I've never been a huge fan of store-bought salsa. I think just about everything tastes better on the grill, so i thought "why not salsa?" I tried it once, and will never go back to store-bought again.
My Private Note
Units: US | Metric
- 1Cut tomatoes in half and dig out the seeds (using a spoon works well).
- 2Secure the onion slice with two toothpicks pushed through the sides in toward the middle. Drizzle with olive oil and sprinkle with black pepper to taste.
- 3Heat grill to high heat.
- 4Place tomatoes, onion, and whole peppers on the grill, turning form time to time until tomatoes and peppers get a nice char (not burnt(!) but a bit of char).
- 5Drain the excess liquid off the tomatoes.
- 6Seed the peppers (but leave the charred skins -- they add a good smokey flavor).
- 7Crush the garlic clove.
- 8Add grilled vegetables, lime juice, crushed garlic, salt, and cilantro (to taste) to the workbowl of a food processor. Pulse until well salsa is well mixed and has the desired consistency.
- 9It's good right out of the gate, but even better after the flavors marry for a few hours. Serve with chip or anything else you like salsa on!
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Nutritional Facts for Fire-Roasted Salsa
Serving Size: 1 (152 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 45.9
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 301.5 mg
- Total Carbohydrate 9.9 g
- Dietary Fiber 3.0 g
- Sugars 5.2 g
- Protein 2.1 g