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Chargrilled Summer Salsa Recipe


  • 1 lb ripe tomatoes
  • 1 lb tomatillos, husks removed (if you can’t find these use double the amount regular tomatoes)
  • 1 green pepper
  • 1 red pepper
  • 1 yellow onion, unpeeled
  • 1 head garlic, unpeeled
  • 1-2 jalapenos (2 makes a “medium” heat salsa)
  • 1 – 1 1/2 tsp kosher salt
  • ¼ cup + 2 tbs red wine vinegar
  • Optional:  1 tbs chopped fresh herbs (cilantro, parsley, basil)

Yield:  Approx. 6 c. salsa


  1. Preheat the grill on high.
  2. Place the tomatoes, tomatillos, peppers, onion, garlic, and jalapenos directly on the grill and char the vegetables completely on all sides. Note:  you’re not looking to cook the vegetables, but rather char for flavor.
  3. As they are done remove them from the grill and allow them to cool enough to handle.
  4. Remove cores and skins from both kinds of tomatoes (they slip right off), and deseed both hot and sweet peppers.
  5. Peel the onion and garlic.
  6. Pulse all of the vegetables in a food processor, working in batches so that everything is finely chopped but not pureed, then transfer to a large bowl.
  7. Add to the bowl the sugar, salt, vinegar, and herbs.  Stir well and taste for seasoning (may need to adjust the vinegar and salt).
  8. Allow salsa to sit for several hours or overnight to develop the best flavor! Note:  This salsa is great on anything (tortilla chips, grilled meat and fish, cheese quesadillas, etc.) and will last in your refrigerator for at least 1 month.
  9. Enjoy!