Smoky Grilled Salsa Verde
Elevate your salsa game with this vibrant and flavorful Smoky Grilled Salsa Verde. Combining the fresh brightness of grilled tomatoes, sweet and spicy jalapeños, and the deep flavor of chipotle chiles, this salsa is an explosion of taste that takes inspiration from traditional Mexican cuisine. Whether you're hosting a fiesta or just craving a zesty dip, this salsa will surely impress your guests. Pair it with tortilla chips, grilled meats, or use it as a topping for tacos and burritos. Get ready for a fresh and smokey flavor experience that’s far superior to anything you can find in stores. Perfect for batch prep, this recipe also freezes well, making it convenient for later use!
N/A
Servings
75
Calories
14
Ingredients
Ingredients
Plum or Roma tomatoes
3 lbs (whole)
Jalapeños
2 (whole)
Chipotle chiles in adobo
1 (7 ounce) can (chopped)
White onion
1 large (sliced ringwise)
Green onions
4 (trimmed to 5 inches)
Chopped garlic
6 teaspoons (minced)
Cilantro
1/2 bunch (leaves removed from stems)
Salt
1 teaspoon
Apple cider vinegar
1 tablespoon (optional)
Lime juice
1 tablespoon
Ground cumin
1/4 teaspoon
Mexican oregano
1/2 teaspoon
Ground black pepper
1/2 teaspoon
Olive oil
1 tablespoon
Instructions
1
Begin by preparing your tomatoes, jalapeños, and onion for grilling. Ensure that the skins are clean and ready to be charred.
2
Preheat your outdoor grill. If you are using a propane grill, create a small boat out of aluminum foil to hold some dry wood chips, which will lend smoke to your salsa.
3
Once the grill is hot, add the wood chips to the coals or flavor bar to start generating smoke.
4
Arrange the tomatoes, jalapeños, and onion rings on the grill grate directly above the hot coals. Avoid high flames for the best results.
5
Place the cilantro on a piece of aluminum foil or a grill-safe tray above the vegetables to infuse its flavor without burning.
6
Cover the grill and allow the ingredients to cook, turning occasionally, for about 10-15 minutes per side, or until they are charred and tender.
7
Once grilled, remove the cilantro and set it aside. For the jalapeños, feel free to remove the stems and seeds if you prefer a milder salsa.
8
In a food processor, combine the grilled jalapeños, half of the chipotle chiles with its adobo sauce, charred tomatoes, onion, and cilantro. Pulse until coarsely chopped, adjusting texture to your preference.
9
Transfer the mixture to a bowl and mix in the remaining ingredients, ensuring everything is well combined.
10
This recipe yields approximately 4 pounds of salsa. Store one pound for immediate enjoyment and separate the rest into one-pound portions for freezing. It's delightful warm with chips or paired with grilled chicken—just brown the chicken and let it simmer in the salsa for 15-20 minutes for a meal to remember.
Nutrition Information
3.75
Fat
9.38
Carbs
0.94
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Grilled Salsa Verde?
It is a vibrant, flavorful salsa made from grilled tomatoes, jalapeños, and chipotle chiles, offering a deep, smoky taste inspired by traditional Mexican cuisine.
What type of tomatoes should I use for this recipe?
Plum or Roma tomatoes are recommended for this recipe because they provide a great consistency and stand up well to grilling.
How many jalapeños are required?
The recipe calls for 2 whole jalapeños, which are grilled alongside the other vegetables.
How can I make the salsa milder?
To reduce the heat, remove the stems and seeds from the grilled jalapeños before processing them into the salsa.
What adds the smoky flavor to this salsa?
The smokiness comes from charring the vegetables on the grill, using wood chips during the grilling process, and the addition of chipotle chiles in adobo.
Can I make this salsa on a propane grill?
Yes, you can use a propane grill; simply create a small boat out of aluminum foil to hold dry wood chips to generate smoke.
How long should the vegetables be grilled?
The tomatoes, jalapeños, and onions should be grilled for approximately 10-15 minutes per side or until they are charred and tender.
How do I prepare the cilantro for grilling?
Place the cilantro on a piece of aluminum foil or a grill-safe tray above the vegetables to infuse flavor without burning the leaves.
What is the best way to process the salsa?
Use a food processor to combine the grilled ingredients and pulse until the mixture is coarsely chopped or reaches your preferred texture.
How much salsa does this recipe yield?
This recipe yields approximately 4 pounds of salsa, making it perfect for hosting or batch prepping.
Is this salsa suitable for freezing?
Yes, this salsa freezes very well. It is recommended to separate it into one-pound portions for convenient future use.
How can I use this salsa with grilled chicken?
You can brown chicken in a pan and then let it simmer in the salsa for 15-20 minutes for a flavorful and easy meal.
Is the apple cider vinegar mandatory?
No, the one tablespoon of apple cider vinegar is listed as an optional ingredient to adjust the acidity.
What are the nutritional facts for this salsa?
Per serving, this salsa contains approximately 75 calories, 3.75g of fat, 9.38g of carbohydrates, and 0.94g of protein.
Is this recipe vegetarian-friendly?
Yes, all ingredients in this Smoky Grilled Salsa Verde are vegetarian.
What kind of onions are used in this recipe?
The recipe uses one large white onion sliced ringwise and four green onions trimmed to 5 inches.
How much garlic is needed?
The recipe requires 6 teaspoons of minced garlic to provide a robust flavor profile.
What spices are included in the salsa?
The salsa is seasoned with ground cumin, Mexican oregano, salt, and ground black pepper.
Can I serve this salsa warm?
Yes, it is delightful when served warm with tortilla chips or as a topping for hot meats.
What is the serving size for the chips pairing?
While the serving size isn't specified, it is designed as a dip or topping for chips, tacos, and burritos.
How do I use the chipotle chiles?
Use half of a 7-ounce can of chipotle chiles along with some of the adobo sauce for a deep, spicy flavor.
Can I use regular oregano instead of Mexican oregano?
While Mexican oregano is preferred for its citrusy notes, you can use regular oregano as a substitute if needed.
Is there any oil in this recipe?
Yes, the recipe includes one tablespoon of olive oil which is mixed in after processing the grilled vegetables.
How do I arrange the grill for the best results?
Arrange the vegetables directly above the hot coals on the grill grate, avoiding high flames to prevent burning before they are tender.
What can I substitute for Roma tomatoes?
If Roma tomatoes are unavailable, you can use other meaty tomatoes like Beefsteak, though the water content may vary.
Does this salsa contain lime juice?
Yes, it includes one tablespoon of lime juice to add a fresh, citrusy brightness to the smoky flavors.
Can I make this without a food processor?
Yes, you can finely chop the grilled ingredients by hand with a knife for a more rustic, chunky texture.
Is this recipe gluten-free?
The ingredients listed are naturally gluten-free, but always check the labels on canned items like chipotle chiles in adobo.
How do I store the salsa for immediate use?
Store one pound of the salsa in an airtight container in the refrigerator for immediate enjoyment.
What is the first step in making this salsa?
The first step is preparing your tomatoes, jalapeños, and onions for grilling by ensuring the skins are clean and ready to be charred.