Dirty Faced Salsa
Ignite your taste buds with the smoky, bold flavors of Dirty Faced Salsa, a recipe that takes classic salsa to the next level with charred, grill-kissed goodness. This zesty dip combines fire-roasted Roma tomatoes, jalapeños, and onions with fresh garlic and a burst of lime, perfectly balanced by fragrant cilantro, smoky paprika, and a hint of cumin. The blackened edges of the vegetables create a rustic, deep flavor profile that pairs beautifully with tortilla chips, grilled meats, or even as a taco topping. Ready in just 25 minutes, this smoky salsa not only satisfies your craving for spice but is also easy to customize by adjusting the heat level. Whether hosting a party or spicing up your weeknight meals, this Dirty Faced Salsa is sure to impress. Enjoy it fresh, or let the flavors meld in the fridge for a next-level dip experience!
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Recipe Information
Ingredients
- 6 whole Roma tomatoes
- 1 medium White onion
- 2 whole Jalapeño peppers
- 3 whole Garlic cloves
- 0.5 cup Fresh cilantro
- 1 whole Lime
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
Instructions
Preheat a skillet or grill pan over medium-high heat.
Wash the Roma tomatoes, white onion, jalapeño peppers, and garlic cloves. Cut the onion into quarters, but leave the other vegetables whole.
Drizzle the vegetables (excluding garlic) with olive oil and place them in the hot skillet. Char the vegetables for 2-3 minutes on each side until they develop a smoky, blackened exterior. Add the garlic cloves to the skillet for the last 1-2 minutes to prevent them from burning.
Remove the vegetables from the skillet and allow them to cool slightly.
Remove the stems from the jalapeño peppers and deseed them for less heat (optional). Peel the garlic cloves and roughly chop the charred onion.
In a food processor or blender, add the charred vegetables, fresh cilantro, the juice of one lime, salt, ground cumin, and smoked paprika.
Pulse everything together until the mixture reaches your desired consistency. For a chunkier salsa, pulse less; for a smoother salsa, blend longer.
Taste the salsa and adjust seasoning as needed (add more salt or lime juice if desired).
Serve immediately or transfer to an airtight container and refrigerate for up to 5 days.
Nutrition Facts
Calories |
63 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.4 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 373 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
