned pinto beans to make refried beans?

You really wouldn’t need to use your Instant Pot if you opt for canned pinto beans. You can make it on the stovetop following the instructions mentioned for the sautéing part, add your rinsed and drained canned beans, about 1/3 to 1/2 cup broth. Cover and simmer for 5-10 minutes. Blend or mash the beans to your desired consistency.

You may also enjoy these Instant Pot recipes

Chana masala

Southern red beans and rice

How to make Instant Pot refried beans from scratch – Step by step instructions

Step 1: Sort, rinse and soak beans

Sort 1 pound of pinto beans well to remove any shriveled beans or debris. Rinse the beans in a colander under running water. Transfer the beans to a large bowl, add about 6 cups of water, soak overnight or for 8-10 hours.

Step 2: Sauté aromatics and seasonings

Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once its displays, ‘HOT’, then add 2 tablespoons of olive oil, add 1 cup of chopped onion and sauté until translucent.

Add minced garlic (about 4 garlic cloves), sauté until the garlic is fragrant.

Add the spices (1 teaspoon each of ground cumin, chili powder, chipotle chili, and kosher salt along with 1/2 teaspoon Mexican dried oregano) and sauté for another 30 seconds.

Step 3: Deglaze the pot

Add about 1/2 cup of water or broth, and scrape the bottom of the pot to remove anything that is stuck at the bottom of the pot.

Press ‘CANCEL’ to switch off the “SAUTE’ mode.

Step 4: Add the drained beans and remaining liquid

Drain the beans and add them to the pot. Add the remaining 3.5 cups of water or broth. You can also throw in 2 bay leaves. Give everything a good mix.

Step 5: Pressure cook

Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 15 minutes. It will take some time for the pressure to build up (about 16 minutes), after which the timer will begin.

Step 6: Natural pressure release (NPR)

Once the cooking cycle is complete, let the pot depressurize naturally.

Press ‘CANCEL’ and switch off the IP. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.

Step 7: Purée the beans

Drain the beans through a colander, reserving the liquid. Discard the bay leaves.

Purée the beans with an immersion blender, adding the reserved liquid little at a time, until you reach your desired consistency. I used about 1.75 cups of the liquid to purée the beans. Drizzle some freshly squeezed lime or lemon juice, and mix well.

For chunky refried beans you may also use a potato masher to mash the beans.

Step 8: Serve

Check for seasoning and adjust with more salt if required. I added another 1/2 teaspoon of salt.

Dish out the refried beans, garnish with diced onions, tomatoes, crumbled cotija cheese, queso fresco, or Mexican shredded cheese, and chopped cilantro. Serve with tortilla chips or see more ways to use refried beans above the instructions. Buen provecho!

Notes

• For the no-soak method: Follow step 1 of sorting and rinsing the beans, then follow the rest of the steps. Increase the liquid to 6 cups and pressure cook on high for 45-50 minutes followed by a natural pressure release.
• Alternatively, you can make this Instant Pot creamy refried beans using another method. First, pressure-cook the soaked or unsoaked beans with the liquid. Empty the contents from the pot, and sauté aromatics and spices. Add the cooked beans and liquid and mash or blend to your desired consistency.
• The beans, soaked or unsoaked should ideally be well cooked in the time specified. But, sometimes other factors like the age of dried beans or the hardness of the water might affect the cooking time of the beans. If they are not cooked, put the lid back on and pressure cook on ‘HIGH’ for another 10-15 minutes followed by a natural pressure release.
• You can also blend the beans in a regular blender or a food processor. Make sure the beans and liquid have cooled down, and blend in batches.
• You will have approx 1.75 cups of leftover bean stock. Do not discard it, it can be used in soups or curries.
• This recipe is kid-friendly as the spice level is pretty low. If you’d like to increase the spice level, add 1 serrano or jalapeño pepper, diced, along with the minced garlic. You can also add 1/2 teaspoon or more of cayenne pepper.

