Fire Roasted Tomato Salsa

For years I would make fresh and raw tomato salsa (aka Salsa Fresca) whenever I had extra tomatoes and peppers. It’s totally refreshing and delicious.

But, this time, I made a fire-roasted salsa and OH MY!

I brought it to a party and everyone raved about how good it was. And, it’s true!

It is totally yummy!

If you’ve never taken the time to make a homemade fire-roasted salsa before, try it, at least one time. You’ll be hooked.

Here’s my version. I hope it wins over your taste buds, too.

 

Fire Roasted Salsa
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer salad
Cuisine: Food is medicine
Serves: 6-7 servings
Ingredients
  • 4 large tomatoes, halved
  • 1 onion, peeled and halved
  • 3 garlic cloves (whole and unpeeled)
  • 1 large serrano pepper, whole
  • 2 jalapeno peppers, whole
  • Juice and zest of 1 lime
  • ⅓ cup fresh cilantro
  • ½ tsp. sea salt
Instructions
  1. Preheat the oven to 400
  2. Put a sheet of parchment paper into a 9x13 baking pan
  3. Place the tomatoes skin side up into the pan with the onion and whole garlic cloves
  4. Roast for 25-30 minutes or until the skin blisters on the tomatoes
  5. While the tomatoes are roasting, put the serrano pepper and the jalapeno peppers directly onto the flame on the stove top and char them until blackened
  6. Turn the peppers with tongs so you don't get burned
  7. Once the skin on the peppers is black, put them into a paper bag and close tightly - this will give them a smokey, fire-roasted flavor
  8. Keep the peppers in the bag for about 20 minutes
  9. Once the peppers cool, peel the charred skin, and remove most of the seeds
  10. By now, the tomatoes should be finished
  11. Remove them from the oven, peel and discard the tomato skins
  12. Peel and discard the garlic skins, too
  13. Place the roasted tomatoes, garlic, onion, and peppers into a food processor with the fresh cilantro, lime juice and zest, plus sea salt
  14. Puree until it reaches desired salsa consistency
  15. Adjust salt if needed
  16. Enjoy!