Grilled Salsa

4.72 from 7 votes

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!

Course Appetizer, Sauce, Snack

Cuisine American, Mexican

Keyword grilled salsa, homemade salsa recipe

Prep Time 5

Cook Time 30

Total Time 35

Servings 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 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