Print

Fire Roasted Salsa: The Ultimate Recipe for Bold Flavor and Fresh Ingredients Recipe

Print Recipe

★★★★★

4.8 from 100 reviews

This fire roasted salsa recipe delivers bold, smoky flavors with fresh ingredients like ripe tomatoes, jalapeños, and cilantro. Roasting the vegetables on a grill intensifies their taste, creating a vibrant salsa perfect for chips, tacos, or grilled dishes.

Ingredients

Scale

Vegetables

  • 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)

Fresh Herbs & Seasoning

  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt, to taste
  • 1/2 teaspoon ground cumin (optional)

Optional

  • 1 tablespoon olive oil (optional, for a richer flavor)

Instructions

  1. Select Your Tomatoes: Choose ripe tomatoes that are slightly soft and deep red in color; Roma tomatoes work well for thicker salsa, but use your preferred variety.
  2. Prepare the Onion and Garlic: Quarter the medium onion and leave the garlic cloves unpeeled for roasting; unpeeled garlic becomes sweet and soft.
  3. Prepare Jalapeño Peppers: Select 1-2 jalapeños depending on your desired heat level; remove seeds and membranes if you want milder salsa.
  4. Chop the Cilantro: Finely chop fresh cilantro or leave it chunkier depending on your texture preference.
  5. Extract Lime Juice: Squeeze fresh lime juice, avoiding bottled juice for best flavor.
  6. Preheat Your Grill: Light a charcoal grill until coals are hot or preheat a gas grill to medium-high heat to get a good char on the vegetables.
  7. Roast the Tomatoes: Place whole tomatoes directly on grill grates, turning occasionally for 10-15 minutes until skins are blistered and blackened and tomatoes soften.
  8. Roast Onion and Garlic: After tomatoes have cooked for 5 minutes, add quartered onion (cut-side down) and unpeeled garlic to the grill; turn occasionally and roast for 10-12 minutes until tender and marked.
  9. Roast Jalapeños: Add jalapeños in the last 5-7 minutes of grilling; turn until blistered and charred, removing earlier for milder heat.
  10. Cool the Roasted Ingredients: Remove all vegetables from the grill and let them cool until safe to handle; garlic can be easily squeezed out of its skin when soft.
  11. Chop and Combine: Roughly chop the roasted tomatoes, onion, and jalapeños; add roasted garlic to a large bowl.
  12. Add Fresh Ingredients: Mix in chopped cilantro, lime juice, and optional ground cumin for extra flavor.
  13. Mash and Season: Using a fork or potato masher, gently mash the mixture to your preferred salsa consistency; season with salt and adjust lime juice as desired.
  14. Chill the Salsa: Refrigerate the salsa for at least 30 minutes to blend flavors before serving; store in an airtight container for up to one week.
  15. Serving Suggestions: Serve with tortilla chips, as a topping for tacos, grilled meats, scrambled eggs, or alongside guacamole for an irresistible appetizer.

Notes

  • To reduce heat, remove jalapeño seeds and membranes before grilling.
  • The olive oil is optional but adds richness to the salsa.
  • You can use Roma tomatoes for a thicker texture or any ripe tomato variety you prefer.
  • Allowing the salsa to rest in the refrigerator enhances and melds flavors.
  • Salsa can be stored for up to one week in the fridge in an airtight container.

Keywords: fire roasted salsa, grilled salsa, homemade salsa, fresh salsa recipe, Mexican salsa, smoky salsa

Find it online: https://delishfamilyrecipe.com/fire-roasted-salsa-the-ultimate-recipe-for-bold-flavor-and-fresh-ingredients-recipe/