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Fire Roasted Salsa

Delicious, Healthy, Vegan friendly. The number one condiment
5 from 2 votes
Print Recipe
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 17 minutes
Course Appetizer
Cuisine Mexican

Equipment

  • 1 Baking sheet lined with foil
  • Blender
  • cutting board
  • Chefs knife

Ingredients
  

  • 4 Roma Tomatoes or 1lb Cherry Tomatoes
  • 3 Jalapeno peppers, medium (for spicier use serrano)
  • 1/2 onion, separated
  • 5 garlic cloves, skins on
  • 1 Tbsp olive oil
  • 1 cilantro bunch, handful of leaves, chopped
  • 1 Tbsp salt, or to taste
  • 1 juice of 1 lime
  • 1 tsp black pepper
  • a couple glugs of your favorite pepper/hot sauce (optional)
  • pinch cumin and sugar (optional)

Instructions
 

  • Preheat oven to broil. Line a baking sheet with foil. Cut the stems off the tomatoes, then cut them in half. Place on sheet. Add 1/2 onion, separated or cut into chunks. Add garlic cloves skins on. Cut stems off jalapeno peppers. Add to sheet. Drizzle with some olive oil and toss all of the vegetables around in the oil until completely coated.
  • Place the vegetables in the broiler and roast for 5 to 15 minutes. Stirring once halfway through. The vegetables should be shriveled, blistered and charred. After roasting, remove from the oven and allow to sit a few minutes to cool.
  • Remove skins from garlic. Transfer the vegetables and the juices from the baking sheet into a blender or food processor. Add lime juice, cilantro leaves, salt, pepper and a few glugs of pepper/hot sauce (optional). Can also add a pinch of cumin and sugar if desired. 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 necessary.
  • Serve immediately or let refrigerate over night for a more mellow flavor.