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    Home » Appetizers » Fire Roasted Salsa

    Fire Roasted Salsa

    Published: May 20, 2023 by Wendie · 32 Comments

    Jump to Recipe
    Fire roasted salsa in a white bowl with a chip scooping a bite out.

    Fire-Roasted Salsa comes together in minutes and is loaded with flavor. Perfect with chips, or as a topping for your favorite Mexican food like tacos, burritos, and nachos!

    Fire roasted salsa in a white bowl with tortilla chips on the side.


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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.

    Why this recipe works

    Indulge in the smoky goodness of this easy salsa recipe! Made with fresh ingredients, this salsa packs a bold and flavorful punch. The charred tomatoes, peppers and onions add a smoky flavor to the salsa, great for dipping your favorite tortilla chips or piling on my Flank Steak Tacos or Chicken Burrito Bowls!

    Ingredients needed

    All the ingredients needed for this salsa.

    Ingredient notes

    • Poblano pepper: They offer great flavor without the heat.
    • Tomatoes: I prefer Roma tomatoes or plum tomatoes, they generally have more flavor and fewer seeds.
    • Onion: Yellow onion or red works fine.
    • Jalapeño pepper: Remove the seeds for less heat or leave them in for a spicier salsa.
    • Limes: Don't leave these out fresh lime juice adds a touch of citric acid.
    • Sugar: Helps balance out the acidity

    Do I have to use fire?

    No, although grilling the vegetables over an open flame 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.

    How to make this recipe

    All the vegetables on a baking sheet then roasted and placed back onb the baking sheet.
    • Step 1: Place the vegetables on a baking sheet and drizzle the olive oil over them and sprinkle with salt.
    • Step 2: Place the tomatoes, onions, garlic, and peppers directly over a flame or under a broiler until they develop a charred appearance.
    Poblano peppers cut up and seeded then roasted tomatoes cut up.
    • Step 3: Slice the peppers in half and remove the seeds.
    • Step 4: Place the charred tomatoes on a cutting board and cut the end off and remove the skins if you prefer.
    Roasted vegetables placed in a food processor then pulsed.
    • Step 5: Place the rest of the ingredients into a food processor.
    • Step 6: Pulse less for a chunkier texture and more for a thinner salsa consistency.

    Recipe tips

    • 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.
    • Seasoning to taste: Taste the salsa and adjust the seasoning as needed. Consider adding salt, black pepper, cumin, or other spices to enhance the overall flavor.
    • Allowing flavors to meld: For optimal taste, refrigerate the salsa for at least an hour to allow the flavors to meld together. This resting time will enhance the overall taste and make it even more delicious.
    A tortilla chip scooping some out.

    Recipe Faq's

    Can I can this roasted salsa?

    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.

    Can I freeze this salsa?

    Yes, place leftover 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.

    What are the best tomatoes to use?

    You can really use whatever you want. Roma tomatoes are always a good choice, they tend to have fewer seeds.

    Do I have to peel the tomatoes?

    No, it's not necessary to peel the tomatoes. Once they are blended you won't even notice them.

    Is this salsa spicy?

    Adjusting the heat level: For a milder salsa, remove the seeds and membranes from the roasted peppers. For a spicier version, leave them in or add additional hot peppers according to your preference.

    Recipes to use this salsa with

    • Steak tacos with a side of sour cream.
      Chipotle-Lime Flank Steak Street Tacos
    • Slow cooker chicken burrito cut in half and stalked on top of each other.
      Slow Cooker Chicken Burritos
    • Slow Cooker Salsa Chicken Tacos
    • foil packet chicken nachos on a baking sheet with a side of salsa and guacamole
      Foil Packet BBQ Chicken Nachos

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    Salsa in a white bowl with tortilla chips all around.

    Fire Roasted Salsa

    Wendie
    Fire roasted salsa comes together in minutes and is loaded with flavor. Perfect with chips, tacos, burritos and nachos.
    4.45 from 120 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Appetizer
    Cuisine Mexican
    Servings 7 cups
    Calories 92 kcal

    Ingredients
      

    • 3 pounds roma tomatoes
    • 1 large white onion sliced in thirds
    • 2 jalapenos
    • 2 large poblano peppers
    • 2 tablespoons olive oil
    • 6 garlic cloves
    • 1/4 cup cilantro
    • 2 tablespoons lime juice
    • 2 teaspoons sugar
    • 1/2 teaspoon cumin
    • 2 teaspoons salt

    Instructions
     

    • 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.

    Notes

    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.
    You can also use a blender but you want to just use the pulse button or else you will puree it instead.

    Nutrition

    Serving: 1cupCalories: 92kcalCarbohydrates: 13gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 366mgFiber: 3gSugar: 8g
    Keyword fire roasted, salsa
    Tried this recipe?Let us know how it was!


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    Comments

    1. Wendie

      October 11, 2023 at 2:35 am

      Haha so happy you like it Gary 🙂

    2. Gary R

      October 11, 2023 at 12:10 am

      5 stars
      This salsa is So addicting! We only stopped eating it when we finally ran out of chips. It has incredible flavor with just the right amount of heat. I will definitely be making this one again!

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