Taste of Mexico
Smoky red salsa is easy to make and chargrilling the ingredients puts it into another league. We use this salsa on pulled beef tacos and it’s a winner. It’s also great teamed with burritos or eggs for breakfast.
The charring adds a smoky, rich flavour which is essential to create the flavour profile of Mexico, add to the charred vegetables a healthy dash of lime juice and you could be on your way to Tijuana. Oh Yeah!
Chargrilling the veggies equals flavour
Chargrilling intensifies the flavours of the vegetables. You can simply use your barbeque or kitchen griller/broiler to grill.
Check out some more winning salsa and sauce recipes
- roasted garlic anchovy and caper dressing
- mexican chargrilled corn salsa
- roasted tomato and chipotle salsa gluten free
- easy hollandaise sauce
- easy salted caramel sauce
click on the links above for the recipes
What’s your favourite salsa recipe? We would love to hear from you in the comments below.Print
This salsa has a lovely smokiness thanks to chargrilling the ingredients.
- 1/2 medium red onion, skin on
- 6 fat cloves of garlic, skin on
- 1 medium ripe tomato
- 1/2 medium red capsicum
- 1 long red chilli
- 2 teaspoons fresh lime juice
- pinch of salt
- grill onion, garlic, tomato, capsicum (bell pepper) and chilli on a chargrill plate (or griller/broiler) until completely blackened on all sides (about 15 minutes)
- pop all veggies into a plastic bag and twist the end of the bag (this allows them to steam and helps in removing the skins of the tomatoes and capsicum)
- allow to cool
- peel onion and garlic
- remove seeds and skin from tomato, capsicum and chilli
- place all vegetables in a blender with lime juice and salt
- blend till smooth
- serve and enjoy!
- Category: dips, salsas and finger food
- Method: grill
- Cuisine: Mexican
Keywords: smoky red salsa