Nothing adds flavor to food like a little bit of char. Give your salsa a smoky kick by charring the tomatoes, peppers, and...
Nothing adds flavor to food like a little bit of char. Give your salsa a smoky kick by charring the tomatoes, peppers, and onion under a broiler before using them to make this easy salsa. Serve it with crunchy tortilla chips for the perfect good-for-you snack.
This healthy and delicious recipe is courtesy of Love That!: Brenda Novak’s Every Occasion Cookbook with Jan Coad,the proceeds of which will help fund much-needed diabetes research.
New York Times & USA Today Bestselling Author Brenda Novak is the author of fifty books. A four-time Rita nominee, she has won many awards, including the National Reader’s Choice, the Bookseller’s Best, the Book Buyer’s Best, the Daphne, and the Holt Medallion. She also runs Brenda Novak for the Cure, a charity to raise money for diabetes research (her youngest son has this disease). To date, she’s raised $2.4 million. For more about Brenda, please visit www.brendanovak.com.
- 4 tomatoes, cored
- 2 Anaheim peppers
- 1 red onion, peeled and sliced
- 2 cloves garlic, peeled
- Juice of 1 lime
- ½ Teaspoon sea salt
- ¼ Teaspoon freshly ground black pepper
- ¼ Cup fresh cilantro, chopped
- 1 avocado, peeled and diced
Calories Per Serving88
Folate equivalent (total)48µg12%
1. Preheat your grill to high. Scrape the grates, and make sure they’re clean and hot.
2. While the grill preheats, cut tomatoes and jalapeño in half, onion into quarters, and toss with 1 T of salt and the oil. Add to grill, and char on all sides for 3-4 minutes each turn, until nice color and marks appear on the outsides of the veggies.
3. Transfer grilled veggies to blender, add water, remaining salt, and the fresh cilantro. Pulse until salsa is the texture you like. If you like it chunky, 3-6 times should do it. If you prefer a restaurant style salsa, blend on high for 30-60 seconds.
Grilled Tomato Salsa
Coarsely chop grilled tomatoes. Toss with garlic, basil, oil, boquerónes, capers, and lemon zest, breaking up tomatoes to release juices season with salt and pepper.
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- 4 fresh árbol or thai chiles
- 3 large tomatoes
- 2 serrano chiles
- 1 jalapeño chile
- 3 cloves garlic
- Salt to taste
- Preheat grill to medium. Grill chiles and tomatoes, turning frequently, until well charred, 2–3 minutes for the árbol chiles, 6–7 minutes for the tomatoes, 4–5 minutes for the serrano chiles, and 7–8 minutes for the jalapeño chiles. Transfer each item to a plate when it’s done.
- Core the tomatoes, stem the chiles, and roughly chop them along with the garlic. Transfer all the ingredients to a food processor and pulse 3–4 times until well combined but still chunky. Transfer salsa to a bowl, season with salt to taste, and serve with Poblano Chiles Stuffed With Beef And Cheese or tortilla chips, if you like.
How to Make Grilled Salsa
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What You’ll Need To Make Restaurant-Style Salsa
As you can see, this salsa recipe calls for three serrano peppers. Serrano peppers are similar to jalapeño peppers in taste and appearance but they are smaller and hotter. Feel free to substitute jalapeño peppers, if you like, but keep in mind that you’ll only need one or two, depending on how spicy you like your salsa.
Grilled Tomato Salad with Salsa Verde
Make the salsa verde: combine the parsley, anchovies, garlic, and capers in a small mixing bowl. Slowly add the olive oil, whisking to combine. Season with salt and pepper to taste. Reserve.
Make the burnt tomatoes: preheat a grill to very high heat. Cut the tomatoes into a variety of shapes, like wedges or thick slices. Toss the tomatoes with 1/4 cup of the olive oil. Add the oregano, salt, and pepper toss again. Place the tomatoes on the hot grill, some cut side down and others cut side up. Cook until the tomatoes have just taken on a char but are still firm, about 3 minutes. Do not move the tomatoes while they cook this allows them to develop grill marks and blisters without losing their freshness. Remove and reserve.
Brush the goat cheese slices with the remaining 2 tablespoons of olive oil and place on the hot grill. Grill the cheese just until it forms a crust, about 1 minute. Remove the cheese and place it grilled side up on a plate.
To serve, arrange the tomatoes over and around the cheese. Drizzle with the salsa verde. Finish with a few drops of red wine vinegar and a sprinkle of coarse salt.
Salsa, in all its variations, is a wonderful topping for lots of foods all year, but it goes especially well with summer fare. This corn and tomato salsa recipe uses fresh summer corn, grilled for flavor. Try this salsa on a bed of crisp lettuce with some crumbled tortilla chips for crunch use it as a topping for grilled meats or simply serve it as a side dish with a light summer supper.
