Fire Roasted Salsa – Restaurant-Style Dip

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This FIRE ROASTED SALSA is packed with smoky, roasted flavors from charred tomatoes, peppers, and garlic, balanced by fresh cilantro and lime. It’s simple to make and perfect for pairing with chips or topping your favorite dishes. Whether you like it mild or spicy, this salsa is customizable and guaranteed to elevate any meal!

Chips and salsa are an all-time favorite in our home, especially for my wife. Every time we go out to eat, we end up filling up on chips and salsa before the main course even arrives! Over time, I’ve come to realize that no restaurant salsa can quite compare to the homemade version, and that’s where this fire-roasted salsa comes in. It’s full of bold, smoky flavors that make it hard to stop once you start dipping.

What I love about this recipe is the depth of flavor you get from roasting the vegetables. The tomatoes, peppers, garlic, and onion all get beautifully charred in a high-heat oven, bringing out their natural sweetness and adding a hint of smokiness. It’s the kind of salsa that tastes like it took hours to make, but really only requires a little prep and roasting time.

This fire-roasted salsa is also incredibly versatile. You can customize the heat by adjusting the number of jalapeño seeds you leave in, and the lime juice and cilantro bring a brightness that balances out the smoky vegetables. Whether you’re serving it with a big bowl of tortilla chips or spooning it over tacos, it’s always a hit. Plus, it keeps well in the fridge, making it a great option for meal prep or entertaining.

If you’re like us and can never get enough chips and salsa, this recipe is a must-try. It’s a simple yet flavorful way to elevate your snacking game or add a homemade touch to your favorite Mexican dishes. Enjoy!

What do I need to make fire roasted salsa?

ROMA TOMATOES: Roma tomatoes are perfect for this salsa because they have fewer seeds and more flesh compared to other varieties, making for a thick, robust salsa. Roasting them brings out their natural sweetness while giving the salsa a rich depth of flavor.
POBLANO AND JALAPEÑO PEPPERS: Poblanos offer a mild smokiness when roasted, while the jalapeño adds a kick of heat. Adjust the spice level by removing or keeping the jalapeño seeds, depending on how spicy you like it. Roasting the peppers also intensifies their flavor, giving the salsa a slight char that makes it irresistible.
GARLIC AND ONION: Garlic and onion are the aromatics that form the backbone of this salsa. Roasting the garlic softens its sharpness and adds a sweet, mellow flavor. The onion provides a sweet and savory balance, and roasting it gives the salsa even more depth.
OLIVE OIL: Olive oil is used to coat the vegetables before roasting, helping them caramelize and develop that beautiful char. It also adds a subtle richness to the finished salsa.
LIME JUICE AND CILANTRO: Fresh lime juice and cilantro are essential for brightening up the salsa and cutting through the richness of the roasted vegetables. The lime adds a refreshing acidity, while cilantro gives the salsa a fresh, herbaceous note that complements the roasted flavors.
SALT, CUMIN, AND SUGAR: Salt enhances all the flavors in the salsa, while cumin brings a warm, earthy spice that pairs perfectly with the roasted vegetables. A pinch of sugar balances out the acidity from the tomatoes and lime, rounding out the flavor profile.

How do I make it?

1. Prepare the Vegetables:

Start by preheating your oven to 500°F and lining a baking sheet with foil, which makes for easy cleanup. Prep the vegetables by cutting the Roma tomatoes in half, peeling the garlic cloves and onion, and chopping the onion into large chunks. Place the tomatoes (cut side down), garlic cloves, onion, poblano peppers, and jalapeño on the baking sheet. Drizzle everything with olive oil, making sure each vegetable is evenly coated. This will help them roast beautifully, caramelizing the natural sugars and bringing out deep, smoky flavors.

2. Roast the Vegetables:

Roast the vegetables in the preheated oven for about 40 minutes. You’ll want to leave them in until the vegetables are nicely blistered and browned, which enhances their flavor. Keep an eye on the garlic to ensure it doesn’t burn. Once the vegetables are roasted, allow them to cool slightly so you can handle them without burning your hands.

3. Peel and Seed the Peppers:

After the roasted vegetables have cooled, remove the outer skin from the poblano peppers. The skin should peel off easily after roasting. For both the poblanos and jalapeño, cut off the stems, slice them in half lengthwise, and scrape out the seeds. If you prefer a spicier salsa, you can leave some or all of the jalapeño seeds in the mixture.

4. Blend the Ingredients:

Transfer all the roasted vegetables—tomatoes, garlic, onions, poblanos, and jalapeño—into a blender or large food processor. Add the fresh cilantro, salt, cumin, sugar, and juice from two limes to the mix. Pulse the mixture a few times until it’s well combined but still slightly chunky. Be careful not to over-blend, as you want some texture in your salsa. This is where you can also taste and adjust the seasoning, adding more salt or lime juice if needed.

5. Serve and Store:

Once your salsa is ready, you can serve it immediately for a warm, freshly roasted flavor, or store it in the fridge for 3-7 days. The flavors will develop further as it sits, making it even more delicious the next day. This fire-roasted salsa is perfect for dipping with tortilla chips, topping tacos, or adding to any of your favorite Mexican dishes.

These simple steps bring out the smoky, rich flavors of the vegetables while keeping the process straightforward and manageable. You’ll end up with a homemade salsa that’s miles better than anything store-bought!

What are some variations and customizations to this recipe?

Variations

EXTRA SMOKY: For a deeper smoky flavor, you can grill the vegetables instead of roasting them. The open flame will add an extra layer of char that enhances the salsa’s smokiness.
MILDER VERSION: If you prefer a milder salsa, skip the jalapeño or remove all of its seeds. You can also replace the jalapeño with a milder pepper like Anaheim.
SPICY KICK: For those who love heat, increase the number of jalapeños or add a hotter pepper, like a serrano or habanero. Leaving the seeds in will also increase the spiciness.
TOMATILLO TWIST: Add tomatillos for a tangy twist. They blend beautifully with the roasted tomatoes and create a unique flavor profile.
FRUIT ADDITIONS: For a sweet-spicy contrast, consider adding roasted pineapple, mango, or even peaches to the mix. The sweetness complements the roasted vegetables beautifully.

Customizations

HERBS: Swap out cilantro for parsley or add fresh oregano for a different herbaceous flavor. You could also include a little mint for an unexpected twist.
ACIDITY: If you don’t have limes, you can substitute lemon juice or even a splash of vinegar for a tangy kick. Lime, however, brings that quintessential bright flavor to salsa.
ROAST TIME: If you prefer a lighter char, reduce the roast time by 10-15 minutes. For a more intense roasted flavor, leave the vegetables in the oven for the full 40 minutes or longer until deeply blistered.
TEXTURE: Customize the consistency by adjusting the blending time. If you like chunky salsa, pulse the blender a few times and leave some texture, or blend longer for a smoother salsa.

Serving Suggestions

TORTILLA CHIPS: The classic pairing—serve this fire-roasted salsa with crispy tortilla chips for dipping.
TACOS AND BURRITOS: Add a spoonful to tacos, burritos, or fajitas to elevate the flavors with its smoky and tangy taste.
GRILLED MEATS: Use it as a topping for grilled chicken, steak, or fish to add a burst of fresh flavor.
BREAKFAST: Spoon the salsa over scrambled eggs, breakfast tacos, or huevos rancheros for a flavorful morning meal.
AS A MARINADE: Use the salsa as a marinade for meats before grilling or roasting. The acid from the lime and tomatoes helps tenderize the meat while adding great flavor.