Print
Fire Roasted Salsa
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 Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 cups
Ingredients
- 2 cloves garlic, whole and unpeeled
- 1 jalapeño pepper, halved and seeded
- 1 (15-oz) can diced fire-roasted tomatoes
- 1/2 cup diced red onion
- 1/4 cup roughly chopped fresh cilantro, plus more to taste
- 2 tablespoons fresh lime juice, plus more to taste
- 1/2 teaspoon Celtic sea salt, plus more to taste
Instructions
-
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.
Recipe Notes
Recipe and photo from Make it Easy!: 120 Mix-and-Match Recipes to Cook from Scratch by Stacie Billis. Copyright © 2016. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc