Fire Roasted Salsa
  • 2 jalapeno peppers
  • 7 cloves of garlic, unpeeled
  • 1 Tablespoon olive oil
  • 2, 400 ml cans fire roasted, diced tomatoes
  • 1½ cups cilantro, chopped
  • 1 large yellow onion, diced
  • 2 limes, juiced
  • 1 teaspoon salt
  1. Cut jalapeno peppers in half. If you prefer a milder salsa, remove ribs and seeds.
  2. Add olive oil, jalapenos and cloves of garlic to frying pan.
  3. Heat on medium heat, stirring until jalapenos and garlic cloves are charred. A strong odor may come off the peppers, so make sure that there is good ventilation.
  4. Let peppers and garlic cool slightly and peel skin off garlic and put in blender.
  5. Blender together until minced well.
  6. Add fire roasted tomatoes and pulse in blender until it's coarsely mixed (do not puree).
  7. In a bowl, stir together mixture from blender, shopped cilantro, diced onions, lime juice and salt.
  8. Serve with tortilla chips and enjoy!
Recipe by Sugar Plum Sisters at