Fire Roasted Salsa
Making Fire Roasted Salsa is easier than you think. I love to make my own salsa because I can control exactly what is going in it. So you can control the spice level and the consistency. This is a very easy recipe to make and the only skills you need are to be able to cut up veggies and use an oven. I typically make 2 batches, one that is medium hot and one that is hot. So you can make large batches in less than 1 hour.
If you have a garden and grow tomatoes, this is a great way to use all those tomatoes. You can store the salsa in the fridge for a little over a week, freeze, or can for a longer time period. For canning, please follow safe canning practices.
You can also make salsa to share with family and friends. It is a great gift to give for get-togethers, hostess gifts, pot lucks, and holiday gifts.
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Ingredients
- 10-14 Tomatoes (Roma size or larger)
- 1 large yellow or white onion
- 8 Jalapeños
- 2 heads of garlic – separate the larger cloves
- 1- 2 teaspoons of salt (or to taste)
- 2 limes (squeeze the juice)
- Olive oil
- 1 bunch fresh cilantro – leaves pulled
- 1-2 teaspoons of coarse black pepper (optional)
- 4-5 dried Arbol chilis (optional)
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Supplies
- Large baking sheet
- Foil
- Cutting board
- Measuring spoons
- Blender or food processor
- Disposable gloves
- Air tight containers
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Directions For Fire Roasted Salsa
- Start by washing off the tomatoes and jalapeños and place on a clean towel to dry.
- Next, line an extra large baking sheet with foil for easy clean up.
- Then, slice the tomatoes in halves or quarter and place on the baking sheet with the skin side up.
- Next, slice the jalapeños in half and add to the baking sheet with the skin side up.
- Chop up the onion in large chunks and add to baking sheet.
- Pre-heat the oven to high broil. Broil for 7-8 minutes and remove the pan.
- Cut off the top of the garlic and add the garlic cloves with the peels on, and then coat them in olive oil. Do this by adding a small amount of olive oil to a bowl and coat the garlic cloves.
- Now, add the garlic cloves to the baking sheet and broil for another 6 -8 minutes or until the veggies are nicely charred.
- Then squeeze out the garlic cloves from their peels.
- Rinse off the cilantro and pull off the leaves and put in a bowl.
- Next, add the broiled veggies to a food processor or blender. You may have to do this in 2 batches depending on the size of your food processor or blender. Just divide all ingredients.
- Then add in the salt, cilantro and squeezed lime juice.
- For a more spicer salsa, cut up 4-5 dried Arbol chilis and add to the blender/food processor.
- Pulse the salsa, so that it is blended, but not completely smooth.
- The salsa will last in the refrigerator anywhere from 5-10 days if it is kept cold and no contaminated utensils have been in the container. It will last for up to one year in the freezer. However, freezing will certainly affect the texture of your fresh salsa, so test out a small portion first to see if you like it.
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