Fire-roasted salsa recipe takes garden fresh tomatoes, jalapenos, onions, garlic, and cilantro to the grill for a flame-grilled salsa recipe that is outrageously good and easy to make. The vegetables are then combined in the food processor to puree them into a finely chopped salsa.
If you love restaurant-style salsa, you are going to love this fire-roasted salsa recipe I have created on the Big Green Egg. This goes perfectly with the smoked queso my family is also obsessed with right now.
Fire-Roasted Salsa Ingredients
All the ingredients for this salsa recipe are fresh, not canned or frozen vegetables. The best thing about summer is the vine-ripened tomatoes and peppers. I have a raised bed full of herbs. Everything is so full of flavor during the summer.
To make this grilled salsa with garden-fresh produce, you will need the following ingredients:
- Tomatoes - I used large slicing tomatoes for this recipe. Roma tomatoes could work as well in this recipe. They will not be as juicy though.
- Jalapeno Peppers - For less heat, try poblano peppers. But you will want to use a pepper other than bell pepper for this salsa recipe.
- Onions - White or sweet onions are what work best in this recipe. Yellow onions can be used if that is what you have on hand.
- Garlic - Fresh garlic 🧄 - The whole bulb is perfect for roasting on the grill.
- Cilantro - Fresh cilantro for this, dried just won't cut it
- Salt - Sea salt - fresh ground or coarsely ground works great for this recipe.
- Adobo Seasoning - I love the Adobo seasoning from Penzeys but also use the Goya Adobo seasoning too.
- Olive Oil - To help keep the vegetables from drying out during roasting, oil is a must. Vegetable oil can be substituted if you don't have olive oil on hand.
- Limes for lime juice
How to Make Grilled Salsa on the Big Green Egg
Begin by getting your grill or big green egg hot. You will need some flame action to make the vegetables char. Then wash your produce and prepare the vegetables. For the onion, cut the stem and roots off, peel, cut in half so you have to thick disks. Prepare the garlic by cutting the top of the bulb by the stem off. For the tomatoes and peppers, do not cut them, just coat in olive oil and salt. Also, coat both sides of the onion disk in oil as well as brush oil on the top of the garlic where the cut edge is. Place the vegetables on the grill that is around 400 degrees over the direct heat.
After about 15 minutes, flip the vegetables. Your tomatoes could have the skin split. This is fine.
After another 15 minutes, pull the vegetables off the grill.
To prepare the salsa with the fire-roasted vegetables, cut the stems off the jalapeno peppers. Remove seeds to make the salsa less hot. I took about 50 percent of the seeds out of the peppers. Pop the garlic cloves out of the bulb by squeezing from the roots of the garlic. Place the ingredients in a food processor with fresh cilantro, salt, and adobo seasoning.
Pulse in the food processor until all the vegetables are chopped. You may want to pulse for 10-15 seconds and then stir to make sure nothing is stuck to the edge and pulse again.
Stir in lime juice if you want for citrus flavors in the salsa as well. If you don't have limes, don't worry, this salsa will still be amazing. Test the salsa to be sure more salt isn't needed as well. Depending on the size of the tomatoes, you may need to adjust the salt about in the fire-roasted salsa.
Fresh Garden Recipes
When all the garden produce is hitting the prime, you will need all the recipes. Here are garden fresh recipes.
Fire Roasted Salsa
- Food Processor
- 6 tomatoes, large
- 2 jalapeno peppers
- 1 white onion
- 1 bulb garlic
- 2 teaspoons salt
- 1 teaspoon Adobo seasoning
- 1 tablespoon olive oil
- 1 lime
- ¼ cup fresh cilantro
- Prepare by heating the grill to 400 degrees.
- Wash the vegetables. Peel and cut the stem and roots off the onion and then cutting in half to form two disks of onion. Cut the stem off the top of the garlic clove. Prepare the tomatoes and peppers by brushing with oil and salting. Brush oil on the cut edgs of the garlic and onions as well.
- Place directly over the heat of the grill.
- Cook for 15 minutes and then flip the vegetables. After another 15 minutes pull the vegetables from the grill.
- Cut the stems off the jalapenos and push the garlic cloves out of the bulb. Remove any jalapeno seeds to reduce heat. Place the vegetables and cilantro in the food processor and then season with the one teaspoon of salt and adobo seasoning.
- Pulse for 15 seconds. Stir and repeat until the consistency is to your liking. Stir in the lime juice. Taste for enough salt. Add more as needed.
- Serve with tortilla chips.