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Instant Pot Refried Beans Recipe

Equipment

• Instant Pot 6 quart

Ingredients1x2x3x

• 1 pound dried pinto beans
• 2 tablespoons olive oil/vegetable oil
• 1 cup chopped onion
• 4 garlic cloves minced
• 4 cups of water or low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon chipotle chile powder
• 1/2 tsp Mexican dried oregano
• 1 teaspoon kosher salt or to taste
• 2 bay leaves optional
• Juice of half a lime optional

Instructions

• Sort the beans well to remove any shriveled beans or debris. Rinse the beans in a colander under running water. Transfer the beans to a large bowl, add about 6 cups of water, soak overnight or for 8-10 hours
• Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once its displays, ‘HOT’, then add olive oil, add chopped onion and sauté until translucent.
• Add minced garlic, sauté until the garlic is fragrant.
• Add the spices and sauté for another 30 seconds.
• Add about 1/2 cup of water or broth and scrape the bottom of the pot to remove anything that is stuck at the bottom of the pot.
• Press ‘CANCEL’ to switch off the “SAUTE’ mode.
• Drain the beans and add them to the pot. Add the remaining 3.5 cups of water or broth and bay leaves (if using). Give everything a good mix.
• Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 15 minutes. It will take some time for the pressure to build up (about 16 minutes), after which the timer will begin.
• Once the cooking cycle is complete, let the pot depressurize naturally.
• Press ‘CANCEL’ and switch off the IP. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.
• Drain the beans through a colander, reserving the liquid. Discard the bay leaves.
• Purée the beans with an immersion blender, adding the reserved liquid little at a time, until you reach your desired consistency. I used about 1.75 cups of the liquid to purée the beans. Drizzle some freshly squeezed lime or lemon juice, and mix well.
• For chunky refried beans you may also use a potato masher to mash the beans.
• Check for seasoning and adjust with more salt if required. I added another 1/2 teaspoon of salt.
• Dish out the refried beans, garnish with diced onions, tomatoes, crumbled cotija cheese, queso fresco, or Mexican shredded cheese, and chopped cilantro.

Notes

• For the no-soak method: Follow step 1 of sorting and rinsing the beans, then follow the rest of the steps. Increase the liquid to 6 cups and pressure cook on high for 45-50 minutes followed by a natural pressure release.
• Alternatively, you can make this Instant Pot creamy refried beans using another method. First, pressure-cook the soaked or unsoaked beans with the liquid. Empty the contents from the pot, and sauté aromatics and spices. Add the cooked beans and liquid and mash or blend to your desired consistency.
• The beans, soaked or unsoaked should ideally be well cooked in the time specified. But, sometimes other factors like the age of dried beans or the hardness of the water might affect the cooking time of the beans. If they are not cooked, put the lid back on and pressure cook on ‘HIGH’ for another 10-15 minutes followed by a natural pressure release.
• You can also blend the beans in a regular blender or a food processor. Make sure the beans and liquid have cooled down, and blend in batches.
• You will have approx 1.75 cups of leftover bean stock. Do not discard it, it can be used in soups or curries.
• This recipe is kid-friendly as the spice level is pretty low. If you’d like to increase the spice level, add 1 serrano or jalapeño pepper, diced, along with the minced garlic. You can also add 1/2 teaspoon or more of cayenne pepper.
• Cook time includes time taken for pressure-build up and natural pressure release.
• Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml

Instant Pot Refried Beans Recipe

Equipment

• Instant Pot 6 quart

Ingredients

• 1 pound dried pinto beans
• 2 tablespoons olive oil/vegetable oil
• 1 cup chopped onion
• 4 garlic cloves minced
• 4 cups of water or low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon chipotle chile powder
• 1/2 tsp Mexican dried oregano
• 1 teaspoon kosher salt or to taste
• 2 bay leaves optional
• Juice of half a lime optional

