This Salsa on the Grill Recipe is best done over charcoal, as it helps with that fire roasted flavor. This is one of the easiest and quickest ways to add depth to salsa. If you’d like, you could throw an ear or two of corn on the grill and the browned kernels to the rest of the mixture. Feel free to mix and match flavors and ingredients to suit your needs and preferences. This salsa recipe is simple and a great starting point for novice outdoor cooks.
Salsa on the Grill
- 5 medium tomatoes firm
- 2 medium jalapenos
- 1 small onion peeled and halved
- 1 pasilla pepper
- 2-3 cloves garlic
- 1/4 cup lime juice use more if needed
- Olive oil
- 1/4 cup cilantro garnish
- Prepare your charcoal grill for a high heat direct cook. Remember that the vegetables need to obtain some charring and won’t be on the grill for very long.
- Place unpeeled garlic cloves onto an 8” x 8” piece of foil. Top with a small amount of oil. Gather opposing sides and ends and seal packet. Make sure there is a little room for steam to build.
- Wash tomatoes, jalapenos, and pasilla pepper. Blot dry with paper towels. Brush with olive oil.
- Peel the onion and cut in half. Brush with olive oil on all exposed parts,
- Place vegetables and garlic packet onto the grill and cook until skins take on a brown appearance and skin begins to pull away from tomatoes. You will have to stagger the cooking times on each item as some things cook faster than others. Remember to rotate the vegetables to get an even browning on each side.
- Remove vegetables and garlic from the grill and place them onto a clean plate. Let rest for 10 minutes or until cool enough to handle.
- Remove the skins and seeds from peppers and tomatoes and place them into a food processor along with the cooked and peeled garlic. Roughly chop the onion and add to the rest of the vegetables. Add lime juice and a few pinches of salt and pulse 8 (or more, depending on your preferred consistency).
- Taste for flavor and adjust accordingly. Transfer salsa to an airtight container and place it into the refrigerator for 4-24 hours before serving.
- Right before serving, chop half of the cilantro and stir into the salsa. Add the remaining whole leaves on top as garnish.