Fire Roasted Salsa
Chips and salsa are always a great idea. And they're an even better idea when the salsa is homemade. Roasting and charring the veggies gives the salsa a super rich, deep flavor that you will love.
Ingredients:
12-14 large, very ripe Roma tomatoes
2 large yellow onions, cut into quarters
6 cloves fresh garlic (don't chop them up)
3 large jalapeños, stems removed
1 serrano chili, stem removed
4 tbsp olive oil
3 tbsp cumin
3 tbsp onion powder
3 tbsp garlic powder
3 tbsp smoked paprika
2 tbsp chili powder
2 tbsp dried oregano
salt & pepper to taste
1 1/2 cups fresh cilantro
zest & juice from 2 large limes
**If you don't want your salsa super hot i suggest removing the seeds from the chilis. I like heat so I leave them in, but you can adjust it to what you like**
1. Preheat your oven to 425*. Line a very large baking sheet with foil. Place the tomatoes, onion, garlic, and one of the jalapeños on the baking sheet. Drizzle the olive oil all over the top of the veggies, then season them with the cumin, onion powder, garlic powder, smoked paprika, chili powder, dried oregano, and salt&pepper. Toss all of the veggies around so that they are coated in the oil and spices. Place in the oven and roast for 20 minutes. After 20 minutes use some tongs to move everything around and then roast for another 10 minutes. Remove from the oven and allow to cool slightly.
2. While the tomatoes are cooling, head outside to your grill/barbeque. Turn it on to high and allow it to heat up for a few minutes. Once hot, place the jalapeños and serrano chili directly over the flame, close the grill lid and allow to roast for 5 minutes. Then turn the chilis and roast for another 5 minutes. You want all sides to be nice and charred. Once charred, remove from the grill and bring them inside.
3. Once all the veggies are roasted and charred it's time to make the salsa. Add all of the veggies to a large blender or food processor (you may need to do this in two batches depending on how much your machine can hold) and blend/mix for just a few seconds. All the veggies will break down super quick. You want the salsa to be mostly smooth, but a few small chunks are fine. Add in the cilantro and blend it together for a few more seconds.
4. Transfer the salsa to a large bowl and add in the lime zest and juice. Use a spatula to mix it all together. Taste the salsa to see if it needs anymore seasoning. I like to refrigerate my salsa for at least 4 hours before serving, though overnight is best because the flavors really meld. Grab some chips and enjoy!