Instructions

• Sort the beans well to remove any shriveled beans or debris. Rinse the beans in a colander under running water. Transfer the beans to a large bowl, add about 6 cups of water, soak overnight or for 8-10 hours
• Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once its displays, ‘HOT’, then add olive oil, add chopped onion and sauté until translucent.
• Add minced garlic, sauté until the garlic is fragrant.
• Add the spices and sauté for another 30 seconds.
• Add about 1/2 cup of water or broth and scrape the bottom of the pot to remove anything that is stuck at the bottom of the pot.
• Press ‘CANCEL’ to switch off the “SAUTE’ mode.
• Drain the beans and add them to the pot. Add the remaining 3.5 cups of water or broth and bay leaves (if using). Give everything a good mix.
• Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 15 minutes. It will take some time for the pressure to build up (about 16 minutes), after which the timer will begin.
• Once the cooking cycle is complete, let the pot depressurize naturally.
• Press ‘CANCEL’ and switch off the IP. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.
• Drain the beans through a colander, reserving the liquid. Discard the bay leaves.
• Purée the beans with an immersion blender, adding the reserved liquid little at a time, until you reach your desired consistency. I used about 1.75 cups of the liquid to purée the beans. Drizzle some freshly squeezed lime or lemon juice, and mix well.
• For chunky refried beans you may also use a potato masher to mash the beans.
• Check for seasoning and adjust with more salt if required. I added another 1/2 teaspoon of salt.
• Dish out the refried beans, garnish with diced onions, tomatoes, crumbled cotija cheese, queso fresco, or Mexican shredded cheese, and chopped cilantro.

Notes

• For the no-soak method: Follow step 1 of sorting and rinsing the beans, then follow the rest of the steps. Increase the liquid to 6 cups and pressure cook on high for 45-50 minutes followed by a natural pressure release.
• Alternatively, you can make this Instant Pot creamy refried beans using another method. First, pressure-cook the soaked or unsoaked beans with the liquid. Empty the contents from the pot, and sauté aromatics and spices. Add the cooked beans and liquid and mash or blend to your desired consistency.
• The beans, soaked or unsoaked should ideally be well cooked in the time specified. But, sometimes other factors like the age of dried beans or the hardness of the water might affect the cooking time of the beans. If they are not cooked, put the lid back on and pressure cook on ‘HIGH’ for another 10-15 minutes followed by a natural pressure release.
• You can also blend the beans in a regular blender or a food processor. Make sure the beans and liquid have cooled down, and blend in batches.
• You will have approx 1.75 cups of leftover bean stock. Do not discard it, it can be used in soups or curries.
• This recipe is kid-friendly as the spice level is pretty low. If you’d like to increase the spice level, add 1 serrano or jalapeño pepper, diced, along with the minced garlic. You can also add 1/2 teaspoon or more of cayenne pepper.
• Cook time includes time taken for pressure-build up and natural pressure release.
• Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml

This restaurant-style, homemade salsa recipe is easy, quick, and delicious! You need just 10 minutes to prepare this delicious dip to go along with your favorite chips or use it in any recipe that calls for salsa!

Since I posted Instant Pot refried beans last week, I thought of sharing some other quintessential Mexican side dishes with you guys! These sides are pretty quick to whip up and compliment all of your Mexican and Tex-Mex meals really well.

One of my favorite thing about eating out at Mexican restaurants are the complimentary chips and salsa. That basket piled with warm tortilla chips and salsa is truly so irresistible and addictive. Club that with some margs and I’m in appetizer heaven! Haha 😀

I came across the Pioneer Woman restaurant-style salsa recipe online and thought of giving it a go. I thought it was actually better than any of the salsas I’ve had at the restaurants.

It is packed with a tongue-tickling, zesty flavor! The ingredients meld and mingle, complementing each other perfectly in this recipe. It is seriously the best salsa I’ve ever made!

