This salsa is packed with intense flavor from simple ingredients. Roasting the vegetables brings out natural sweetness while adding a smoky edge that you can’t get from raw salsa. It’s easy to customize, requires minimal ingredients, and tastes fresh, authentic, and vibrant every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Roma tomatoes White onion Jalapeño peppers Garlic cloves Fresh cilantro Salt Lime juice Vegetable oil
Directions
Heat a cast-iron skillet or griddle over medium-high heat. Lightly coat with vegetable oil.
Add tomatoes, onion wedges, jalapeños, and unpeeled garlic cloves to the hot surface.
Roast, turning occasionally, until all sides are well charred and softened. This should take about 8 to 10 minutes.
Remove the garlic from its peel once cool enough to handle.
Transfer all roasted vegetables to a blender or food processor.
Add cilantro, salt, and lime juice.
Blend to your desired consistency, either smooth or slightly chunky.
Taste and adjust seasoning as needed before serving.
Servings and timing
This recipe makes about 2 cups of salsa, serving 6 to 8 people. Prep time is about 10 minutes. Cook time is 10 minutes. Total time is approximately 20 minutes.
Variations
For a spicier salsa, leave the jalapeño seeds intact or add a serrano pepper. You can substitute Roma tomatoes with vine-ripened tomatoes for a juicier salsa. For deeper smokiness, roast the vegetables directly over an open flame or under the broiler. Adding a splash of water or broth can thin the salsa if needed.
Storage/Reheating
Store fire roasted salsa in an airtight container in the refrigerator for up to 5 days. Stir before serving, as separation is natural. This salsa is best enjoyed cold or at room temperature and does not require reheating.
FAQs
What does salsa tatemada mean?
It refers to salsa made with ingredients that are roasted or charred before blending.
Can I roast the vegetables in the oven?
Yes, you can roast them under the broiler, turning occasionally until charred.
Is this salsa very spicy?
It has mild to medium heat, depending on the peppers used and whether seeds are included.
Can I make this salsa ahead of time?
Yes, it actually tastes better after resting for a few hours.
Do I need to peel the tomatoes?
No, the skins blend well after roasting and add flavor.
Can I freeze fire roasted salsa?
Yes, freeze in an airtight container for up to 2 months, though texture may change slightly.
What if my salsa tastes bitter?
Over-charring can cause bitterness. Balance it with a little extra lime juice or salt.
Can I use canned fire roasted tomatoes?
Fresh tomatoes are best, but canned fire roasted tomatoes can be used in a pinch.
How do I make it smoother?
Blend longer or add a small amount of water to achieve a smoother texture.
What foods pair best with this salsa?
It pairs well with tortilla chips, tacos, grilled meats, eggs, and roasted vegetables.
Conclusion
Fire roasted salsa (salsa tatemada) is a simple yet powerful way to elevate everyday meals with smoky, authentic flavor. With minimal ingredients and quick preparation, this salsa delivers bold taste that’s sure to become a staple in your kitchen.
Fire roasted salsa, also known as salsa tatemada, is a smoky, rustic Mexican-style salsa made by charring fresh vegetables before blending. The roasting process deepens flavor and adds a bold, authentic taste perfect for chips, tacos, and grilled dishes.
Ingredients
6 Roma tomatoes
1/2 large white onion, cut into wedges
2 jalapeño peppers
3 garlic cloves, unpeeled
1/4 cup fresh cilantro
1 tsp salt (or to taste)
1 tbsp fresh lime juice
1 tbsp vegetable oil
Instructions
Heat a cast-iron skillet or griddle over medium-high heat and lightly coat with vegetable oil.
Add the tomatoes, onion wedges, jalapeños, and unpeeled garlic cloves to the hot surface.
Roast the vegetables, turning occasionally, until all sides are well charred and softened, about 8–10 minutes.
Remove the garlic and peel once cool enough to handle.
Transfer all roasted vegetables to a blender or food processor.
Add fresh cilantro, salt, and lime juice.
Blend until smooth or slightly chunky, depending on your preference.
Taste and adjust seasoning as needed before serving.
Notes
Do not over-char the vegetables to avoid bitterness.Leave jalapeño seeds in for extra heat.Serrano peppers can be used for a spicier salsa.This salsa tastes even better after resting for a few hours.Vegetables can also be roasted under a broiler or over an open flame.
