Ingredients for Mesquite Roasted Salsa
- 2 pounds ripe tomatoes
- Habanero Peppers
- Jalapenos
- Red Bell Pepper
- Garlic Cloves
- 1/2 cup fresh cilantro
- Dried Chipotle Powder
- Salt
- Cumin
- Oregano
- Lime Juice
- Balsamic Vinegar
- 2 tablespoons olive oil
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How to Make Mesquite Roasted Salsa
- Soak 1/4 cup mesquite wood chips in water for 10-15 minutes.
- Quarter 2 pounds of ripe tomatoes.
- Preheat your grill to medium-high heat.
- Place soaked mesquite chips on one side of the grill.
- Place quartered tomatoes, 1 large red bell pepper (seeded and chopped), and 4 cloves garlic (unpeeled) on the opposite side of the grill.
- Close the grill lid and cook for 10 minutes.
- Flip the tomatoes, peppers, and garlic. Cook for another 10 minutes, or until grill marks appear and the vegetables are slightly softened.
- Remove from grill and let cool slightly.
- Roughly chop 1/2 cup fresh cilantro and set aside.
- Once cool enough to handle, peel the garlic cloves.
- Roughly chop the roasted tomatoes and peppers (reserve some chopped tomatoes for garnish).
- Combine the chopped cilantro, roasted tomatoes, peppers, and garlic in a blender.
- Add 1/4 cup red wine vinegar, 2 tablespoons lime juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper (or to taste).
- Blend until you reach your desired consistency. Pulse a few times if you prefer a chunkier salsa.
- Transfer the salsa to a saucepan over medium heat. Simmer for 5-7 minutes to meld the flavors.
- Stir in the reserved chopped tomatoes. Taste and adjust seasonings as needed.
- Transfer to a serving bowl and garnish with extra cilantro, if desired. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
98 g
Sugar
69g
Fat
10g
Carbs
11g