• Ingredients needed
• Reasons you will like this salsa
• How to make homemade salsa recipe – Step by step instructions
• Ways to use this salsa
• Storage and freezing instructions
• Customize this easy homemade salsa recipe
• Quick FAQs
• You may also enjoy these easy salsa recipes
• Homemade Salsa Recipe {Restaurant Style}

Ingredients needed

• Tomatoes: This recipe for homemade salsa calls for canned whole peeled plum tomatoes and a can of Rotel. You can substitute the whole plum tomatoes with other canned tomato products like diced tomatoes, fire-roasted tomatoes, or crushed tomatoes. You can also use fresh tomatoes. More on that in the FAQs .
• Roughly chopped onion: I prefer to use yellow onions for this recipe. I suggest you stick to this or consider using Vidalia or shallots. White onions have a sharper, more pungent flavor, whereas red onions can be too astringent and may end up overpowering the flavor of tomatoes in the salsa. In small quantities, they shouldn’t affect as much. You can find more tips on onions in ‘ customize this salsa ’ section below.
• Garlic: I’ve added one clove, you can add as much as you like. If you have time to spare, you can probably roast the garlic and add that instead.
• Fresh chile peppers: I’ve used one jalapeño pepper.
• Fresh cilantro/coriander leaves along with tender stems
• Salsa seasoning mix, which consists of ground cumin, sugar, and salt.
• Fresh lime juice: You could also use lemon juice.

Reasons you will like this salsa

• Restaurant-style, in fact, it is much better
• A million times better than the store-bought jarred salsa brands
• Quick and easy recipe, the ingredients are dumped in the food processor, a few pulses and its ready
• Vegan & gluten-free

How to make homemade salsa recipe – Step by step instructions

Step 1: Add all the ingredients in the bowl of a food processor

Add 1-(14.5 oz) can of whole peeled plum tomatoes, 1-(10 oz) can of Rotel with green chilies, 1/4 cup roughly diced onion, 1 jalapeño, seeded and diced, 1 garlic clove, 1/4 to 1/2 cup of cilantro leaves along with tender stems (wash the cilantro well and pat dry), 1/2 tablespoon lime or lemon juice, 1/4 teaspoon ground cumin, 1/4 of teaspoon kosher salt, and 1/4 teaspoon sugar into a blender or food processor.

Step 2: Process

Pulse in short bursts until the salsa has reached your desired consistency.

Taste-test! Check for seasoning using a tortilla chip, add the remaining 1/2 tablespoon or more of lime juice if needed. Add more salt or sugar to balance the flavors, if required.

Transfer the salsa to a bowl, cover and refrigerate for a minimum of 1 hour before serving, so that the flavors have a chance to meld and develop. Salsa tastes better as it sits, it is even better on the second day, only if it lasts that long 😀

Ways to use this salsa

This salsa is not only great along with your favorite Mexican meals like fajitas, quesadillas, tacos, etc but it is also fantastic in recipes that call for salsa.

I love topping baked potatoes or scrambled eggs with salsa. Sometimes, I use it instead of tomato sauce to make Mexican rice. I also love using this salsa to make Instant Pot salsa chicken (so great for meal-prep) and burrito bowls.

It is also awesome as a light salad dressing!

Storage and freezing instructions

This fresh homemade salsa will keep well in an airtight container in the refrigerator for up to a week.

I personally don’t like to freeze salsa, as I feel it is best consumed within a week. And you hardly need 5-10 minutes to put this salsa together.

You can freeze it if you want to though! Transfer the salsa into freezer-safe containers or resealable freezer bags in the required portion sizes. Label them and stack them flat, freeze up to 2 months.

To thaw the salsa, defrost it in the refrigerator overnight. Transfer to a bowl, mix it up with a spoon, taste and adjust with fresh cilantro, and other seasonings if required.

