Fire Roasted Salsa
25 mins - Prep 10 mins / Cook 15 mins
Beginner
Add some Mexican flair to your next barbecue with Fire Roasted Salsa. We charred fresh peppers, tomatoes and onion halves over mesquite lump charcoal to make a great blend of spicy and tangy. It’s a refreshing dip to serve as an appetizer with chips or on top of your favorite Mexican dishes.
We made this recipe on the Blackjack Kettle Charcoal Grill, but you can make it on your grill.
6 Servings
Ingredients
Salsa
- 4 jalapeños, divided
- 6 Roma tomatoes
- 1 red onion, halved
- 3 California chili pods
- 1 cup cilantro
- > juice from 1 lime
- 1 tablespoon minced garlic
- > salt & pepper, to taste
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