grilled salsa

Grilled Salsa Recipe

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.

This post was written for SABER Infrared Grills by Chef Chris Koetke of Let’s Dish.

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.

charred veggies on grill banner


  • 5 large tomatoes, core removed
  • 1 large yellow onion, peeled and cut into 1/2 inch slices
  • 2 jalapeño peppers, stem removed
  • 1 lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 cups cilantro, chopped


  • Preheat SABER grill to high heat.
  • Remove the core from each tomato. Peel and cut the onions. Remove stems from jalapeños.
  • Once grill is heated, place tomatoes, onion and jalapeños on grill to char. It's critical the surface of each vegetable get as charred as possible. Once achieved, remove from grill and let cool completely.
  • Combine all charred vegetables in a blender. Blend until the salsa is evenly pureed, but not completely liquified (so it should still be a little chunky). Pour into bowl.
  • Finely chop cilantro leaves using a knife and cutting board. Stir cilantro, juice of 1 lime, salt, and cumin into salsa. Taste and adjust seasoning as needed.
  • Serve with chips or as a topping to your favorite grilled meats.

grilled salsa

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