Fire Roasted Salsa
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.
Ingredients
- 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
Preparation
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