Fire Grilled Salsa

Prepare to ignite your taste buds with a burst of smoky flavor and vibrant freshness with our Fire Grilled Salsa. This recipe is a celebration of bold, charred ingredients combined with zesty spices and aromatic herbs, resulting in a salsa that’s as fiery as it is flavorful.

Imagine ripe tomatoes, jalapeños, poblanos, and serranos, kissed by flames as they grill over an open fire, infusing each ingredient with a tantalizing smokiness that elevates their natural sweetness and heat. This fiery foundation sets the stage for a salsa that’s anything but ordinary.

But the magic doesn’t stop there. As the charred vegetables mingle with garlic cloves, red onion, and fresh cilantro, their flavors deepen and intensify, creating a symphony of taste and texture that dances on the palate. With each bite, you’ll experience the perfect balance of smoky, spicy, and savory notes that will leave you craving more.

To enhance the richness of the salsa, a squeeze of fresh lime juice adds a zesty brightness, while a dash of cumin, salt, chili powder, and black pepper brings depth and complexity to every spoonful. The result is a salsa that’s bold, dynamic, and utterly addictive.

Whether you’re hosting a backyard barbecue, a festive gathering, or simply craving a taste of summer, our Fire-Grilled Salsa is sure to be a hit. So fire up the grill, gather your ingredients, and get ready to experience the irresistible allure of smoky, spicy salsa that’s unlike anything you’ve ever tasted.

Ingredients

• 6 vine ripe tomato
• 2 poblano pepper
• 4 jalapeno pepper
• 1 serrano pepper
• 1 red onion
• 4 garlic cloves
• 1/2 lime juiced
• 1/4 cup cilantro
• 1/2 teaspoon kosher salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon black pepper

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Directions

First, quarter the tomatoes and slice off any white center and brown core bits from the top. Place the tomato quarters on a cooling rack for easy portability to and from the grill. If you don’t have a cooling rack, you can place them directly on well cleaned and oiled grill grates.


Next, peel and quarter a red onion and add this to a second cooling rack. Add the peppers and garlic with the paper still on to the second cooling rack.


Next preheat your grill and leave the burners on medium for a gas grill. For charcoal, use a chimney starter, then spread the coals out to provide heat under the area of the veggies.


Grill the veggies with the lid open for roughly 5 – 10 minutes then carefully check for char color on the bottom side. When you start to see a darkening carefully flip to the other side and repeat. Some veggies will cook faster than the others.


After roughly 20 – 30 minutes all veggies should have a decent but not overwhelming char on all sides. The peppers should have dark blistering skin. Place the peppers into plastic sandwich bags to steam the skin for easy removal. Remove the remaining veggies and set aside.


Next place the tomatoes and red onion into the food processor. Peel the garlic cloves and add them to the food processor. After 10 minutes of steaming, remove the stems from the peppers then use the knife blade to scrape off the charred skins from the peppers. Remove the seeds from the poblanos and the other peppers. If you like heat, keep the seeds in the jalapeños and serrano peppers. Add the peppers to the food processor.


Pick roughly 1/4 cup of cilantro leaves and add this to the food processor. Add the lime juice, salt, pepper, cumin, and chili powder to the food processor.


Pulse the food processor a few times, then turn it on for about 1 minute allowing the contents to grind to a partially chunky consistency or to your desired consistency. Ideally you should let the salsa rest overnight in the refrigerator, but instant gratification is always allowed! Enjoy!

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