Classic Fire Roasted Salsa
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My fire roasted salsa starts with roasted, charred tomatoes, onions and jalapeños and that’s what adds that extra depth of flavor. Easy to make and so much better then store bought.
Of all the Mexican condiments available, very few are as versatile as a fresh batch of tomato salsa. Okay, we can always find a good use for ranchero sauce, but I think as far as chips and dips are concerned, fire roasted salsa beats ranchero, no contest.
Fire Roasted Salsa vs. Traditional Salsas
If you’ve never experienced the incredible flavor of fire roasted tomatoes, you are in for a real treat. Traditional tomato salsas are typically made with either canned or fresh (raw) tomatoes. Sure, they taste good, but fire roasting adds a depth of flavor to salsa that you will never get in a fresh pico de gallo, and especially not from a store bought salsa.
Whether you want to grill, broil, or fire roast tomatoes over an open flame isn’t really all that important. As long as the method you use works to caramelize the sugars in the fruit, you are set.
Ingredient Notes
This recipe doesn’t call for anything fancy. Actually, you may already have everything you need, especially if you grow a vegetable garden!
- Roma tomatoes– This variety is my favorite because it has fewer seeds and plenty of firm flesh. If you need a substitute, I suggest Hothouse tomatoes, but you will want to remove the seeds before roasting them.
By the way, late summer is the perfect time to make a batch of salsa, because you are likely up to your eyeballs in fresh garden tomatoes!
In addition to the Romas, you’ll need a white onion, jalapeños, and for a slight kick of heat, a smoky chipotle pepper in adobo sauce.
Please don’t forget the salt- it’s a must in this recipe.
Without salt, the flavor of the roasted tomatoes will overpower the other ingredients. The salt adds balance, allowing all of the flavors to marry together. This is the key to making the best fire roasted salsa!
Video: How to Make the Roasted Salsa Recipe
The recipe is straightforward and very easy to make. To see exactly how it’s done, scroll down to the recipe card and watch the video!.
- Roast the vegetables.
Roma tomatoes, onion, garlic and jalapeños are sliced and laid out skin side up on a baking tray for oven roasting. If you prefer, preheat your grill and use that instead.
TIP:
No matter which cooking method you use, make sure the veggies get that nice, black char on them. That’s the secret flavor weapon.
- Cool, puree, and season the salsa.
Allow the fire roasted vegetables to cool slightly, then carefully puree them in a blender or food processor with the chipotle pepper.
Season with salt and lime juice and you are ready to taste the amazing flavor of your fire roasted salsa!
This roasted salsa recipe is is so much better than store bought salsa. You know exactly what goes into it, and the fresh flavor is always so much better.
Grab your chips and start dipping!
Other Mexican Salsa Recipes
For another roasted salsa recipe, check out my Tomatillo Salsa Verde!
Otherwise, dig in to any of my other Mexican salsa recipes, including Chile de Arbol Salsa (this one is SO fantastic), Tomatillo Red Chili Salsa, or Avocado Guacamole Salsa.
This post, originally published on Kevin is Cooking on 8/24/2018, was updated with new content 7/31/2021.
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Classic Fire Roasted Salsa + Video
Ingredients
- 2 lbs Roma tomatoes (about 8 large) (SEE NOTE 1)
- 2 jalapeno peppers stems removed
- 1 large white onion
- 8 cloves garlic
- 1 chipotle pepper in adobo sauce
- 1 lime
- 1 tsp kosher salt
Instructions
- Slice tomatoes and jalapenos lengthwise. Remove skin from onion, halve and slice into 1/2 inch pieces.
- Place tomatoes and jalapenos skin side up on a baking sheet with onion pieces and garlic. Place baking tray under broiler and cook for 6-8 minutes until charred. Remove from oven and allow to cool slightly.
- Grill Method: Set grill to High (450°F). Oil grill basket or grill pan and spread whole tomatoes, jalapeños, halved onion and garlic. Grill until charred, turning to get both sides (5 to 10 minutes total depending on size).
- In a blender or food processor, blend with chipotle pepper until smooth. Season with juice from one lime and salt to taste.
- Chill covered until ready to serve with tortilla chips.
Video
Notes
- Alternatively, you can make my recipe for fire roasted tomatoes and use them instead.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Looks delicious! And Meghan loves a good salsa! Can this be made in a larger quantity and canned?
Thank you! I am so glad you enjoyed it! If you notice in my recipe card it has a serving number, you can adjust that for more or less quantity! I hope that helps!
Thanks Kevin,
I was primarily wondering if I could water boil can it?
Pressure can the salsa rather than water bath can it; the extra vegetables would not make it safe for water bath canning.
About how long would you say this salsa will last in the fridge?
Hi Kevin – just discovered your site and I am very impressed with the variety of recipes offered. I have made a few already and my overly picky kids are jointly agreeing on some of the dishes. The salsa looks great and I plan on making it but am wondering how many ounces the recipe makes and for how long it keeps? Many thanks!
This makes a bit over 4 cups and doesn’t last more than 3 days in my house. ! would say 5 days tops/ If wanting it keep longer, Ziploc and freeze!
Kevin this salsa just looks lovely! Wouldn’t mind having it for breakfast!
I’ve spooned it over my eggs many times! Hope things are well for you friend. 🙂
Addition of cilantro? Yes or no? Thoughts?
Certainly, if you like. I just would not purée it with the salsa as it will turn an ugly brownish color. Chop it and stir it in.
Besides tortilla chips, can I use this for pasta? It looks suitable, doesn’t it?
– Natalie Ellis
I don’t see why not Natalie. I have not, mainly because the addition of the chipotle has never made me think of pasta. Let me know what you think if you do!
Looks delicious and recipe is very easy to follow
Thank you Raksha for taking the time to stop by and comment. This is wonderful for snacking with chips!
If made in a larger quantity, could this be frozen?
I don’t see why not Carole. I have not done this, but since it’s cooked already the tomato texture should not be affected at all. Think I’ll try it myself next time I make a batch. 🙂
You can never go wrong with roasting the peppers and tomatoes. It gives such a richer flavor.
Agreed. Thanks Patty. I also like to toast spices as it brings out the essential oils and makes the recipe even better, too. 🙂
Loving all of the deep flavors in this salsa, Kevin! Of course I’d expect nothing less from you!? 😉 It honestly looks so good, I could eat it straight with a spoon – kind of a spicy gazpacho! Totally has me craving taco salad – this would be awesome drizzled over the top.
David calls it a gazpacho too Marissa! I love the charred flavors, not over powering, but adds another dimension!. 🙂