This copycat recipe mimics the popular Kirkland Signature Organic Salsa. It features a robust, restaurant-style texture balanced with fire-roasted tomatoes, fresh jalapeños, and a distinct touch of cumin.

Ingredients

  • 2 cans (14.5 oz each) fire-roasted diced tomatoes (undrained)
  • 3 fresh Roma tomatoes, quartered
  • 1/2 medium white or yellow onion, roughly chopped
  • 1 – 2 jalapeño peppers, stems removed (leave seeds in for more heat)
  • 3 cloves garlic, peeled
  • 1 cup fresh cilantro leaves and stems, packed
  • 1 Tbsp fresh lime juice (approx. 1/2 lime)
  • 1 tsp ground cumin
  • 1 1/4 tsp sea salt (adjust to taste)
  • 1/4 tsp black pepper

Instructions

  1. Add ingredients: Start with the canned fire-roasted tomatoes, then add the fresh Roma tomatoes, onios and jalepeñeos on top. Lastly, add herbs and seasonings.
  2. Blend to desired consistency: For Kirkland’s signature chunky but well-mixed texture, use the pulse setting on your food processor about 8 to 10 times. (For a smoother restaurant-style dip, blend continuously for a few seconds).
  3. Chill: Transfer to an airtight container and refrigerate for at least 30 to 60 minutes before serving. This allows the flavors to properly meld together.