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Smoked Salsa

A fresh and bright salsa made by charring Roma tomatoes, onions, and peppers on a hot grill, then dicing and mixing with cilantro, lime juice, and spices for smoky depth.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 8 servings
Course: Sauces and Condiments
Cuisine: Mexican
Calories: 28
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds ripe Roma tomatoes halved lengthwise
  • 1 large white onion cut into thick rings
  • 2 jalapeño peppers whole with stems
  • 1 habanero pepper whole (optional, for extra heat)
  • 1/4 cup fresh cilantro finely chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin optional

Equipment

  • Gas or charcoal grill with lid
  • Heat-resistant tongs
  • Cutting board
  • Sharp chef's knife
  • Medium bowl
  • Wooden spoon for mixing
  • Measuring spoons
  • Serving spoon

Method
 

  1. Heat your grill to high heat (450–500°F) with the lid closed to develop smoke and char the vegetables quickly.
  2. Place tomato halves cut-side down on the grill grates, spacing them so they don’t touch.
  3. Arrange onion rings around the tomatoes and place whole jalapeños and habanero on the grates in a single layer.
  4. Close the lid and smoke vegetables for 3–4 minutes until tomatoes show light to medium charring.
  5. Using tongs, flip each tomato half so the skin side faces down, then close the lid and cook for another 2–3 minutes until skins blister.
  6. Transfer all vegetables to a cutting board and let cool for 5 minutes before handling.
  7. Remove charred tomato skins if desired and discard jalapeño and habanero stems, then finely dice the tomato flesh, onion rings, and peppers.
  8. Combine diced vegetables in a medium bowl, add cilantro, lime juice, salt, pepper, and cumin, then stir to combine.
  9. Taste and adjust seasoning with extra salt or lime juice as needed, then serve immediately or refrigerate.

Notes

Keeps well in the refrigerator for up to 7 days. Let the salsa rest at room temperature for 15 minutes before serving for best flavor.