Fire Grilled Salsa #SundaySupper

Hi Everyone!

Happy Sunday to you!  Today I am back with the crew at #SundaySupper, and it feels good to be back.  Today’s special assignment was to make something to preserve the harvest with summers fresh produce.  When it comes to canning, it’s really not my thing.  I hate standing in front of a hot-pot of boiling water, especially when it’s hot out, blah!  However, I may give it a go this fall.  I canned tomatoes once and it was great opening a can of fresh tomatoes in the winter, so I’m thinking for sure I am going to do that this year, but right now when it has been in the 100’s, canning is out for me.  But I did make a dish that you could preserve for at least a few weeks.  Not sure if it is cannable, since I don’t know much about canning, but honestly it’s to good not to eat right now.

Fire Grilled Salsa

This is my Fire Grilled Salsa!  You know how I LOVE my Mexican and when I saw some tomatoes on the counter that needed to be used, my first thought was salsa.  I love nothing better than a good salsa to dip my chips in, or top it on tacos, chicken, burgers and more. The salsa has a nice medium heat to it.  The day I made it, it was hot!!  Wowwee!!!   But by the second day the heat from the jalapenos calmed down and it wasn’t so spicy.  When you take a bite you get a nice light smoky flavor of all of the vegetables, than slight kick of heat right at the end, which I like.  So I recommend having the salsa on the 2nd day, if you don’t like the heat!

Fire Grilled Salsa

The salsa is made with fresh vegetables from the Farmers Market, it consists of tomatoes, onions, garlic and a jalapeno.  I charred my vegetables on the grill until they were slightly burnt.  Yup, this is the best time to burn your veggies, but don’t burn them to a crisp!  :)     The flavors of the charred vegetables, gave the salsa a slightly smoky flavor which is incredible. I’m telling you this is the easiest salsa to make!  Once my vegetables were done, I threw them all in a blender, added some seasonings and blended it all together  It couldn’t get much easier than that!!

Fire Grilled Salsa

I stored my salsa in nice little mason jar, which held it perfectly.  I kind of have a thing for mason jars.  I don’t know why, by I find them so cute!!  Everything looks better in a mason jar!  Just look at all the flavors.

Fire Grilled Salsa

Fire Grilled Salsa
Nutrition Information
  • Serves: 3 Cups
  • Serving size: ¼ cup (12 servings)
Prep time: 
Cook time: 
Total time: 
A healthy, natural, salsa made with fresh grilled vegetables with a slight kick of heat.
Ingredients
  • 4 large tomatoes
  • ½ medium onion
  • 1 whole jalapeno
  • 2 whole cloves garlic
  • ¼ tsp. salt
  • ½ tsp. cumin
  • 1 pinch sugar
  • Juice of one lime
  • ¼ cup cilantro
Instructions
  1. Cut tomatoes in half vertically, cut the onion in half vertically and wrap the garlic cloves in aluminum foil. Place on a grill over medium to high heat. Cook until charred. Turning the onion, garlic and jalapeno once.
  2. Once the jalapeno is done, place it in a brown lunch bag and seal to steam; about 10 minutes. Then peel the skin off the jalapeno and cut the top off and cut in half; remove seeds. Reserve one half for another use and place the other half in a blender or food processor with the rest of the veggies. Turn the blender on high and process until smooth.
  3. Add remaining ingredients; process until combined.
  4. Store in an airtight container in the refrigerator for up to two weeks.
Notes
Calories per ¼ cup: 20, Fat: .02, Cholesterol: 0, Sodium: 6, Potassium: 166, Carbs: 4.7, Fiber: 1, Sugar: .2, Protein: .07

Fire Grilled Salsa

I certainly enjoyed this recipe this past week.  I have had Mexican 4 nights this week, just so I had an excuse to have my salsa.  I truly love it and I am for sure going to be making this one again and again!!  I really love how simple it is.  There is no excuse to not make this one.  The salsa has a really nice restaurant quality and way better than anything you get in a jar.  So if you have that grill going, add some tomatoes, onion and garlic, even if you have a little quantity of vegetables and just make a small batch of salsa.  I’m telling you if you’re a salsa fan, you’ll like this one!

Now it’s time to check out what everyone else is preserving this season.  I can’t wait to see, maybe I’ll get inspired and do a little preserving myself?

Have a great rest of the weekend!

