Whether you want to serve it with your favorite chips or use it as a condiment for grilled meats and fish, you’ll love fire-roasted salsa. Tomatoes, tomatillos, and peppers are grilled and then turned into fresh salsa.
If you like more heat in your salsa, add more jalapeño peppers and their seeds. For a less fiery condiment, don’t add the jalapeño pepper seeds or use fewer peppers.
You can make this salsa as smooth or chunky as you like. If you don’t have a blender available, you can chop everything by hand for a chunkier salsa.
Fire Roasted Salsa Recipe
- 5 beefsteak or Roma tomatoes
- 5 tomatillos
- 2 jalapeño peppers
- 1 red onion sliced in half
- 3 bell peppers capsicum, red, green, and yellow
- olive oil
- kosher salt
- ground black pepper
- 3 cloves garlic
- 1/4 cup chopped cilantro coriander
- 2 limes juiced
- blender optional
- Prepare a grill for direct cooking at medium-high heat, 375 to 400 degrees F (191 to 204 degrees C).
- Place the tomatoes, tomatillos, jalapeños, onions, and peppers in a large bowl. Drizzle with olive oil and season with a pinch of salt and pepper.
- Place the vegetable whole directly onto the grill grates and cook, turning often until tender, 12 to 15 minutes. Transfer the vegetables to a sheet pan.
- Remove the skins and seeds from the peppers. Cut the tomatoes and tomatillos into large chunks.
- Dice each grilled ingredient into an even size to create the desired texture. Finely dice the garlic, cilantro, and lime juice. Add salt and pepper to taste. Combine all well, and leave for the flavors to infuse in a chilled cooler until needed.
BBQ Grilled Salad