Fire Roasted Salsa

This Fire Roasted Salsa Recipe starts over charcoal, one of my favorite way to infuse fire-roasted flavor into vegetables. It is one of the easiest and quickest ways to add depth to salsa. If you’d like, you could throw an ear or two of corn on the grill then add fire-roasted kernels to the rest of the mixture. Feel free to mix and match flavors and ingredients to suit your needs and preferences. This salsa recipe is simple and a great starting point for novice cooks. Make the salsa the day before for a cleaner flavor.

Want a hit of smoke to this fire roasted salsa? I recommend using fruitwoods like apple or cherry.  

Salsa ingredients

Ingredients for Fire Roasted Salsa:

  • Tomatoes, medium-sized and firm
  • Jalapenos
  • Small onion 
  • Pasilla pepper, sub with poblano
  • Garlic
  • Fresh lime juice 
  • Salt
  • Olive oil
  • Cilantro
fire-roasted-salsa

How to Make It:

  • Prepare your charcoal grill for high heat, direct cooking. Add your choice of fruitwood if desired. Keep in mind that the vegetables need charring and won’t be on too long.
  • Place unpeeled garlic cloves onto an 8″ x 8″ piece of foil. Top with a small amount of oil. Gather opposing sides and ends and seal the packet. Make sure there is a little room for steam to build.
  • Wash tomatoes, jalapenos, and pasilla pepper, then blot dry with paper towels. Brush with olive oil.
  • Peel the onion and cut it in half. Brush with olive oil.
  • Place vegetables and garlic packet onto the grill and cook until skins take on a deep brown appearance and skin begins to pull away from the tomatoes. 
  • Stagger the cooking times as some items cook faster than others. 
  • Rotate the vegetables for even browning.
  • Remove vegetables and garlic from the grill and place them onto a clean plate. Let them rest for 10 minutes or until cool enough to handle.
  • Peel the charred skins away, remove the seeds from peppers and tomatoes and place them into a food processor with the garlic. 
  • Roughly chop the onion and add to the processor.
  • Add lime juice and a few pinches of salt and pulse 8-10 times. 
  • Taste for flavor and adjust accordingly. 
  • Transfer the fire roasted salsa to an airtight container and store it in the refrigerator for 3-4 days.
  • Right before serving, chop half of the cilantro and stir into the salsa. Add the remaining whole leaves on top as garnish.

How to Use Fire Roasted Salsa:

  1. Serve with tortilla chips as an appetizer.
  2. This fire roasted salsa works beautifully as a topping for Smoked Cream Cheese.
  3. Use in Smoked Enchiladas!

 

Fire Roasted Salsa

Fire Roasted Salsa

5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Tex Mex
Keyword: Salsa
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 people
Author: Sabrina Baksh

Ingredients

  • 5 medium tomatoes firm
  • 2 medium jalapenos
  • 1 small onion peeled and halved
  • 1 pasilla pepper
  • 2-3 cloves garlic
  • 1/4 cup lime juice (use more if preferred)
  • Salt
  • Olive oil
  • 1/4 cup cilantro garnish

Instructions

  • Prepare your charcoal grill for high heat, direct cooking. Add your choice of fruitwood if desired. Keep in mind that the vegetables need charring and won't be on too long.
  • Place unpeeled garlic cloves onto an 8" x 8" piece of foil. Top with a small amount of oil. Gather opposing sides and ends and seal the packet. Make sure there is a little room for steam to build.
  • Wash tomatoes, jalapenos, and pasilla pepper, then blot dry with paper towels. Brush with olive oil.
  • Peel the onion and cut it in half. Brush with olive oil.
  • Place vegetables and garlic packet onto the grill and cook until skins take on a deep brown appearance and skin begins to pull away from the tomatoes.
  • Stagger the cooking times as some items cook faster than others.
  • Rotate the vegetables for even browning.
  • Remove vegetables and garlic from the grill and place them onto a clean plate. Let them rest for 10 minutes or until cool enough to handle.
  • Peel the charred skins away, remove the seeds from peppers and tomatoes and place them into a food processor with the garlic.
  • Roughly chop the onion and add to the processor.
  • Add lime juice and a few pinches of salt and pulse 8-10 times.
  • Taste for flavor and adjust accordingly.
  • Transfer the fire-roasted salsa to an airtight container and store it in the refrigerator for 3-4 days.
  • Right before serving, chop half of the cilantro and stir into the salsa. Add the remaining whole leaves on top as garnish.

Notes

Photo by: Kacy Hulme from Pixabay

Images by Katie Hulme and Jamie Coupaud

Fire Roasted Salsa

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