This Fire Roasted Salsa from Beth over at BudgetByte$ is an outstanding recipe, and easy to make. Roasting the veggies makes this salsa stand out with its smoky-sweet flavors, you’ll want to make this again and again!
You can learn more about Beth here. I LOVE that her recipes are truly affordable, yet very delicious!!
It’s my son’s all-time favorite salsa to use when making shredded chicken quesadillas. We usually double the ingredients since it freezes beautifully. I used my Half Sheet Pan to roast the veggies, here’s some info on this product:
This professional-grade Half Sheet Pan is perfect for family dinner! It combines the strength and durability of steel with the superior heat conduction of aluminum—just like the pans professional bakers choose. The coating prevents food from sticking and keeps your pan looking great. The rolled edges and wire rims prevent warping, and the high sides keep food from overflowing.
Details
- 12″ x 17″ x 1″.
- Heavy-gauge aluminized steel resists corrosion and provides even heat distribution.
- Conventional- and convection-oven safe.
- Broiler- and freezer-safe.
- Dishwasher-safe.
- Three-year guarantee.
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To process all of the ingredients together, I used my Flex+ Multi-Prep Set, here’s some info on that product:
3 Cordless Prep Tools in One
Slicing, chopping, grating, pureeing, emulsifying, mixing, and blending doesn’t have to be time-consuming or frustrating. With the Flex+, you get three complete cordless, time-saving prep tools in one: an immersion blender, 6-cup (1.5-L) food processor, and a hand mixer, so you can quickly, effortlessly, and safely whip up whatever you’re making, anytime, anywhere.
Just click the power handle to one of the attachments, choose a blade (food processor) or beaters/whisks (hand mixer), pop on one of the batteries, and you’re ready to go. We’ve included two rechargeable batteries to give you about 60 minutes of total run time.
The power handle has push-button control for comfortable one-handed operation. Five speeds (three for the hand mixer) easily adjust during use for flexibility and control. Indicator lights show how much battery life is left and the speed you’re using. A safety lock prevents the Flex+ from accidentally turning on.
Click here to get your Flex+ Multi-Prep Set today!
This salsa has a depth of flavor that you won’t find in a quick salsa recipe. I love both kinds of salsa, but I love this one for my quesadillas. Okay, let’s jump right in!!
Ingredients
- 1.75 pounds cherry or Roma tomatoes
- 1 medium poblano pepper
- 1 medium jalapeño pepper
- 6 cloves garlic
- 1 medium yellow onion
- 2 tablespoons olive oil
- 1 lime
- 1/2 bunch cilantro
- 1 teaspoon salt
- 1/2 teaspoon cumin
- ½ teaspoon sugar
Instructions
Peel garlic, slice onion into quarters. If using Roma tomatoes, cut them in half.
Combine tomatoes, garlic, poblano pepper, jalapeno pepper, onion and olive oil in large bowl, stirring to coat all vegetables with oil.
Place all veggies on sheet pan, and bake at 450⁰ F for 30 minutes; remove from oven and allow to cool.
Peel skin from poblano pepper, and remove seeds from both the poblano and jalapeno peppers.
Place all vegetables, and any accumulated juices, into a food processor or blender. Add cilantro, juice of one lime, and all of the spices. Pulse until salsa reaches your desired consistency.
Serve immediately with chips, or refrigerate to allow the flavors to meld.
That’s it!! This really is an easy recipe to pull together, and one that I’m sure you will love. Please be sure to go visit Beth over at BudgetByte$, and tell her I said hello!
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Fire Roasted Salsa
Equipment
Ingredients
- 1.75 lb cherry or Roma tomatoes
- 1 medium poblano pepper
- 1 medium jalapeno pepper
- 6 garlic cloves
- 1 medium yellow onion
- 2 tbsp olive oil
- 1 lime
- ½ bunch cilantro
- 1 tsp salt
- ½ tsp cumin
- ½ tsp sugar
Instructions
- Peel garlic, slice onion into quarters. If using Roma tomatoes, cut them in half.
- Combine tomatoes, garlic, poblano pepper, jalapeno pepper, onion and olive oil in large bowl, stirring to coat all vegetables with oil.
- Place all veggies on sheet pan, and bake at 450⁰ F for 30 minutes; remove from oven and allow to cool.
- Peel skin from poblano pepper, and remove seeds from both the poblano and jalapeno peppers.
- Place all vegetables, and any accumulated juices, into a food processor or blender. Add cilantro, juice of one lime, and all of the spices. Pulse until salsa reaches your desired consistency.
- Serve immediately with chips, or refrigerate to let flavors meld.
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