This fire-roasted salsa is so easy to make. All you have to do is let everything burn. Grilling the ingredients until black gives this grilled salsa a mild sweetness and a smoky flavor. The salsa is quickly made, and you can put it on the table next to tacos, tortillas, burgers, or a thick steak.
We make this salsa on a gas barbecue. We open the middle 2 burners and place the onion, bell pepper, and 2 chili peppers between the burners.
A cast-iron skillet with some cherry tomatoes and 3 cloves of garlic go above the third burner.
The tomatoes and garlic are ready first. When the tomatoes pop and the garlic is soft, they can be removed from the heat to cool down a bit.
Leave the rest, onion, bell pepper, and chili peppers, until the outside is black. Then you know all is soft and has a sweet, smoky flavor. Scrape the outside of the bell pepper clean with a knife and remove the outer skin of the onion.
You don’t have to exaggerate. A few black dots show that it is a fire-roasted salsa. Then cut the onion and pepper so that you can chop them finer in a food processor. Or you can cut them by hand so that you get a more coarse salsa.
The chilies have entirely softened and should be treated a little differently. First, you cut them in half so you can remove the seeds. Then scrape the soft flesh from the burnt outside.
If you want a salsa with more spice, let the seeds in. You can also save them so that you can decide later.
Then chop everything into salsa with an immersion blender. As mentioned, you can also do this by hand for a thicker salsa where you can put your spoon upright in.
When the salsa is ready, season it with some salt and pepper and stir in a handful of flat parsley for the fresh taste. That green also looks good in the red sauce.
- 1 red bellpepper
- 1 white onion
- 2 chili peppers
- 300 grams cherry tomatoes (11oz)
- 3 cloves garlic
- 1 handfull chopped flat parsley
- salt and pepper to taste
- Grill the cherry tomatoes and the 3 cloves of garlic in a pan until the tomatoes pop and the garlic is soft.
- Roast the bell pepper, onion, and chilies until the outside is black.
- Remove the black exterior from the pepper and onion. Remove the seeds in the chili peppers and scrape the flesh from the black skin.
- Cut everything in a hand blender and season with salt and pepper.
- Finally, stir the parsley into the salsa.