Grilled Mexican Salsa Recipe

As usual for this time of year, I’m completely in grill mode. Once you get the hang of it, I find that the food is almost always better, but that’s definitely true for grilled salsa. It’s a lot faster to grill stuff, the clean up is easy which Betsy likes.

While grilled meat is always the highlight, people often overlook the fantastic things that grilling does to food in general. Any food that contains sugar will become slightly caramelized. It evaporates a lot of liquid, enhancing flavors. It can give some foods a mildly charred flavor, which is great in small amounts.

I’ve made a few different variations of this over the past month or so, and, honestly, it’s pretty hard to go wrong. This simple grilled salsa takes advantage of all of these powers of the grill.

1. Heat grill to medium heat.
2. Lightly oil tomatoes, onion and peppers. Cut top ¼ off of garlic bulb.
3. Place tomatoes, onion, peppers, and garlic on the grill. …
4. Remove vegetables from the grill.
5. Remove tomato stems, pepper stems, and seeds. …
6. Serve warm with tortilla chips.

Fire Roasted Salsa – Mexican Restaurant Secrets – PoorMansGourmet

The Best Grilled Salsa 🔗

This fire grilled salsa is truly the best smoky summer salsa made from fresh vegetables. It’s highly addictive for eating as a snack or appetizer! (vegan, gluten-free, nut-free)

Prep: 5min

Total: 20min

Nutrition Facts: servingSize None, calories 22 calories, Sugar 2.7 g, Sodium 237.9 mg, Fat 0.2 g, Saturated Fat 0 g, Trans Fat 0 g, Carbohydrate 5.2 g, Fiber 1.3 g, Protein 0.9 g, Cholesterol 0 mg

Ingredients:

• 3 medium ripe tomatoes
• 1/2 medium yellow onion
• 1 jalapeno pepper
• 1 serrano pepper
• 1 small bulb garlic
• Handful cilantro leaves
• Juice from 1 lime
• 1/2 tsp salt

Instruction:

1. Heat grill to medium heat.
2. Lightly oil tomatoes, onion and peppers. Cut top 1/4 off of garlic bulb.
3. Place tomatoes, onion, peppers, and garlic on the grill. Cook, turning every once in a while, until softened and charred on the outside. Watch the peppers to make sure they don’t get burned and crispy, just lightly charred.
4. Remove vegetables from the grill.
5. Remove tomato stems, pepper stems, and seeds. Add to the bowl of a food processor with onion, garlic (the cloves should easily squeeze out of the top), cilantro, lime and salt. Pulse until finely chopped but not completely smooth.
6. Serve warm with tortilla chips.

FAQ

What does adding vinegar to salsa do?

When it comes to making Pico de gallo, the ingredients are always the same: fresh, ripe tomatoes, onions, chiles, cilantro, lime juice, and salt. The ingredients used to make Mexican roasted salsa vary widely.

How do you make Mexican salsa thicker?

You must add acid to canned salsas because the natural acidity may not be high enough. Common acids used in home canning are vinegar and lemon juice. Acids help preserve salsa.

What seasonings are used in salsa?

As a last resort, try adding a thickener, such as cornstarch or arrowroot, by combining one tablespoon of thickener per cup of salsa with an equal amount of water, simmering the mixture over low to medium heat, and gradually incorporating the slurry until the salsa has thickened.