Servings
Font
Back
Fire Roasted Salsa
5 from 16 votes

Fire Roasted Salsa

Ripe Roma tomatoes, poblano and jalapeño peppers, garlic, yellow onion, olive oil, and seasonings are roasted at high heat until blackened and tender, then blended into a spicy, smoky salsa seasoned with lime juice, cilantro, cumin, salt, and a touch of sugar. The fire roasting deepens the vegetables' flavors, creating a salsa with charred complexity and balanced heat.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6 (1/3 cup each)
Calories: 6343 kcal
Course: Side Dish, Condiments
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. Serve immediately or let refrigerate over night for a more mellow flavor.

Nutrition Information

Calories 63.43kcal (3%) Carbohydrates 5.68g (2%) Protein 0.95g (2%) Fat 4.68g (7%) Sodium 400mg (17%) Fiber 1.32g (5%)

Nutrition Facts

Serving: 6 (1/3 cup each)

Amount Per Serving

Calories 6343

% 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.