Toodles,

Jennifer

Fire Grilled Salsa
Cool Condiments:

Be sure to visit the blogs below to see how they Preserved the Harvest:

Cool Condiments:

Chow Chow Relish from Magnolia Days

Homemade Hot Dog Relish from Juanita’s Cocina

 

Fabulous Fruits:

Apricot Ginger Jam from Happy Baking Days

Banana Jam from Killer Bunnies, Inc

Blueberry Cheesecake Ice Cream from Gotta Get Baked 

Blueberry Lemon Basil Jam from Daily Dish Recipes

Candied Watermelon Rind fromWhat Smells So Good?

Fig and Strawberry Jam from Jane’s Adventures in Dinner

Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks

Mulberry Jam from Curious Cuisiniere 

Quick Peacharine Chutney from Shockingly Delicious

Pineapple Upside Down Cake Freezer Jam fromCookin’ Mimi

Strawberry Butter from The Urban Mrs



Other Outstanding Recipes:

Fireweed Jelly fromThe Foodie Army Wife 

Flavoured Butters from Small Wallet, Big Appetite

Gravlax fromThat Skinny Chick Can Bake

Vivacious Vegetables:

Corn Cob Jelly from Blueberries and Blessings

Deep South Dilly Beans from Eat, Move, Shine

Fermented (Sour) Pickles from Growing Up Gabel 

Fire Roasted Salsa fromPeanut Butter and Peppers

Hot and Spicy Giardiniera from The Messy Baker

Hot Italian Giardiniera from Healthy. Delicious.

Jalapeños en Escabeche (Pickled Jalapeños) fromLa Cocina de Leslie

Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM

Refrigerator Dill Pickles from Country Girl in the Village

Spicy Sweet Tomato Chutney fromFood Lust People Love

Traditional Escabeche (Pickle) fromBasic N Delicious

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your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Comments

  1. I think I could eat this for a soup! It looks fabulous with all those fresh, wonderful ingredients!
    The Café Sucre Farinec recently posted…Annie’s 7-Layer Lemon Layer Cake w/ Blackberry Buttercream Filling.My Profile

  2. Awesome! I’ve been looking for recipes to use my jalapenos. Now I need some fresh picked tomatoes and I can get to salsa-making.
    Renee Dobbs (@reneedobbs) recently posted…Chow Chow Relish for #SundaySupperMy Profile

  3. Can’t wait to make this one. I love homemade salsa. Your salsa bowl is super cute too!
    Hezzi-D recently posted…Mixed Berry Rhubarb Jam #SundaySupperMy Profile

  4. I am not generally a big fan of salsa, but this one sounds really delicious. So it is definitely going into my list of recipes to try.

    In my former life I did a lot of canning, including making jam and pickles. You could probably can this using just a hot water bath, because tomatoes are acid, and the acid is what allows you to can with a hot water bath instead of needing a pressure cooker. Jams & jellies, and anything with sufficient acid in it, can be done with a hot water bath. If you get into canning non-acid things like green beans or mushrooms or potatoes, or pumpkin butter, you will need to use a pressure cooker.

  5. I could live on salsa! Yours looks fabulous!
    Jen @JuanitasCocina recently posted…Homemade Hot Dog Relish ~ Preserving the Harvest #SundaySupper!My Profile

  6. Great salsa! I can tell it must have tone of flavor.
    Lauren @ Healthy Delicious recently posted…Hot Italian Giardiniera for #SundaySupperMy Profile

  7. Im pretty sure that I could just drink this salsa! Who needs chips lol. Great idea to fire grill the produce. Welcome back!
    Shannon @VillageGirlBlog recently posted…Refrigerator Dill Pickles, Small Batch for #SundaySupperMy Profile

  8. Pinning this and making it for my annual sangria party that is coming up next month! Hot salsa and cold sangria? Perfect :)
    Lori @ Foxes Love Lemons recently posted…jerk chicken rangoonsMy Profile

  9. Awesome, I use salsa as a salad dressing, pasta sauce, and veggie dip so this is perfect for me!
    Sarah recently posted…Candied Watermelon Rind (Preserving the Harvest this #SundaySupper)My Profile

  10. Oh myyyy what a GREAT and easy way to make a flavorful salsa! YUM!
    Sophia @ NY Foodgasm recently posted…Drunk Lime in the Coconut ChickenMy Profile

  11. Diana @EatMoveShine says:

    I’ve tried making salsa in the past, but everyone said it wasn’t hot enough. Now I know the secret!!! Love this recipe!

