Cast Iron Fire-Roasted Salsa Recipe for Healthy Snacking (6 Ingredients, 15 Minutes) Appetizers Mexican Recipes Snacks Vegetables Gluten-free Low Sodium Recipes Farm to Table Recipe Low Sugar Recipes

When I sit down at a new Mexican restaurant, the first thing that gets analyzed is the salsa on the table. Making a good salsa is not hard, but a lot of restaurants do not put much time or effort into their salsas, so I typically make fresh salsa at home. This cast iron salsa recipe has a special step where the vegetables are charred a bit, which adds a depth of flavor. You can have a bowl of fresh, homemade salsa ready to eat in about 15 minutes.

To make the farm-fresh Mexican recipe you will need to gather just a few fresh ingredients. Here is your shopping list: tomatoes, garlic, jalapeno, onion, limes to juice, fresh cilantro, salt and black pepper. The tomatoes, garlic, pepper and onion take a trip into a very hot cast iron skillet until softened and lightly charred. The vegetables join the rest of the ingredients in a blender and are pulsed until it's either smoother or chunkier (your call).

This fresh tomato salsa begs for a bowl of crisp tortilla chips. The low-calorie, low-sodium snack or appetizer is a crowd pleaser for a get-together, but simple enough to make when a snack attack hits. Salsa is actually a wonderful snack because of the health benefits of tomatoes, the health benefits of peppers, the health benefits of garlic and the health benefits of onion. The salsa is also the perfect side dish with your Mexican dinners.

Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6 (makes about 1 1/2 cups)

Ingredients

• 3 Roma tomatoes, cut in half
• 4 cloves garlic, peel left on
• 1 jalapeno pepper, cut in half 
• 1 onion, cut into wedges
• 2 tablespoons lime juice (or to taste)
• 1/3 cup chopped fresh cilantro

Here's how to make it: 

1. Heat a cast iron skillet over medium heat until very hot. Put the tomatoes, cut side down, into the skillet along with the garlic, onion and jalapeno. Cook, turning occasionally, for about 5 minutes or until lightly charred. (You can use either green or red jalapenos, or a combination.)
2. Remove the peppers, onion and tomato and put into a blender. Peel the garlic and add it to the blender. Pulse until vegetables are chopped and combined. 
3. Add the lime juice, salt and pepper. Pulse until you reach desired consistency. Pour the salsa into a bowl and stir in the fresh cilantro. (If you don't like cilantro, leave it out.) Add more salt and pepper, if needed. Serve at room temperature or cool then refrigerate until cold. (If you want cold salsa, be sure to cool it on the counter before putting it into the refrigerator.) This recipe can easily be doubled or tripled. Store the salsa in an airtight container in the fridge for up to four days.

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