Top Grilled Sides: Charred Salsa with Chef Malia

Chef Malia always brings her best anytime she teaches at the Grilling Gala, and this year was no exception. She decided to do a bunch of grilled sides, and we were here for it! She crafted a tantalizing charred salsa full of fiery flavor. Just picture those plump tomatoes, vibrant peppers, and zesty onions kissed by the flames. Yum! It created the perfect blend of smokey essence and fresh flavor. And we can’t wait for you to try this new recipe at home. It’s so good paired with tortilla chips, but is even better as a topping for tacos, nachos, or even your favorite fiesta salad.

Let’s light up those taste buds! The first thing you need are some fresh Roma tomatoes. Roast them them with jalapeno, onion, and garlic and you are well on your way. Finish off with fresh lime juice, a little salt, and cilantro. The ingredients are simple, but the flavor of this charred salsa is sure to blow you away. And that is why we love Chef Malia’s recipes so much. She makes mouth-watering flavor accessible. And some of the tools she recommends to make the job easy include a grill basket, a citrus fluicer, and some long-handled tongs.

Charred Salsa

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  • 6 ripe tomatoes (like Roma or vine ripe tomatoes)
  • 1 wedge white onion
  • 1 jalapeno
  • 1 clove garlic
  • 1 quarter lime (juice)
  • 1 teaspoon kosher salt
  • 2 handfuls cilantro leaves



Heat the grill to medium high heat.


Place tomatoes, onion, and jalapeno into a grill basket or directly on the grill and char on all sides. The vegetables should look burned.


Once finished, trim the root end off the onion and remove the stem and seeds from the jalapeno before adding them to a food processor fitted with the blade attachment.


Add the garlic, lime juice and salt to the food processor and blend a few seconds, then add the cilantro leaves and blend again.


This salsa is great served warm, but is even better after it has been refrigerated.

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