Homemade Fire Roasted Salsa
This fire roasted salsa is made with charred tomatoes and onions and, just for complexity and to ensure the salsa is sufficiently smoky, a smidgen of chipotle in adobo. Great for dunking, dipping, and dabbling.
Ingredients
- Mild olive oil, for the pan or grill
- About 21 ounces ripe red tomatoes (about 5 tomatoes)
- 1 red onion, halved
- 2 garlic cloves, peeled
- 2 canned chipotles in adobo plus 2 tablespoons adobo sauce, (if you need gluten-free, look for the brand La Costeña)
- 1 large handful cilantro, roughly chopped (about 20 sprigs)
- Juice of 1 lime (about 2 tablespoons)
- Salt and freshly ground black pepper
Instructions
- 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.
- 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.
Nutrition
Serving: 2tablespoons | Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 27mg | Fiber: 1g | Sugar: 1g