Fire Grilled Salsa
Prep time
Cook time
Total time
A healthy, natural, salsa made with fresh grilled vegetables with a slight kick of heat.
Serves: 3 Cups
  • 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
  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.
Calories per ¼ cup: 20, Fat: .02, Cholesterol: 0, Sodium: 6, Potassium: 166, Carbs: 4.7, Fiber: 1, Sugar: .2, Protein: .07
Nutrition Information
Serving size: ¼ cup (12 servings)
Recipe by PB + P Design at