Fire Roasted Salsa
Take your salsa game to the next level with this smoky Fire Roasted Salsa. Charring the tomatoes, jalapeños, onion and garlic over hot coals creates deep roasted flavor, while Blazing Star BBQ Beef Rub provides the perfect balance of savory seasoning and spice. Serve it with tacos, grilled meats or plenty of tortilla chips.
Fire Roasted Salsa
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Prep Time 10 minutes |
Cook Time 15 minutes |
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Yield Approximately 6 to 8 cups |
Difficulty Easy |
Ingredients
- 12 Roma tomatoes
- 5 jalapeños
- 1 white onion
- 6 garlic cloves
- 1 bunch fresh cilantro
- 2 limes
- 3 tablespoons Blazing Star BBQ Beef Rub, divided
Instructions
- Prepare the grill. Light a thin layer of charcoal and allow the coals to become hot.
- Prepare the vegetables. Cut the onion into large sections so it will be easier to turn over the coals. Leave the tomatoes and jalapeños whole.
- Char the vegetables. Place the tomatoes, jalapeños and onion directly over the hot coals. Cook until their surfaces are blistered and charred, turning regularly for even cooking.
- Add the garlic. Place the garlic cloves over the heat during the second half of cooking so they can roast without burning.
- Cool the vegetables. Remove everything from the grill and allow it to cool enough to handle. Remove the loosened tomato skins.
- Blend the salsa. Working in batches, add the roasted tomatoes, jalapeños, onion and garlic to a blender with the cilantro, lime juice and Blazing Star BBQ Beef Rub. Divide the ingredients between the batches as evenly as possible.
- Adjust the texture. Pulse the ingredients until the salsa reaches your preferred consistency. Blend briefly for chunky salsa or longer for a smoother texture.
- Combine the batches. Pour each blended batch into one large bowl and stir thoroughly so the flavors and seasoning are evenly distributed.
- Chill and serve. Refrigerate the salsa for at least 30 minutes before serving with tortilla chips, tacos, burritos or grilled meats.
Tips for the Best Fire Roasted Salsa
- Allow the vegetables to develop dark blistered spots for a deeper fire-roasted flavor.
- Add the garlic later than the other vegetables because it can burn quickly.
- Leave some of the charred jalapeño skin intact if you want additional smoky flavor.
- Remove the jalapeño seeds for less heat or leave them in for a spicier salsa.
- Pulse the blender instead of running it continuously if you prefer chunky salsa.
- Chilling the salsa gives the roasted vegetables, lime and seasoning time to come together.
Frequently Asked Questions
Can I make fire roasted salsa without a charcoal grill?
Yes. Roast the vegetables under an oven broiler or cook them in a hot cast-iron skillet until their surfaces are blistered and charred.
Should I remove the jalapeño seeds?
Removing the seeds and inner membranes will reduce the heat. Leave them intact if you prefer a spicier salsa.
Why should the salsa be blended in batches?
This recipe produces a large amount of salsa. Working in batches prevents the blender from becoming overfilled and makes it easier to control the texture.
How long does homemade salsa last?
Store the salsa in a covered container in the refrigerator and use it within four to five days.
Can I freeze fire roasted salsa?
Yes. Freeze it in an airtight freezer-safe container, leaving room for expansion. The texture may become slightly thinner after thawing, so stir it well before serving.
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