Description
Fire-roasted salsa is a smoky, spicy, and vibrant homemade dip that comes together in under 20 minutes using broiled fresh vegetables. This easy vegan recipe delivers bold flavor without the need for a grill, making it the perfect party appetizer, taco topping, or snack-time staple.
Ingredients
-
-
4 tomatoes, halved
-
5 jalapeños (leave seeds for heat, remove for mild)
-
½ onion, sliced
-
4 garlic cloves, unpeeled
-
1 bunch cilantro
-
15 ml (1 tablespoon) salt
-
5 ml (1 teaspoon) black pepper
-
15 ml (1 tablespoon) oil
-
Instructions
-
-
Preheat oven to broil and line a baking sheet with foil.
-
Arrange tomatoes (skin side up), whole jalapeños, and onion slices on the sheet.
-
Broil for 5 minutes.
-
Add unpeeled garlic cloves, drizzle all with oil, and broil for another 5–7 minutes, until blistered.
-
Let veggies cool slightly. Peel the garlic.
-
Add everything—including cilantro, salt, and pepper—to a food processor. Pulse to your preferred texture.
-
Optional: Add lime juice for brightness.
-
Serve immediately or refrigerate for a few hours to enhance flavor.
-
Notes
Roasting brings out deep smoky flavor—don’t skip broiling.
Adjust heat by removing or keeping jalapeño seeds.
If salsa thickens in the fridge, loosen it with water or lime juice.
Great for tacos, grilled meats, eggs, or even avocado toast.
Store refrigerated for up to 5 days or freeze in small batches.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dip
- Method: Broiling
- Cuisine: Mexican-Inspired