There’s something unbeatable about a fresh, smoky salsa straight from the oven—especially when it’s simple, bold, and actually good for you. This fire-roasted salsa brings the heat, the citrusy brightness, and a subtle mineral boost that makes it as nourishing as it is addictive. Whether you’re loading up game-day nachos or spooning it over tacos, this is the kind of recipe that disappears fast.
Prep time: 10 mins | Cook time: 15 mins | Yields: Approx. 3 cups
Ingredients
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6-8 medium Roma tomatoes
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1 White onion
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2-3 Jalapeños
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4 cloves Garlic
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½ cup Fresh cilantro
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2 Lime
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1 tsp Cumin
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10-20 Trace Mineral Drops
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Salt to taste
Instructions
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Turn your broiler to high. On a large baking sheet, place tomatoes (cut side down), onion, jalapeños, and unpeeled garlic. Broil for 8–12 minutes until the skins are blackened and blistered.
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Remove from the oven. Squeeze the softened garlic out of its skin into a blender. Add the charred tomatoes, onions, and jalapeños (including the blackened skins for that smoky flavor!).
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Add the cumin and lime juice. Pulse a few times for a chunky "restaurant style" texture. Do not over-blend into a puree!
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Mineral Infusion: Stir in the Trace Mineral Drops. Stirring them in at the end ensures the minerals are evenly distributed.
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Finish: Fold in the fresh cilantro and a final squeeze of lime.
