Fire-Roasted Salsa

Did you know that salsa is the world’s most popular condiment? It’s my second favorite condiment, right behind chimichurri, but I could eat it on just about everything.

This salsa is slightly different than most homemade salsas because the tomato and onion are charred directly oven an open flame. (I placed them over a gas range, but you could also put directly on grill.) The smokiness adds an additional depth of flavor that makes it especially addictive.

Don’t be intimidated by the open flame. I cut the tomatoes and onions in half, and let them char for about 2 minutes each. So easy and it genuinely elevates the flavor!

Fire-Roasted Salsa

Print Recipe
Serves: 4-6 Cooking Time: 10 minutes


  • 5 Roma tomatoes
  • 1/2 sweet onion
  • 2 cloves fresh garlic, minced
  • Zest + juice of 1 lime
  • Handful fresh cilantro (about 1/2 cup)
  • 1 tsp. kosher salt



Slice tomatoes in half, length-wise and place directly over open flame. Allow to char for about 2 minutes. Place whole charred tomatoes directly in blender or food processor.


Place half onion directly over open flame and allow to char for about 2 minutes. Allow to cool slightly and roughly chop. Add chopped onions to blender or food processor.


Add remaining 4 ingredients and pulse in blender or food processor until well combined, but still slightly chunky.


Chill in fridge for about 2 hours for best taste. Serve with Slow-Braised Mojo Pork Tacos and/or tortilla chips!

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