Tag: roasted tomato salsa

Fire Roasted Salsa

Homemade fire roasted salsa in a bowl, ready to serve.
Chunky Fire Roasted Salsa in served in a ceramic bowl in front of a basket of Corn chips.

Grilled, Broiled or Fire Roasted Salsa

I can honestly say that this Fire Roasted Salsa is amazing and it is, quite possibly, the best salsa I’ve ever tried.  It starts with fresh Hot House Tomatoes, Yellow Onions, Green Bell, Anaheim and Jalapeno Peppers, cilantro, lime and a few other key ingredients.  Although you can find recipes, similar to this one, all over the web, I seriously considered keeping this one all to my self.  But I get too excited when I discover the secrets to authentic recipes.  It makes me want to share it with everyone.  So that’s what I’m going to do today.

Fresh ingredients for fire roasted salsa, including tomatoes, peppers, garlic, onions, lime and cilantro.
Ingredients for salsa include tomatoes, Bell, Anaheim and Jalapeno peppers, garlic, onions, cilantro and lime.

Fire Roasted Salsa Preparation

To get the best results, and be sure that your Fire Roasted Salsa tastes amazing, there’s only one thing you need to do before you take the vegetables to the grill.  Cut your onions in half.  It isn’t going to matter if you peel them before or after they roast but it is important that those onion layers get exposed to the grill. Salsa gets a lot of great flavor from onions and they have memory, so adding that smoked flavor to the rings will insure that your salsa tastes amazing when you blend them, together, with the other ingredients.

Tomatoes, peppers, and onions roasting over an open flame on the grill for salsa.
All of the fresh vegetable ingredients for the salsa on the grill with char marcs from the grate.

Fire Roasted Salsa Grilling Technique

Whether you choose to grill, broil or roast your vegetables over an open pit, to make this Fire Roasted Salsa, the timing and flipping is simple.  I average 25 to 30 minutes of roasting time, over medium heat(350 Fahrenheit), and I rotate and flip everything about every 5 minutes.  Look for some good color on the under side and flip.  It’s that easy.  I tend to check the peppers first because they burn quicker than the tomatoes and onions.  The onions I worry about the least.  The tomatoes just need to be pulled off the grill before they pop and loose their juice to the grill.  You should pay attention to where the hot spots are and rotate everything accordingly.  Then remove them from the heat and let them rest for a half an hour or so, until they are cool enough to touch and handle with your hands.  Remove the stems, peel the onions and add the other ingredients.

Charred jalapeño pepper fresh off the grill for salsa.
Freshly roasted Tomatoes, Onions and Peppers off of the grill with cloves of garlic, ready to be blended.

Fire Roasted Salsa Formula

I have a basic formula that you might find useful when you’re making Fire Roasted Salsa.  For every large Tomato, I add 1 medium sized Onion, 1 Bell Pepper, 1 Anaheim Pepper, 1 Jalapeno and a few cloves of Garlic.  It’s pointless making salsa on that small of a scale and that’s why I double that amount in the ingredients below.  If you want it spicier, add more peppers, different kinds or use less tomato.  It’s really not that difficult to trick up.  But that should give you a better understanding of how to approach your own homemade salsa in the future.

Blender filled with roasted vegetables and spices for fire roasted salsa.
All of the roasted vegetables in a food processor, topped with all of the other ingredients to blend for salsa.

How to Spice Up Fire Roasted Salsa

If the Peppers aren’t providing enough heat and flavor for your tastes, there are a few other ingredients you can add to your Fire Roasted Salsa and I’ve included them in this recipe.  Cumin, Smoked Paprika and Mexican Oregano are definitely among my favorites.  You can even add some Cayenne if you’re feeling froggy.  Just be sure that you stay true to your tastes and be considerate of the pallets and less tolerant individuals, like children you may be serving, if they can’t handle spice.

More Related Recipes

Roasted Salsa Verde, Chili Con Quesa, Homemade Corn Chips, Homemade Salsa, Red Enchilada Sauce, Green Enchilada Sauce, Pork Chili Verde, Chili Colorado.

How to make Fire Roasted Salsa video tutorial by PoorMansGourmet.

Fire Roasted Salsa Ingredients:

  • 2 Hot House Tomatoes (large) – Sweet and juicy for a flavorful base.
  • 2 Onions – Adds depth and sweetness.
  • 1 Bell Pepper – Mild, crunchy, and slightly sweet.
  • 1 Anaheim Pepper – Mild heat with a touch of smokiness.
  • 1 Jalapeño – For a kick of spice.
  • 5 Garlic Cloves – Bold, aromatic flavor.
  • 1 Lime (squeezed) – Fresh tangy citrus to balance the flavors.
  • 1 bunch Cilantro – Fresh, bright, and herbaceous.
  • 1 tbsp Oregano – Earthy and slightly bitter, enhancing the salsa’s complexity.
  • 1 tbsp Cumin – Warm, earthy flavor for a smoky depth.
  • 1 tbsp Smoked Paprika – Adds a smoky, rich flavor.
  • 1 tbsp Chicken Bouillon (Caldo con Sabor de Pollo, Knorr) – Savory base for richness.
  • Salt and Pepper – To taste, for perfect seasoning.

Instructions

  1. Roast Vegetables: Grill or roast the tomatoes, onions, bell pepper, Anaheim pepper, jalapeño, and garlic cloves until charred and soft.
  2. Blend: Add the roasted vegetables to a blender or food processor. Squeeze in lime juice and add cilantro, oregano, cumin, smoked paprika, chicken bouillon, salt, and pepper.
  3. Pulse & Taste: Pulse until desired texture is reached. Taste and adjust seasoning if needed.
  4. Serve: Transfer the salsa to a bowl and serve with chips, tacos, or your favorite dishes.

Be sure to watch the short video tutorial and I’ll show you exactly how to make this Fire Roasted Salsa!

Recommendations

Grills, Campfire Grills, Outdoor Fire Pit, Outdoor Furniture.