Grilled Salsa Roja and Tomatillo Salsa
Elevate your cookouts with smoky Grilled Salsa Roja and Tomatillo Salsa! These vibrant, flavorful salsas will make your tacos unforgettable.
Grilled Salsa Roja and Tomatillo Salsa
Rated 5.0 stars by 1 users
Category
Snack
Cuisine
Mexican
Servings
6
Prep Time
10 minutes
Cook Time
15 minutes
Calories
30
There’s nothing like the smoky flavor grilling imparts to vegetables. Today, I’m excited to share two of my family’s favorite grilled salsa recipes that’ll stun your taste buds: Salsa Roja and Tomatillo Salsa.
These aren’t your run-of-the-mill jarred salsas. We’re talking about vibrant concoctions that’ll make your next bear cookout or venison taco night go down in history.
Author:This recipe comes to us from Joel Widmer, CEO of Fluxe Digital Marketing and friend of Montana Knife Company.
Ingredients
- 6 chipotles in adobo sauce
- 3 tomatillos
- 4 red tomatoes (I prefer on-the-vine for their rich flavor)
- 1 jalapeño, seeded (add more if you’re feeling adventurous)
- 5 cloves of fresh garlic
- 1 medium onion
- Salt to taste
- A splash of olive oil
- 6 tomatillos
- 2 red tomatoes
- 6 cloves of garlic
- 1 jalapeño
- 1 medium onion
- Salt to taste
- Fresh cilantro leaves
- Juice of 1 lime
Let’s kick things off with a robust Salsa Roja that packs a punch.
This recipe combines the deep, smoky flavors of grilled vegetables with the heat of chipotles and jalapeños. Here’s what you’ll need:
Now, let’s switch gears to our Tomatillo Salsa.
This bright, tangy salsa is the perfect counterpoint to the rich Salsa Roja. Here’s what you’ll need:
Directions
Let’s fire up the grill and get cooking:
Preheat your grill to high heat, around 450°F (232°C).
Place the tomatillos, tomatoes, jalapeño, and onion directly on the grill grates.
Grill the vegetables until they develop nice char marks on both sides. This is where the magic happens.
Once nicely charred, transfer all the grilled veggies to a blender.
Add the fresh garlic cloves, chipotles in adobo, a pinch of salt, and a splash of olive oil to the blender.
Blend for a few seconds until you reach your desired consistency. I like mine with a bit of texture, but go smoother if that’s your preference.
Give it a taste and adjust the seasoning as needed. More salt? An extra jalapeño? Make it your own!
Now that your Salsa Roja is done, let’s get grilling again:
With your grill still hot, place the tomatillos, tomatoes, jalapeño, and onion on the grates.
Grill until you’ve got those beautiful char marks on all sides.
Transfer the grilled veggies to your blender.
Add the garlic cloves, a handful of fresh cilantro leaves, a squeeze of lime juice, and a pinch of salt.
Blend until you reach your desired consistency. I like this one chunkier to really showcase those grilled tomatillos.
Taste and adjust the seasoning as needed. More lime? Extra cilantro? You’re the chef here!
Recipe Note
Serving Suggestions for Salsa Roja and Tomatillo Salsa
Salsa Roja and Tomatillo Salsa are both incredibly versatile. Here are a few of my favorite ways to enjoy them:
- As a dip for your favorite tortilla chips
- Spooned over grilled meats or fish
- Stirred into scrambled eggs for a zesty breakfast
- As a topping for tacos or burritos
- Mixed into guacamole for an extra flavor kick
These salsas will keep in the refrigerator for about a week, but I doubt they’ll last that long. The flavors improve after a day or two as they meld together.
So, there you have it — two grilled salsas that are sure to impress at your next gathering. Whether you prefer the smoky heat of the Salsa Roja or the tangy zest of the Tomatillo Salsa, these recipes are bound to become staples in your culinary arsenal.
Happy grilling, and even happier eating.
