Fire Roasted Salsa
Unless the weather is horrible with tropical storms, cold temperatures and tornadoes, I mentally, emotionally and physically (more so than ever with my “hot flashes”) refuse to cook inside or as little as possible.
What’s awesome on the BBQ during the summer time? Hamburgers, Hot Dogs, grilled steaks & Chicken, Kebabs, and so on as well as vegetables and desserts! When it comes to veggies, there’s a recipe I can’t resist making every year and it’s my Fire Roasted Salsa! Simply incredible! It’s a beautiful mix of fresh ingredients, herbs and spices. The smoky flavor from roasting the vegetables on the barbecue gives that little extra “oomph” which makes this Mexican condiment so tasty…
When I make my Fire Roasted Salsa, I like to chill it for a few hours. It gives it some time for the flavors to blend together. If time is not an option and you want to serve it right away, the salsa will still taste awesome but try to let it rest a little even if it’s only for half an hour.
There’s something that I forgot to mention in the video when I roasted the ingredients. I leave the garlic cloves in the basket until all the other veggies are nicely done. It’s important to roast them well to remove the “raw” taste from them, smooth the flavor out and make them soft so they’re easy to blend with the other ingredients. If you prefer to roast them in the oven or on the stove, click on this link for more info… Roasted Garlic
This Fire Roasted Salsa is unbelievable! It takes a little extra time by roasting the ingredients on the grill but it’s so worth it! This is one of those things that you just have to make during BBQ season. Served with tortilla chips, crostini or simply as a condiment, this is an awesome recipe that I’m sure will become your go-to after you try it…
Bon Appétit!
Check out these other great BBQ & grilling recipes…
– Rotisserie Chicken
– Blue Cheese Burgers
– Turkish Kebabs
– Pacific Coast Salmon on the BBQ
– Caribbean Jerk BBQ Pork Chops
– Hot Dog Buns
and for even more grilling recipes, click on this link… Recipe Category • BBQ & Grilling
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Fire Roasted Salsa
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Ingredients
- 3 large Roma tomatoes, washed and halved
- 3 large tomatillos, washed and halved
- 1 large red pepper, washed, seeded, ribs removed and halved
- 1 large yellow pepper, washed, seeded, ribs removed and halved
- 1 large anaheim pepper, washed, seeded, ribs removed and halved
- 1 to 2 large jalapeño peppers, washed, seeded, ribs removed and halved
- 1 large red onion, peeled and halved
- 6 large cloves garlic, unpeeled
- 2 to 3 tbsp. canola oil, or as needed tips & tricks
- 1 tsp. granulated sugar
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 2 tsp. ground Himalayan sea salt, or more to taste
- 2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 2 tsp. freshly squeezed lime juice tips & tricks
- 1 cup fresh cilantro including the stems tips & tricks
Directions
- Preheat the barbecue to 350ºF-400ºF.
- In a large bowl, combine tomatoes, tomatillos, red, yellow, anaheim and jalapeño peppers, red onions and garlic cloves. Pour in canola oil and toss to coat. Add more if needed.
- Place the ingredients in a grilling basket and roast on the preheated barbecue, making sure the tomato/tomatillo are flesh side up.
- Check every 15 minutes by tossing the ingredients. When some are nicely charred, transfer them to a bowl. Repeat until all the ingredients are done.
- Remove the paper skin from the garlic cloves and the root end of the onion before transferring them to the bowl of a food processor along with the other charred veggies.
- Add sugar, cumin, smoked paprika, salt, pepper, lime juice and cilantro; process to desired consistency. Taste and adjust if necessary and transfer to a bowl. Cover and chill for at least 3 hours before serving.
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