Fire Roasted Red Salsa

Tammy Brownlow


This recipe is very close to one of my favorite Mexican Restaurant's. Loaded with fresh tomatoes, peppers and onions it is great with everything. The charred veggies and chipotle peppers add an amazing smoky flavor. You may want to double the recipe. I like to make it in small batches to have fresh. You can adjust the heat down by adding less peppers. Enjoy!


★★★★★ 1 vote

2 to 4
5 Min
20 Min
Stove Top


  • 4
    roma tomatoes
  • 3
    baby red bell peppers
  • 1/2
    small onion, cut in half
  • 2
    fresh serrano peppers
  • 1
    chipotle pepper with adobe sauce about a tablespoon
  • 2
    garlic cloves
  • 1/4 c
  • 1/4 c
    water with 1/2 of a chicken bouillon cube heated to dissolve cube
  • ·
    juice of 1/4 of a lime
  • 1/8 tsp
    ground cumin
  • 1/8 tsp
    dried mexican oregano

How to Make Fire Roasted Red Salsa


  1. Char your bell peppers, tomatoes, onion, and serrano peppers. I have a gas stove so I just use tongs and hover the veggies over the flames. An outdoor grill works well for this too and adds amazing flavor. Cut off stems from peppers and ends of tomatoes.
  2. Add charred veggies to a food processor. Add water with bouillon, chipotle pepper with sauce, cilantro, lime, garlic, and spices. Pulse until desired consistency. Taste and adjust seasoning as desired.
  3. Serve at room temperature or chilled.

Printable Recipe Card

About Fire Roasted Red Salsa

Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
Hashtags: #roasted #Tomato

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