A versatile salsa that is great on tacos or just served with chips. The roasted vegetables add a hint of smokiness and a ton of flavor.
Fire Roasted Salsa Roja
A versatile salsa that is great on tacos or just served with chips. The roasted vegetables add a hint of smokiness and a ton of flavor.
Equipment
- Cast iron skillet
Ingredients
- 4 medium tomatoes cored and halved
- 1 medium white onion quartered
- 4 cloves garlic
- 2 jalapenos halved and seeded
- 4 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/2 cup fresh cilantro roughly chopped
- 1 lime juiced
Instructions
- Add 2 tbsp of olive oil to a cast iron skillet. Add the tomatoes, onion, garlic and jalapenos. Sprinkle vegetables with 2 tbsp of olive oil. Season the vegetables with salt and pepper.
- Roast in a wood fired oven until the vegetables are soft and slightly charred. Alternatively, roast the vegetables under a broiler (about 6” from the broiler).
- Transfer the roasted vegetables to a blender. Add the cilantro and lime juice and blend. Adjust lime, salt and pepper to taste. Thin with a little water if the salsa is too thick.
- Eat fresh or refrigerate in an airtight container. It’s actually better the second day after the flavors have blended. Salsa will keep in the refrigerator about 7 days, if it lasts that long.
Video
Notes
PAID AFFILIATE LINKS
BBQ Tools & Supplies
Fireboard 2 Drive: https://www.fireboard.com/shop/firebo…
Fireboard 2: https://www.fireboard.com/shop/firebo…
Fireboard Pro: https://www.fireboard.com/shop/firebo…
Nutrition
Serving: 2ozCalories: 79kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 294mgPotassium: 122mgFiber: 1gSugar: 2gVitamin A: 368IUVitamin C: 13mgCalcium: 13mgIron: 1mg