This Fire-Roasted Salsa Recipe is smoky, bold, and packed with fresh flavor—perfect for dipping or topping your favorite tacos. Roasted tomatoes, peppers, and onions give this salsa that charred, authentic taste you’d expect from your favorite Mexican restaurant.
Love Mexican-Inspired dips? Try our Fresh Restaurant-Style Guacamole, Creamy Jalapeno Ranch Dip, or our Redneck Caviar (Cowboy Caviar).
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Fire-roasted salsa is a smoky variation of traditional salsa that uses charred vegetables to enhance the flavors. Originating from Mexican cuisine, this salsa adds depth to your dishes, making it a favorite for family gatherings and game days.
Need some pairing ideas? Serve this salsa atop our Easy Vegetarian Quesadillas, Air Fryer Tostadas Mexicanas, or our Air Fryer Taquitos.
Why We Love This Recipe
- Smoky Flavor: The charring process gives the salsa a rich, smoky taste.
- Healthy Ingredients: Made with fresh tomatoes, jalapeños, and onions.
- Quick and Easy: Ready in just 30 minutes. Have you tried our Chipotle Corn Salsa Copycat Recipe? It can be made in under 30 minutes, too!
- Versatile: Perfect for dipping, topping, or as a side dish.
Fire Roasted Salsa Recipe Ingredients
- Roma Tomatoes: Fresh and ripe, these tomatoes form the base of our salsa.
- Jalapeño Peppers: Add just the right amount of heat.
- Onion: Gives a subtle sweetness and depth of flavor.
- Lime Juice: Fresh lime juice brightens up the salsa.
- Roasted Garlic: Adds a mellow, rich garlic flavor.
- Kosher Salt: Enhances all the other flavors.
- Olive Oil: Helps in roasting and adding a touch of richness.
- Cilantro: Fresh cilantro for garnish and a burst of freshness.
A full ingredient list with exact measurements can be found in the recipe card below.
How to Make this Fire Roasted Salsa Recipe
STEP 1: Prepare the Vegetables
Cut 6 Roma tomatoes in half lengthwise. Halve 2 jalapeño peppers, and chop ½ onion into quarters. Create a garlic packet with ½ a head of garlic wrapped in foil.
STEP 2: Roast the Vegetables
Place the halved tomatoes, jalapeño halves, garlic packet, and chopped onion on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with a pinch of kosher salt. Roast at 450°F for 20 minutes.
After roasting, remove the garlic packet and broil the vegetables on low for up to 5 more minutes until they are charred.
STEP 3: Blend the Salsa
In a blender, combine the roasted vegetables, roasted garlic, juice of 1 lime, fresh cilantro leaves, and 1 teaspoon kosher salt—pulse to your desired consistency.
STEP 4: Taste and Serve
Taste and adjust the seasoning with more salt or lime juice if needed.
Transfer to a serving bowl and garnish with fresh cilantro.
Substitutions & Variations
- Roma Tomatoes: Use cherry tomatoes for a sweeter flavor.
- Jalapeño Peppers: Substitute with bell peppers for a milder salsa.
- Flavor: Add a smoked chipotle pepper for extra smokiness.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Let the salsa sit for at least an hour before serving to allow the flavors to blend.
❌ DO NOT Over-blend the salsa. Pulse the blender to your desired consistency.
Storage
Store the salsa in an airtight container in the refrigerator for up to 5 days.
Recipe FAQs
If you don't have a broiler, you can achieve a similar charred effect by grilling the vegetables on a barbecue grill or using a stovetop grill pan.
Absolutely! You can roast the vegetables on a gas stove by placing them directly on the burner grates and turning them until they are charred. Alternatively, use a grill or stovetop grill pan to roast the vegetables.
Yes, but the flavor will be slightly different. Fresh tomatoes are recommended.
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📖 Recipe
Fire Roasted Salsa
Equipment
- Baking sheet
- Parchment paper
- Blender or food processor
- Foil for garlic packet
Ingredients
- 6 Roma tomatoes ripe
- 2 jalapeño peppers seeded
- ½ medium onion
- 1 lime (juice of)
- ½ head of roasted garlic about 3-4 cloves
- 1 teaspoon kosher salt
- 2 tablespoons olive oil for drizzling
- 1 bunch fresh cilantro leaves (or to taste)
Instructions
- Cut 6 Roma tomatoes in half lengthwise. Deseed and halve 2 jalapeño peppers, and chop ½ onion into quarters. Create a garlic packet with ½ a head of garlic wrapped in foil.
- Place halved tomatoes, jalapeño halves, garlic packet, and chopped onion on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Roast at 450°F for 20 minutes.
- After roasting, remove the garlic packet and broil the vegetables on low for up to 5 more minutes until they are charred.
- In a blender, combine the roasted vegetables, roasted garlic, juice of 1 lime, fresh cilantro leaves, and 1 teaspoon kosher salt. Pulse to your desired consistency.
- Taste the salsa and adjust the seasoning with more salt or lime juice if needed. Transfer to a serving bowl and garnish with fresh cilantro.
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Notes
- Roma Tomatoes: Use cherry tomatoes for a sweeter flavor.
- Jalapeño Peppers: Substitute with bell peppers for a milder salsa.
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