Fire-Roasted Salsa Recipe

Salsa is a wonderful Paleo-friendly condiment for just about everything: it’s good on salads, burgers, or grilled meat, or just as a dipping sauce for whatever finger-friendly vegetables you like.

And the perfect salsa-making season is when tomatoes are at their cheapest and most delicious: in other words, now.

It’s not just fresh tomatoes that make this recipe tasty, though. Roasting them brings out even more flavor, and generous amounts of spices, cilantro, and lime juice give you a nice contrast between the heat of the spices and the sweeter flavor of the tomatoes.

And then there’s the jalapeno, which you can easily use to turn the spice level up or down. If you want a milder flavor, remove the seeds from the jalapeno before tossing it in the blender. If you like it hot, go ahead and add a second pepper to the mix.

Once your salsa is ready, it’s good to be warm or cold. Eat it on its own, or you could use it to add even more flavor to this recipe for chicken breasts with bacon and salsa.

And if you’ve really made more than you can eat yourself, just take advantage of its popularity: a jar of homemade salsa is always a welcome gift, especially if there’s someone in your life who wants to try Paleo but just isn’t sure they’ll like it.

A little preview of how delicious real food can be might just be the persuasion they need to give it a shot.

Fire-Roasted Salsa Recipe

SERVES: 4 PREP: 15 min COOK: 30 min

Ingredients

• 2 lbs. Roma tomatoes;
• 1 jalapeño pepper;
• 1 large white onion, sliced;
• 3 garlic cloves, minced;
• ½ bunch cilantro;
• 1 tbsp. fresh lime juice;
• ¼ tsp. cumin;
• ½ tsp. oregano;
• Sea salt and freshly ground black pepper;

Preparation

1. Preheat your grill to medium-high heat.
2. Place the tomatoes, onion, jalapeño, and garlic in a single layer on a baking sheet.
3. Grill the vegetables until blackened on all sides, 10 to 15 minutes per side.
4. Transfer the cooked vegetables to a food processor and pulse until coarsely pureed.
5. Transfer the salsa to a bowl. Add the cumin, lime juice, oregano, and cilantro, and season with salt and pepper to taste. Give everything a good stir.
6. Refrigerate or serve warm right away.

Fire-Roasted Salsa Recipe

A fiery and flavorful salsa featuring ripe tomatoes and plenty of spice.

5 from 1 vote

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Compote

Cuisine American

Servings 4 people

Calories 60 kcal

Ingredients

  

1x2x3x

• 2 lbs. Roma tomatoes
• 1 jalapeño pepper
• 1 large white onion sliced
• 3 garlic cloves minced
• ½ bunch cilantro
• 1 tbsp. fresh lime juice
• ¼ tsp. cumin
• ½ tsp. oregano
• Sea salt and freshly ground black pepper

Instructions

 

• Preheat your grill to medium-high heat.
• Place the tomatoes, onion, jalapeño, and garlic in a single layer on a baking sheet.
  2 lbs. Roma tomatoes, 1 jalapeño pepper, 1 large white onion, 3 garlic cloves
• Grill the vegetables until blackened on all sides, 10 to 15 minutes per side.
• Transfer the cooked vegetables to a food processor and pulse until coarsely pureed.
• Transfer the salsa to a bowl. Add the cumin, lime juice, oregano, and cilantro, and season with salt and pepper to taste. Give everything a good stir.
  ½ bunch cilantro, 1 tbsp. fresh lime juice, ¼ tsp. cumin, ½ tsp. oregano, Sea salt and freshly ground black pepper
• Refrigerate or serve warm right away.

Nutrition

Calories: 60kcalCarbohydrates: 13gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 14mgPotassium: 614mgFiber: 4gSugar: 7gVitamin A: 1961IUVitamin C: 39mgCalcium: 47mgIron: 1mg

Keyword roasted, salsa

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