🌿 Fire-Roasted Garden Salsa with Smoky Chipotle
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Bold, garden-fresh, and ready for every summer table
📜 Introduction: Rooted, Present, and Honest
There’s something deeply satisfying about a homemade salsa — especially one made from what you’ve grown. This version leans into the heat and heart of summer with fire-roasted tomatoes, garden peppers, and a warm, smoky finish from chipotle in adobo.
It’s a little rustic, a little spicy, and perfect for scooping with chips, spooning over tacos, or gifting in small jars to friends who appreciate a bold bite.
❤️ Why You’ll Love This Recipe
- Uses tomatoes, peppers, and herbs straight from the garden
- Naturally smoky without needing a grill
- Freezer-friendly and ideal for canning (with modifications)
- Customizable heat level with chipotle
- Just the right balance of fresh, fire, and depth
⏱ Quick Reference Snapshot
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: ~2 cups
- Dietary Info: Vegan, gluten-free, paleo-friendly
Key Ingredients at a Glance:
- Ripe tomatoes
- Jalapeño or garden chiles
- Garlic
- Onion
- Chipotle in adobo
🧺 Ingredients
- 1½ lbs ripe tomatoes (Roma or heirloom), halved
- 1 small onion, quartered
- 2 cloves garlic, peeled
- 1–2 jalapeños or other garden peppers (seeded for mild)
- 1–2 chipotle peppers in adobo (to taste)
- 1 Tbsp adobo sauce (from the can)
- Juice of 1 lime
- ½ tsp sea salt
- ¼ cup fresh cilantro or parsley (optional)
👩🍳 Instructions
Fire-Roast the Veggies:
- Preheat oven to 450°F (or use a cast iron skillet over high heat).
- Place tomatoes, onion, peppers, and garlic on a sheet pan or in the skillet. Roast for 20–25 minutes until soft and charred in spots.
🔥 Tip: For extra flavor, broil during the last 2–3 minutes to deepen the char.
Blend the Salsa:
- Transfer roasted veggies to a blender or food processor. Add chipotle peppers, adobo sauce, lime juice, and salt.
- Pulse until desired consistency — smooth or slightly chunky. Add cilantro if using and blend briefly to combine.
- Taste and adjust salt, lime, or chipotle as needed.
Cool & Serve:
- Let salsa cool fully. Chill before serving for best flavor, or serve warm as a taco topper.
🍽 Serving & Pairing Ideas
- Serve with tortilla chips or sliced veggies
- Spoon over tacos, nachos, or grilled meats
- Stir into cooked rice or beans for a smoky base
- Add to eggs, soups, or roasted vegetables for a bold upgrade
🥡 Storage & Make-Ahead Tips
- Store in a jar or airtight container in the fridge for up to 5 days
- Freeze in small portions for up to 3 months
- For long-term storage via canning, use tested salsa canning recipes as a guide and follow USDA safety guidelines
🌱 Final Thoughts & Invitation
This salsa is the flavor of summer in a jar — smoky, juicy, and full of the sun. It’s a way to honor your harvest and enjoy it long after the tomatoes are gone.
If you try it, tag @southernsoilandsunshine — I’d love to see how it finds its way to your table.
Looking for more garden-preserving recipes? Try:
- Easy Fermented Pepper Hot Sauce
- Garden Veggie Stir-Fry with Ginger and Garlic Sauce
- Sweet Corn Polenta with Herbed Tomato Relish
