Home Condiments Fire-Roasted Salsa Sisters

Fire-Roasted Salsa Sisters

by Ann
7 comments

Fire Roasted Salsa Sisters

I’ve had some really good salsas lately that were fire roasted, so I decided to try making some. The key to making a fire roasted salsa is to roast the vegetables on the grill. The “fire” from the grill gives the salsa a delectable smoky flavor. (Okay, it’s really smoke from the coals that adds the smoky flavor, not fire, but “smoke roasted salsa” just doesn’t have the right ring to it …)


It’s very simple to do, really, but it makes for such a delightful-tasting salsa. So the next time you fire up the grill, I suggest tossing some peppers, tomatoes and onions on there and make up a fire roasted salsa. It’s the perfect healthy, delicious condiment to go with a good quesadilla (like this chipotle black bean quesadilla with avocado cream I made the other day), tacos, eggs, and so much more … I really love a good salsa and always have some homemade salsa in my fridge. This fire roasted salsa has totally won my heart. Strangely, it’s the simpler red one that I love the most, although the hearty Adobo salsa with cilantro and white beans is also lovely in its own chunky way. They each have their own personality, so to speak, just like sisters.

Fire Roasted Salsas: Two Variations

Rojo Fuego Salsa (Red Fire Salsa)

For this salsa, I peeled the tomatoes and peppers after grilling them, resulting in a brilliant fire-red colored salsa.

  • 4 whole hot chili peppers (use more or less depending on how hot your peppers are and how hot you like your salsa. Mine were super-hot and a brilliant red color!)
  • 4 large garden fresh tomatoes
  • 1 onion, cut in fourths (skin on!)
  • 4 cloves of garlic
  • 1 teaspoon salt

Directions:

  1. Heat up the grill and put the chili peppers, tomatoes, and onion directly over the heat to roast. Turn as they cook so all sides are roasted. The skins on the peppers should turn black and charred on all sides, the tomatoes should be soft with the skins cracked, and the onion should be lightly brown.
  2. Once they are cooked on all sides, remove from the grill and let the vegies cool off until they are cool enough to touch. Pull the skins off the tomato and peppers and onion and discard the skins.
  3. Put the peeled vegies into a blender or food processor and pulse till everything is very finely chopped and mixed well. If you want a smoother salsa, puree in the blender/food processor to your liking. Store in a covered container in the fridge.

Rojo Fuego Salsa (Red Fire Salsa)

Adobo Fuego Salsa (Adobo Fire Salsa)

When I made this salsa, I didn’t peel the peppers after roasting. The charred bits of skin add a bit of extra smoky flavor to the salsa.

  • 2 large garden tomatoes
  • 2 – 7 jalapeno peppers (adjust the number of peppers for how hot you want your salsa … if you want a very mild salsa, use bell pepper in place of the jalapeno)
  • 1/2 onion
  • 2 -3 cloves garlic
  • 1/4 cup cooked white beans
  • 1 teaspoon salt
  • 1 teaspoon adobo seasoning
  • A few sprigs of cilantro (just the leaves, not the stems)

Directions:

  1. Heat up the grill and put the jalapenos, onion and tomato directly over the heat to roast. Turn as they cook so all sides are roasted. The skins on the peppers should turn black and charred on all sides, the tomatoes should be soft with the skins cracked, and the onion should be lightly brown.
  2. Once they are cooked on all sides, remove from the grill. Do NOT peel the peppers, but do pull the peel off the tomato and onion.
  3. Put the tomato, jalapeno, and onion into a blender or food processor with the rest of the ingredients and pulse till everything is very finely chopped and mixed well. Store in a covered container in the fridge.

Copioso Fuego Salsa (Hearty Fire Salsa)

This recipe was shared at Fit & Fabulous FridaysFriday Food FightScrumptious Sunday, and Mix it Up Monday.

You may also like

7 comments

Giangi's Kitchen October 8, 2012 - 12:21 pm

Hi Ann,
I really enjoy your recipes and photographs. I hope you will visit http://www.giangiskitchen.com as I have niminated you for the “Lovely Blog Award”. Thank you for being an inspiration to me. Giangi

Reply
Ann October 8, 2012 - 12:22 pm

Thank you so much Giangi!

Reply
Giangi's Kitchen October 8, 2012 - 1:04 pm

You are most welcome. Giangi

Reply
Lisa @ Flour Me With Love October 10, 2012 - 7:51 am

Our family eats a lot of salsa, and I look forward to trying these; they look divine. I love the smokey flavor too! Thanks so much for sharing at Mix it up Monday 🙂

Reply
Ann October 10, 2012 - 9:43 am

Thanks Lisa! I found the grilling adds a whole different dimension of flavor to the salsa that I just LOVE! I will probably be firing up the grill now every time I make salsa. 🙂

Reply
» Southwestern Eggrolls {Baked!} Sumptuous Spoonfuls October 24, 2012 - 6:15 pm

[…] Fire Roasted Salsa (pictured) or your favorite salsa […]

Reply
» Fire Roasting Tomatoes, Peppers &/or Eggplant Sumptuous Spoonfuls October 27, 2012 - 6:18 pm

[…] like to use these fire roasted tomatoes and peppers in my Fire roasted salsas and my Fire Roasted Red Enchilada Sauce. The fire roasted Eggplant got turned into Baba […]

Reply

Leave a Reply to Ann Cancel Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More