There’s nothing quite like the smoky flavor of charred vegetables to transform a simple salsa into something extraordinary. This Charred Tomato and Chili Salsa captures the essence of grilled goodness, with a zesty twist from fresh lime and parsley. Perfect for dipping, spooning over tacos, or enhancing any dish that needs a kick, this salsa is as versatile as it is delicious.
Ingredients
- A handful of yellow datterini tomatoes (or any tomatoes really)
- 2 fresh chilies, depending on your heat preference
- 1/2 white onion
- 4 spring onions
- Fresh parsley, roughly chopped (I know, cilantro/coriander makes more sense but all I have in the garden is parsley)
- Juice of 2 limes
- Salt and pepper to taste
Method
- Prepare the Grill:
- Fire up your Big Green Egg or any other grill to a high heat. You want the grill nice and hot to achieve a good char on the vegetables.
- Char the Vegetables:
- Place the tomatoes, fresh chilies, white onion, and spring onions directly on the grill. Char them, turning occasionally, until they have a nice blackened exterior and are soft inside. This should take about 5-10 minutes depending on the size of the vegetables.
- Blitz the Ingredients:
- Remove the vegetables from the grill and let them cool slightly. Peel the blackened skins off the chilies and onions if desired for a smoother texture.
- Transfer the charred vegetables to a food processor. Add the chopped parsley, lime juice, and a good pinch of salt and pepper.
- Pulse until the mixture reaches your desired consistency, whether slightly chunky or smooth.
- Taste and Adjust:
- Taste your salsa and adjust the seasoning if necessary. If it’s too thick, you can add a little water or more lime juice to thin it out.
- Serve:
- Serve your salsa in a bowl, perhaps the one shown in your photo, as a vibrant addition to any meal. It’s perfect as a dip with chips, over grilled meats, or as a fresh addition to tacos and burritos.