Fire Roasted Salsa
This Fire Roasted Salsa is an outstanding recipe, and so 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!
Equipment
- Half Sheet Pan
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.
Nutrition
Calories: 84kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 405mgPotassium: 372mgFiber: 2gSugar: 5gVitamin A: 759IUVitamin C: 51mgCalcium: 28mgIron: 1mg
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