Fire Roasted Salsa Recipe-Simple, Fresh, Delicious
Fresh, spicy, fire-roasted goodness perfect for chips & salsa or any Mexican inspired dish!
Servings: 10 -12 servings
Calories: 27kcal
Ingredients
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
- 1/3 c. Cilantro, chopped
- 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
Instructions
- 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.
Notes
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.
Nutrition
Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Sodium: 392mg | Fiber: 2g