Over the weekend the hubs and I had a craving for taco salad with sliced steak. We always make our own homemade salsa but usually I make it Pico de Gallo style (aka fresh ingredients not cooked.)
I wanted to kick things up a notch. I’ve never tried fire roasted salsa but thought it would be fun to attempt my own. Full warning, since I’ve never tried fire roasted salsa I have no idea how this compares in flavor, but it is really delicious never the less.
- 4 medium sized tomatoes
- 2 sweet bell peppers
- 2 jalapenos (seed them if you like a milder salsa or leave seeds in for extra spicy or leave some seeds in, take some seeds out)
- 1/2 onion
- 6 cloves garlic
- 2 tablespoons lime or lemon juice
- 1 ear of sweet corn
- 1 handful of fresh cilantro (to taste)
- Line a roasting tray in tin foil or parchment paper. Move your oven rack to the second highest space and turn your oven to broil on medium high heat.
- Shuck your corn and put it in a steamer basket to steam for 10 minutes. (Alternatively you could used canned corn niblets.)
- Half and seed bell peppers, half tomatoes, peel onion and quarter, slice jalapenos in half (leave some seeds in or take all seeds out depending on how spicy you want your salsa), don’t peel your garlic. Throw everything on your roasting tray CUT SIDE DOWN and pop it in the oven. Keep a close eye on it. You want the skins of your vegetables to char but you don’t want the flesh to burn. Roast you vegetables for approximately 15 minutes.
- Take peppers off of tray. Pop them in a bowl, cover and stick them in the fridge to cool until your able to remove the skin without burning your fingers. About 10 minutes.
- In the meantime pop the garlic out of the peel and put it in your food processor or blender. Add the onion to the food processor as well. Pulse until garlic and onion is finely minced.
- Peel the skin off of your tomatoes. The skin should slide off easily (I used a pair of kitchen tongs.) Add to the food processor but don’t pulse yet.
- Take your peppers out of the fridge, remove the skins and add to the food processor.
- Add 2 tablespoons of lime or lemon juice along with a handful of cilantro to the food processor.
- Put the lid on your food processor and pulse gently until your salsa reaches your desired consistency.
- Cut the kernels off of the ear of corn that you steamed.
- Put your salsa in a bowl and stir in your corn niblets.
- Serve and enjoy!
We have a special guest joining us on Friday (it’s Jen from Pink When!!!) and the recipe she is sharing is a perfect match with this salsa so make sure you come back at the end of the week to check it out!
Do you like Mexican food? Do you make your own salsa or buy it from the store? What is your favorite Mexican dish?