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Fire Roasted Salsa

  • Yields: 2 cup Servings
  • Cook time: 10 minutes
  • Prep time: 5 minutes


  • 8 Roma tomatoes
  • 1/2 red onion (cut into ¼-inch slices
  • 2 Serrano peppers
  • 1 lime (halved)
  • 2 tablespoon chopped cilantro
  • kosher salt and ground black pepper


Prepare grill for high-heat cooking (450+°F). Place tomatoes, onion, Serrano peppers and limes (cut side down) on a well-oiled grill grate. Grill tomatoes for approximately 7 minutes until charred on all sides and the skin is beginning to split. Grill onions and peppers for 4-5 minutes until charred on all sides and limes for 3–4 minutes until the cut sides are caramelized.

Roughly chop tomatoes and dice the onion and Serrano peppers (for a more mild salsa, remove the seeds and ribs from the peppers). Place tomato, onion, Serrano pepper, juice from the lime halves, and cilantro in to a blender or food processor and pulse until the ingredients are finely chopped. Add salt and pepper to taste then serve with tortilla chips.