Fire Roasted Tomato Salsa
Charred tomatoes, roasted peppers, and fresh cilantro blended into a smoky, complex salsa you won't find in any jar.
Ingredients
Roasted
- 5lbstomatoes
- 1small yellow onion
- 3–4Anaheim peppers
- 1green jalapeño
- 1red jalapeño
- 1habanero pepper
- 6clovesgarlic
Additional
- 1mediumwhite onion (diced)
- ½bunchfresh cilantro (chopped)
- 1tspgarlic powder
- 2tspwhite vinegar (or to taste)
- salt (to taste)
Instructions
Preheat gas grill to 500°F. Cook tomatoes and yellow onion on the top rack until soft and skins are splitting. Cook Anaheim peppers on the main rack until blackened all around. Cook the red jalapeño, green jalapeño, and habanero pepper, until soft and slightly charred. Roast garlic carefully — it burns fast.
Place peppers and garlic in an airtight container to steam 30 minutes. Cool tomatoes in a bowl.
Peel the tomatoes and roasted garlic and remove skins and seeds from anaheim peppers and place in the food processor. Add the jalapeño and habanero peppers, roasted onion, cilantro, garlic powder, white vinegar, and salt.
Pulse until desired consistency is reached. Pour into a bowl and stir in the diced white onion. Add white vinegar and salt to taste.
Serve warm immediately or chill in refrigerator for a few hours to allow the flavors to blend