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Grilled Salsa


6 Roma tomatoes, cored and cut in half

4 cloves garlic

1 Serrano Chile, cut in half

1 shallot, skins removed, halved

1/2 small yellow onion, skin removed and quartered

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper, for sprinkling

2 tablespoons fresh cilantro, roughly chopped


1.Preheat the grill to medium-high heat. Place the tomatoes, chiles, shallots and onions cut-side up on a baking sheet. Drizzle the vegetables with the oil.

2.Transfer the vegetables to the grill and grill until all the vegetables are blistered and charred, 8 to 10 minutes, turning occasionally. Let the vegetables cool slightly. Cut the vegetables finely and add to bowl, add the cilantro, or use a food processor/salsa maker. Add salt and pepper to taste. Enjoy!

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