Rojo Fuego Salsa (Red Fire Salsa) – Fire-Roasted Salsa Sisters

Ingredients For Fire-Roasted Salsa

  • 4 whole hot chili peppers (use more or less depending on how hot your peppers are and how hot you like your salsa!)
  • 4 large garden fresh tomatoes
  • 1 onion, cut in fourths (skin on!)
  • 4 cloves of garlic
  • 1 teaspoon salt

Directions

  1. Heat up the grill and put the chili peppers, tomatoes, and onion directly over the heat to roast. Turn as they cook so all sides are roasted. The skins on the peppers should turn black and charred on all sides, the tomatoes should be soft with the skins cracked, and the onion should be lightly brown.
  2. Once they are cooked on all sides, remove from the grill and let the veggies cool off until they’re cool enough to touch. Pull the skins off the tomato and peppers and onion and discard the skins.
  3. Put the peeled veggies into a blender or food processor and pulse until everything is very finely chopped and mixed well. If you want a smoother salsa, puree in a blender or food processor to your liking. Store in a covered container in the fridge.

Adobo Fuego Salsa (Adobo Fire Salsa)

Ingredients

  • 2 large garden tomatoes
  • 2 – 7 jalapeno peppers (adjust the number of peppers for how hot you want your salsa … if you want a very mild salsa, use bell pepper in place of the jalapeno)
  • 1/2 onion
  • 2 -3 cloves garlic
  • 1/4 cup cooked white beans
  • 1 teaspoon salt
  • 1 teaspoon adobo seasoning
  • A few sprigs of cilantro (just the leaves, not the stems)

Directions

  1. Heat up the grill and put the jalapenos, onion, and tomato directly over the heat to roast. Turn as they cook so all sides are roasted. The skins on the peppers should turn black and charred on all sides, the tomatoes should be soft with the skins cracked, and the onion should be lightly brown.
  2. Once they are cooked on all sides, remove from the grill. Do NOT peel the peppers, but do pull the peel off the tomato and onion.
  3. Put the tomato, jalapeno, and onion into a blender or food processor with the rest of the ingredients and pulse until everything is very finely chopped and mixed well. Store in a covered container in the fridge.

Recipe courtesy of Sumptuous Spoonfuls

Latest posts by Shanon Hoffman (see all)