This fire roasted salsa recipe is super easy, vegan and gluten-free, and delicious. Serve with guacamole and chips or quesadillas for amazing family dinner.
Prep Time10minutes
Cook Time10minutes
Total Time20minutes
Servings3cups
AuthorTess Masters
Ingredients
2clovesgarlic,whole and unpeeled
1jalapeño pepper,halved and seeded
1(15-oz) can diced fire-roasted tomatoes
1/2cupdiced red onion
1/4cup roughly chopped fresh cilantro,plus more to taste
Place the unpeeled garlic cloves and jalapeño halves in a small, dry pan set over high heat, and roast for about 10 minutes, turning the garlic one or two times and flipping the pepper halfway through the cooking time. Remove from the heat and allow to cool before peeling the garlic and mincing both the garlic and jalapeño.
Place the minced garlic and pepper with the remaining ingredients into a food processor fitted with the s blade, and pulse until the mixture reaches your desired salsa consistency. This can be served smooth or chunky. Tweak cilantro, lime juice, and salt to taste.
Serve immediately, or store in a sealed container in the fridge for 5 to 7 days.