Grilled Salsa


One of the reasons I wanted to plant a garden was we love salsa, even the little guys! And one of the best tasting salsas is made by grilling the vegetables first. Yes, you read that right. Grilling them. It’s super easy to do too!

Grilled Salsa

  • Servings: 8-10
  • Difficulty: Easy
  • Print
  • 6 medium sized tomatoes
  • One white onion
  • 1-2 jalapeño peppers
  • Whole head of garlic
  • Bunch of cilantro
  • Salt
  • Olive oil
  1. Prepare the garlic for grilling. Slice off the top 1/3 of the head and sprinkle with olive oil. Wrap in aluminum foil.
  2. Prepare the onion by slicing it into 3/4 inch sized slices.
  3. On a grill set at medium heat, place all of the veggies. Watch the tomatoes and jalapeños closely to make sure they don’t char too much.
  4. Remove the veggies as they become soft and charred to your liking, leaving the garlic until the end.
  5. Let everything cool down slightly so it can be handled easily.
  6. Rough chop the onion and jalapeño and add to the bowl of a food processor. You may also use a blender or immersion blender if you’d like. Note: it’s up to you whether you leave the seeds in the jalapeños. If you like it spicy, leave them. Also, the smaller the pepper, the spicier it is.
  7. Rough chop the tomatoes as well and add to the bowl.
  8. Squeeze the garlic cloves into the bowl. They should be soft and translucent.
  9. Add salt and cilantro to your liking. We like ours salty and cilantro-y!
  10. Pulse the food processor until you have the consistency you like. We like ours restaurant style, meaning completely pulverized and very much like a thick soup. You can leave yours chunkier just by less pulsing.
  11. Serve immediately, or chill. Can be kept in the fridge for about 5 days (if there’s any left!)

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