This fire roasted salsa is the quintessential salsa for dunking, dipping, and dabbling. Charring the tomatoes and onions lends the salsa complexity and adding a smidgen of chipotle in adobo ensures the salsa is sufficiently smoky.
This fire roasted salsa manages to be sweet, smoky, and spicy all at once thanks to blackening the tomatoes and onions either on the stovetop or the grill and a dose of chipotle in adobo. It’s basically the quintessential salsa for dunking, dipping, and dabbling everything from tacos to tortilla chips.–Angie Zoobkoff
Fire Roasted Salsa Recipe
- Quick Glance
- 30 M
- 30 M
- Makes about 2 cups
- Mild olive oil, for the pan or grill
- About 21 ounces (600 g) ripe red tomatoes (about 5 tomatoes)
- 1 red onion, halved (about 200 g)
- 2 garlic cloves, peeled (about 10 g)
- 2 canned chipotles in adobo (about 30 g) plus 2 tablespoons (30 ml) adobo sauce (if you need gluten-free, look for the brand La Costeña)
- 1 large handful cilantro, roughly chopped (about 15 g or 20 sprigs)
- Juice of 1 lime (about 2 tablespoons or 30 ml)
- Salt and freshly ground black pepper
- 1. If you have an electric stovetop, heat a grill pan over medium-high heat. Lightly slick the pan with oil. Grill the tomatoes and onion, using tongs to turn them frequently, until lightly blackened all over, about 20 minutes. If you have a grill, heat it over medium-high heat. Lightly slick the grill rack with oil. Grill the tomatoes and onion, using tongs to turn them frequently, until lightly blackened all over, about 20 minutes. If you have a gas stovetop, crank a burner on medium-high heat. Use tongs to hold the tomatoes and onion just above the flame, turning them frequently, until lightly blackened all over.
- 2. Transfer the tomatoes and onion to a food processor along with the garlic, chipotles and adobo sauce, cilantro, lime juice, and salt and pepper to taste. Pulse until you have a slightly chunky salsa of your desired consistency. Devour immediately or cover and refrigerate for up to a couple days. The flavors will meld a little if refrigerated. Serve liberally atop your favorite Mexican fare.
Hungry for more? Chow down on these:
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!