Fire Roasted Salsa

I spent most of last weekend catering for a good friend Arthur Haines at his home in western Maine. 10 students joined him for a 2 day wild food medicine making class. When possible I joined in, learned a few extra plants, how to properly identify and turn them into medicine. 

We kept a fire going throughout the weekend so I took it as a great opportunity to prep some food over the hot coals. Initially I wanted to roast the peppers for hot sauce which then lead to charring the tomatoes and a few onions. The end result is this smokey and spicy salsa that went great with fish tacos as seen below. 

Fire Roasted Salsa


  • 1 pound plum tomatoes
  • 2-3 red chili peppers
  • 2 medium sized sweet or yellow onions
  • 4 garlic cloves
  • apple cider vinegar, to taste
  • 1 tablespoon freshly ground cumin seed
  • sea salt, as needed


  1. Prepare a grill or turn your broiler on high.
  2. Cut the onions into 6 wedges, keeping the root section intake to hold each wedge together. Drizzle with a touch of oil, sea salt, and freshly cracked black pepper. Set aside. 
  3. In batches, grill or broil the tomatoes, turning as needed until the skins have blistered and charred slightly. Once done, place in a bowl and let stand. 
  4. Repeat the same process with the peppers, then follow up with the onions.
  5. Once you've cooked the 3 vegetables, roughly chop them then combine in a large mixing bowl. Add the minced garlic and ground cumin.
  6. Stir in about a 1/4 cup of vinegar, adding more if desired. Sprinkle in some sea salt to taste.

Let the salsa stand for 15-20 minutes to develop flavor.