Charred Red Onion Salsa
Smoky, vibrant, and packed with bold flavors, this Charred Red Onion Salsa is the perfect upgrade for your favorite dips and toppings. Grilled red onions, roma tomatoes, jalapeño, and garlic are expertly charred to bring out deep, caramelized sweetness, balanced by the bright tang of lime juice and the fresh herbal notes of cilantro. This chunky salsa comes together in just 25 minutes, combining approachable grilling techniques with a touch of zest and spice. Whether scooped up with tortilla chips, spooned over grilled meats, or paired with tacos, this versatile salsa delivers a smoky twist that will keep everyone coming back for more. Easy to prepare, customizable, and bursting with garden-fresh ingredients, this recipe is a must-try for spice lovers and salsa enthusiasts alike!
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Recipe Information
Ingredients
- 2 large red onions
- 3 medium roma tomatoes
- 1 large jalapeño pepper
- 2 large garlic cloves
- 0.5 cup fresh cilantro
- 2 tablespoons lime juice
- 0.5 teaspoon salt
- 1 teaspoon olive oil
Instructions
Preheat a grill or stovetop griddle over medium-high heat.
Peel the red onions and cut them into thick slices, about 1/2-inch thick. Leave the slices intact to prevent them from falling apart on the grill.
Slice the roma tomatoes in half lengthwise and remove the core.
Place the red onion slices, roma tomato halves, jalapeño pepper, and unpeeled garlic cloves on a baking tray. Lightly brush everything with olive oil to prevent sticking.
Grill the vegetables: Start with the red onion slices and jalapeño pepper, grilling for about 4-5 minutes per side until charred and softened. Place the tomatoes cut-side down on the grill and cook for 3-4 minutes until they develop grill marks. Finally, grill the garlic cloves for 2-3 minutes, turning occasionally, until slightly blackened and fragrant.
Remove the vegetables from the grill and allow them to cool for a few minutes. Once the garlic is cool enough to handle, peel off the charred skin.
Roughly chop the charred red onion slices, tomatoes, and jalapeño pepper. For less heat, remove the seeds from the jalapeño before chopping.
Add the chopped vegetables, peeled garlic, cilantro, lime juice, and salt to a food processor. Pulse the mixture a few times to a chunky consistency. Avoid over-processing to maintain texture.
Taste the salsa and adjust seasoning if needed. You can add more lime juice or salt to suit your preference.
Serve immediately or refrigerate for up to 3 days. Allow the flavors to meld together if refrigerating before serving.
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 29.2 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1266 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
