Appetizers,  Mexican,  Recipes

Grilled Salsa

In all the years I’ve been cooking I have to confessĀ I never made salsa. I really only made Mexican food for my clients, and if we were having Mexican at home I would pick up a great salsa at the store. That was before I found myself feeding college kids, because what do college kids love more than Mexican food? Nothing! So, a few weeks ago while looking for some recipe inspiration, I stumbled across a recipe for grilled salsa. That immediately caught my attention because I was going to be grilling Mojo Pork Tenderloin for tacos (that recipe coming soon) and I would already have the grill going. Below is my adaptation of an old Cuisine At Home Special edition on grilling…I miss those magazines, just page and page of great recipe ideas! This salsa was such a huge hit, it was demolished that night and I was so relieved to remember I had hidden a tiny container of it in the fridge (tricks you develop when you have hungry college kids raiding your kitchen at night), so I had just enough to top my scrambled eggs the next morning.

Grilled Salsa

Grilled Salsa
Author: Kate Wagner
This is such an easy recipe to make – just throw the tomato packet on the grill and let the grill work its magic. If you have leftovers, though I doubt you will, this salsa keeps great in the fridge for several days. Happy cooking!
  • 6 Tomatoes, medium size
  • 1 Onion, medium size, sweet or red
  • 1 Jalapeno
  • 1/2 cup Canola oil
  • 2 tsp Minced garlic
  • 1 Lime, zest and juice
  • 1 tsp Kosher salt
  • 1/4 cup Cilantro, finely chopped
  1. Preheat half of your grill to low and close the lid.
  2. Slice off the tops of the tomatoes and then slice them in half lengthwise. Scoop out half of the tomatoes insides. So, if you make the whole recipe, you will be scooping out the insides of 3 tomatoes. This is so that the salsa is not too watery.
  3. Slice the top and bottom off the onion, and slice it in half.
  4. Slice off the top of the jalapeno and slice it in half lengthwise. I take out the membranes and seeds, but if you want more heat leave some of that in.
  5. On a large piece of aluminum foil, place tomatoes, onion and jalapeno. Toss with canola oil and seal packet. Place on the grill and cook for 15 minutes.
  6. Open the packet to check doneness. You want to have some grill marks on the veggies. If the veggies have grill marks, carefully remove the grill packet from the grill and put it on a plate (much easier to carry that way). If none have started to form, turn the burners up to high, leave the grill packet open and let cook for an additional 5 minutes, then remove from the grill and transfer packet to a plate.
  7. Let cool for 15-20 minutes, you can speed this up, by removing the vegetables to a bowl or plate, taking them out of the cooking liquid. When the veggies have cooled slightly, place them in a food processor and discard the cooking liquid.
  8. Add garlic, lime zest and juice, Kosher salt and cilanto and pulse to combine. You will only need to pulse 2-3 times – you want a chunky texture, not a puree.
  9. Serve immediately or refrigerate until ready to use. If you do put the salsa in the fridge, remove from the fridge 30 minutes before serving so it can come to room temperature. The salsa will keep well in the fridge for 3-4 days.


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