Grilled Salsa
Grilled Salsa is on repeat all summer long when produce is at its peak. Use your fresh tomatoes, jalapeños, bell peppers, poblanos, and onions – and grill until charred and softened. You’ll want to keep this salsa on hand for all the Tex-Mex things!
Fire Roasted Salsa
This is another recipe that originated with our oldest son, Josh. He’s the grill master times 1,000, and every time I visit with him he’s got another grilling recipe in the works. I was thrilled when he sent me this recipe because grilled salsa is now the new way of life. Stay tuned for more fire roasted recipes, and don’t hesitate to put in your requests. Because if you can eat it, Josh will grill it. 😀
It’s no secret that we are huge Tex-Mex fans. We love our Grilled Chicken Burrito Bowls, Grilled Shrimp Tacos with Avocado Dressing, Carne Asada Burrito Bowls, and family fav, Easy Fish Tacos. This fire-roasted salsa goes with all of these recipes (and many more), and I highly recommend that you try it STAT.
Some of you may have seen salsa recipes that roast the produce in an oven. This is similar but elevated even more by grilling it. Nice and smoky and full of that grilled flavor. Nothing better!
Reasons to Love Grilled Salsa:
- It’s a great way to use garden produce. If you have a garden or are lucky to have access to a farmer’s market, grilling your veggies for salsa is a great way to use all that produce. Even if there are some blemishes in the veggies, they will work perfectly for salsa.
- Summertime grilling makes it easy. As long as you’re lighting your grill for some juicy meat, light a little bit earlier and whip a batch of this salsa first. It only takes about 25-30 minutes and while it’s cooling off, you can throw your main course on the grill. So simple!
- Most importantly, the FLAVOR is amazing! Getting a nice char on your salsa produce is key to the flavor of this recipe. You’ll want to rotate the ingredients as they darken, and grill the tomatoes so that the are softened throughout. We like to add a few smoky wood chips on top of the charcoal so we get an extra smoky flavor!
Ingredients Used
- Tomatoes – For this batch, I used three medium to large tomatoes. We found them at the local Farmer’s Market and they were perfectly ripe.
- Peppers – You’ll need one poblano pepper, one red bell pepper, and two jalapeño peppers. I removed the seeds of the poblano and bell pepper, but included the seeds of the jalapeños. Just the right amount of spicy in my opinion, but you could remove some of the seeds if desired.
- Onion – I went with one yellow onion (my go-to) for this salsa.
- Olive Oil – Drizzle all the veggies (that you’re grilling) with olive oil.
- Garlic – Just two large cloves of garlic is what I used, but if you like a more intense garlic flavor, go for more.
- Cilantro – Cilantro is a key ingredient for salsa, and I used about 1/2 cup, packed.
- Lime – One lime, freshly squeezed, was just the right amount.
- Salt – A big pinch of kosher salt is the finishing touch to great salsa.
We love trying different salsa recipes, which is why you should try this one PLUS my Pineapple Salsa Recipe, Homemade Salsa Verde, and my classic Easy Homemade Salsa. So many choices, so little time to try them all!
How to make Grilled Salsa:
Step-by-Step Directions:
Step 1
Add oil to veggies. Add olive oil to the veggies before grilling – the tomatoes, onion, red bell pepper, poblano pepper, and jalapeño peppers.
Step 2
Light grill. Light an outdoor grill to about 350 degrees. When hot, add the veggies.
Step 3
Grill veggies. Grill veggies for approximately 25 – 30 minutes, or until nicely charred and softened. The tomatoes should have a little give when you squeeze them with a tongs.
Step 4
Cool slightly. Remove produce from grill and let cool slightly.
Step 5
Add ingredients to food processor. Add veggies to a food processor, along with the garlic, cilantro, and freshly squeezed lime juice.
Step 6
Process. Add a pinch of salt and pulse until smooth but some chunks remain. You’ll want to be careful to NOT over-process the salsa.
Step 7 – Add the finished salsa to mason jars and store in the refrigerator, or serve immediately.
This recipe makes a large batch so you can enjoy some and share some with your neighbors!
Expert Tips:
- Adjusting ratios. If you need to use less tomatoes (for example), then you’ll probably want to use a little bit less jalapeño or other veggies. It’s all a matter of personal taste, but if you change one part of the recipe, you’ll want to consider adjusting the others too.
- Control the temperature. When grilling the vegetables, you should have the grill at around 350 degrees (or slightly lower). You want to get a nice char and avoid burning.
- Remove seeds and stems. After gilling, remove the stem of the tomatoes and pepper. Then remove the seeds of the poblano pepper and red bell pepper. I used all the seeds of the jalapeño peppers for heat, but if you want to use less, you can do that too.
- Let cool slightly. Before adding veggies to food processor, let them cool slightly. Never process super hot foods if you can help it.
