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Food & Drink


What could life be without salsa? I’m unsure and do not want to think this way. I’m a salsa fan by and large. I could eat it all using a spoon; I adore it. You can purchase a large bottle of generic red salsa for around a buck in the grocery store; however, sometimes you need more. The Fire Roasted Salsa will no doubt keep you coming back to know more… as well… And more.


This salsa is referredcalledoasted” since I use an oven made of gas flame. However, you could make the doing an electric stove, too. There’s no fire needed. Roasting vegetables at high temperatures burns and blackens their skins, giving them a smokey “fire-roasted” flavor without any direct flame. In addition, since oven roasting can take an extra few minutes as direct fire blackening, you’ll get a subtle sweetness because the natural sugars begin to are melted. It’s heavenly.


The cost of this Fire Roasted Salsa can vary dramatically based on the season. This recipe is best tucked away until Roma tomatoes or poblanos are in peak season and the lowest.


If you plan to have an appetizer platter with chips and dips, consider adding HotCorn Dip or 5 Minute Nacho Cheese Sauce to complement the chips. You could also create baked tortilla chips and complete the thing yourself! This salsa could also be an excellent accompaniment to quesadillas like the ones I make, like my Hearty Black Bean Quesadillas or creamy Chicken or Spinach quesadillas.


1.75 lbs 8-10 Roma tomatoes ($2.77)

1 medium poblano pepper ($1.29)

One medium jalapeno pepper ($0.14)

Six cloves of garlic ($0.48)

One large yellow onion ($0.37)

2TBSp olive oil($0.26)

One medium lime ($0.33)

1/2 bunch cilantro ($0.50)

One teaspoon salt ($0.05)

1/2 teaspoon cumin ($0.05)

1/2 teaspoon sugar($0.02)


The oven should be preheated to 450oF. Line the baking pan with foil. Cut off the stems of the tomatoes, and then cut the tomatoes in half. Peel the garlic cloves and cut the onion into chunks. Put the tomatoes, onions, garlic, poblano, and jalapeno (leave the peppers in their whole form for the moment) onto the baking sheet. Drizzle in 2 Tbsp of olive oil. Mix all the vegetables with the olive oil to ensure they are coated entirely.

In the oven of 450oF and roast for 30 mins with a stirring every halfway through. The vegetables should become broken up, blistered in 30 minutes, and turn slightly dark (see the photos below). After roasting, take the vegetables from the oven and let them cool.

Place the jalapeno and poblano peppers on cutting boards. Remove the thick skin of the poblano (it should easily peel off). Cut off the stems and then cut the peppers in lengthwise. Scrape out the seeds from the peppers. The peppers should be soft and straightforward (see the photos below).

Transfer the peppers and everything that remains on the baking sheet (including the juices), into a food processor or blend. If the veggies are warm, you can put the blender in the refrigerator until they’ve cooled.

Incorporate the fresh cilantro leaves and juice of the lime (about 1/4 cup), sugar, salt,, and cumin into the blender and roast vegetables. Blend until the ingredients are well blended but somewhat chunky. Make sure not to over-purée the first go-round so that you can mix, then add seasonings and clear more if necessary.

Serve immediately or chill overnight for the flavor to be more pleasant.

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Joseph M. Kay

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