Fire Roasted Salsa
Fire roasted salsa comes together in minutes and is loaded with flavor. Perfect with chips, tacos, burritos and nachos.
Servings 7 cups
Calories 92kcal
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: 1cup | Calories: 92kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 366mg | Fiber: 3g | Sugar: 8g