Customize this easy homemade salsa recipe

There is no hard and fast rule when it comes to making salsa. This easy homemade salsa recipe is so good, you may not need to modify much. But there is always room to experiment with recipes like these!

Heat: This salsa recipe is medium-spicy because it uses a can of diced tomatoes and chillies (Rotel) along with jalapeño. I remove the seeds of the pepper and set them aside. If needed it’s easy to increase the heat by adding some of the seeds to the salsa.

The jalapeño doesn’t add as much heat as much as Rotel does. You can also experiment with other peppers, jalapeño or serrano, habanero, or a ghost pepper if you really like to switch up the heat.

Roasting the pepper is another alternative to add some smoky depth of flavor to your salsa.

You can also experiment with dried Mexican chile peppers such as Anaheim, arbol, ancho, guajillo, cascabel, pasilla, Morita, etc. Roast the peppers on a skillet for 2-3 minutes. Do not roast them too much, as they will lend a bitter taste to the final dish. Using gloves, discard the stems, seeds, and membranes. Rehydrate the peppers in boiling water until soft, and use them in the salsa.

You can also use bell peppers in this recipe, though I prefer to leave them out.

The flavor of the salsa will vary depending on the kind of pepper you use, as each of them has its own unique flavor profile.

Smooth or chunky consistency: The consistency of salsa comes down to personal preference. We like ours smooth just like it’s served at the Mexican restaurants. You can tailor it to make it chunky or smooth.

If you want a really thick salsa, drain the can of plum tomatoes and Rotel. Also, remember to pulse the ingredients in short bursts.

You can hold back on adding the Rotel in the processor. Process all the ingredients, then drain and add it to the mixed ingredients. Doing so will also give you a chunkier salsa.

No Cilantro: I love my homemade salsa with cilantro! However, I know a lot of folks who have a thing against cilantro! You can either hate or love this herb. If you can’t stand it, simply omit it. This salsa won’t quite taste the same, but it will still be delicious. You can substitute cilantro with other fresh herbs like parsley, basil, or mint.

No-onion or garlic: Dislike either one or both? Then simply omit it.

If the pungent flavor of the onion puts you off, I have 3 suggestions.

• Use sweet onions or shallots which are a bit mild.
• Place the diced onion in cold water for 10 minutes, drain, and use it in the recipe. This trick helps cut back on the pungency of the onions.
• Avoid adding the onions in the food processor. Dice them finely and add them to the salsa in the end.

No lime juice: I like the little zing the lime juice gives, it brightens the flavor of the salsa. If you are unsure about using it, you can skip it. I do suggest, starting off with a little lime juice and then increasing gradually if required.

Why do I prefer to use canned tomatoes for this recipe?

Why is my salsa bitter?

There could be a number of reasons why your salsa could have a bitter bite. It could be the kind of onions that you used, or probably the garlic was old, or it could be the kind of peppers that you used in the salsa. Add some acid, salt, or sugar to balance the bitterness.

Can I make this salsa with fresh tomatoes?

If you have an abundance of garden tomatoes, you can most certainly use that instead to make this red salsa from scratch. I do prefer to make Pico de Gallo, which is basically a fresh, chopped tomato salsa, that does not require any blender or food processor.

Unfortunately, you cannot swap the fresh tomatoes for the canned ones directly in this recipe, especially if you use a blender, because the salsa will be;

• Watery
• Foamy and bubbly
• Have a dull red-pink color

Whether you opt to make the salsa with fresh tomatoes in a blender or food processor, I highly suggest following one of the procedures of doing a little prep work for the tomatoes.

First things first, you will need at least 6-8 fresh, ripe, juicy, and plump tomatoes. Roma tomatoes are great for this recipe.

