Name: Fire Roasted Salsa: The Ultimate Recipe for Bold Flavor and Fresh Ingredients Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 medium-sized ripe tomatoes; 1 medium onion, quartered; 2-3 cloves of garlic, unpeeled; 1-2 jalapeño peppers (adjust based on your heat preference); 1/4 cup fresh cilantro, chopped; Juice of 1 lime; Salt, to taste; 1/2 teaspoon ground cumin (optional); 1 tablespoon olive oil (optional, for a richer flavor)

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Introduction

Fire roasted salsa is a vibrant and flavorful condiment that brings a smoky depth to your table. Made with fresh, ripe tomatoes and jalapeños charred to perfection, this salsa is perfect for dipping or topping your favorite dishes. Try this recipe for a bold, fresh taste that’s easy to make at home.

A close-up of a small round brown bowl filled with chunky salsa that has a mix of colors: red from tomatoes, green from chopped herbs, and light yellow from diced vegetables, showing a glossy and slightly wet texture. The salsa is topped with finely chopped green herbs scattered on top. Behind the salsa, one large yellowish tortilla chip with black sesame seeds is placed standing vertically, partially submerged in the salsa. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium-sized ripe tomatoes
1 medium onion, quartered
2-3 cloves of garlic, unpeeled
1-2 jalapeño peppers (adjust based on your heat preference)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt, to taste
1/2 teaspoon ground cumin (optional)
1 tablespoon olive oil (optional, for a richer flavor)

Instructions

Step 1: Preheat your grill to medium-high heat. If using charcoal, let the coals become hot and glowing.
Step 2: Place the tomatoes directly on the grill grates. Turn occasionally until their skins are blackened and blistered, about 10-15 minutes.
Step 3: After the tomatoes have grilled for about 5 minutes, add the quartered onion and unpeeled garlic cloves to the grill. Place the onion cut-side down. Roast until tender and caramelized, about 10-12 minutes, turning occasionally.
Step 4: Add the jalapeño peppers in the last 5-7 minutes of grilling. Turn frequently until blistered and charred. Remove earlier for a milder heat.
Step 5: Remove all ingredients from the grill and let them cool until safe to handle. Squeeze the soft roasted garlic out of its skin.
Step 6: In a large bowl, combine the roasted tomatoes, onion, jalapeños, and garlic. Add chopped cilantro and lime juice. If using, sprinkle in ground cumin and drizzle olive oil.
Step 7: Gently mash the mixture with a fork or potato masher to your preferred consistency. Season with salt to taste and add more lime juice if desired.
Step 8: Let the salsa sit for at least 30 minutes before serving to allow flavors to meld together.

Tips & Variations

For a milder salsa, remove seeds and membranes from the jalapeños before roasting.
Add a splash of olive oil for a richer, smoother finish.
Use Roma tomatoes for a thicker salsa texture.
Try blending in some grilled corn or black beans for added heartiness.
If you don’t have a grill, roast the vegetables under a broiler or on a stovetop grill pan.

Storage

Store the fire roasted salsa in an airtight container in the refrigerator for up to one week. For best flavor, let the salsa come to room temperature or give it a gentle stir before serving. Reheat slightly if desired, but it is typically enjoyed chilled or at room temperature.

How to Serve

A close-up view of a small brown textured bowl filled with a chunky salsa that has a glossy finish, showing layers of red tomato pieces, small white onion bits, and green chopped herbs scattered throughout. The salsa looks moist and fresh, with visible tiny seeds and bits of spices mixed in. Resting inside the bowl, leaning on one side, is a large, light yellow tortilla chip with blackened specks, adding a crunchy contrast to the smooth salsa. The bowl is set on a white marbled surface, and the lighting highlights the shiny, wet texture of the salsa and the crispiness of the chip. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salsa without a grill?

Yes, you can roast the vegetables under your oven’s broiler or use a stovetop grill pan to achieve similar charring and smoky flavor.

How spicy is this salsa?

The heat depends on the number of jalapeño peppers used and whether you include the seeds. Removing seeds lowers the heat, while using two peppers plus seeds gives a medium kick. Adjust to your tolerance.