  12. LOVE the idea of grilling the veggies for a salsa, I can’t wait to try this soon! The smoky flavour sounds amazing.
    Anna (Hidden Ponies) recently posted…Saturday Sweets: Chocolate Raspberry SconesMy Profile

  13. Yum! I think salsa is one of the best ways to preserve summer tomatoes!!
    Camille recently posted…Fermented Sour Pickles Recipe #SundaySupperMy Profile

  14. Fantastic recipe! I was considering getting a pressure canner just for tomatoes and salsa. But who am I kidding, I’d probably go through it so quickly I can just keep it in the fridge.
    Shannon R @Killer Bunnies, Inc recently posted…Banana Jam Recipe #SundaySupperMy Profile

  15. This salsa looks so delicious! I am excited to try this.

  16. What a beautiful salsa! We love making our own, and I’m really excited to give your recipe a try!
    Sarah | Curious Cuisiniere recently posted…Mulberry Jam #SundaySupperMy Profile

  17. I’ve never made from scratch salsa but this looks amazing. I’m definitely going to give this one a try.
    Micha @ Cookin’ Mimi recently posted…Taco Wraps #WeekdaySupperMy Profile

  18. I adore salsa, but haven’t made my own – now I am going to! Thank you for such a great recipe!
    Katy recently posted…Apricot Ginger Jam for #SundaySupperMy Profile

  19. I am addicted to this type of salsa. I make a version of this for my Taco Stall and it sells really well.
    Laura | Small Wallet, Big Appetite recently posted…Comment on Preserving the Harvest with Flavoured Butters #SundaySupper by Nancy @ gottagetbakedMy Profile

  20. Jennifer, this probably tastes a thousand times better than the storebought, jarred stuff! I’m always so disappointed in that salsa. I love that bright, fresh, healthy salsa can be made so easily at home!
    Nancy @ gottagetbaked recently posted…Blueberry Cheesecake Ice Cream (No Machine) for a Preserve the Harvest #SundaySupperMy Profile

Trackbacks

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  2. […] from Eat, Move, Shine Fermented (Sour) Pickles from Growing Up Gabel  Fire Roasted Salsa fromPeanut Butter and Peppers Hot and Spicy Giardiniera from The Messy Baker Hot Italian Giardiniera from Healthy. Delicious. […]

  3. […] from Eat, Move, Shine Fermented (Sour) Pickles from Growing Up Gabel  Fire Roasted Salsa fromPeanut Butter and Peppers Hot and Spicy Giardiniera from The Messy Baker Hot Italian Giardiniera from Healthy. Delicious. […]

  4. […] from Eat, Move, Shine  Fermented (Sour) Pickles from Growing Up Gabel  Fire Roasted Salsa fromPeanut Butter and Peppers  Hot and Spicy Giardiniera from The Messy Baker  Hot Italian Giardiniera from Healthy. Delicious. […]

  5. […] from Eat, Move, Shine Fermented (Sour) Pickles from Growing Up Gabel  Fire Roasted Salsa from Peanut Butter and Peppers Hot and Spicy Giardiniera from The Messy Baker Hot Italian Giardiniera […]

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  7. […] from Eat, Move, Shine  Fermented (Sour) Pickles from Growing Up Gabel  Fire Roasted Salsa from Peanut Butter and Peppers  Hot and Spicy Giardiniera from The Messy Baker  Hot Italian […]

  8. […] from Eat, Move, Shine  Fermented (Sour) Pickles from Growing Up Gabel  Fire Roasted Salsa from Peanut Butter and Peppers  Hot and Spicy Giardiniera from The Messy Baker  Hot Italian […]

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  11. […] from Eat, Move, Shine  Fermented (Sour) Pickles from Growing Up Gabel  Fire Roasted Salsa from Peanut Butter and Peppers  Hot and Spicy Giardiniera from The Messy Baker  Hot Italian […]

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  13. […] from Eat, Move, Shine  Fermented (Sour) Pickles from Growing Up Gabel  Fire Roasted Salsa from Peanut Butter and Peppers  Hot and Spicy Giardiniera from The Messy Baker  Hot Italian […]

  14. […] bake them.  Yummy!!  For you, I made them simple, by topping them with avocado and my homemade Fire Grilled Salsa. […]

  15. […] Beans from Eat, Move, Shine Fermented (Sour) Pickles from Growing Up Gabel Fire Roasted Salsa fromPeanut Butter and Peppers Hot and Spicy Giardiniera from The Messy Baker Hot Italian Giardiniera from Healthy. Delicious. […]

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