Taking the ingredients of Salsa and grilling them over a camp open fire gives this popular Mexican Salsa a deeper rich flavor that can’t be achieved at home.
Fire Roasted Salsa
Whether you want to serve with your favorite chips or use as a condiment for grilled meats and fish, you’ll love Fire Roasted Salsa. Tomatoes, tomatillos, and peppers are grilled then turned into a fresh salsa.
If you like more heat in your salsa, add more jalapeño peppers and their seeds. For a less fiery condiment, don’t add the jalapeño pepper seeds or use less peppers.
You can make this salsa as smooth or chunky as you like. If you don’t have a blender available, you can chop everything by hand for a chunkier salsa.
5 beefsteak or Roma tomatoes
2 jalapeño peppers
1 red onion, sliced in half
3 bell peppers (capsicum), red, green, and yellow
ground black pepper
3 cloves garlic
1/4 cup chopped cilantro (coriander)
2 limes, juiced
Prepare a grill for direct cooking at medium high heat, 375 to 400 degrees F (191 to 204 degrees C).
Place the tomatoes, tomatillos, jalapeños, onions, and peppers in a large bowl. Drizzle with olive oil and season with a pinch of salt and pepper.
Place the vegetables whole directly onto the grill grates and cook, turning often until tender, 12 to 15 minutes. Transfer the vegetables to a sheet pan.
Remove the skins and seeds from the peppers. Cut the tomatoes and tomatillos into large chunks.
Dice each grilled ingredient into an even size to create a desired texture. Finley dice the garlic, cilantro, and lime juice. Add salt and pepper to taste. Combine all well, leave for the flavors to infuse in a chilled cooler until needed.