|

Grilled Salsa

This post may contain affiliate links which won’t change your price but will share a commission.

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!

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!

Side shot of some grilled salsa with a spoon.

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!
A jar of homemade salsa with a chip inside.

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.

Step-by-Step Directions

Step 1 – Add olive oil to the veggies before grilling – the tomatoes, onion, red bell pepper, poblano pepper, and jalapeño peppers.

Step 2 – Light an outdoor grill to about 350 degrees. When hot, add the veggies.

Step 3 – 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 – Remove produce from grill and let cool slightly.

Step 5 – Add veggies to a food processor, along with the garlic, cilantro, and freshly squeezed lime juice.

The food processor stuffed full of grilled veggies.

Step 6 – 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.

Overhead shot of a food processor with some grilled salsa.

Step 7 – Add the finished salsa to mason jars and store in the refrigerator, or serve immediately.

A spoonful of salsa over a jar.

It’s Farmer’s Market Week!

This week I’m collaborating with some of my food blogging friends to celebrate the best flavors of summer in what we are calling Farmer’s Market Week.

All week we will be sharing some of our favorite recipes that incorporate ingredients you will find at your local farmer’s market.. You can find more farmer’s market inspiration at the bottom of this post after the recipe, so keep scrolling!

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

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.

Side shot of grilled salsa with a chip.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Overhead shot of a food processor with some grilled salsa.

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!
5 from 1 vote
Print Pin Rate
Course: Appetizer, Sauce, Snack
Cuisine: American, Mexican
Keyword: grilled salsa, homemade salsa recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 cups
Calories: 102kcal
Author: Josh Ringsdorf

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 olive oil to all the veggies (except cilantro and garlic). Place on the prepared grill and cook until there is a nice char and softness to them. Flip throughout.
  • Remove veggies and let cool slightly. Remove stems and seeds from vegetables (except jalapenos). Then place in a food processor, along with the cilantro, garlic, lime juice, and salt – and pulse carefully, or until it is processed but chunks remain. You may need to do this in two batches.
  • Enjoy immediately with chips, use on anything Tex-Mex, or chill and enjoy later.

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

Calories: 102kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 8mg | Potassium: 353mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1599IU | Vitamin C: 65mg | Calcium: 24mg | Iron: 1mg

Here’s more Farmer’s Market Week Recipes

Starters and Sauce Recipes

Side Dishes Recipes

Main Dish Recipes

Dessert Recipes

A closeup on a jar of grilled salsa with a chip.

Let’s dig in!!

One Comment

  1. Sheila Thigpen says:

    Roasting the ingredients definitely boosts the flavor in this superb salsa!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating