Fire Roasted Salsa may just be the greatest salsa to serve during the football season. A Facebook friend posted that she had made some for her hubby. After a little inquiry, and looking at the recipe she used, I thought I could try this with my Fresh Salsa recipe ingredients. Why not give it a try?
Oh my gosh this is addicting! I’m trying to write this post and all I can do is reach for another chip to dip in this thick and spicy salsa. Let’s start at the beginning, shall we? To make this recipe, I referenced my favorite Fresh Salsa recipe. There, I found the basic amount of ingredients I would need. By altering the preparation method, this takes a little more time. The grape tomatoes, onions, garlic and a jalapeno were placed on a foil-lined rimmed baking sheet. Drizzle the olive oil over them and roll them around to coat all sides.
Roast slowly at 450 degrees for about 30 minutes. Stir and rotate the pan frequently for the duration of the roosting time. The two pics below show the end result. Pull up the foil and gather the vegetables in the middle.
Take out the jalapeno Peel the skin off and remove the seeds. Slice it thinly and dice. Squeeze the garlic from its skin back into the foil. Funnel all that goodness into a blender or a food processor. Top it with the lime juice, Kosher salt, a bit of smoky paprika, jalapeno and the loosely chopped cilantro. Place top on the blender and pulse a few times until ingredients are well blended.
Take the top off and ….have a chip ready… or spoon!. Either is fine, All these flavors must be tasted immediately! Even though the football teams I’m rooting for are losing, this sort of makes up for it. At least it’s a diversion for now. Enjoy your game day!
Prep time:
Cook time:
Total time:
- 10 oz grape tomatoes
- 1 small red onion, peeled and quartered
- 2 garlic cloves
- 1 jalapeno
- 2 T. extra virgin olive oil
- 1 t. Kosher salt
- ¼ t. smoked paprika(optional)
- 2 T. fresh lime juice
- ¼ c. chopped cilantro
- Preheat oven to 450 degrees.
- On a foil-lined rimmed baking sheet, place the tomatoes, quartered onion, garlic and jalapenos on a rack in the top ⅓ of the oven.
- Drizzle with olive oil and toss to make sure all vegetables are coated.
- Roast for about 30 minutes, rotating pan and flipping vegetables frequently.
- Once blistered and browned, remove from the oven to cool.
- Place vegetables in blender/food processor and pulse to coarsely chop.
- Add in lime juice, salt, smoked paprika and cilantro. Pulse again.
- Serve immediately or chill in the refrigerator and allow flavors to meld.