Blanching

• Core the tomatoes and score an ‘x’ on the bottom of the tomatoes. Place them in a pot along with half an onion, fresh peppers, and garlic and enough water to cover the ingredients.
• Bring to a boil and cook until you see the tomato skins separating from the flesh.
• Transfer the ingredients to a bowl with a slotted spoon reserving the water in the pot.
• Once cool enough to handle, peel the skins off the tomatoes, cut into halves, discard the seeds and transfer the tomatoes to the blender or processor along with the remaining ingredients.
• Blend in short pulses to your desired consistency adding the reserved water if required.
• Add about a tablespoon oil in a skillet, transfer the salsa, season with salt and other seasonings like ground cumin, sugar, etc
• Cook for about 10 minutes or until it is reduced and thickens slightly. Stir in some chopped cilantro if you like. Serve warm or chilled.

This is pretty much a traditional recipe for salsa de Mesa or table salsa made with fresh tomatoes.

Roasting

• You can roast the tomatoes on a skillet or directly on the gas flame with the help of tongs or under the broiler or grill it.
• Stovetop: Core the tomatoes and slice lengthwise. Heat oil in a skillet, place tomatoes cut-side down, along with roughly diced onion wedges, unpeeled garlic, and peppers on a cast-iron skillet. Roast for about 5 minutes or until lightly browned and softened. Flip and cook the other side for 2-3 minutes.
• Oven: Place tomatoes cut-side up on a rimmed baking tray, along with the onions, unpeeled garlic, and peppers. Drizzle a little oil all over the veggies. Broil for about 7-10 minutes or until the tomatoes begin to release their juices and the skins begin to char.
• Peel the garlic, discard the stems of the pepper and transfer to a blender or processor, along with the rest of the ingredients. Pulse to your required consistency.
• Follow the same procedure of frying the salsa as mentioned above.

Note: I like to add cilantro in the end in order to preserve the freshness of the herb. You can certainly blend all the seasonings, lime juice, and cilantro along with the rest of the ingredients and then simply fry the salsa.

No-cook salsa with fresh tomatoes

• Dice the tomatoes into halves lengthwise, scoop out the seeds, place them in a colander or a fine-mesh strainer, sprinkle some salt, and mix well.
• The salt will draw out the excess moisture, let the tomatoes drain for at least 30 minutes, and then use them in this recipe. You can then use them in a blender or processor to make the salsa, but always remember to pulse in short bursts instead of making a purée.
• Or go the traditional route, and use a molcajete to grind the ingredients. Salsa made in a molcajete is undoubtedly the best.

Out of all these alternatives, I prefer salsa made with roasted tomatoes. What about you?

You may also enjoythese easy salsa recipes

• Corn salsa
• Mango salsa
• Roasted tomatillo salsa verde

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Homemade Salsa Recipe {Restaurant Style}

Ingredients1x2x3x

• 1- (14.5) oz can of whole peeled plum tomatoes, undrained
• 1- (10) oz can of Rotel with green chilies
• 1/4 cup roughly diced yellow onion
• 1 jalapeño, seeded and diced
• 1 garlic clove
• 1/4 to 1/2 cup cilantro leaves along with tender stems, you may skip or add more or less as required
• 1/4 teaspoon ground cumin
• 1/2 to 1 tablespoon lime juice, more if required
• 1/4 teaspoon kosher salt
• 1/4 teaspoon sugar

Instructions

• Add all the ingredients into a blender or food processor.
• Pulse in short bursts until the salsa has reached your desired consistency.
• Taste-test! Check for seasoning using a tortilla chip, add the remaining 1/2 tablespoon or more of lime juice if needed. Add more salt or sugar to balance the flavors, if required.
• Transfer the salsa to a bowl, cover, and refrigerate for a minimum of 1 hour before serving.

Notes

• You may drain the canned tomatoes for a thicker salsa.
• Adjust seasoning as per desired taste.
• Please refer to the ‘ customize this salsa ’ section in the post for more ideas.
• To use fresh tomatoes in this recipe, please have a look at the methods listed in FAQs in the post.
• Recipe adapted from the Pioneer Woman