There is nothing better than a fresh bowl of fire roasted salsa with chips and this recipe is SO delicious!
Our fridge always has a jar of homemade salsa in it. Sometimes it is regular salsa, occasionally fruit salsa, and then sometimes, this fire roasted salsa. The key is to get a can of fire roasted tomatoes, but you could definitely roast your own tomatoes if you have a plethora of tomatoes in your garden! Then, get 1-2 of your favorite pepper, roast it, and blend it all together with some spices! Serve with your favorite tortilla chips OR on top of enchiladas, tacos, or rice, and you will have a happy family!
Hubby and the boys and I can clear out some chips and salsa in no time, especially if our favorite team is playing on tv!
Fire-roasted salsa is a smoky, flavorful twist on traditional salsa, made by charring tomatoes, peppers, onions, and garlic over an open flame or on a grill. The roasting process intensifies the natural sweetness of the ingredients while adding a deep, smoky complexity that enhances the overall taste.
Often blended with fresh cilantro, lime juice, and a touch of salt, this salsa is perfect for dipping with tortilla chips, spooning over tacos, or adding to grilled meats. Its rustic, slightly charred essence makes it a favorite among those who love bold, vibrant flavors with a hint of heat.
Fire Roasted Salsa
Fire Roasted Salsa
This delicious, homemade fire roasted salsa is the perfect game day salsa or Taco Tuesday condiment!
Ingredients
- 1 large can (about 28 oz) crushed fire roasted tomatoes
- 2 medium jalapeños
- olive oil
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon onion powder
- 2 teaspoon cumin
- 1 tablespoon lime juice
Instructions
- To roast peppers: preheat oven on to 450°F.
- Rinse peppers in water and cut off the tops.
- Place peppers on a small baking sheet or oven safe dish.
- Drizzle a little olive oil on top of the peppers.
- Place peppers in the oven and check every 5-10 minutes, but will probably take closer to 20, depending on the size of your peppers.
- After skin has browned and has a few charred spots, they’re done.
- Remove them from the oven and set aside to cool.
- Directions for making salsa: Place roasted tomatoes, roasted peppers, garlic, salt, onion powder, cumin, and lime juice in the blender or food processor.
- Depending on how you like it, you could blend it a lot or if you like it really chunky, just a little. We usually blend it for about 15-20 seconds.
- Pour in a pot on the stove and bring to a boil, and then let cool. The boiling helps the salsa to keep longer in the fridge without spoiling, but trust me, this will go so fast, you probably can skip this step.
- Serve up with your favorite chips or Mexican food and enjoy in front of the big game!
Notes
Roasting peppers takes out some of the heat. If you prefer raw peppers or don't have time to roast them, definitely only use 1 pepper.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 23Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 316mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g
The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.