It’s officially grilling season and right up until October, most of my cooking will take place on the BBQ. I love the flavour BBQ gives food and I certainly don’t hate the reduced clean-up and dishes. Most people think that grilling meat is the main purpose of an outdoor grill, but vegetables (even some fruits) can be even better. Charring vegetables high in sugar will slightly caramelize, and veggies with a high content of water will allow evaporation…therefore enhancing flavour.

This is a super quick recipe for a tasty salsa which all the ingredients charred on the BBQ for extra flavour and smokiness. All you need for this salsa is:

  • 4 medium plum tomatoes

  • 2 jalapeno peppers

  • 4 garlic cloves

  • 1 large white onion (chopped in wedges)

  • juice of 1 lime

  • 1 teaspoon of agave

  • drizzle of olive oil

  • salt and pepper to taste

I omitted cilantro since I’m not a big fan, but feel free to add 1/4 cup of fresh cilantro. You can also add any other vegetables you have in the fridge that would pair well. I added a yellow pepper for this batch since I had one that needed to get used.


Char tomatoes, jalapeno peppers, onions and garlic cloves on the grill…working in small batches and turning every few minutes. This will take about 5-7 min for the tomatoes and peppers, 8-10 for the onions and about 3 minutes for the garlic (keep your eye on them since they can burn fast).

Once all charred, set aside until cool and add the veggies into a food processor. Add in lime juice, olive oil, salt, pepper and agave and blend until desired consistency (I went for more for a puree). If you can make this ahead of time, do it. I found that the flavor was way better one or two days after sitting in the fridge, allowing to flavors to marry.

Serve with tortilla chips!

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