The flavors of this simple homemade fire roasted salsa recipe are fresh and spicy. Try it with your favorite Mexican dish or simply with tortilla chips. So easy to make!
Feelin’ Hot, Hot, Hot…
Or not…nope, still cold up here in what is now spring. So to continue my quest to try to heat things up a bit, this Fire Roasted Salsa Recipe is the perfect accompaniment to the Chili Relleno Casserole I posted a few days ago.
Jeff makes fresh salsa frequently, especially when we have tomatoes that are all getting ripe at the same time. (Another classic Alaska Costco fun fact thing we deal with…lots of bulk ripe produce when gardening isn’t an option.) We can easily go through a recipe a week as we use it on so many different dishes!
Fresh Fire Roasted Salsa Recipe
The nice thing about this recipe is that it is versatile and totally personalized to how much heat and seasoning you like, as well as whatever tomatoes and onions are around. Plus, you can mix additional ingredients in at the end such as avocado, corn, black beans, maybe a little mango and pineapple, or a sprinkle of Queso to your own taste.
Even chili peppers can be changed out. The ones we use are Serrano (slightly hotter) and Jalapeno. They are fire roasted along with the onion and tomato. For instructions on fire roasting veggies, check out this post. It’s simple to do and adds so much flavor.
Honestly, I can’t even buy salsa in a jar anymore, and after trying this yourself, I think you’ll feel the same way.
Fresh, spicy, fire-roasted goodness perfect for chips & salsa or any Mexican inspired dish!
For the Salsa:
- 8–10 Tomatoes (your choice ~ 2 lbs or so)
- 2–4 Jalapeno Peppers (start with 2 if unsure on heat, may use hotter Serrano pepper)
- 1 small onion or 1/2 large onion (white or yellow)
- ~1/4-1/2 c. chopped Cilantro
- 1 Tbsp minced Garlic or 4 cloves chopped
- 1 1/2 Tbsp. White Vinegar
- 1 tsp. Liquid Smoke
- 2 tsp. Salt or to your taste
- 1/2 tsp. Pepper
- First, fire roast your vegetables on grill or flame of gas stove, see link in post to instructions.
- Remove skins from tomatoes and peppers after roasting.
- Place all ingredients in blender and pulse to desired consistency.
- Season to taste if needed.
- If you make this recipe while the roasted veggies are still warm, chill in refrigerator for an hour or so if you prefer salsa cooler.
- Of note, allowing salsa to sit in refrigerator for 24 hours enhances flavors.
- Ours is usually gone, but I would store refrigerated for up to a week.
Yes, it really is that simple, now personalize it with your own style before serving. Suggestions: corn, black beans, mango, pineapple, avocado chunks, crumbled Queso.