Fire-Roasted Salsa and Chips Recipe

Roast the Vegetables

Preheat your grill or oven to high heat. Place the Roma tomatoes, poblano peppers, jalapeños, garlic cloves (unpeeled), and the onion (cut in half) directly on the grill or in a roasting pan. Roast until the skins are charred and blistered, about 10-15 minutes, turning occasionally.

Cool and Peel

Remove the roasted vegetables from heat and let them cool for a few minutes. Peel the garlic and remove the skins from the poblanos and jalapeños, then chop them roughly.

Blend the Salsa

In a blender or food processor, combine the roasted tomatoes, chopped poblanos, jalapeños, peeled garlic, onion, fresh cilantro, lime juice, salt, and black pepper. Blend until you reach your desired salsa consistency.

Taste and Adjust

Taste the salsa and adjust seasoning with more salt, lime juice, or spices as needed.

Serve

Transfer the salsa to a bowl and serve immediately with tortilla chips.