Grilled Salsa

Salsa Roja a la Parrilla (Grilled Tomato Salsa)

Recipe by David EllisCourse: AppetizersCuisine: MexicanDifficulty: Easy


Prep time


Cooking time



Grilling your salsa vegetables imparts a warm smokiness and makes for a restaurant-quality experience. Remember that salsa is a truly customizable dish. Use this recipe as a template and adjust according to your liking.


  • 6-7 Roma tomatoes, halved lengthwise

  • 1 medium or ¾ of large white onion, peeled and quartered, root intact

  • 2 jalapeño chili peppers

  • 2 tbsp vegetable oil, divided

  • ⅓ cup fresh cilantro, finely chopped

  • Salt


  • Prepare grill. In a large bowl, toss tomatoes, onions and peppers in 1 tablespoon olive oil to evenly coat.
  • Clean grill grates and grease with remaining oil using tongs and paper towel. Place the tomatoes on the grill skin side down.  Add the onions and peppers and grill over a medium-high heat until the skins are well charred.  Turn the peppers and onions as necessary.  The vegetables will all cook at different speeds. 
  • Allow the peppers to cool enough, and slice the stem caps off.  In a blender, puree the tomatoes, onions and 1 or both of the jalapenos (depending on heat preference) for about 30 seconds. Add the cilantro and 1/2 teaspoon of salt and puree for a few more moments until the cilantro looks well mixed.  Taste for additional salt.


  • Serve warm with chips, scrambled eggs or as a condiment for chicken or pork.  Can be refrigerated for 3-4 days. Reheat before serving again.  This salsa tastes best warm.