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5 from 4 votes
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.
Grilled Tomato Salsa Recipe
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

Grilling the vegetables intensifies the flavors and adds a rich, smokiness to this tomato salsa recipe.

Course: Snack
Cuisine: Mexican
Servings: 8 1/2 cup servings
Calories: 48 kcal
Author: Grow a Good Life
  • 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
  1. 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.

  2. 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.

  3. Slip the peelings off the tomatoes and remove stem.

  4. 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).

  5. 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.

  6. Makes about 4 cups. Store extra in the refrigerator for 5 days or freeze for longer storage. This is not a safe canning recipe.