Craving a salsa that’s loaded with smoky, rich flavors? Our Fire Roasted Salsa is just the only recipe you need. This salsa is made with fresh, simple ingredients and is ready in a jiffy. Whether making a snack for yourself or entertaining guests, fire-roasted salsa will surely become a household favorite.
Love Mexican-Inspired dips? Try our Fresh Restaurant-Style Guacamole, Creamy Cilantro Jalapeno 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.
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.
- Versatile: Perfect for dipping, topping, or as a side dish.
Fire Roasted Salsa 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 Fire Roasted Salsa
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.
STEP 3: Broil for Char
After roasting, remove the garlic packet and broil the vegetables on low for up to 5 more minutes until they are charred.
STEP 4: 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.
Taste and adjust the seasoning with more salt or lime juice if needed.
Substitutions and 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.
How Should I Store and Reheat this Recipe?
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 ripe Roma tomatoes
- 2 jalapeño peppers
- ½ medium onion
- juice of 1 lime
- 3-4 cloves roasted garlic
- 1 teaspoon kosher salt
- olive oil for drizzling
- fresh cilantro leaves
Instructions
- 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.
- Place 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.
- 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.
Video
Notes
- Roma Tomatoes: Use cherry tomatoes for a sweeter flavor.
- Jalapeño Peppers: Substitute with bell peppers for a milder salsa.
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