Quick And Easy Fire Roasted Salsa
Fresh, tasty and incredibly easy to make, this salsa recipe will quickly become a favorite.
For real though, when killer salsa is this easy to make, there’s nearly no excuse to buy the premade kind. Well, maybe if you’re in Texas or the Southwest and have access to some pretty amazeballs jars of salsa. I can tell you right now, that ketchup-based crap that passes for salsa in most Australian supermarkets is NOT COOL, BRO.
So here’s how easy this recipe is: roughly chop ingredients (and I pretty much mean, cut in half and that’ll do), put on tray, roast, toss in blender, blitz. Ridiculous.
Ok truth be told, this is not strictly fire roasted salsa, in that there is no wood fire, but it is a technically legit cheat version. For the “fire” part (and for extra charred skin which looks awesome as black fleks of tastiness in your finished salsa), stick the veggies on a fork and hold em over a gas stove flame until they blister and turn black. If you don’t have a gas stove, you can blister the peppers and tomatoes by leaving them directly on a hotplate. The more skin you char, the darker the overall appearance of your salsa will be.
You can use this stuff on everything. Tacos, dipping with tortilla chips, as a fresh condiment with steak… it’s pretty versatile. Try putting some on scrambled eggs for breakkie (that’s Australian for breakfast), wrapping in a tortilla and voila – breakfast burrito!
- 3 large ripe tomatoes
- 5 jalapenos
- 1 large onion
- 1 head of garlic
- 1 bunch cilantro/coriander
- 1 lime
- olive oil
- salt & pepper
- Preheat oven to 180/360
- Optional step: for extra char, blister the jalapenos, tomatoes and onions over a gas flame by using a fork to hold them directly in the fire, rotating as the skin turns black.
- Chop jalapenos and tomatoes in half, chop onions in quarters. Cut the top off the garlic leaving the roots intact and the cloves exposed.
- Place on a tray lined with baking paper, drizzle with olive oil and sprinkle with salt
- roast in oven for 20-25 minutes
- Once the veg are cool, place in a blender. You can scrape out the jalapeno seeds at this point if you prefer a milder salsa. Squeeze out the now softened garlic cloves into the blender and discard the skin.
- Blitz until well mixed
- Add roughly chopped cilantro/coriander, blitz again.
- Stir through lime juice and add salt and pepper to taste
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Kinda sweet, a little savory and sorta spicy, pepper jelly is a great all round condiment to keep in the fridge.