Spicy Grilled Salsa

grilled salsa bloom sauce and marinade

Category, , DifficultyIntermediate

Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

This Spicy Grilled Salsa makes a great addition to any party or potluck. Just add chips for an appetizer or use as a condiment or dipping sauce.

 1 large red bell pepper
 1 large green bell pepper
 1 large red onion, halved
 1 jalapeno chile
 2 large tomatoes
 3 cloves roasted garlic, finely chopped
 2 tbsp finely chopped fresh parsley
 1 tbsp olive oil
 1 tbsp fresh lemon juice
 1 ½ tsp kosher salt
 pinch of freshly ground pepper

1

Roast your bell pepper, onion, jalapeno and tomatoes over the grill. If this is not an option your broiler or an ungreased cast-iron skillet will work just fine. Get the vegetables to a deep brown, a char on all sides of the vegetable, about 20 minutes.

2

Remove from heat and allow to cool. Peel away all the charred skin, remove the stems, core and seeds. Core the tomatoes. Chop everything up coarsely for a chunky salsa. Transfer to a serving dish and stir in roasted garlic, parsley, olive oil, lemon juice, Original Bloom Sauce & Marinade. salt and pepper to taste. Serve warm.

Nutrition Facts

Serving Size 1 cup

Servings 4


Amount Per Serving
Calories 55
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Total Carbohydrate 13g5%
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 large red bell pepper
 1 large green bell pepper
 1 large red onion, halved
 1 jalapeno chile
 2 large tomatoes
 3 cloves roasted garlic, finely chopped
 2 tbsp finely chopped fresh parsley
 1 tbsp olive oil
 1 tbsp fresh lemon juice
 1 ½ tsp kosher salt
 pinch of freshly ground pepper

Directions

1

Roast your bell pepper, onion, jalapeno and tomatoes over the grill. If this is not an option your broiler or an ungreased cast-iron skillet will work just fine. Get the vegetables to a deep brown, a char on all sides of the vegetable, about 20 minutes.

2

Remove from heat and allow to cool. Peel away all the charred skin, remove the stems, core and seeds. Core the tomatoes. Chop everything up coarsely for a chunky salsa. Transfer to a serving dish and stir in roasted garlic, parsley, olive oil, lemon juice, Original Bloom Sauce & Marinade. salt and pepper to taste. Serve warm.

Spicy Grilled Salsa