Around this time of the summer, in between freezing, preserving, and snacking, I am trying my best to put some good use to my summer garden harvests. One of my favorite ways to preserve the summer a little bit longer would be making my favorite Fire Roasted Salsa recipe! This recipe can really be a catch-all for your favorite seasonal vegetables and herbs. If you are hosting summer parties and cookouts, this is a dip you will want to have on hand!
Break out the tortilla chips and let’s dig in!
Fire Roasted Salsa
- 2-3 cups of Fresh tomatoes (perfect opportunity to use up those heirloom and cherry tomatoes)
- 1 large sweet onion (quartered)
- 1 bulb of garlic (peel cloves)
- 2 jalapeños
- 4 small sweet peppers
- 1 lime
- 1 tablespoon Olive oil
- Black pepper
- Fresh cilantro (chopped)
- Preheat oven to 400.
- Lay all veggies on a foil-lined baking sheet, drizzle with olive oil and season with a pinch of salt. Allow veggies to roast for 30 minutes or until soft and slightly charred.
- Let veggies cool on a baking sheet for 15 minutes before handling.
- Add vegetables to a blender and blend until all veggies reach a chunky consistency.
- Add salsa to a bowl and season with chopped cilantro, juice from lime, salt, and black pepper. Taste and add more seasoning if needed.
- Chill salsa overnight for maximum flavor and serve!