Fire-Roasted Garden Salsa with Tomatoes and Peppers

A bold, smoky small-batch salsa made from fire-roasted garden tomatoes, peppers, onion, and garlic. Vegan, gluten-free, and endlessly spoonable.

Print Recipe

Prep Time 10

Cook Time 12

Course Condiment

Cuisine Mexican

Servings 2 cups

Ingredients

4 medium tomatoes Roma or garden slicing, halved
2 jalapenos 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
1 lime juiced
1/4 cup fresh cilantro or parsley chopped
1/4 teaspoon ground cumin or smoked paprika optional

Instructions

Preheat the grill to high. Toss the tomatoes, jalapenos, onion, and garlic (still in their skins) with the olive oil and a pinch of salt.
Grill over direct heat for 10 to 12 minutes, turning occasionally, until everything is charred and softened. The garlic should be slightly golden, not burned.
Add all the grilled vegetables to a food processor or blender with the lime juice and cilantro. Slip the garlic out of its skins and remove the pepper stems (and seeds, if you like it milder).
Pulse to your desired texture, chunky or smooth. Taste and add more salt, lime, or herbs as needed, and stir in cumin or smoked paprika for extra depth if using.

Notes

Use frozen tomatoes if needed; thaw and pat dry first. Want it milder? Swap in banana peppers or seed the jalapenos. No lime? Apple cider vinegar works for acidity. Keeps up to 5 days refrigerated (the flavors deepen overnight) and freezes well in small jars or silicone cubes.