Want to punch up your boring salsa recipe? Try roasting the ingredients over your grill or campfire for some fire-roasted flavor with this bright and summery Salsa Fresca.
This Salsa Fresca is an easy snack to whip up when you already have a grill or campfire going and you want a little something to hold you over through happy hour.
This recipe couldn’t be easier to make!
First things first, skewer your ingredients onto flat metal kabob skewers (or onto wood skewers that have been soaked in water for 20 minutes). We like to grill the cherry tomatoes, jalapeno, and red onions–but you can pick and choose depending on taste.
Brush everything with a touch of oil, then place it all on your grill, turning frequently until everything develops a bit of char. We highly recommend using heat resistant grill gloves or BBQ tongs for this task!
Once everything is done roasting, pull the veggies off to cool. We like to wrap the jalapeno in a piece of foil to let it steam a bit so that we can remove the skin easier, but this is optional.
Once the ingredients are cool enough to handle, use a sharp knife to mince everything into ~¼” pieces. Depending on your heat tolerance, you’ll want to remove the seeds and veins from the jalapeno before mincing it up. Then, mix in some fresh chopped cilantro and squeeze in half of a lime.
There you have it — a refreshing salsa with a touch of fire-roasted flavor.
Serve this with…
- Grilled Fish Tacos
- Cilantro Lime Grilled Chicken Tacos
- Campfire Nachos
- BBQ Chicken Quesadillas
- Grilled Halloumi Tacos
- Cajun Blackened Shrimp Tacos
Roasted Salsa Fresca
- 10 oz cherry tomatoes
- 1 medium jalapeno, (could sub with a serrano for more heat)
- ¼ of a red onion
- ½ teaspoon oil
- 2 cloves garlic
- ½ teaspoon salt
- 2 tablespoons cilantro
- ½ lime, juiced
- Thread the tomatoes, red onion, and jalapeno onto metal skewers and brush with oil.
- Place the skewers onto a hot grill. Roast until the skins are blistered and beginning to char. Use caution with the tomatoes – as they heat they can pop and spit a bit.
- Remove the vegetables from the grill to cool. Optional: wrap the jalapeno in a bit of foil and set aside to steam to make it easier to remove the skin.
- Once the jalapeno has cooled, remove from the foil and using a cloth or paper towel rub the skin off. Cut and half and remove the veins and seeds (or leave them if you like some heat!), then finely chop. Finely chop the tomatoes, onion, garlic, and cilantro.
- Add the jalapeno, tomatoes, onion, garlic, and salt to a small bowl. Squeeze in the lime juice and mix in the cilantro. Enjoy with chips, on tacos, or on top of some campfire nachos!