Fire Roasted Salsa
Full of flavor, this Fire Roasted Salsa is amazingly tasty! This smoky Mexican condiment recipe is a must try on your BBQ list this summer.
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 pink 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.