Fire-Roasted Garden Salsa with Smoky Chipotle
Garden tomatoes, onion, garlic, and peppers roasted until charred, then blended with smoky chipotle and bright lime. A deeply flavorful salsa that uses up a big summer harvest and gets better as it sits.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Course Appetizer
Cuisine Mexican
- 1 1/2 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
- 1/2 tsp sea salt
- 1/4 cup fresh cilantro or parsley optional
Fire-Roast the Veggies
Preheat the oven to 450°F (or use a cast iron skillet over high heat).
Place the tomatoes, onion, peppers, and garlic on a sheet pan or in the skillet. Roast 20-25 minutes, until soft and charred in spots. For extra flavor, broil the last 2-3 minutes to deepen the char.
Blend the Salsa
Transfer the roasted veggies to a blender or food processor. Add the chipotle peppers, adobo sauce, lime juice, and salt.
Pulse to your desired consistency — smooth or slightly chunky. Add the cilantro if using and blend briefly to combine. Taste and adjust salt, lime, or chipotle.