Fire-Roasted Salsa
Roma tomatoes, tomatillos, onion, serrano peppers, and garlic hit the grill until blistered, then get pulsed with cilantro, lime, cumin, salt, and pepper. It’s bright, smoky, and built for chips, tacos, eggs, grilled meats, or anything that needs a little fire-roasted drama.
Ingredients
- 6roma tomatoesAmount6Ingredientroma tomatoes
- 4tomatillosAmount4Ingredienttomatillos, husks removed, husks removed
- 1/2medium yellow onionAmount1/2Ingredientmedium yellow onion
- 1-2serrano chile peppersAmount1-2Ingredientserrano chile peppers, depending on heat preference, depending on heat preference
- 2 cloves garlicAmount2Ingredientcloves garlic
- 1/3 cupfresh cilantroAmount1/3 cupIngredientfresh cilantro
- 1 tbsplime juiceAmount1 tbspIngredientlime juice
- 1/4 tspcuminAmount1/4 tspIngredientcumin
- 1/2 tspsea saltAmount1/2 tspIngredientsea salt
- 1/2 tspfresh ground pepper
- Vegetable oilIngredientVegetable oil
Instructions
- 1
Line grill with foil and preheat grill to medium-high heat.
- 2
In a large bowl, toss tomatoes, tomatillos, onions, serrano peppers and garlic with a drizzle of vegetable oilIngredientVegetable oil.
- 3
Place tossed vegetables on grill until they are blistered and charred, about 8-10 minutes, turning periodically. Once vegetables are cool, peel the skin off the tomatoes and tomatillos. Add grilled vegetables, cilantro, lime juiceAmount1 tbspIngredientlime juice, cumin, salt, and pepper to food processor. Pulse until desired consistency. Add more salt and pepper, to taste. Place in refrigerator until ready to be served.
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