Fire-Roasted Pico de Gallo
Roasted Tomato & Jalapeño Style. Roasting the tomatoes and jalapeños adds a deep, smoky sweetness and removes the tough skins, transforming a classic fresh salsa into a rich, fire-roasted delicacy.
Dinner, Appetizer · Ryan Johnson's Kitchen
Ingredients
- 4-5 Roma Tomatoes (halved and deseeded before roasting)
- 2 Jalapeños (or Serranos) — halved and deseeded for controlled heat
- 1-2 tbsp Olive Oil (for drizzling over tomatoes and peppers)
- 1 Medium White Onion — finely diced (kept fresh for crisp texture)
- ½ cup Fresh Cilantro — finely chopped (stems included for extra flavor)
- 1½ - 2 Fresh Limes (juiced to brighten the roasted flavors)
- 1 tsp Sea Salt (to bring out the smoky juices)
Instructions
- Prep & Seed — Preheat oven to 425°F (220°C). Slice the Roma tomatoes and jalapeños in half lengthwise. Scoop out and discard all seeds and membranes.
- - Prep the Tray: Place the tomato and jalapeño halves cut-side down on a baking sheet. Drizzle generously with olive oil. - Roast or Broil: Bake at 425°F for 20 to 25 minutes (or broil on HIGH for 8 to 10 minutes). - What to Look For (Visual Cues): They are done when you see the following changes on the skin: - Blister: Small bubble-like pockets of air form under the skin. - Loosen: The skin pulls away from the tomato or pepper flesh, looking wrinkled and papery. - Char: Blackened, burnt spots appear on top of the skin (this adds that delicious smoky flavor!). Don't be afraid of the black spots! The skins should look slightly burnt and wrinkled—that's how you know the smoky flavor is locked in and the skins will peel off easily if needed.
- Peel & Chop — Allow to cool for 5–10 minutes. Slip off and discard the loosened tomato skins. Dice the soft roasted tomato flesh and charred jalapeños.
- Combine & Macerate — In a bowl, mix the diced roasted vegetables with the fresh white onion, chopped cilantro, fresh lime juice, and sea salt. Let sit for 15 minutes before serving to marry the smoky and fresh elements.