Mesquite Roasted Salsa
Infused with the bold, smoky essence of mesquite wood, this Mesquite Roasted Salsa is a flavor-packed twist on a classic dip. Roma tomatoes, jalapeños, and garlic are fire-roasted to perfection on the grill, capturing a subtle char that enhances their natural sweetness and heat. A touch of smoked paprika, fresh lime juice, and fragrant cilantro elevate this salsa to gourmet status, while the mesquite smoke imparts a rustic depth that sets it apart. Perfect for entertaining, this versatile salsa pairs beautifully with tortilla chips, tacos, or grilled meats. Easy to prepare with just 15 minutes of prep and 30 minutes on the grill, this salsa is a crowd-pleasing favorite for summer barbecues and casual gatherings alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 whole Roma tomatoes
- 2 whole Jalapeños
- 1 medium White onion
- 4 whole Garlic cloves
- 0.5 cups Cilantro
- 1 whole Lime
- 1 tablespoon Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Kosher salt
- 0.5 teaspoons Black pepper
- 2 cups Mesquite wood chips
Instructions
Prepare your grill or smoker by soaking mesquite wood chips in water for 30 minutes. Set up the grill for indirect heat, and place the soaked wood chips in a smoker box or directly on hot coals for added smoke flavor.
Preheat the grill or smoker to medium-high heat (around 375°F to 400°F).
Wash the Roma tomatoes, jalapeños, and the white onion. Cut the onion into quarters and leave the other vegetables whole.
Drizzle the tomatoes, jalapeños, onion quarters, and garlic cloves with olive oil, and toss them to coat evenly.
Place the vegetables directly on the grill or in a heat-safe grill pan. Roast them for about 15–20 minutes, turning occasionally, until the tomatoes and jalapeños develop a slight char, the onion softens, and the garlic is fragrant.
Carefully remove the vegetables from the grill and let them cool slightly.
Once cooled, remove the stems from the jalapeños (and deseed them if you prefer a milder salsa), and peel the garlic cloves.
In a food processor or blender, combine the roasted vegetables, cilantro, juice of one lime, smoked paprika, kosher salt, and black pepper.
Pulse the mixture several times until it reaches your desired consistency, whether chunky or smooth.
Taste the salsa and adjust the seasoning with additional salt or lime juice if needed.
Transfer the salsa to a serving bowl and let it rest for 10–15 minutes to allow the flavors to meld. Serve with tortilla chips or as a topping for your favorite dishes.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 18.4 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1498 mg | 32% | |
*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.
