Fire Roasted Salsa
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 (1/3 cup each)
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Calories
6343 kcal
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Course
Side Dish, Condiments
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Cuisine
American
Fire Roasted Salsa
Description
Fire Roasted Salsa starts by preparing Roma tomatoes, poblano and jalapeño peppers, garlic, and onion. These vegetables are coated with olive oil and roasted at 450°F until their skins blister and brown, softening and concentrating their flavors. The peppers are peeled, seeded, and softened further after roasting. The intense heat from roasting introduces a smoky, slightly charred flavor essential to this salsa.
The roasted ingredients are then combined with lime juice, fresh cilantro, cumin, and seasoning to create a balanced salsa that melds smoky, spicy, tangy, and fresh notes. The lime juice adds brightness, while cilantro contributes herbal freshness. Cumin and a bit of sugar round out the flavor profile, creating a well-layered condiment suitable for chips, tacos, or as an accompaniment to grilled meats.
This salsa benefits from cooling after roasting, which helps dry and intensify the flavors. It can be served at room temperature or chilled and stored for several days. The method preserves the vegetable's integrity while adding roast depth, making it a flavorful alternative to fresh salsa recipes.
Ingredients
- 1.75 lbs Roma tomatoes $2.77, 8-10
- 1 poblano pepper $1.29, medium
- 1 jalapeno pepper $0.14, medium
- 6 cloves garlic $0.48
- 1 yellow onion $0.37, medium
- 2 Tbsp olive oil $0.26
- 1 lime $0.33, medium
- 1/2 cilantro $0.50, bunch
- 1 tsp salt $0.05
- 1/2 tsp cumin $0.05
- 1/2 tsp sugar $0.02
Instructions
- Preheat the oven to 450ºF and line a baking sheet with foil. Cut the stems off the tomatoes, then cut them in half. Peel the cloves of garlic and chop the onion into large chunks. Place the tomatoes, onion, garlic, poblano and jalapeño (leave the peppers whole for now) on the baking sheet and drizzle with 2 Tbsp of olive oil. Toss all of the vegetables around in the oil until they are completely coated.
- Place the vegetables in the 450ºF oven and roast for 30 minutes, stirring once half way through. The vegetables should be shriveled, blistered and slightly brown after 30 minutes (see photos below). After roasting, remove them from the oven and allow to cool.
- Place the poblano and jalapeño peppers on a cutting board. Remove the thick skin from the poblano (it should peel away easily). Slice off the stems, then slice the peppers open lengthwise. Scrape the seeds out of the peppers. The peppers should be very soft and easy to work with (see photos below).
- Transfer the peppers and everything left on the baking sheet (including juices) into a blender or food processor. If the vegetables are still warm, you can place the blender into the refrigerator until they have cooled down.
- Add the fresh cilantro leaves, juice from the lime (about 1/4 cup), salt, sugar, and cumin to the blender with the roasted vegetables. Pulse the ingredients until they are well mixed but still slightly chunky. Don’t over puree on the first round so that you can taste the mixture, adjust the seasonings, and blend again if needed.
- Serve immediately or let refrigerate over night for a more mellow flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1/3 cup each)
Amount Per Serving
Calories 6343 kcal
% Daily Value*
| Calories | 63.43kcal | 3% |
| Carbohydrates | 5.68g | 2% |
| Protein | 0.95g | 2% |
| Fat | 4.68g | 7% |
| Sodium | 400mg | 17% |
| Fiber | 1.32g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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