Grilled Jalapeno Salsa

(from jerseyjenny’s recipe box)

In addition to serving this salsa with tortilla chips, you might try mixing it in with pasta—about a tablespoon or so per serving. You’ll still get a good dose of heat.

Source: Cook's Illustrated May 2007

Prep time: 10 minutes
Cook time: 15 minutes
Serves 12 people

Categories: dips, mexican, sides, summer


  • 2 tablespoons vegetable oil
  • 1 medium clove garlic , minced
  • 6 plum tomatoes , halved
  • Table salt and ground black pepper
  • 10 large jalapeƱo chiles , stems removed
  • 1/4 cup lime juice from 2 medium limes
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup olive oil


  1. Mix 1 tablespoon of vegetable oil and garlic together in small bowl; rub tomato halves with this mixture, then sprinkle with salt and pepper to taste. Place over medium-hot fire and grill, turning once, until they begin to color, 6 to 8 minutes. Remove from grill, cool to room temperature, dice, and transfer to medium bowl; set aside.

  2. Rub peppers with remaining tablespoon of vegetable oil and grill over same medium-hot fire until slightly colored, 2 to 3 minutes. Remove from fire and cool to room temperature; seed, mince, and add to tomatoes.

  3. Mix remaining ingredients with tomatoes and peppers. Cover and refrigerate to blend flavors, at least 1 hour or up to 4 days.

Email to a friend | Print this recipe | Back