Forget store-bought jars — this salsa is alive with flame and smoke. Every ingredient hits the grill first, soaking in that wood-fired essence before being blended into a deep, smoky, and slightly sweet masterpiece. Perfect for tacos, chips, grilled meats, or just about anything that needs a punch of flavor.
Why It Works
By charring your vegetables — from juicy tomatoes to spicy peppers — you caramelize natural sugars and add layers of complexity. The smoke enhances the tang of lime and onion while taming the heat of jalapeños and habaneros into something irresistibly balanced.
Ingredients
- 8 Roma tomatoes
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 2 red onions, peeled and halved
- 2 poblano peppers
- 4 jalapeños
- 2 habaneros (optional, for extra heat)
- 2 limes, halved
- 1 green apple (adds a subtle sweetness)
- 3 cloves garlic, unpeeled
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- Handful of cilantro (optional, for blending or garnish)
Instructions
- Preheat your grill to medium-high (around 400°F).
- Brush vegetables lightly with olive oil to prevent sticking.
- Grill everything — tomatoes, peppers, onions, garlic, apple halves, and limes — until charred and softened (8–12 minutes), turning occasionally.
- Remove and let cool slightly, then peel any tough skins (especially from tomatoes and peppers).
- Blend all ingredients, squeezing the grilled lime juice over the mix. Pulse until you reach your desired texture — chunky or smooth.
- Season to taste with salt, pepper, and fresh cilantro if desired.
- Chill before serving for best flavor, or serve warm for that just-off-the-grill vibe.