Fire Roasted Salsa

Bring bold, smoky flavor to your table with this easy Fire Roasted Salsa. Made with charred tomatoes, peppers, onions, and garlic, this homemade salsa is bursting with rich, layered flavors and takes just 25 minutes to make. Perfect for dipping with tortilla chips or topping tacos, burritos, and nachos.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 7 cups
Calories per Serving: 92 kcal

—

Why You’ll Love This Recipe

Smoky, bold, and fresh: Fire-roasting adds irresistible depth of flavor.

Versatile: Ideal for serving with Mexican-inspired dishes or as a snack with chips.

Customizable: Adjust the heat level by using more or fewer jalapeños.

Freezer-friendly: Make a big batch and freeze extras for later!

—

Ingredients

3 pounds Roma tomatoes

1 large white onion, sliced into thick rounds

2 jalapeños (leave seeds in for more heat, or remove for mild)

2 large poblano peppers

2 tablespoons olive oil

6 garlic cloves, peeled

1/4 cup fresh cilantro, roughly chopped

2 tablespoons lime juice (freshly squeezed)

2 teaspoons sugar

1/2 teaspoon ground cumin

2 teaspoons salt, or to taste

Freshly ground black pepper, to taste (optional)

—

Instructions

1. Roast the Vegetables

Preheat your grill to medium-high heat (or see oven method below). Drizzle the tomatoes, peppers, and onion slices with olive oil and a light sprinkle of salt and pepper.

Place the vegetables directly over the heat and grill for about 5 minutes per side, until they develop a charred, blistered appearance. Remove from the grill and let them cool slightly in a bowl.

> Tip: Charring brings out the natural sweetness and smoky essence of each vegetable.

—

2. Prepare the Peppers

Once cooled enough to handle, remove the stems and seeds from the peppers. You can scrape off excess char if desired, but keeping some of it enhances the flavor. Use gloves when handling spicy peppers to avoid skin irritation.

—

3. Blend the Salsa

In a food processor or blender, combine the roasted peppers, tomatoes, onions, garlic, cilantro, lime juice, sugar, cumin, and salt.

Pulse until you reach your desired consistency. For a chunkier salsa, use the pulse button carefully to avoid over-pureeing.

—

4. Taste and Adjust

Taste your salsa and adjust as needed. Add more lime juice for brightness, more salt to bring out the flavors, or a touch more sugar to balance acidity.

—

5. Store and Serve

Transfer the salsa to an airtight container and refrigerate. It will keep for up to 4 days. For best flavor, allow it to chill at least 30 minutes before serving.

—

Oven Roasting Option

If you don’t have a grill:

1. Preheat oven to 400°F (200°C).

2. Spread tomatoes, peppers, and onion slices on a baking sheet. Roast for 15–20 minutes.

3. For extra char, turn on the broiler for the last 2–3 minutes. Watch closely to avoid burning.

—

Recipe Notes

Tomato Variety: Roma tomatoes are preferred for their low moisture and rich flavor, but other varieties work. Expect more seeds with non-Roma types.

Removing Skins: Roasted tomato skins peel off easily. You can remove them for a smoother texture, but they add flavor and nutrients if left on.

Blender Caution: Avoid using the regular blend setting. Use the pulse function to keep a chunky texture.

Make it Hotter: Add an extra jalapeño or leave seeds in for more heat.

—

Serving Ideas

Spoon over tacos, enchiladas, or grilled meats.

Serve as a dip with tortilla chips or warm flatbread.

Use as a zesty topping for scrambled eggs or grain bowls.

—

Nutrition Information (Per 1 Cup)

Calories: 92

Carbohydrates: 13g

Protein: 2g

Fat: 4g

Saturated Fat: 1g

Fiber: 3g

Sugar: 8g

Sodium: 366mg