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Fire-Roasted Salsa

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Ingredients

Adjust Servings:
2 Beefsteak Tomato
1 Peach 1 large or 2 small
1 Jalapeno
1 Lime, halved
0.5 Red Onion
2 tsp Kosher Salt
0.25 Cup Cilantro, fresh

Fire-Roasted Salsa

Cuisine:

    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.

    • 20 Minutes
    • Serves 8
    • Easy

    Ingredients

    Directions

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    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!

    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

    Happy Cooking! Be sure to comment.  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter, Facebook, and YouTube.  

    #BetheMasterofMealtime   #CandidlyDelicious

    **Weight Watchers Freestyle Points-0/serving. It’s just vegetables!

    Steps

    1
    Done

    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.

    2
    Done

    After roasting, each of the ingredients needs to be prepped and placed in the food processor. Tomatoes: remove stem 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.

    3
    Done

    Now, add Kosher Salt and the Cilantro. Seal the lid of the food processor and gently pulse until a salsa is formed.

    4
    Done

    Strain the salsa for a thicker consistency. Serve fresh or refrigerate and serve within 4-5 days.

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