Fire Grilled Salsa

Prepare to ignite your taste buds with a burst of smoky flavor and vibrant freshness with our Fire Grilled Salsa. This recipe is a celebration of bold, charred ingredients combined with zesty spices and aromatic herbs, resulting in a salsa that’s as fiery as it is flavorful.

Imagine ripe tomatoes, jalapeños, poblanos, and serranos, kissed by flames as they grill over an open fire, infusing each ingredient with a tantalizing smokiness that elevates their natural sweetness and heat. This fiery foundation sets the stage for a salsa that’s anything but ordinary.

But the magic doesn’t stop there. As the charred vegetables mingle with garlic cloves, red onion, and fresh cilantro, their flavors deepen and intensify, creating a symphony of taste and texture that dances on the palate. With each bite, you’ll experience the perfect balance of smoky, spicy, and savory notes that will leave you craving more.

To enhance the richness of the salsa, a squeeze of fresh lime juice adds a zesty brightness, while a dash of cumin, salt, chili powder, and black pepper brings depth and complexity to every spoonful. The result is a salsa that’s bold, dynamic, and utterly addictive.

Whether you’re hosting a backyard barbecue, a festive gathering, or simply craving a taste of summer, our Fire-Grilled Salsa is sure to be a hit. So fire up the grill, gather your ingredients, and get ready to experience the irresistible allure of smoky, spicy salsa that’s unlike anything you’ve ever tasted.

Ingredients

6 vine ripe tomato
2 poblano pepper
4 jalapeno pepper
1 serrano pepper
1 red onion
4 garlic cloves
1/2 lime juiced
1/4 cup cilantro
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon black pepper

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Directions

First, quarter the tomatoes and slice off any white center and brown core bits from the top. Place the tomato quarters on a cooling rack for easy portability to and from the grill. If you don’t have a cooling rack, you can place them directly on well cleaned and oiled grill grates.

Next, peel and quarter a red onion and add this to a second cooling rack. Add the peppers and garlic with the paper still on to the second cooling rack.

Next preheat your grill and leave the burners on medium for a gas grill. For charcoal, use a chimney starter, then spread the coals out to provide heat under the area of the veggies.

Grill the veggies with the lid open for roughly 5 – 10 minutes then carefully check for char color on the bottom side. When you start to see a darkening carefully flip to the other side and repeat. Some veggies will cook faster than the others.

After roughly 20 – 30 minutes all veggies should have a decent but not overwhelming char on all sides. The peppers should have dark blistering skin. Place the peppers into plastic sandwich bags to steam the skin for easy removal. Remove the remaining veggies and set aside.

Next place the tomatoes and red onion into the food processor. Peel the garlic cloves and add them to the food processor. After 10 minutes of steaming, remove the stems from the peppers then use the knife blade to scrape off the charred skins from the peppers. Remove the seeds from the poblanos and the other peppers. If you like heat, keep the seeds in the jalapeños and serrano peppers. Add the peppers to the food processor.

Pick roughly 1/4 cup of cilantro leaves and add this to the food processor. Add the lime juice, salt, pepper, cumin, and chili powder to the food processor.

Pulse the food processor a few times, then turn it on for about 1 minute allowing the contents to grind to a partially chunky consistency or to your desired consistency. Ideally you should let the salsa rest overnight in the refrigerator, but instant gratification is always allowed! Enjoy!

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Easy Salsa

Dive into a world of vibrant flavors and zesty sensations with this quick and easy home made salsa recipe!

Prepare to awaken your taste buds with a symphony of fresh, garden-inspired ingredients. We’re talking about the juicy goodness of vine-ripened tomatoes, the fiery kick of jalapeno and serrano peppers, the aromatic allure of garlic, and the refreshing tang of lime juice.

But wait, there’s more! We’ll infuse this salsa with an irresistible blend of fragrant cilantro, a touch of smokiness from chili powder, and the warm embrace of cumin. A pinch of salt and a grind of black pepper will bring all these elements together in perfect harmony.

To create this sensational salsa, we’ll start by rough chopping the flavorful vegetables by hand. There’s something incredibly satisfying about the process – the sound of the knife meeting the cutting board, the rich aromas filling the air, and the anticipation of the final product.

Once our ingredients are prepped and brimming with potential, we’ll take them on a whirlwind journey in our trusty food processor. The result? A symphony of colors and textures, all beautifully blended into a luscious salsa that’s ready to steal the spotlight.

Whether you’re hosting a casual get-together, planning a fiesta, or simply looking to add a burst of flavor to your everyday dishes, this easy salsa is your ultimate companion.

Ingredients

1 can fire roasted tomatoes

4 vine ripened tomatoes

2 jalapeno peppers

1 serrano pepper

4 cloves of garlic

1/2 lime juiced

1/4 red onion

1/4 cup cilantro leaves

1/2 tsp kosher salt

1/2 tsp chili powder

1/4 tsp cumin

1/4 tsp black pepper

Directions

First open the can of fire roasted tomatoes and drain the liquid out by emptying the can into a colander. Let it drip dry for a few minutes then add the fire roasted tomatoes to a food processor. If you don’t have a food processor, you can use a blender but be careful not to blend on high speed or too much.

Next, slice the vine ripened tomatoes into quarters, then use a paring knife to remove the seeds. This is optional and we do this to reduce the liquid in the salsa. Cut the tomato quarters into smaller bits and add this to the food processor.

Next smash the garlic cloves to remove the skins, then chop the cloves. Add the garlic to the food processor.

Next cut the jalapeno and serrano peppers in half lengthwise, then remove the seeds. Cut the pepper halves into smaller chunks and add them to the food processor.

Next, cut 1/4 of a red onion into chunks and add this to the food processor.

Next cut the stems from 1/4 cup of cilantro, then roughly chop the leaves. Add the cilantro to the food processor.

Finally, add the juice of 1/2 of a lime and all the seasonings to the food processor. Pulse the food processor several times until the large chunks are pulled down into the blade. After this, run the food processor for 1 – 2 minutes. Pour the salsa into a container and place it in a refridgerator overnight or 24 hours to let the flavors combine.

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Category: Salsa