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Fire Roasted Salsa

Fire Roasted Salsa

5 from 1 vote
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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


  • 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


  • 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.


Photo by: Kacy Hulme from Pixabay