Recipe · Grillinator
“Fire-roasted” salsa
Searing the vegetables on the Grillinator adds deep, charred flavor to your homemade salsa.
Ingredients
- 1 white onion, cut into ½-inch slices
- 1 jalapeño, halved, seeds removed if desired
- 1 tsp canola oil
- ¼ tsp kosher salt
- 1 tsp freshly ground black pepper
- 6 plum tomatoes, halved and cores removed
- ¼ tsp garlic powder
- ¼ tsp granulated sugar
- ½ tsp smoked paprika
- ½ tsp cumin
- 1 lime, cut in half
- ¼ cup cilantro leaves and chopped tender stems
- Tortilla chips to serve
You'll need
- Blender or immersion blender
Method
- In a large bowl, toss the onion and jalapeño with ½ tsp oil, 1 tsp salt, and ½ tsp pepper.
- Set the Grillinator to Sear and let it preheat until the green Ready light turns on, about 5 minutes.
- Add the jalapeño and onions to the grill and close the lid.
- Cook until the vegetables are fragrant and lightly charred, about 3 minutes.
- Meanwhile, toss the tomatoes with the garlic powder, sugar, smoked paprika, cumin, and the remaining ½ tsp oil, ¼ tsp salt, and ½ tsp pepper.
- Transfer onions and jalapeño to a blender jar.
- Place the tomatoes and lime, cut side down, on the grill grates and close lid.
- Cook until lightly charred, 4 to 5 minutes.
- Transfer the tomatoes to the blender jar with the onions and peppers, and carefully squeeze the lime wedges into the blender jar.
- Add the cilantro to the blender jar.
- Pulse blender until ingredients are broken down into salsa. It can be as chunky or as smooth as you like.
- Serve or store in an airtight container for up to one week.
