Charred Salsa
Category
Grill
Vegetables
Cinco de Mayo
Regional
Sides
Appetizers
Servings
5
Prep Time
5 minutes
Cook Time
20 minutes
Whether you're in charge of Taco Tuesday or in need of a quick party appetizer, you've got to try your hand at this homemade charred salsa. Infused with wood-fired flavor from the Pit Boss pellet grill, these simple ingredients come together to make a salsa worth sharing — or not 😉 🔥Cooking Method: This recipe calls for some char-grilled magic. Lucky for you, Pit Boss Grills come standard with a Flame Broiler™, allowing you to direct flame sear up to 1,000°F right on top of your grill grates. Then, once it's time to blend your salsa, you have the option of using a hand mixer, full-sized blender, food processor, or molcajete to get your preferred salsa consistency.
Author:
Pit Boss Kitchen
Pit Boss Kitchen
Ingredients
- 10-12 oz. whole Roma tomatoes
- 6-8 oz. red onion, thick round cut
- 2-3 oz. whole jalapeño, no stems
- Salt, to taste
Special Tools
- Hand Mixer
Directions
- Turn your wood pellet grill to high heat, open the sear plate for direct flame access, and wait for the bottom grate to preheat.
- Place all vegetables over the sear plate and char on all sides, turning with tongs consistently to ensure an even char.
- After the veggies are charred, place in a pan and set on the bottom grate. Close the sear plate and turn the grill off. Allow the vegetables to sit in the grill for about 15 minutes to allow the items to carry over cook.
- Place items in a small bowl and blend with hand blender, season to taste. Note: a regular blender, food processor, or molcajete can be used in place of hand blender.
Try this salsa on:
🧀Bossin' Nachos