Dad’s Roasted Wood Fire Salsa

In a world filled with ever-changing culinary trends, there’s something truly remarkable about a recipe that withstands the test of time. Today, I have the pleasure of sharing with you a treasured family secret that has brought joy to our taste buds for two decades – my Dad’s Roasted Wood Fire Salsa Recipe.

Memories with a side of salsa

A couple decades ago, my Dad started making his own fire roasted salsa inspired by his love for spicy food and Mexican flavors. Little did he know that this humble creation would become a legend among family and friends.

This salsa is more than just a recipe; it’s a catalyst for cherished memories. I fondly remember summer barbecues, where we gathered around my Dad’s self-made outdoor grill, while he roasted fresh vegetables–back then he used the bottom of a glass beer bottle to crush tomatoes!

The salsa became a tradition at birthday parties, family reunions, and even quiet nights at home, where we’d huddle around snacking on chips and salsa.

Dad’s secrets revealed

At the heart of my dad’s salsa recipe lies twenty-four hours of carefully crafted flavors. The journey begins with soaking all the roasted vegetables in a bucket of water twenty four hours prior to grilling. This part is important to keep the vegetables from drying out as they roast.

After grilling the vegetables until blistered, black and tender, he places everything into a pot with roughly a half cup of water and pinch of sea salt so the flavors can settle and the juices can steep for 30 minutes.

Using a hand crank grinder, Dad passes the fire roasted tomatoes, peppers and garlic through the grinder before adding it to a large mixing bowl. In the bowl, he adds freshly diced onion, fresh tomato, cilantro, lime juice and salt before stirring everything together.

The salsa will be spicy (maybe too spicy for some) at first but the key is to let the salsa chill overnight to let the flavor mingle.

Over the years, my dad’s salsa recipe has garnered an enthusiastic following of friends and extended family. It has become a symbol of his love and generosity, as he eagerly shares jars with others.

The joy it brings to their faces is a testament to the power of homemade recipes, connecting people through the simple act of sharing food.

My dad’s fire roasted salsa recipe holds a special place in our hearts and continues to be a staple in our lives. It’s more than just a condiment; it’s a symbol of love, food, and the joy of bringing people together.

Dad’s Slow Roasted Wood Fire Salsa

Ciarra
Dad's slow roasted wood fire salsa is a mouthwatering homemade salsa made with fire-roasted vegetables and a unique smoky flavor.
Cook Time 5 hours
other 1 day
Total Time 1 day 5 hours
Course Side Dish
Cuisine Mexican
Servings 15

Ingredients
  

  • 12 roma tomatoes
  • 6 jalapeños
  • 1 garlic bulb
  • 1 red bell pepper
  • 1 Anaheim chili pepper
  • ½-1 sereno pepper
  • 3 limes
  • 1 small sweet onion
  • 1 beef tomato
  • 1 small cilantro bunch
  • 1-2 tsp salt to taste

Instructions
 

  • Soak the vegetables overnight. At least 24 hours before roasting, place the tomatoes, peppers, garlic bulb and limes into a bucket filled with water. Let them soak. This will help to lock in the moisture when they are over the fire.
  • Roast the vegetables. Over a wood fire grill, slow roast the tomatoes, peppers and garlic bulb, turn every 15-20 minutes until black, blistered and tender.*
  • Steep the roasted the vegetables in salt water. Immediately after the vegetables leave the grill, place them into a large pot with ¼ cup of water and a pinch of salt, cover and let steep for at least 30 minutes.
  • Grind the roasted vegetables. Remove the stems from the peppers and the cloves from the bulb of garlic. Preferably using a hand crank grinder, pass the tomatoes, peppers, garlic cloves and juice from the pot through the grinder and then add to a large mixing bowl.**
  • Prepare the fresh vegetables. Dice the onion, beef tomato, finely chop the cilantro and juice the limes and then combine with the roasted vegetables.
  • Salt to taste. Add 1 teaspoon of salt and stir until well mixed. Taste and add more salt if needed.
  • Chill overnight. You can serve the salsa immediately but for best results, chill the salsa overnight before serving with freshly made tortilla chips.

Notes

*If you don’t have access to a wood fire grill, you can roast the vegetables in your oven broiler. 
**Ultimately, you can use a food processor but be sure to only pulse the ingredients leaving uneven chunks. 
Store in an airtight container for up to 5 days in the refrigerator.
Ciarra

Ciarra

Ciarra Siller is the founder of the dessert blog Peanut Butter Plus Chocolate and author of Vegan Chocolate Treats. Born and raised on the West Coast, she's a food and product photographer living in Atlanta. Ciarra loves to tell visual stories through food and the recipes she creates.

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