Fire roasted tomato salsa Posted on by rudysriviera 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. 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. Fire roasted tomato salsa Ingredients6 Roma tomatoes or any other red tomatoes2 yellow onions peeled, cut in half2 jalapeño peppers fresh, not from a jar3 garlic cloves peeled1 bunch coriander finely chopped2 tablespoons olive oil1/2 teaspoon ground cumin1 lime juicedsalt to taste Serves 4 persons (click to change) Print Recipe Pin Recipe Prep Time: 5 minutes minutesCook Time: 30 minutes minutesResting time: 15 minutes minutesTotal Time: 50 minutes minutes Grilling the ingredientsPreheat 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 tomatoes2 yellow onions2 jalapeño peppers3 garlic clovesLet them cool down for at least 15 minutes before continuing. Dont throw away any of the juices.Blend all ingredientsAdd 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 lime2 tablespoons olive oil1/2 teaspoon ground cuminsalt Taste, and season with extra salt or lime juice if needed. Add and mix by hand the chopped cilantro in the sauce. 1 bunch corianderCool at least for an hour in the fridge before serving. Recipe notesReduce 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. NutritionSodium: 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!
