If you’re looking to level up your chip game, meet your new obsession: Fire Roasted Salsa. This smoky salsa is packed with flavour thanks to oven-roasted vegetables and a touch of char that adds depth and a hint of magic. It’s fresh, fiery, and exactly what your next taco night needs.

Why You’ll Love This Fire Roasted Salsa

This homemade salsa hits that perfect sweet spot between smoky and spicy. Roasting the veggies intensifies their natural sweetness while adding irresistible smoky undertones. It’s easy to make, beautifully bold, and way better than anything in a jar. Plus, you can control the heat level depending on how many jalapeños you include.

Ingredients

4 tomatoes, halved
5 jalapeños
1/2 onion
4 garlic cloves (unpeeled)
1 bunch fresh cilantro
1 tbsp salt
1 tsp black pepper
1 tbsp oil
Juice of 1 lime (optional)

How to Make This Smoky Salsa

Preheat your oven to broil.
Arrange tomato halves (skin side up), jalapeños, and onion on a baking sheet. Broil for 5 minutes.
Add unpeeled garlic cloves and drizzle all the veggies with oil. Broil for another 5–7 minutes, until lightly charred.
Let veggies cool slightly. Peel the garlic.
Transfer everything to a food processor. Add cilantro, salt, and pepper.
Pulse until you get a chunky salsa texture.
Optional: Squeeze in lime juice for a little zing.
Serve immediately or refrigerate to let the flavors meld.

Tips for the Best Homemade Salsa

For a milder salsa, remove the seeds and ribs from the jalapeños.
Want more depth? Roast a few of the tomatoes and peppers directly over a gas flame for extra char.
Store in an airtight container in the fridge for up to 5 days.

The Backstory of This Salsa Star

I created this salsa after one too many bland store-bought jars let me down. The first time I roasted everything in the oven, the kitchen smelled like a street taco stand. My family devoured it in minutes. Now, it’s our go-to for everything from nacho night to burger topping to impromptu snack attacks.

What to Serve With Fire-Roasted Salsa

Tortilla chips are a no-brainer, but this salsa is incredibly versatile. Spoon it over tacos, eggs, grilled chicken, or mix it into rice or quinoa bowls. It’s also fantastic stirred into sour cream or guacamole for a smoky twist.

How to Store

Keep in a sealed container in the refrigerator for up to 5 days. For best flavor, let it sit for a few hours before serving so all those roasted notes can really shine. It’s not ideal for freezing—fresh is best here.

FAQs

Can I use other peppers?

Sure! Try poblano or serrano peppers for different levels of heat and smokiness.

Do I have to broil the vegetables?

Broiling is best for that charred flavour, but you can also grill or pan-roast the veggies.

Can I blend this smooth instead of chunky?

Absolutely. Just pulse longer for a smoother consistency.

Is this salsa very spicy?

It depends on your jalapeños! Taste and adjust heat levels to your liking.

Smoky, Spicy, Seriously Good

This fire-roasted salsa is everything you want in a dip: bold, easy, and addictive. Thanks to oven-roasted vegetables and just a few pantry staples, you’ll have a homemade salsa that elevates every bite. Once you try it, you’ll never go back to the jarred stuff again.

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