Restaurant-Style Fire Roasted Tomato Salsa
Look no further for the best Restaurant-Style Fire Roasted Salsa! You only need about 20 minutes and a blender to get a salsa bursting with smoky flavors.
Servings: 8
Calories: 14kcal
Equipment
- Food Processor or blender
- Chef's Knife
- Citrus Squeezer
- Can Opener
- Aluminum Foil
- Baking Sheet
Ingredients
- 4 count Roma tomatoes
- ½ count yellow onion
- 5 cloves garlic
- ½ count lime juiced
- 2 count chipotle peppers in adobo sauce
- ½ tablespoon granulated sugar
- 1 teaspoon ground cumin
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 handful fresh cilantro leaves finely chopped
Instructions
- Prepare a baking sheet with aluminum foil.
- Cut each tomato in half and quarter the onion half.
- Add the tomatoes, onions, and garlic cloves to the baking sheet.
- Broil on high for 20 minutes or until the veggies are charred.You will most likely have to remove the garlic early. Since they are smaller than the other items, they will roast quicker.
- Add the roasted produce to a blender, then add in the lime juice, chipotle peppers, sugar, ground cumin, sea salt, and black pepper
- Blend thoroughly until the salsa is a smooth purée.
- Finally, stir in the freshly chopped cilantro. Serve warm or cold, and enjoy!
Notes
Tips & Tricks:
Be sure to watch the smaller veggies like garlic or jalapeños (if you're using). These will burn faster than the larger produce, so you may have to take them out of the oven sooner.
Stir in the cilantro at the end instead of throwing it in the blender for a better overall taste.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing salsa, as it could potentially separate when thawing.
Nutrition
Calories: 14kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Sodium: 219mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg