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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!
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer
Cuisine Mexican
Servings 6 servings
Calories 84 kcal


  • 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


  • 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.


Calories: 84kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 405mgPotassium: 372mgFiber: 2gSugar: 5gVitamin A: 759IUVitamin C: 51mgCalcium: 28mgIron: 1mg
Keyword salsa
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