This tomato salsa recipe adds delicious depth of flavor from grilling the vegetables. The flavors transform to a delightful blend of sweet, smoky char, with a spicy kick that makes you crave for more.
I have been craving fresh, homemade tomato salsa all summer. The smaller tomatoes are just beginning to ripen, and I am picking a handful each day and allowing them to ripen fully on the kitchen counter. The peppers are doing very well this year with our hot and dry summer. Finally, I gathered up enough ingredients to make our first batch of salsa for the year.
How to Grill the Salsa Vegetables
This is my favorite way to enjoy homemade fresh salsa. Grilling the vegetables intensifies the flavors and adds a rich, smokiness to this tomato salsa recipe.
Step 1: Preheat your grill to medium-high heat. Place the tomatoes, peppers, onion, and garlic on the hot grate.
Step 2: Grill 8-10 minutes, turning the vegetables occasionally until tomato skins crack, the peppers blister, and the onions and garlic char. Remove vegetables from heat as they are cooked.
Step 3: Let the vegetables cool until you can handle them. While wearing gloves, remove tough skins, seeds from the Anaheim peppers. If you are aiming for a mild salsa, remove the seeds of the jalapeño peppers too. Slip the peelings off the tomatoes.
Step 4: Place the grilled vegetables to a food processor or blender. Add cilantro, lime juice, and seasonings, and pulse until the salsa is at the consistency you like. Smooth or chunky, your choice
Step 5: Taste with a tortilla chip and adjust salt and seasoning as needed. Served immediately, or refrigerate to allow the flavors to blend.
Grilling the vegetables intensifies the flavors and adds a rich, smokiness to this tomato salsa recipe.
- 2 pounds tomatoes
- 3 medium Anaheim chili peppers or bell peppers
- 1-2 jalapeño chili peppers
- 1 medium onion cut in half
- 1 clove garlic
- 1/4 cup cilantro
- 1 teaspoon lime juice
- 1/8 teaspoon paprika
- 1/8 teaspoon chili powder
- pinch red pepper flakes
- salt and pepper to taste
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Preheat the grill to medium-high heat. Place the tomatoes, peppers, onion, and garlic on the hot grate. Grill 8-10 minutes, turning the vegetables occasionally until tomato skins crack, peppers blister, and onions and garlic char. Remove vegetables from heat.
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Allow the vegetables to cool until you can handle them. Wear gloves and remove skins, seeds, and membrane from the Anaheim peppers. Keep jalapeño seeds if you want a hot salsa.
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Slip the peelings off the tomatoes and remove stem.
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Give vegetables a rough chop and add them to the food processor. Add the cilantro, lime juice, and seasonings to the food processor. Pulse until the salsa is at the consistency you like (I like mine smooth with no small chunks).
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Taste with a tortilla chip and adjust seasoning as needed. Refrigerate for a least an hour to allow the flavors to blend. Serve with tortilla chips or any of your favorite Mexican inspired dishes.
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Makes about 4 cups. Store extra in the refrigerator for 5 days or freeze for longer storage. This is not a safe canning recipe.
This is not a safe canning recipe. Please check out Tomato Salsa Recipe for Canning for a safe home canning recipe.
Updated: Originally published August 10, 2016.
You May Also Like:
- Roasted Tomatillo Salsa (Salsa Verde)
- Chili-Lime Chicken Fajitas
- Homemade Flour Tortillas
- Roasted Green Chile Sauce
- Tomato Salsa Recipe for Canning
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My tomatoes and peppers should be coming in pretty soon. I make a fresh salsa that’s pretty good, and I love to make a baked chili rellano casserole with the peppers to go with it. – Margy