The Best Fire Roasted Salsa
The Best Fire Roasted Salsa is super quick and easy to make (under 20 minutes!), it’s chocked full of fresh grape tomatoes and veggies that have been roasted to perfection, and it’s always a hit at every party.
I served this salsa at a recent family gathering and watched as everyone gobbled it up! They all asked for the recipe, so I’m sharing it on the blog for you, today, with all of my salsa tips and tricks.
The Best Fire Roasted Salsa any time the craving strikes? Yes, please.
At our house we love all types of salsa! In fact, my husband’s recipe for garden salsa is one of the most popular recipes on the site. If it’s even possible, this one may have even more flavor! Have you ever tried roasting vegetables in the oven and then blending them up to make salsa? OMG. You guys. It’s life changing… I swear! I was seriously amazed by how much extra flavor roasting the veggies gave this salsa.
Let’s make roasted salsa!
You will just need to pop your veggies (skin-side-up) on a baking sheet under the broiler for about 6-8 minutes until they’re nice and blistered and blackened.
Then pop them into a blender or food processor with cilantro, lime juice, salt and cumin.
Once combined, dive in. Preferably with your favorite salty tortilla chips. YUM.
A few quick roasted salsa tips:
- Ripe Grape Tomatoes make this salsa. Grape tomatoes are so delicious in this salsa! They are full of juice and have a natural sweet taste. So perfect for this roasted salsa!
- Don’t worry about the blackened char marks. You want them to look burnt, so leave those tomatoes and veggies under the broiler (keeping a close eye on them) until they’re nice and deeply blistered. The more marks, the more flavorful.
- Want to make this salsa extra-mild? Use less jalapeño, or omit it completely. As written, this salsa is mild-to-medium, depending on the size and heat level of your jalapeño.
- Want to make this salsa more spicy? Add the full jalapeño, ribs and seeds removed. To make it extra-spicy, you can include some of the jalapeño seeds, too.
- Want to make this recipe for a crowd? The recipe yields almost 3 cups, but you can easily double or triple it. That’s assuming your food processor is big enough to handle the larger yield.
Uses for Fire Roasted Salsa:
This salsa tastes so much better than store-bought salsas that you’ll never go back. It’s true restaurant-style salsa. Serve it with tortilla chips for the perfect party dip or savory snack.
This roasted salsa is also fantastic with:
- Breakfast Burritos
- Enchilada Casserole
- Slow Cooker Taco Bake
- Fajita Chicken Burrito Bowls
- and much more!
The Best Fire Roasted Salsa
- 2 (10 oz) containers grape or cherry tomatoes, halved
- 6 unpeeled garlic cloves
- 1 large white onion peeled halved and cut into 1/2-inch slices
- 1 jalapeño pepper, stemmed, and halved (discard the seeds to reduce the heat if you’d like)
- 1 large handful fresh cilantro leaves
- 1 tablespoon freshly-squeezed lime juice
- 2 teaspoons salt + more to taste
- 1/2 teaspoon ground cumin
- Preheat broiler to high.
- Arrange the grape tomatoes (skin side up), garlic cloves (unpeeled), onion and jalapeño (skin side up) in an even layer on a large baking sheet. Broil for 6-8 minutes, or until the tomatoes and jalapeños have blistered and blackened pretty thoroughly on top.
- Remove pan from the oven, and peel and discard the skin from the garlic cloves. Transfer the tomatoes, garlic, onion and jalapeño to the bowl of a food processor or blender. Add in the remaining ingredients and purée the salsa until it’s smooth.
- Taste, and season with extra salt or lime juice, if needed. Serve immediately, or refrigerate in a sealed container for up to 1 week.