Fire-Roasted Vegetable Salsa
Fire-Roasted Vegetable Salsa blends smoky poblano heat with sweet pops of charred corn and caramelized onion, rounded by earthy carrot and fresh cilantro. A squeeze of lime brightens every bite, making it a lively topper for tacos and grilled meats or a bold appetizer with warm chips for game night or casual gatherings.
- Prep30 mins
- Cook5 mins
- Serves5
- DifficultyEasy
- 1
Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- 2
Place poblano peppers, corn, onion, carrot, and garlic on the preheated grill. Roast for 2 to 3 minutes, then remove the garlic and onion. Continue roasting the poblano pepper, corn, and carrot until evenly charred, 3 to 4 minutes more.
- 3
Place the blackened peppers in a bowl and cover tightly with plastic wrap. Let the peppers steam as they cool for about 20 minutes, then remove and discard the skins and seeds.
- 4
Cut the kernels off the corn cob. Dice the onions, carrots, and poblanos into medium pieces. Mash the garlic with 1 pinch salt in a bowl to form a paste.
- 5
Whisk the cilantro, olive oil, lime juice, and garlic paste together in a medium bowl. Stir in the roasted vegetables. Season with salt and pepper. Refrigerate until ready to serve, at least 30 minutes; serve chilled.
- Calories 77.35 kcal Low Source
- Protein 1.92 g Low Source
- Carbs 12.7 g Moderate
- Total Fat 2.98 g Low Source
- Saturated Fat 0.39 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 19.09 mg Low Source
- Fiber 3.29 g Moderate
- Sugar 3.48 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 22.31 mg Low Source
- Iron 0.77 mg Low Source
- Potassium 307.58 mg Low Source
- Vitamin A 43.04 mcg_rae Low Source
- Vitamin C 23.78 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Corn 🌽
- Garlic 🧄
- Onions 🧅