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Fire Roasted Salsa

Fire Roasted Salsa

This salsa recipe is so easy that you will wonder why on earth you ever went with store bought salsa!!!! If you don’t have a BBQ or you’re in a rush you can skip the “fire roasted” part. It does give it a really nice smokey flavor when you put a little char on everything, but it will be delicious no matter what. I also use canned tomatoes which I prefer for this recipe but if you have an abundance of fresh ripe ones go ahead and use those instead.


  • 1 large can diced tomatoes
  • 1/2 cup cooked corn (on the cob if you are going to grill)
  • 1/2 yellow pepper
  • 1/2 red pepper
  • 1 small onion
  • 1 jalapeno
  • 2 cloves garlic finely diced
  • 1/4 cup fresh cilantro finely diced
  • 2 inch piece of cucumber finely diced *optional*
  • 1 tbsp Tabasco sauce *optional*


If you are not going to roast the veggies before you throw the salsa together you can skip right down to the next paragraph. If you are roasting, just place the whole onion, jalapeno, peppers & cooked corn cob on a hot grill and turn frequently until they are nicely charred. Allow them to cool.

In a large bowl dump in can of tomatoes and drain off some of the juice if you prefer a firmer salsa. Remove corn from the cob (just slicing it of with a sharp knife in a downward direction from top to bottom on all sides.) and add it to the bowl. Dice up peppers and onion and add them and all remaining ingredients to the bowl. Mix well and cover with cling film so that it can sit in the fridge for at least a half hour to allow the flavors to blend. The longer it can sit before you serve it, the better. It will last in the fridge for several days so don’t worry about making big batches! (And if you have leftover salsa, try the salsa baked eggs!)

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