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Bowl of fresh Fire Roasted Salsa garnished with herbs, served with crispy tortilla chips on a wooden board.
Maryam

Fire Roasted Salsa

Smoky, charred tomatoes and chiles blended into a salsa with real depth - way better than anything from a jar.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizer, Condiment
Cuisine: Mexican, Tex-Mex
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

For the Salsa
  • 1.5 lb roma tomatoes about 6 medium, cored and halved lengthwise
  • 1 jalapeno stemmed (leave seeds for more heat)
  • 1 serrano chile stemmed, optional for extra kick
  • 0.5 white onion peeled and cut into 1/2-inch thick rings
  • 3 garlic cloves unpeeled
  • 1 chipotle pepper in adobo plus 1 tsp adobo sauce
  • 0.5 cup fresh cilantro lightly packed, roughly chopped
  • 2 tbsp lime juice freshly squeezed
  • 1 tsp kosher salt plus more to taste

Equipment

  • Cast iron skillet or heavy skillet
  • Blender or Food Processor
  • Tongs

Method
 

Char the Vegetables
  1. Heat a dry cast iron skillet over medium-high heat until a drop of water sizzles and evaporates in 2 seconds. Do not add oil.
  2. Place tomatoes cut-side down and whole chiles in the skillet. Cook undisturbed for 4-5 minutes until deeply charred and blackened in spots. Flip and char the other side, 3-4 minutes more. The tomatoes should be softened and collapsing. Transfer to a plate.
  3. Add onion rings and unpeeled garlic to the skillet. Char the onion 3-4 minutes per side until softened with black edges. Turn garlic occasionally until soft and spotty black, about 8 minutes total. Let everything cool slightly, then peel the garlic.
Blend the Salsa
  1. In a blender or food processor, combine charred tomatoes (with any juices), chiles, onion, peeled garlic, chipotle pepper, adobo sauce, cilantro, lime juice, and salt. Pulse 8-10 times for a chunky salsa, or blend 15-20 seconds for smoother. Taste and adjust salt or lime as needed.
  2. Let the salsa sit at room temperature for 15 minutes so the flavors meld, or refrigerate up to 5 days. Serve with warm tortilla chips or alongside tacos, grilled meats, or eggs.

Notes

For a gas stove shortcut, char the vegetables directly over an open flame using tongs - rotate frequently for even blackening. The salsa tastes even better after a day in the fridge as the smoke flavor deepens. If too spicy, add another tomato or a pinch of sugar to balance.