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  • Grilled Salsa Roja

  • Makes about 3 cups
    Charring the tomatoes and vegetables plays up their sweetness and adds smoky, bitter notes. This goes great with quesadillas, grilled snapper, and pork.


    • 8 plum tomatoes, cored
    • ½ medium white onion
    • 4 serrano chiles
    • 3 garlic cloves, peeled
    • 1 cup (packed) cilantro leaves with tender stems
    • Kosher salt


    • Prepare a grill for high heat. Grill tomatoes, onion, and chiles, turning occasionally, until lightly charred and fragrant, about 4 minutes for chiles and 6–8 minutes for tomatoes and onion. Transfer to a plate and let cool.

    • Purée tomatoes, onion, chiles, garlic, and cilantro in a blender until mostly smooth and only small pieces remain; season with salt.

    • Do Ahead: Salsa can be made 2 days ahead. Cover and chill.

      Nutritional Content

      Per 8 servings; 6 Tbsp each: Calories (kcal) 20 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 1 Sodium (mg) 0