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There’s something deeply satisfying about making salsa with your own tomatoes and peppers — especially when they’re blistered and blackened over an open flame.
This fire-roasted garden salsa is bold, smoky, and just the right amount of spicy. Whether you’re spooning it over grilled meats or scooping it up with chips while the coals cool down, it’s the kind of small-batch condiment that makes your BBQ spread shine with fresh-from-the-garden flavor.

📌 Why You’ll Love This Recipe

• Made almost entirely from garden-grown produce
• Roasted over flame for bold, smoky depth
• Vegan, gluten-free, and sugar-free
• Great for tacos, chips, burgers, or breakfast leftovers
• Freezer-friendly and perfect for preserving summer’s bounty

📌 Quick Reference Section

• Prep Time: 10 minutes
• Cook Time: 10–12 minutes
• Total Time: 20–25 minutes
• Servings: 2 cups
• Dietary Info: Vegan, Gluten-Free

Key Ingredients at a Glance:
🍅 Fresh tomatoes (or thawed frozen)
🌶️ Jalapeños or garden chiles
🧅 Onion
🧄 Garlic
🌿 Cilantro or parsley
🍋 Lime juice

Ingredients

• 4 medium tomatoes (Roma or garden slicing), halved
• 2 jalapeños (or other garden chiles), whole
• 1 small red or white onion, quartered
• 3 cloves garlic, unpeeled
• 1 tablespoon olive oil
• 1/2 teaspoon salt (plus more to taste)
• Juice of 1 lime
• 1/4 cup fresh cilantro or parsley, chopped
• Optional: 1/4 teaspoon ground cumin or smoked paprika

Substitutions & Ingredient Notes:

• Use frozen tomatoes if needed — just thaw and pat dry first.
• Milder salsa? Swap in banana peppers or remove seeds from the jalapeños.
• No lime? Try apple cider vinegar for acidity.

Step-by-Step Cooking Instructions

1. Grill the Veggies

• Preheat your grill to high.
• Toss tomatoes, jalapeños, onion, and garlic (still in skins) in olive oil and a pinch of salt.
• Grill over direct heat for 10–12 minutes, turning occasionally, until everything is charred and softened. Garlic should be slightly golden, not burned.

2. Blend the Salsa

• Add all grilled ingredients to a food processor or blender with lime juice and cilantro.
• Remove garlic skins and stems from peppers (and seeds, if desired).
• Pulse to your desired texture — chunky or smooth, your call.

3. Taste and Adjust

• Taste and add more salt, lime, or herbs as needed.
• Optional: stir in cumin or smoked paprika for added depth.

Serving & Pairing Ideas

• Serve warm or chilled with tortilla chips or fresh veggies.
• Spoon over grilled meats, tacos, or veggie burgers.
• Swirl into sour cream or yogurt for a creamy dip twist.

Storage & Make-Ahead Tips

• Storage: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze in small jars or silicone cubes for single-serve portions.
• Make-Ahead: Great to prep a day in advance — flavors deepen overnight.

Final Thoughts

This Garden Salsa with Fire-Roasted Tomatoes and Peppers brings together all the heat and flavor of your summer harvest — smoky, bright, and endlessly spoonable. 🍅🌶️
If you make it, don’t forget to tag @SouthernSoils or drop your favorite add-ins in the comments!

🌸 Love a fiery garden twist? Try these next:

• Spicy Tomato & Pepper Shakshuka
• Grilled Herb-Marinated Pork Tenderloin with Mint Chimichurri
• Rainbow Veggie Skewers with Balsamic Glaze