2 ears of corn, shucked
2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoons white wine vinegar
¼ cup fresh lime juice
½ teaspoon cumin
1 cup cherry tomatoes, quartered
1 scallion, finely chopped
¼ cup fresh cilantro
¼ cup red onion, minced
1 avocado, peeled and chopped in bite-size pieces
½ cup black beans, drained and rinsed (optional)
Brush the corn lightly with 1 tablespoon of olive oil, salt and pepper. Place the corn on a medium high heat grill and cook until lightly brown, about 15 minutes. Turn them occasionally.
Remove the corn from the grill. When the cooked corn is cool enough to touch, carefully cut the kernels off the cob and place in a large mixing bowl.
Mix the vinegar, remaining tablespoon of olive oil, lime juice and cumin. Set aside.
Add the cherry tomatoes, scallion, cilantro, red onion, avocado and black beans to the mixing bowl with the corn.
Pour the vinegar mixture on top and toss lightly.
Serve promptly, before the avocados turn brown. Or, if you want to make the salsa ahead of time, wait until just before serving to add the chopped avocado.
If you don’t have an outdoor grill, you can roast the corn in the oven. Try using an iron skillet, for a grill-like flavor. It will take about 20 minutes in a 400-degree oven.
- 2 ears of corn, shucked
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoons white wine vinegar
- ¼ cup fresh lime juice
- ½ teaspoon cumin
- 1 cup cherry tomatoes, quartered
- 1 scallion, finely chopped
- ¼ cup fresh cilantro
- ¼ cup red onion, minced
- 1 avocado, peeled and chopped in bite-size pieces
- ½ cup black beans, drained and rinsed (optional)
- ½ teaspoon cumin
- Brush the corn lightly with 1 tablespoon of olive oil, and salt and pepper. Place the corn on a medium-high heat grill and cook until lightly brown, about 15 minutes. Turn them occasionally.
- Remove the corn from the grill. When the cooked corn is cool enough to touch, carefully cut the kernels off the cob and place in a large mixing bowl.
- Mix the vinegar, remaining tablespoon of olive oil, lime juice and cumin. Set aside.
- Add the cherry tomatoes, scallion, cilantro, red onion, avocado and black beans to the mixing bowl with the corn.
- Pour the vinegar mixture on top and toss lightly.
- Serve promptly, before the avocados turn brown. Or if you want to make the salsa ahead of time, wait until just before serving to add the chopped avocado.
Stacey Kendrick, MS, is a health educator with more than 20 years of experience in wellness and population health. She is a mother to two adult daughters. In her free time, she teaches healthy cooking classes, runs, gardens and enjoys backyard bonfires.
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The smoky flavor and fresh ingredients make this roasted salsa superb for chips, tacos, burritos, or to top meats, chicken and fish.
*Makes about 3 cups
- 2 tablespoons olive oil
- 2 pounds tomatoes
- 5 small cloves (about 2½ tablespoons) garlic, peeled, smashed and root ends trimmed
- ½ pound poblano chili pepper (about 2 medium-sized peppers)
- ¼ pound jalapeño pepper (1 to 2 small peppers)
- ¾ cup yellow onion, finely chopped
- ⅓ cup fresh cilantro, washed and dried, finely chopped
- 5 tablespoons fresh lime juice (about 1 small lime)
- salt and freshly ground pepper to taste
Preheat the oven to 500°F and lightly coat a baking sheet with the olive oil. Sprinkle it with salt and pepper and set aside.
Roast the tomatoes and garlic: Use a paring knife to remove the cores from the tomatoes and cut them in half horizontally. Cut an "X" on the round side of each half -- just enough of a slit to break the skin. Place the tomatoes flat side down on the baking sheet. Add the garlic cloves to an empty space on the baking sheet. Place in the preheated 500°F oven until the garlic is golden and the tomatoes are sizzling and the skin is beginning to pull away from the "X," about 10 minutes. Remove the baking sheet from the oven and let the tomatoes cool for at least 5 minutes.
Once the tomatoes are cool enough to touch, you can use your hands or the dull side of a paring knife to remove the skin. As you do this, add the skins to a small strainer over a large mixing bowl. Finely chop the tomatoes and mince the garlic. Add both to the bowl. Use a metal spatula to scrape any brown bits of tomato, and any remaining olive oil from the baking sheet and add it to the bowl. Use the back of a spoon to press down on the tomato skins to get any excess juice into the bowl.
Roast the poblano and jalapeño peppers: Cut them in half, remove the seeds and pith, and place them round side up on a baking sheet. Place them directly under the broiler until the skin is fairly evenly charred and blistered, about 2 minutes. Remove the baking sheet from under the broiler and let the peppers cool for a few minutes. Use your hands or the dull side of a paring knife to remove the skin. Finely chop them and add them to the bowl with the tomatoes and garlic.
Add the onion, cilantro and lime juice to the bowl and mix everything together. Season generously to taste with salt and pepper. If the tomatoes aren't especially sweet, add a pinch or two of sugar. (Here's How to Season to Taste.)