Fire Roasted Salsa
Fire Roasted Salsa
To make homemade fire-roasted salsa, start by charring tomatoes, onions, jalapeños, chiles, and garlic on a grill or in a cast iron skillet until they develop a smoky, blistered exterior. Let them cool slightly, then blend the vegetables with fresh cilantro, lime juice, and salt to taste. For a chunkier texture, pulse the mixture instead of fully blending. Adjust the spice level by adding more or fewer jalapeños. After marinating in the fridge for 2 – 4 hours, serve chilled or at room temperature with chips, tacos, or as a topping for various dishes.
Ingredients
- 1½ lbs tomatoes on the vine about 4 tomatoes, rinsed
- 1/2 red onion cut in half, peeled
- 2 large jalapenos or 3 small, cut in half, seeded
- 1 dried ancho chile seeded
- 4 whole garlic cloves
- 1½ limes juiced
- 1 tsp chile powder
- 1 tsp salt
- 1/2 tsp white pepper
- 1/4 cup cilantro
Instructions
- Preheat the grill and gather ingredients. Clean tomatoes and remove pit. Cut the red onion in half and remove the peel. Chop jalapeno in half and remove the seeds. Lightly oil and sprinkle with just a little bit of salt and pepper.
- Roast the tomatoes, onion, and jalapenos on the grill or on a cast iron pan on the stovetop until the tomatoes are blistered and the onions and jalapenos are charred and soft. Allow to cool to room temperature.
- Cut ancho chile in half, remove seeds, and soak in water for 5 to 10 minutes.
- Smash and peel the garlic. Combine the roasted ingredients with the rest of the items in a blender and pulse until your desired consistency.
- Let sit in the refrigerator so the flavors can develop. Enjoy cold, warm or at room temperature with your favorite tortilla chip.
Notes
Store in the fridge for up to a week.