Fire Roasted Salsa - Final

Fire Roasted Salsa


Mysterious.  Smokey.  Delicious.

This is a neat and simple recipe I’ve been revising with time.  This doesn’t taste like any salsa I’ve ever had from the store.  Fire roasting the vegetables really makes the flavors very interesting.  I’ve had friends and family try this, and they have all been quite impressed with it.

Yeah.  You will be too.


  • 5 cloves of garlic
  • 2 jalapeños
  • 1 yellow onion
  • 6 Salsa tomatoes (or Roma, or 3-4 garden tomatoes)
  • Red wine vinegar OR lime
  • Fresh Cilantro


Get a large brimmed cookie sheet and cover it with aluminum foil for easy cleanup).   Cut the peppers in half.  Cut the onion into quarters.  De-snot the tomatoes and cut them into quarters.

Arrange everything on the cookie sheet in a way that looks fancy and dramatic. Take photographs at f1.8.

Fire Roasted Salsa - Process

Fire Roasted Salsa – Process

Char in the broiler or grill (takes ~12 – ~15 in the broiler). When they look like this, take it out and let it sit for ~10 minutes to cool.

Fire Roasted Salsa - Roasting

Fire Roasted Salsa – Roasting

Blend the garlic, onions, and peppers first.  You don’t want large chunks in them.

After you have that stuff down to a puréed soup, add the tomatoes and continue blending to desired consistency.  Add water if it’s too thick.  Add ~2 tablespoons of red wine vinegar OR lime (haven’t decided which is better yet).  Add salt, pepper, cilantro to taste.

Important: Let it sit for a night. This REALLY needs to stew for a bit for the flavors to meld.