Fire Roasted Salsa

Why You’ll Love This Recipe

Fire Roasted Salsa is a smoky, tangy, and vibrant condiment that takes your favorite Mexican dishes to the next level. The grilling process adds a rich depth of flavor to the tomatoes, poblano peppers, and onions, while the balance of heat from jalapeños and the brightness of lime juice creates a salsa that’s perfect for dipping or topping tacos, nachos, and burritos. Quick to make, customizable to your spice preference, and packed with fresh ingredients, this salsa will quickly become a go-to in your kitchen.

Ingredients

For the Salsa:

3 pounds roma tomatoes
1 large white onion, sliced into thirds
2 jalapeños (or more for extra heat)
2 large poblano peppers
2 tablespoons olive oil
6 garlic cloves, smashed
¼ cup fresh cilantro, roughly chopped
2 tablespoons lime juice (freshly squeezed)
2 teaspoons sugar (adjust for sweetness)
½ teaspoon cumin (for warmth)
2 teaspoons salt (to taste)

Optional Add-ins:

1 teaspoon smoked paprika (for extra smoky depth)
¼ teaspoon chili powder (for a bit of extra heat)
1 tablespoon red vinegar (for a tangy kick)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Grill the Vegetables:

Heat a grill or grill pan on medium-high heat.
Drizzle the tomatoes, poblano peppers, and onions with olive oil. Season lightly with salt and pepper, if desired.
Place the whole tomatoes, poblano peppers, and onion slices directly on the grill.
Grill for 5 minutes on one side, or until you see some char marks, then flip and grill for another 5 minutes. The vegetables should soften and develop a smoky char.

2. Cool & Prep the Peppers:

Remove the grilled vegetables from the grill and transfer them to a bowl to cool slightly.
Once cooled, remove the stems and seeds from the poblano and jalapeño peppers (wear gloves to avoid irritation from the pepper oils).
If the peppers are very charred, scrape off some of the blackened skin for a milder flavor.

3. Blend the Salsa:

Add the grilled peppers, tomatoes, onion, and smashed garlic cloves to a food processor.
Add the cilantro, lime juice, sugar, salt, and cumin. For extra smoky flavor, stir in smoked paprika. If you want extra heat, add chili powder or more jalapeños.
Pulse until the salsa reaches your desired consistency, whether chunky or smooth.
Taste and adjust with more salt, sugar, lime juice, or red vinegar if needed.

4. Store & Serve:

Transfer the salsa to an airtight container and refrigerate for up to 4 days.
Serve with chips, tacos, burritos, nachos, or anything else you like to dip!

Servings and Timing

• Servings: 7 cups

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Tips & Variations

• More Heat: If you like your salsa spicier, add an extra jalapeño or a dash of cayenne pepper.

• Sweetness Balance: Adjust the sugar depending on the sweetness of your tomatoes. You can also substitute honey or agave for a different sweetness profile.

• Fresh Herbs: Swap some cilantro with fresh parsley for a milder, less earthy flavor.

• Smooth Salsa: If you prefer a smoother salsa, blend it longer or use a blender instead of a food processor.

Storage/Reheating

• Storage: Store the salsa in an airtight container in the refrigerator for up to 4 days.

• Reheating: This salsa is best served cold or at room temperature. No reheating necessary.

FAQs

1. Can I use a different type of pepper for more heat?

Yes, you can replace the jalapeños with serrano peppers or even add a small amount of habanero for extra heat.

2. Can I make this salsa in advance?

Yes, you can make this salsa up to 2-3 days in advance. The flavors will deepen as it sits in the fridge.

3. Can I make this salsa without a grill?

Yes, if you don’t have access to a grill, you can roast the vegetables under a broiler in the oven. Place them on a baking sheet and broil them for a few minutes on each side until they’re charred.

4. How do I make the salsa smoother?

If you prefer a smoother texture, blend the salsa longer, or use a blender instead of a food processor.

5. How long will this salsa last in the fridge?

This salsa will last for up to 4 days in the refrigerator if stored properly in an airtight container.

6. Can I can this salsa for long-term storage?

Yes, you can preserve this salsa by canning it. Follow the USDA Canning Guidelines for safe canning practices to ensure it’s stored properly.

7. Can I make the salsa milder?

Yes, to reduce the heat, use fewer jalapeños or remove the seeds from the peppers before grilling them. You can also skip the chili powder or smoked paprika.

8. Can I freeze this salsa?

Yes, you can freeze the salsa. Just make sure to store it in an airtight container, leaving some room for expansion, and it will last up to 3 months in the freezer.

9. Can I add other fruits to this salsa?

Yes, adding fruits like peaches, mangoes, or even pineapple will give your salsa a sweet twist while still keeping it fresh and flavorful.

10. Can I skip the cumin in the recipe?

Yes, you can skip the cumin if you prefer a different flavor profile or want a simpler, more straightforward salsa.

Conclusion

Fire Roasted Salsa is the perfect blend of smoky, tangy, and spicy flavors that complement a wide variety of dishes. The grilling process enhances the natural sweetness of the tomatoes and peppers, while the fresh cilantro and lime juice brighten the entire salsa. Whether you’re using it as a dip, topping tacos, or spooning it over grilled meats, this homemade salsa is sure to be a hit at your next gathering. Enjoy this vibrant, flavorful salsa with just about anything!

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