Fire Roasted Salsa
Updated: May 19, 2020
My boyfriend and I love fresh salsa! This recipe is one of my own and goes great with anything that you want to add a little kick to. The best part is.... its super easy and lasts in the refrigerator for up to 5-6 days!
1 Yellow Onion chopped in quarters
4-5 Big Tomatoes (I like to use Roma Tomatoes)
1-3 Serrano Chili Peppers
6-7 Garlic Cloves
4-5 Dried Guajillo Pepper Pods
Juice of half a Lime
1/4 cup Spring Onion
Salt To Taste
Black Pepper To Taste
Start off by taking the stems off your Guajillo Pepper Pods and remove the seeds inside. Be careful when de-seeding the pods as the seeds tend to go everywhere. Soak the pods in boiling water for 15-20 min or until the peppers have hydrated.
On a large ribbed skillet, char grill your onion, tomato, serrano chili, and garlic. No oil is needed for this as we are not trying to fry the ingredients, instead we want them to form a nice char on the outside. Keep an eye on each ingredient as they all have different cook times. As each ingredient finishes the charring process, take it out in a seperate bowl.
Once all your ingredients have been charred, blend everything up in a blender, including the Guajillo Pepper Pods. Blend your salsa just enough so the tomatoes and onions have been chopped. You want a chunky consistency for your salsa. You can add your lime juice in as well and a little bit of water to easily blend the salsa. I would'nt recommend using the water that was used for soaking the Guajillo Peppers, as this can sometimes make the salsa bitter.
Once everything has been blended, transfer the salsa into a mixing bowl and mix in the salt, black pepper, cilantro, and green onion in using a mixing spoon.
I like to refrigerate my salsa for atleast 2-3 hours before eating. I hope you guys enjoy this recipe as much as I do!