Grill-Roasted Salsa


For as easy as it is to grab a jar of salsa off the shelf at the grocery, it is immensely more satisfying making your own. Fresh ingredients for Pico de gallo are a simple first step and only a few extra steps at the store, but let’s be serious.  We need to use the grill.

A fire-roasted salsa might sound complicated, but it’s surprisingly easy and quick to prepare. Whereas salsa fresca has a more aggressive bite, thanks to the tartness of fresh tomatoes and raw red onion, the grilled version transforms your vegetable haul into something sweeter and dare I say, even more addictive.

Let’s grab the chips and the charcoal and get grilling.

Grill Roasted Salsa
By Mike Lang

1 ½ pounds Roma tomatoes

1 jalapeno
½ red onion

Olive oil
2 cloves garlic
2 tablespoons cilantro, chopped
Juice of 2 limes

Kosher salt


1. Slice tomatoes and half of the red onion, in half. Halve the jalapeno removing the stems, ribs, and seeds.

2. Place the tomatoes, jalapeno, and red onion in a medium bowl.

Drizzle the vegetables lightly with olive oil.

3.  Prepare the grill for direct medium-high heat (450°F).

4.  Place the vegetables in a grill pan, cut side down. Grill over direct heat for approximately 10-12 minutes.

5.  Half way through the cook, flip the vegetables. Add the garlic cloves the last two minutes.

6.  Remove from the heat. Note: While not a requirement, I like to remove the skin from the tomatoes. This is the time to do it.

7.  Add the grilled vegetables to a blender. Add in the cilantro. Squeeze in the juice of two limes.

Run blender till contents are smooth.

8.  Salt to taste and enjoy!