This fire-roasted salsa is packed with rich, smoky flavors and a hint of spice, making it the perfect dip for chips or topping for your favorite Mexican dishes. By roasting the tomatoes, peppers, and garlic, this salsa gains a depth of flavor that sets it apart from the usual. The combination of roasted veggies, fresh cilantro, and lime juice creates a vibrant and versatile salsa that’s both bold and refreshing.

Ingredients:

3-4 small tomatoes

1 pasilla pepper

1 jalapeno pepper

1 yellow onion

7-8 roasted garlic cloves

1 tsp sea salt

½ tsp cumin

½ tsp black pepper

½ cup cilantro

2 tbsp olive oil (1 for roasting 1 for blending)

1 lime – juiced

Instructions:

1. Prepare the Vegetables: Preheat your oven or grill to a high heat for roasting. Halve the tomatoes, pasilla pepper, jalapeño, and onion. Place them on a baking sheet along with the garlic cloves, and drizzle with 1 tablespoon of olive oil.
2. Roast the Veggies: Roast the vegetables for about 15-20 minutes, turning occasionally, until the tomatoes are charred and the peppers’ skin is blistered. The garlic should become golden and aromatic.
3. Peel and Deseed the Peppers: Once roasted, allow the peppers to cool slightly. Peel off their charred skin and remove the seeds for a milder salsa. If you prefer more heat, leave some of the seeds in.
4. Blend the Ingredients: In a blender or food processor, combine the roasted tomatoes, peppers, onion, garlic, cilantro, sea salt, cumin, black pepper, 1 tablespoon of olive oil, and lime juice. Blend to your desired consistency, whether you like it chunky or smooth.
5. Adjust and Serve: Taste the salsa and adjust seasoning if needed. For extra freshness, sprinkle more cilantro on top before serving. Enjoy your smoky fire-roasted salsa with chips, tacos, or grilled meats.

This fire-roasted salsa is a perfect balance of smokiness, spice, and fresh citrusy flavors. Whether you’re making it for a party or just to add some flair to your everyday meals, it’s a surefire hit!