Fire Roasted Salsa

Written by Jamie on November 06, 2011



This recipe is always a winner, who doesn't love fresh salsa?



Yield: 3 cups

9 vine ripe tomatoes
1 small onion
1 jalapenos, diced
9-10 petals of garlic
1 petal of garlic, minced
½ bunch fresh cilantro
1 1/2 limes
Olive oil
1/4 tsp cumin
sea salt
Olive oil cooking spray



  1. Process vegetables
    1. Cut tomatoes in half
    2. Cut onion into quarters
    3. Mince one quarter of the onion, and set aside.
  2. Roast vegetables
    1. Heat toaster oven or broiler to 450, oven to 325
    2. Line large baking pans with foil
    3. Spray with cooking spray
    4. Place tomatoes, 3/4 onion and garlic separately on baking pans and drizzle with olive oil
      1. I like to make little pouches with foil so that I can put onions and garlic on the same pan
    5. Roast tomatoes until charred in broiler, 5 - 10 minutes
    6. In the oven, roast onions until carmelized, and garlic until squishy when squeezed.
      1. 45+ minutes for onions
      2. 15-20 minutes for garlic
  3. Remove skin from onion and garlic, then puree onions, tomatoes, garlic and olive oil in blender
  4. Remove cilantro leaves from stem, and discard stems
    1. Mince cilantro
  5. Mix vegetable puree, cilantro, and minced garlic, onions and jalapeno.  Squeeze lime juice into mixture, tasting for consistency
    1. Add cumin
    2. Add sea salt in 1/4 tsp increments, tasting after each addition.  Stop adding sea salt when desired saltiness is reached.  I used 1/2 tsp.

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