Fire roasted tomato salsa

Course Sauce
Cuisine Mexican
50 minutes
Roasted (burnt) tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.
Chunky roasted tomato salsa

Fire roasted tomato salsa

If you’ve never experienced the incredible flavor of fire roasted tomatoes, you are in for a real treat. Traditional tomato salsas are typically made with either canned or fresh (raw) tomatoes. Sure, they taste good, but fire roasting adds a depth of flavor to salsa that you will never get in a fresh pico de […]

Chunky roasted tomato salsa

Fire roasted tomato salsa

If you’ve never experienced the incredible flavor of fire roasted tomatoes, you are in for a real treat. Traditional tomato salsas are typically made with either canned or fresh (raw) tomatoes. Sure, they taste good, but fire roasting adds a depth of flavor to salsa that you will never get in a fresh pico de gallo, and especially not from a store bought salsa.

Whether you want to grill, broil, or fire roast tomatoes over an open flame isn’t really all that important. As long as the method you use works to caramelize the sugars in the fruit, you are set.

Roated (burnt) tomatoes

Serving your fire roasted salsa

This salsa, as any, is best served cold. Serve traditionally with quick homemade tortilla chips or make it a side dish, well more a condiment, of a full Mexican platter.

Chunky roasted tomato salsa

Fire roasted tomato salsa

Ingredients

  • 6 Roma tomatoes or any other red tomatoes
  • 2 yellow onions peeled, cut in half
  • 2 jalapeño peppers fresh, not from a jar
  • 3 garlic cloves peeled
  • 1 bunch coriander finely chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1 lime juiced
  • salt to taste
Serves 4 persons (click to change)
Prep Time: 5 minutes
Cook Time: 30 minutes
Resting time: 15 minutes
Total Time: 50 minutes

Grilling the ingredients

  • Preheat your oven in grill mode. Lay the tomatoes, onions, jalapeno peppers and garlic cloves ons a baking tray and grill in the oven until blackened. You might need to take the garlic out a bit earlier as when they become to blackened they get bitter.
    If you dont have a oven with a grill you can alternative also use a cast iron pan, by grilling everything in batches.
    6 Roma tomatoes
    2 yellow onions
    2 jalapeño peppers
    3 garlic cloves
  • Let them cool down for at least 15 minutes before continuing. Dont throw away any of the juices.

Blend all ingredients

  • Add the roasted produce together with the lime juice, olive oil and ground cumin. Pulse the blender to keep chunks in your sauce (or if you want a smoother sauce just blend it longer).
    1 lime
    2 tablespoons olive oil
    1/2 teaspoon ground cumin
    salt
  • Taste, and season with extra salt or lime juice if needed.
  • Add and mix by hand the chopped cilantro in the sauce.
    1 bunch coriander
  • Cool at least for an hour in the fridge before serving.
Recipe notes
Reduce the heat of the salsa
Deseed jalapenos if you want to reduce the heat.
Storing the salsa
Refrigerate in a sealed container for up to 3 days.
Nutrition
Sodium: 8mgCalcium: 35mg (4%)Vitamin C: 31mg (38%)Vitamin A: 863IU (17%)Sugar: 5g (6%)Fiber: 3g (13%)Potassium: 349mg (10%)Calories: 113kcal (6%)Monounsaturated Fat: 5gPolyunsaturated Fat: 1gSaturated Fat: 1g (6%)Fat: 7g (11%)Protein: 2g (4%)Carbohydrates: 12g (4%)Iron: 1mg (6%)
Tried this recipe?Mention @rudysriviera or tag #rudysriviera!

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2 comments
  1. Sharana
    Sharana
    at

    5 stars
    Love it!! Just made another batch.

    Reply
  2. Tina
    Tina
    at

    5 stars
    Thank you for this recipe, my kids love it with nachos!

    Reply
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