Grilled Red Salsa

Late summer is one of my favorite times of year! Don’t get me wrong, the heat can be brutal, but it is a small price to pay for the abundance of beautiful seasonal veggies. My little garden is on tomato overload, and I love it. There are countless uses for fresh tomatoes, but making homemade salsa is always at the top of my list.

This recipe for Grilled Red Salsa is a great way to elevate fresh homemade salsa. The added flavor of char-grilled vegetables gives this dip a beautifully complex and smoky taste. I also love that the veggies are grilled whole and then blended which takes most of the prep work away!

This Grilled Red Salsa is not only a delicious chip dip, but also a fantastic condiment for savory breakfasts, burgers, and Mexican dishes. Give this tasty version a try today!

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Grilled Red Salsa

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Homemade salsa elevated by char-grilled vegetables.

Ingredients

• Avocado oil
• 3 roma tomatoes
• 3 tomatillos, husks removed
• 3 cloves garlic (with papery skin intact)
• 1 jalapeno, stem removed
• 1/2 red onion, outer skin removed
• 1/2 red bell pepper, stem and seeds removed
• 1/4 cup fresh cilantro
• 1/2 tsp salt
• Juice of 1 lime

Instructions

1

Preheat grill to 375. Coat all veggies except cilantro very lightly with avocado oil.

2

Once grill is heated, place tomatoes, tomatillos, and garlic in a vegetable basket and place on grill. Arrange jalapeno, red onion, and bell pepper directly on grill grates.

3

Grill about 10-15 minutes until ingredients are blistered and charred; turning halfway through the cooking process.

4

Once veggies are off the grill, allow them to cool until they can be handled. Remove skin from the garlic cloves and the bell pepper.

5

Place grilled veggies, cilantro, and salt, and lime juice in a blender and blend to desired chunkiness.

Notes

This salsa can be served warm right away but also develops great flavor as it sits in the fridge.