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Blind Willyz Fire Roasted Chile Salsa

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“This is a cooked salsa. It comes together fast because the tomatoes are canned, not fresh. The roasted chiles, onions and the vinegar impart a great balance of heat/flavor. Enjoy.”

Ingredients Nutrition

  • 1 (14 1/2 ounce) cancut tomatoes, undrained
  • 1 -2 fire roasted jalapeno, chopped
  • 13 cup fire roasted onion, chopped (about 1/4 whole onion)
  • 14 cup chopped fresh cilantro, chopped
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon water
  • 1 12 teaspoons cornstarch


  1. Drizzle olive oil over the onion and season with salt and pepper. A drizzle of lime juice is a nice touch as well. Wrap the onion in foil and place in chili roaster with the peppers. Roast over the fire for 10 minutes then check for doneness.
  2. If you don't have a chile roaster, the oven will do in a pinch.
  3. When done place chilies in a plastic bag for about 10 minutes. Then peel, seed and chop. Chop onion.
  4. Put the cut toms in a small sauce pan and break up. I use a potato masher, works well. Bring to a boil.
  5. In the mean time combine vinegar, water and cornstarch to make a slurry. When the toms com to a boil, add chilies, onion and slurry. Mix well to thicken and remove from heat.
  6. Let this cool slightly before adding the cilantro. You don't want the cilantro to wilt from the heat in the mixture. (You may, I don't know. It looks like cooked spinach to me and that ain't cool :>).
  7. Add cilantro.

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