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A bowl of salsa.
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Fire Roasted Salsa

Course Appetizer
Cuisine Mexican
Keyword salsa
Servings 4 cups
Calories 104kcal
Author Wendie

Ingredients

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

Instructions

  • Heat a grill on medium high heat. Place whole tomatoes, pepper 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 airtight container in the refrigerator for up to 4 days.

Notes

You can also broil the tomatoes and peppers instead of grilling

Nutrition

Calories: 104kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 1186mg | Potassium: 1007mg | Fiber: 6g | Sugar: 14g | Vitamin A: 3399IU | Vitamin C: 110mg | Calcium: 57mg | Iron: 1mg