Fire-Roasted vegetables, with sweet peaches, tangy lime and fresh cilantro come together in a homemade salsa that chips are just dying to jump into. This Fire-Roasted Salsa is easy, fast, and can be made in advance!
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Lag B’Omer is a day when all of the restrictions of Sefira (the days we are counting the Omer) are all lifted. We celebrate around a bonfire with men dancing, loud music and a general sense of excitement. In the spirit of Lag B’Omer, I’ve created this Fire-Roasted Salsa recipe. The ingredients all get a nice char fresh from the flames before coming together for a fresh salsa with a unique depth of flavor thanks to all that roasting. This recipe creates a mild to medium salsa. For a spicy salsa, leave all the seeds and veins inside the jalapeno.
Serve this up on some tacos, nachos, or just dig into it with a tortilla chip.
You’ll Need: Food Processor, Grill, Tongs (#sponsored)
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**Weight Watchers Freestyle Points-0/serving. It’s just vegetables!
Jump to RecipeServes: 8 Prep Time: 10 Minutes Cook Time: 10 Minutes
Ingredients:
- 2 Beefsteak Tomatoes
- 1 Large Peach (or two small)
- 1 Jalapeno
- 1 Lime, halved
- ½ Red Onion
- 2 teaspoons Kosher Salt
- ¼ Cups Fresh Cilantro
Instructions:
- Roast each of the vegetables over an open flame, turning them so that there is a bit of char on every side. Do not put them directly in the flame, but close to it. You want them to cook very little before they char. This can be done on a campfire or a barbecue grill. If you have a gas stove, you can fire-roast them indoors. Simply place a piece of foil folded in half over the gas flame and then place the vegetable on the foil, turning your vegetables periodically until some char is on all sides. They are roasted whole, except the limes which are only roasted on the open face.
- After roasting, each of the ingredients needs to be prepped and placed in the food processor. Tomatoes: remove step and then cut into quarters. Peach: Cut off of the pit. Jalapeno: (Use gloves for this step!) Cut off the stem, then slice the pepper in half. Remove the veins and seeds (keep them in for a spicy salsa). Then cut the pepper into quarters. Red Onion: Cut into quarters. Limes: Squeeze gently to juice each lime half over all the other vegetables in the food processor.
- Now, add Kosher Salt and the Cilantro. Seal the lid of the food processor and gently pulse until a salsa is formed.
- Strain the salsa for a thicker consistency. Serve fresh or refrigerate and serve within 4-5 days.
📖 Recipe
Fire-Roasted Salsa
Equipment
- Food Processor
- Grill23
Ingredients
- 2 Beefsteak Tomatoes
- 1 Large Peach or two small
- 1 Jalapeno
- 1 Lime halved
- ½ Red Onion
- 2 teaspoon Kosher Salt
- ¼ Cup Fresh Cilantro
Instructions
- Roast each of the vegetables over open flame, turning them so that there is a bit of char on every side. Do not put them directly in the flame, but close to it. You want them to cook very little before they char. This can be done on a campfire or a barbecue grill. If you have a gas stove, you can fire-roast them indoors. Simply place a piece of foil folded in half over the gas flame and then place the vegetable on the foil, turning your vegetables periodically until some char is on all sides.They are roasted whole, except the limes which are only roasted on the open face.
- After roasting, each of the ingredients needs to be prepped and placed in the food processor. Tomatoes: remove step and then cut into quarters. Peach: Cut off of the pit. Jalapeno: (Use gloves for this step!) Cut off the stem, then slice the pepper in half. Remove the veins and seeds (keep them in for a spicy salsa). Then cut the pepper into quarters. Red Onion: Cut into quarters. Limes: Squeeze gently to juice each lime half over all the other vegetables in the food processor.
- Now, add Kosher Salt and the Cilantro. Seal the lid of the food processor and gently pulse until a salsa is formed.
- Strain the salsa for a thicker consistency. Serve fresh or refrigerate and serve within 4-5 days.
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