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 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 6cups
Calories 102kcal
Author Josh Ringsdorf
Ingredients
3largetomatoes- garden-fresh, if possible
1mediumred bell pepper
1mediumpoblano pepper
2mediumjalapeno peppers- seeds remaining
1mediumyellow onion- halved
3Tablespoonsolive oil
2-3clovesgarlic
½cupcilantro
1largelime- 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.