Fire-Roasted Salsa – Perfect with Chips!

Instructions

Step 1: Preheat a grill pan or cast iron skillet over medium-high heat. Brush the tomatoes, jalapeño, onion, and garlic with olive oil.

Step 2: Char the vegetables for 5–7 minutes, turning occasionally, until blistered and slightly blackened. Remove from heat and let cool.

Step 3: Peel the garlic and transfer all the charred veggies to a food processor.

Step 4: Add cilantro, lime juice, salt, cumin, and optional chipotle pepper. Pulse until desired consistency is reached (chunky or smooth).

Step 5: Taste and adjust seasoning, adding more salt or lime juice as needed.

Step 6: Chill for 30 minutes before serving to allow the flavors to meld.

Storage Information

Store the salsa in an airtight container in the refrigerator for up to 5 days. Stir before serving. This salsa also freezes well—store in a freezer-safe container for up to 2 months and thaw in the fridge before using.