Home – Made Fire Roasted Salsas Recipe
Make Home – Made Fire Roasted Salsas Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fire-Roasted Red Salsa (Roja)
Fire-Roasted Tomatillo Salsa (Salsa Verde Asada)
Smoky Chipotle Salsa (Roasted Blend)
Method
Fire-Roasted Red Salsa (Roja)
- 1
Prep
Wash all produce. Quarter the tomatoes. Peel and quarter the half red onion. Leave garlic cloves whole but trim root ends. Rinse cilantro and roughly chop stems and leaves together; reserve stems for extra flavor if desired.
- 2
Roast
Heat a cast-iron skillet, heavy-bottomed sauté pan, grill pan, or gas burner to medium-high. Place tomatoes, quartered onion, whole garlic cloves, and chiles directly on the hot surface. Roast, turning occasionally, until skins are blackened and blistered on all sides and garlic is soft, about 8–12 minutes. For a more smoky flavor, char the chiles until blistered on the outside and slightly softened.
- 3
Cool & Peel
Transfer roasted vegetables to a bowl and let cool 5 minutes. Peel the loose skins from tomatoes if desired (peeling is optional — leaving skins adds texture). Remove stems from chiles; for milder heat, scrape out seeds and membranes, or keep them for more heat.
- 4
Blend
Add the roasted tomatoes, roasted onion, roasted garlic, roasted chiles, cilantro, lime juice, salt, pepper, and olive oil (if using) to a blender or food processor. Pulse until you reach desired consistency: several short pulses for a chunky salsa, longer for smooth. Taste and adjust salt, lime, or chiles to preference.
- 5
Rest & Serve
Let the salsa rest at room temperature for 15–30 minutes to let flavors meld. Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving if chilled.
Fire-Roasted Tomatillo Salsa (Salsa Verde Asada)
- 6
- 7
Roast
Place tomatillos, onion pieces, garlic cloves, and serrano chiles on a hot cast-iron skillet, griddle, or directly over a gas burner. Roast until tomatillos develop dark brown to black blistering and soften, about 8–10 minutes. Turn items so they char evenly; the tomatillos will soften and collapse slightly.
- 8
- 9
- 10
Finish
Chill or rest the salsa for 10–20 minutes to let flavors marry. Keeps in the refrigerator for up to 5 days. Serve chilled or at room temperature.
Smoky Chipotle Salsa (Roasted Blend)
- 11
Prep
Wash and quarter tomatoes. Core and seed the red bell pepper if desired, then cut in half. Quarter the onion. Trim garlic cloves.
- 12
Roast
Heat a heavy skillet or use a grill/grill pan. Roast tomatoes, bell pepper (cut side down), onion pieces, and whole garlic until charred and softened, about 8–12 minutes. The bell pepper skin should be blistered and blackened in spots. If using canned fire-roasted tomatoes, you can skip roasting tomatoes and roast only the pepper, onion, and garlic to build more smoke.
- 13
- 14
Blend
Add roasted tomatoes or canned fire-roasted tomatoes, roasted bell pepper, roasted onion, roasted garlic, chipotle in adobo, smoked paprika, lime juice, salt, and cilantro (if using) to a blender or food processor. Pulse until combined and adjust texture with short pulses for chunky or longer for smooth.
- 15
Adjust & Store
Taste and adjust heat (add more chipotle or a bit of the adobo sauce for smokier heat), salt, or lime. Let rest 15–30 minutes before serving to allow flavors to meld. Store refrigerated up to 5 days.