Homemade Fire Roasted Salsa

My family waits all year for my famous homemade fire roasted salsa. I made it for the first time this year this past weekend.

I hope you find it appealing enough to give it a try.

Homemade Fire Roasted Salsa

3 large seeded tomatoes

1 garlic clove-minced

1/2 jalapeno- finely chopped(to taste)

two sweet bell peppers-roasted

3 ears of corn-roasted

1 big sweet onion-roasted

1 15oz can black beans-rinsed

4 TBSP. lime juice

1/4 tsp. cayenne pepper

2 TBSP. chili powder

1/2 tsp. salt

Roast the corn, pepper, onions and jalapeno over hot coals for approx. 10 minutes or so.

IMG_2411Take the sweet peppers and place them in a plastic bag when the skins blister, and close the bag tightly. (This will make skinning them easier) Let them sit about 10 minutes.


Meanwhile, while the other veggies are cooling after being roasted, start seeding your tomatoes.


After your tomatoes are all seeded, dice them into small pieces and place into a glass or plastic bowl. Start dicing your jalapeno, onions and cut the corn from the cob.


Add this all to the tomatoes.  Now take your sweet peppers out of the bag and while rinsing them under cool water peel the skins off carefully. The skin should just fall right off. Then cut, seed and dice them into small pieces. Add this also to the mixture.

Measure out your spices and add the lime juice. Drain the black beans and rinse under cool water. Add to the mixture, and mix all together. Cover and refrigerate at least 4 hours for all the flavors to combine.


Enjoy with chips, on tacos, or in your favorite mexican dishes.

****NOTE: This recipe is not meant to be spicy. If you prefer more spice add more cayenne and jalapenos.