Author | Dominic Trimboli
Brand | Grilla Grills
We all know pellet grills are perfect for smoking big cuts of meat and making jerky, but that’s just scratching the surface of what they’re capable of. Chef Cosmo Goss took the time to show us how to make our own Fire-Roasted Salsa from scratch that will put any store bought jar to shame! This salsa is a great accompaniment to tacos and stands on its own perfectly fine with some tortilla chips for dipping.
- 3 Large Tomatoes
- Whole White Onion
- 3 Jalapenos
- ½ Bunch of Cilantro
- 2 Cloves Garlic
- Juice of 1 Lime
- Kosher Salt to taste
- Black Pepper to taste
- Pinch of Sugar
- 3 Tbsp. Olive Oil
- 2 Tbsp. Red Wine Vinegar
- 2 Tbsp. Fish Sauce | Optional
- Pellet Grill or Smoker
- Blender or Food Processer
Why does fire roasted salsa taste better?
When it comes to making salsa, Cosmo says fire roasting the ingredients makes a world of difference in flavor. As the tomatoes and peppers char on the grill the moisture begins to evaporate, cooking the sugars inside which leads to a richer, deeper flavor. In addition, the flavor from the live fire lends a deep smoky taste bringing another layer of umami complexity. Cosmo says you shouldn’t be afraid of a little char on the outside of your vegetables, as that will make your salsa taste even better!
- Start your pellet grill and set it to 450F.
- Prepare your ingredients for the pellet grill.
- Score the bottom of your tomatoes and set them aside.
- Remove the tunic and root of your onion and chop it in half.
- Remove the outer skin of your garlic.
- Remove the stem from your Jalapeños.
- Coat all the ingredients we just prepared with a light layer of olive oil, kosher salt and pepper.
- Place them on the pellet grill for roughly 25-30 minutes, flipping them halfway through the process.
- Remove them from the grill and place your fire roasted ingredients in a blender or food processor.
- Feel free to remove the seeds from your jalapeños if you would like to cut down on the heat.
- Add your cilantro, lime juice, red wine vinegar, fish sauce, olive oil and more salt and pepper to your preference.
- Pro tip: Cosmo says make sure you taste your salsa as you’re blending so you can adjust the seasonings to fit your preferences.