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Easy Recipes for Everyone

How to Make a Fire Roasted Salsa on the Grill

Home » Meals » Appetizers » How to Make a Fire Roasted Salsa on the Grill

Published May 26, 2013 by Jennifer. 5 Comments.
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A delicious fire roasted salsa that's made on the grill. 
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5 from 1 vote

Have you ever made a homemade salsa? They are some of my favorite recipes. I am going to raise my hand right now to admit that, “Yes, I am a chip and dip girl.” This fire roasted salsa is honestly one of the best. I have a weakness for hot sauce,  dips, salsas, and the more veggies and flavors, the better.

Have you ever had a salsa that you completely loved? This salsa recipe doesn’t take too long, and the results are CRAZY GOOD! You can do this if even if you don’t have a Big Green Egg grill, just make sure to have a good, even temp before putting your veggies on and keep an eye on them.

Fire Roasted Salsa off the Grill

Fire Roasted Salsa off the Grill

Salsa is one of my favorite things to make and snack on. I really can sit and eat bowls and bowls of salsa. This homemade fire roasted is one of those.

My favorite thing about this salsa is the flavors. The fire roasted tomatoes, chilis, and garlic will also create the most amazing scent when grilled.

What ingredients are needed for salsa?

First thing you want to do is heat up your grill, that is what takes the longest in this recipe. If you have a Big Green Egg, heat it up to 400 degrees. While you are getting your grill started, go ahead and gather your veggies and ingredients for the salsa:

  • Roma Tomatoes
  • Jalapeno
  • Garlic Head
  • Whole onion
  • 2 Serranos
  • Cumin
  • Salt
  • Cilantro
  • 1 Lime

How to make fire roasted salsa

There are a few extra vegetables in the pictures, but we also did fajitas and used the extra for those.

Veggies for Salsa

Veggies for Salsa

1. Once you grill reaches the proper even temperature, add the vegetables. You will need to make sure to check them and turn them frequently so they don’t cook unevenly.

Veggies on Grill

Veggies on Grill

2. Grill your veggies with the lid closed. It’s important to have a nice even heat under that lid. Make sure to check your veggies every few minutes to turn them.

3. The first thing to remove from the grill will be the tomatoes and green peppers. These will brown evenly in about 15-20 minutes. The last thing you need to pull is the garlic and onion. These take an additional 10 minutes or so.

Grilled Veggies

Grilled Veggies

4. When you have removed all of the veggies, make sure to let them sit and cool for about 15 – 20 minutes. The skins come off very easy after grilling, so preparation is minimal from here. Remove all of the skins from the veggies.

5. You will place in the food processor 1 jalapeno, 2 serranos, all tomatoes, onion, and half of the garlic head. Add a little cumin, cilantro, salt, and the juice from a lime. I gave it a quick 10 second spin, then a couple of quick bursts for the chunky feel.

Fire Roasted Salsa from the grill

Fire Roasted Salsa from the grill

While not overpowering, this salsa has a great flavor and is not too hot. If you like this recipe as much as I do, I recommend one thing: Double or triple this recipe the next time you try it! It’s really good, and it goes FAST!

Fire Roasted Grilling Salsa

Are you a chip and dip/salsa person like I am? What are your favorite dips?

If you liked this recipe, you might also enjoy this list of 50 Grilling Recipes.

Master List of Over 50 Grilling Recipes from www.pinkwhen.com

Have you made this? Rate our recipe below! Print the recipe, rate it, and learn more about PinkWhen!
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5 from 1 vote
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Fire Roasted Salsa Grilling Recipe

A delicious fire roasted salsa that's made on the grill. 
Course Appetiser
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 23kcal
Author Jennifer West

Ingredients

  • Roma Tomatoes
  • Jalapeno
  • Garlic Head
  • Whole onion
  • 2 Serranos
  • Cumin
  • Salt
  • Cilantro
  • 1 Lime

Instructions

  • Place your veggies on the grill and check them frequently. You need to turn them often.
  • Grill your veggies with the lid closed, you want a nice even heat going on under that lid. Make sure to check your veggies every few minutes to turn them. You want to try and get a good, even, baking.
  • The first thing to pull will be the tomatoes and green peppers. These will get an even browning in about 15 - 20 minutes.
  • The last pulled is the garlic and onion, taking an additional 10 minutes or so
  • When you have pulled all of the veggies, make sure to let them sit and cool for about 15 - 20 minutes. The skins come off very easy after grilling, so preparation is minimal from here.
  • Remove all of the skins from the veggies.
  • You will place in the food processor 1 jalapeno, 2 serranos, all tomatoes, onion, and half of the garlic head. Add a little cumin, cilantro, salt, and the juice from a lime. Give it a quick 10 second spin, then a couple of quick bursts for the chunky salsa.
  • Serve with chips.

Nutrition

Calories: 23kcal | Carbohydrates: 7g | Sodium: 2mg | Potassium: 104mg | Fiber: 2g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 24.9mg | Calcium: 22mg | Iron: 0.4mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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May 26, 2013 · 5 Comments

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