Fire-roasted salsa comes together in minutes and is loaded with flavor. Perfect with chips, tacos, burritos, and nachos.
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Summer is prime tomato season, so whether you use your own homegrown tomatoes or grab them from your local grocery store. Don't let summer go by without giving this one a try, or my cowboy guacamole.
The charred tomatoes, peppers, and onions add a smoky flavor to the salsa, great for dipping your favorite tortilla chips.
Tips for making fire-roasted salsa
- I use Roma tomatoes but you can use Heirloom or vine tomatoes.
- Use rubber gloves when seeding peppers. The oil from the peppers can burn your hands.
- You can use a food processor or find out how to utilize the pulse button on a blender to create a perfect salsa.
- Store salsa in an airtight container for 4 days.
Do I have to use fire?
No, although sharing the vegetables on the grill gives them a smoky authentic flavor. You can roast the veggies in the oven. I just recommend giving them a broil at the last minute to get some char.
Although you can technically use this recipe for canning. But you will have to use the proper canning techniques to ensure it's safe to store.
Yes, place salsa in a ziplock freezer bag, remove the air, and freeze for up to 3 months. A perfect way to use up those garden tomatoes and have some fresh salsa for football season.
You can really use whatever you want. Roma tomatoes are always a good choice, they tend to have fewer seeds.
No, it's not necessary to peel the tomatoes. Once they are blended you won't even notice them.
- 3 pounds roma tomatoes
- 1 large white onion sliced in thirds
- 2 jalapenos
- 2 large poblano peppers
- 2 tablespoons olive oil
- 6 garlic cloves
- 1 cup cilantro
- 2 tablespoons lime juice
- 2 teaspoons sugar
- 1/2 teaspoon cumin
- 2 teaspoons salt
- Heat a grill on medium-high heat. Drizzle tomatoes, pepper, and onions with olive oil, sprinkle with salt and pepper if desired. Place whole tomatoes, peppers, and onion slices over direct heat. Cook 5 minutes or until it begins to get some char. Flip and cook another 5 minutes. Remove to a bowl and let cool.
- Remove the stem and seeds from the peppers (use gloves so you don't get any oils on your hands if you have a lot of charring on your peppers you can scrape it some off.
- Place peppers, tomatoes, onions, garlic, cilantro, lime juice, sugar, and salt in a food processor. Pulse until blended.
- Taste and season with more salt, sugar, and lime juice if needed.
- Store in an airtight container in the refrigerator for up to 4 days.
To Bake: Preheat oven to 400 degrees roast for 15-20 minutes. Then turn on the broiler to char them up a bit if desired.
I used Roma tomatoes but you can use any tomato you just may have more seeds in them.
The skin on the tomatoes is easy to remove after roasting if you want. I prefer to leave it on.
Serving Size4 cups
Amount Per Serving Calories 81Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 540mgCarbohydrates 11gFiber 3gSugar 7gProtein 2g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.