We LOVE salsa!! It’s considered a staple at my house. We add it to everything, scrambled eggs, baked potatoes, I even spoon it onto corn with grated cheese for a quick side dish. It’s a super easy recipe, consisting of basically three steps. The grill adds a great smoky flavor that you don’t get from canned tomatoes or oven roasted veggies. Grill, Peel and Process, and you’ve got homemade salsa. I hope you enjoy my recipe!!
The main players, oiled and ready for the grill!
Grill until all sides are charred and skins start to bubble and peel.
Peeled, Processed, and ready to serve!!
- 4 Tomatoes
- 1 whole Onion, peeled and cut in half
- 2 Jalapeno Peppers
- 2 cloves of Garlic
- 1/4 cup fresh Cilantro
- 1Tbsp Pepper
- 1tsp Salt
- 1 tsp Cumin Powder
- Juice of 1 Lime
- Brush vegetables and onion halves with olive oil on all sides. Grill until skins are charred and blistering.
- Let vegetables cool in a baking sheet or platter for 15 minutes.
- Discard any moisture that has seeped from vegetables during the cooling process.
- Peel skins from tomatoes, and cut stems off jalapeños. You can devein and seed the jalapeños to cut down on the heat, if you desire. I just throw them in, but be prepared!🔥🔥
- Cut veggies into pieces to fit into your food processor, and process to your desired consistency.
- Add spices, garlic cloves, cilantro, and lime juice and process again.
- Chill and Enjoy!!! Refrigerate any leftovers.
- Use gloves if you’re not used to working with jalapeños, and don’t touch your eyes!!!
- You can’t overgrill the veggies so don’t worry about that! The more char, the smokier the flavor will be.
- Make ahead for best flavor. Salsa is always better after it sits and the flavors blend.