Grilling veggies until black is often a mistake. But in Mexican cuisine, charring leads to a smoky depth of flavor like in this grilled salsa recipe.
In true Mexican cuisine, the idea of charring food is actually quite often part of the flavor profile. This is not simply a light coloring or even a dark brown. It is true black, charred and burned. Oddly enough, in most cuisines, this would be a disaster, but with many Mexican dishes, it brings depth of flavor.
And a SABER® grill is perfect for making salsa. The reason it works so well is that the heat is high enough to blacken before the tomatoes turn to mush.
Take it one step further by adding a handful of wood chips to the grill. If you do this, be sure to close the grill cover to capture the smoke (get our tips for best ways to smoke wood chips). In this case, it is not only a charred salsa, but a smoky one as well. Delicious.