Fire Roasted Salsa
A vibrant and smoky salsa made with fire-roasted tomatoes and peppers, perfect for elevating any dish from tacos to grilled meats.
Ingredients
Main Ingredients
- 4 whole ripe red tomatoes Substitute with canned fire-roasted tomatoes if fresh ones are not available.
- 1 whole red bell pepper For sweetness and color.
- 1 whole green bell pepper For additional sweetness.
- 1 medium red onion Substitute with white onion if necessary.
- 2 cloves fresh garlic Minced, dried garlic flakes can be used but fresh brings brighter flavor.
- 1-2 jalapeños or serranos Deseeded and minced for heat.
- 1/4 cup fresh cilantro leaves Consider parsley or omit it if you're not a fan.
- 1 whole lime Juiced; crucial for brightness.
- to taste salt
- to taste pepper
Instructions
Preparing the Ingredients
- Rinse the tomatoes and peppers.
- Pat them dry and cut them in half, removing stems and seeds.
Roasting the Vegetables
- Preheat your grill or oven to high heat.
- If using a grill, place the veggies directly on the grill grate. If using an oven, use a baking sheet lined with parchment paper.
- Roast the tomatoes and peppers for about 10-15 minutes, or until their skins blister and have charred spots.
- Keep an eye on them to avoid burning.
Cooling and Chopping
- Once roasted, allow the vegetables to cool for a few minutes.
- Finely chop the roasted veggies with a knife, or use a food processor, but be cautious not to over-process.
Mixing It Up
- In a large bowl, combine the chopped veggies with minced garlic, jalapeños, onion, cilantro, and lime juice.
- Season with salt and pepper to elevate the flavors.
- Stir together gently, tasting as you go to ensure it meets your desired flavor profile.
Chill and Serve
- Cover and let the salsa chill in the refrigerator for at least 30 minutes.
- Serve alongside your favorite tortilla chips or as a topping for tacos, grilled meats, or breakfast dishes.
Notes
The key to achieving the best Fire Roasted Salsa is in the roasting process. Let veggies caramelize to develop charred flavors and always let the salsa rest for flavor development.