Fire Roasted Salsa Recipe

Servings
6
Prep
25m
Cook
15m
Difficulty
Easy

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 favourite Mexican dishes.

We made this recipe on the Blackjack Kettle Charcoal Grill, but you can make it on your grill.

Ingredients

Salsa
4 jalapeños, divided
6 Roma tomatoes
1 red onion, halved
3 California chilli pods
1 cup cilantro

juice from 1 lime
1 tablespoon minced garlic
salt & pepper, to taste

Preparation

  1. Load charcoal and arrange for direct high heat.
  2. Toast the chilli 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.
  5. Add cilantro, lime juice and garlic. Blend again.
  6. Add salt and pepper. Blend one more time.
  7. Cut raw jalapeño into four slices. Set aside.
  8. Chill and serve with jalapeños on top.

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