Fire Roasted Salsa
0:25 - Prep 0:10 / Cook 0:15
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
Preparation
List
Steps
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1.
Load charcoal and arrange for direct high heat.
2.
Toast the chili pods on hot grates for 60 seconds, turning 3 to 4 times to prevent burning. Set aside.
3.
Place tomatoes, onion and 3 of the jalapeños on the grates and grill until charred, about 8 minutes.
4.
Remove from heat and blend vegetables together.
5.
Add cilantro, lime juice and garlic. Blend again.
6.
Add salt and pepper. Blend one more time.
7.
Cut raw jalapeño into 4 slices. Set aside.
8.
Chill and serve with jalapeños on top.
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