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Roasted Salsa on the Grill
Recipe Type: Salsa
Author: Dani Lind
  • 1 onion, quartered
  • 2 or 3 cloves of garlic, left whole
  • 1 or two jalapeno peppers, left whole
  • 4-5 roma tomatoes, left whole
  • 1/2 a bunch of cilantro, chopped
  • juice of a lime or two
  • salt to taste
  • one ear roasted corn
  1. On a hot grill, place onions, garlic,& jalapeno(s).
  2. After a minute or two (check for scorching – you want a bit of blackness, but not total charing), turn all of the above & add romas.
  3. After another minute, turn anything that’s getting black & carefully turn the tomatoes.
  4. With a spatula, remove all ingredients to a heatproof bowl & let them sit until cooled a bit.
  5. Stem & de-seed the jalapeno(s) (you might want to wear gloves) & throw it all in your food processor with the cilantro, lime juice, & salt.
  6. Pulse to desired consistency.
  7. Stir in corn if desired.
  8. Over the summer, make this often as it freezes super well.