- Refrigerate. Refrigerate leftover salsa.
Storing – This salsa will stay fresh in your refrigerator for up to a week.
Kitchen Tools Used: (affiliate links)
- Food Processor – or use a blender
- Stainless-Steel Grill Tongs 17-inch
xoxo ~Sue
Grilled Salsa
Ingredients
- 3 large tomatoes – garden-fresh, if possible
- 1 medium red bell pepper
- 1 medium poblano pepper
- 2 medium jalapeno peppers – seeds remaining
- 1 medium yellow onion – halved
- 3 Tablespoons olive oil
- 2-3 cloves garlic
- ½ cup cilantro
- 1 large lime – freshly squeezed
- kosher salt – to taste
Instructions
- Add oil to veggies. Add olive oil to the veggies before grilling – the tomatoes, onion, red bell pepper, poblano pepper, and jalapeño peppers.
- Light grill. Light an outdoor grill to about 350 degrees. When hot, add the veggies.
- Grill veggies. Grill veggies for approximately 25 – 30 minutes, or until nicely charred and softened. The tomatoes should have a little give when you squeeze them with a tongs.
- Let cool. Remove produce from grill and let cool slightly.
- Add to food processor. Add veggies to a food processor, along with the garlic, cilantro, and freshly squeezed lime juice.
- Process. Add a pinch of salt and pulse until smooth but some chunks remain. You’ll want to be careful to NOT over-process the salsa.
- Add to mason jars. Add the finished salsa to mason jars and store in the refrigerator, or serve immediately.
Video
Notes
Expert Tips:
- Adjusting ratios. If you need to use less tomatoes (for example), then you’ll probably want to use a little bit less jalapeño or other veggies. It’s all a matter of personal taste, but if you change one part of the recipe, you’ll want to consider adjusting the others too.
- Control the temperature. When grilling the vegetables, you should have the grill at around 350 degrees (or slightly lower). You want to get a nice char and avoid burning.
- Remove seeds and stems. After gilling, remove the stem of the tomatoes and pepper. Then remove the seeds of the poblano pepper and red bell pepper. I used all the seeds of the jalapeño peppers for heat, but if you want to use less, you can do that too.
- Let cool slightly. Before adding veggies to food processor, let them cool slightly. Never process super hot foods if you can help it.
- Refrigerate. Refrigerate leftover salsa.
Nutrition
Here’s more Farmer’s Market Week Recipes
Starters and Sauce Recipes
- Amish Mustard Pickled Eggs by Palatable Pastime
- Cheddar Zucchini Scones by Hezzi-D’s Books and Cooks
- Grilled Salsa by SueBee Homemaker
- Spicy Blender Salsa by Cheese Curd In Paradise
- Summer Charcuterie Board by Magical Ingredients
- Tomato Bacon Jam by Take Two Tapas
- Watermelon Margarita by Lemon Blossoms
Side Dishes Recipes
- Green Beans Almondine by Life Love and Good Food
- Olive Garden Salad by Devour Dinner
- Parmesan Roasted Zucchini Boats by Family Around the Table
- Zucchini Crisp by Kate’s Recipe Box
Main Dish Recipes
- Chicken Asparagus Pasta Recipe by Hostess At Heart
- Grilled Choripán with Chimichurri by A Kitchen Hoor’s Adventures
- Heirloom Tomato and Fresh Mozzarella Caprese Sandwich by Jolene’s Recipe Journal
- Heirloom Tomato Pie by The Fresh Cooky
- Mushroom Bourguignon by A Day in the Life on the Farm
- Rotisserie Chicken Quesadillas with Fresh Pico de Gallo by Blogghetti
Dessert Recipes
- Blueberry Sour Cream Coffee Cake by House of Nash Eats
- Gluten Free Grilled Peach Shortcakes by Frugal & Fit
- Grilled Fruit Tortilla Rollups by The Freshman Cook
- Pavlovas with Whipped Cream and Berry Compote by Karen’s Kitchen Stories
- Skillet Sourdough Blueberry Cobbler by Savory Moments
- Summer Berry Dutch Baby by The Redhead Baker
Let’s dig in!!
Can the veggies be roasted in the oven instead of the grill?
Yes, you could do that but you’ll be missing the smoky flavor of the grill.
Nothing beats this grilled salsa recipe, love how EASY it is to make homemade salsa.
I agree 100%!
Oh my gosh this salsa is so good!! All of the flavors come together nicely. I don’t usually like salsa because the tomato steals the show. This salsa is a great blend of all veggies. YUM! YUM!!
Oh, I’m so glad you enjoyed the salsa, Michelle! Thanks for your feedback!
Homemade Salsa….. that is what I am talking about. The conversation starter at a party!
Very true! It’s the best!
Roasting the ingredients definitely boosts the flavor in this superb salsa!
Very true! I’m so glad you enjoyed the salsa, Sheila!