Want to punch up your boring salsa recipe? Try roasting the ingredients over your grill or campfire for some fire-roasted flavor with this bright and summery Salsa Fresca.
Provided by: EasyRecipesCooking.com
Total time: 15 minutes
Prep time: 5 minutes
Cook time: 10 minutes
|10 oz cherry tomatoes|
|1 medium jalapeno ((could sub with a serrano for more heat))|
|¼ of a red onion|
|½ teaspoon oil|
|2 cloves garlic|
|½ teaspoon salt|
|2 tablespoons cilantro|
|½ lime (juiced)|
- Thread the tomatoes, red onion, and jalapeno onto metal skewers and brush with oil.
- Place the skewers onto a hot grill. Roast until the skins are blistered and beginning to char. Use caution with the tomatoes – as they heat they can pop and spit a bit.
- Remove the vegetables from the grill to cool. Optional: wrap the jalapeno in a bit of foil and set aside to steam to make it easier to remove the skin.
- Once the jalapeno has cooled, remove from the foil and using a cloth or paper towel rub the skin off. Cut and half and remove the veins and seeds (or leave them if you like some heat!), then finely chop. Finely chop the tomatoes, onion, garlic, and cilantro.
- Add the jalapeno, tomatoes, onion, garlic, and salt to a small bowl. Squeeze in the lime juice and mix in the cilantro. Enjoy with chips, on tacos, or on top of some campfire nachos!
Calories 90 kcal, ServingSize 1 serving
How to cook roasted salsa on the grill?
Fire roasted salsa comes together in minutes and is loaded with flavor. Perfect with chips, tacos, burritos and nachos. Heat a grill on medium-high heat. Drizzle tomatoes, pepper, and onions with olive oil, sprinkle with salt and pepper if desired. Place whole tomatoes, peppers, and onion slices over direct heat.
Can you can fire roasted salsa?
Fire roasted salsa canning recipe using farm fresh tomatoes and poblano peppers, roasted on the grill for a delicious salsa that’s perfect for canning. I love tomato season and this year I made salsa. Fire roasted salsa that I canned.
What is the best way to make salsa?
The charred tomatoes, peppers, and onions add a smoky flavor to the salsa, great for dipping your favorite tortilla chips. I usually use Roma tomatoes but you can use heirloom or vine tomatoes. Roasting the veggies on the grill gives the best flavor. But you can broil in the oven if needed. Use rubber gloves when seeding the peppers.
How to cook tomatoes and peppers on the grill?
Heat a grill on medium-high heat. Drizzle tomatoes, pepper, and onions with olive oil, sprinkle with salt and pepper if desired. Place whole tomatoes, peppers, and onion slices over direct heat. Cook 5 minutes or until it begins to get some char. Flip and cook another 5 minutes.