Jess Pryles

Quick And Easy Fire Roasted Salsa

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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.

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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!

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Fire Roasted Salsa
This recipe is simple to double – make some for now and store any extra in a jar in the fridge. It’ll keep for at least a week.
Author: Jess Pryles – BurgerMary
Serves: About 1.5 pints/3 cups
Ingredients
  • 3 large ripe tomatoes
  • 5 jalapenos
  • 1 large onion
  • 1 head of garlic
  • 1 bunch cilantro/coriander
  • 1 lime
  • olive oil
  • salt & pepper
Instructions
  1. Preheat oven to 180/360
  2. 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.
  3. Chop jalapenos and tomatoes in half, chop onions in quarters. Cut the top off the garlic leaving the roots intact and the cloves exposed.
  4. Place on a tray lined with baking paper, drizzle with olive oil and sprinkle with salt
  5. roast in oven for 20-25 minutes
  6. 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.
  7. Blitz until well mixed
  8. Add roughly chopped cilantro/coriander, blitz again.
  9. Stir through lime juice and add salt and pepper to taste

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By Jess Pryles

Jess Pryles is a full fledged Hardcore Carnivore. She’s a cook, writer, and TV personality specializing in red meat, with penchant for grilling and bourbon. She's also a respected authority on Texas & competition style barbecue. Born in Australia, she now resides in Austin, Texas.

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