Fire-Roasted Blowtorch Salsa
Dive into bold, charred flavors with this recipe for Fire-Roasted Blowtorch Salsa. Charred veggies, lime and cilantro blend into a smoky and vibrant side dish that's the perfect side dish for your next taco night!
Servings: 4 Cups
Calories: 140kcal
Equipment
- Blowtorch -or- Broiler The Blowtorch is optional, but it's WAY more fun, and give delicious results! I highly recommend giving it a shot.
- Food Processor Optional
Ingredients
- 8 Roma Tomatoes Halved
- 1 White Onion Halved and Peeled
- 3 Small or 2 Large Serrano Peppers, Halved, Stems and Seeds Removed (Substitute Jalapenos)
- 3 Tablespoons Extra Light Olive Oil
- 2 Teaspoon Kosher Salt Divided Plus More to Taste
- 1 Teaspoon Black Pepper Plus More to Taste
- 6 Cloves Garlic Peeled
- ½ Cup Cilantro Minced
- 1 Teaspoon Red Wine Vinegar
- Juice from 2 Limes
Instructions
Blowtorch instructions
- In a large mixing bowl, toss the tomatoes, onion, and serrano peppers in oil with kosher salt to evenly coat. On a baking sheet set on a heat proof surface (like a stovetop, or placed on a damp kitchen towel), use a blowtorch to heavily char the outsides of the vegetables on all sides. Transfer the serrano peppers to a small container and cover for 5 minutes. Lightly toast the garlic cloves with the blow torch.
- Use a spoon or the back edge of a knife to remove the charred skin of the serrano peppers and discard.
- Place the charred vegetables in the bowl of a food processor and pulse until you achieve as chunky or as fine of a texture you would like. Optionally, dice or mince the vegetables by hand.
- Add the cilantro, red wine vinegar, and lime juice, stirring to combine. Season to taste with kosher salt and black pepper and serve.
Broiler Instructions
- In a large mixing bowl, toss the tomatoes, onion, and serrano peppers in oil with kosher salt to evenly coat. Transfer the vegetables to the oven with the broiler set to high and char the outsides of the vegetables on all sides about 8 to 10 minutes, flipping occasionally. Add the garlic coves in the last two minutes to lightly toast them.
- Transfer the serrano peppers to a small container and cover for 5 minutes o soften. Use a spoon or the back edge of a knife to remove the charred skin of the serrano peppers and discard.
- Place the charred vegetables in the bowl of a food processor and pulse until you achieve as chunky or as fine of a texture you would like. Optionally, dice or mince the vegetables by hand.
- Add the cilantro, red wine vinegar, and lime juice, stirring to combine. Season to taste with kosher salt and black pepper and serve.
Notes
Storage
This salsa is best when fresh, but it will keep in the refrigerator for about 5 days as long as it's properly covered.
Recipe Scaling
This recipe, as written, makes approximately 4 cups of salsa. This can be easily halved if you don't want to make that much.
Nutrition
Serving: 35g | Calories: 140kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1173mg | Potassium: 400mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1221IU | Vitamin C: 27mg | Calcium: 34mg | Iron: 1mg
