grilled serrano salsa . sprouted kitchen

This all started when a good friend brought over a package of gluten free oatmeal apricot mini cookies and told me to please read the back and recreate them. In some way, I was flattered that she found me capable of unraveling a recipe like that. She has my complete empathy at the moment for some tough stuff she's going through, so of course I did it. I took my favorite cookie recipes, read the ingredients on the back, did some very scientific exchanges of sweeteners, flours etc., tested one cookie at a time and added from there making sure they'd hold together. They didn't have nearly the same texture as the package, a more homemade shape and tenderness (which I prefer, even if they didn't mimic the suggested cookie) and the taste, while not the same, was close enough. I apparently gave a mouse a cookie, literally, because then she asked me to please write a recipe for salsa. So here we are. Apparently my bleeding heart takes recipe requests.

I've written about the tomatoes at our local farm in summers past. I'd guess you have a place for great tomatoes too, and this is the time to use them. For something as simple as salsa, the better the ingredients, the better the end result. Something tells me you've heard that before? There isn't much to cover up a mediocre tomato here. I charred most of the vegetables, and leave a few raw to stir in at the end. This gives some of the sweeter tomato and onion flavor, while also including the sharpness of the raw onion and texture of tomato and pepper chunks. Take liberties to play around with the amounts depending how you like it. Just promise me you'll find great tomatoes.

grilled serrano salsa . sprouted kitchen

GRILLED SERRANO SALSA // Makes about 2.5 cups

I hesitate to call this mild because so much will depend on the heat of your chiles. Mine were not that hot, so even with two and their seeds, this salsa was very mild. With the quantity of other vegetables, it should keep things from getting too spicy, but you could add one at a time to your processor if you know you are super sensitive to heat.


  • 1 1/4 lbs. tomatoes (roma, beefsteak, heirloom - whatever smells amazing)
  • 1 small red onion
  • 1 bell pepper
  • 2 serrano chiles
  • 3 cloves garlic, in their peel
  • 1 tsp. smoked salt or sea salt
  • 1 large, juicy lime
  • 1/3 cup well chopped cilantro


Clean and heat your grill to medium high heat or preheat the broiler.

grilled serrano salsa . sprouted kitchen

Slice the tomatoes, onion and bell pepper into large wedges. Pull aside one wedge each of the tomato, pepper and two of the red onion. These will get added at the end. On a large rimmed baking sheet, toss the tomatoes, onion, pepper, serrano and garlic cloves in a thin coat of oil with just a pinch of salt. Grill the items over direct heat for about 10-15 minutes until charred on the edges, keeping the garlic cloves in a little foil pouch to soften. If using the broiler, set the tray in the upper third and broil about 15-20 minutes until the edges char, but the vegetables to do not completely break down.

Set everything aside to cool completely. Discard the stems of the serranos, leaving the seeds in tact and push the garlic out of it's skin. In a food processor, pulse the cooled, grilled vegetables with the serranos and garlic until just chopped up. Transfer to a large mixing bowl. Finely chop the reserved raw tomato, pepper and onions and add them to the salsa. Stir them in along with the salt, lime juice and cilantro. Adjust seasoning to your taste - a pinch of sugar if the tomatoes aren't super tasty, chipotle powder if you like it smoky/hotter, more cilantro if you are me, etc.

Salsa will keep for about a week.

grilled serrano salsa . sprouted kitchen

References (4)

References allow you to track sources for this article, as well as articles that were written in response to this article.
  • Response
    Football is really a single of the greatest sports in America. It has a major following.
  • Response
    UGG Boots are quite well identified for getting the makers of high excellent footwear
  • Response
    check out for EAT LOVE PIZZA deals, EAT LOVE PIZZA reviews
  • Response
    Response: useful reference
    Terrific Webpage, Maintain the very good job. Thanks.

Reader Comments (35)

This looks so fresh and lovely! Great summer salsa!

My love for you just skyrocketed at a very speedy rate. Xo

July 18, 2013 | Unregistered CommenterJess Miller

I like the combo of pureed/chopped tomatoes. That's a great idea for texture.

July 18, 2013 | Unregistered CommenterMallory

Mmmmmm... I love salsa, but I've never charred he veggies first! Great idea! Can't wait to try it.

July 18, 2013 | Unregistered CommenterShellina

I love salsa, and finding new ways to make it even better.

July 18, 2013 | Unregistered CommenterKristi

just in time, I have a gazillion tomatoes turning red this week.

July 18, 2013 | Unregistered Commenterally

Wow. I've seen a lot of salsa recipes in my day, but this really looks like one of the best! Definitely giving this a shot.

July 18, 2013 | Unregistered CommenterPeter

Wow. Chips and salsa are about my favorite things... Ever! This looks so good. Nothing beats fresh salsa!

July 18, 2013 | Unregistered CommenterSue

Nice words ---delicious pictures..

July 18, 2013 | Unregistered CommenterRoger Stowell

Of all the things to miss from back home, Thom says he misses real deal chips and salsa. We've got a kitchen, a market with an abundance of tomatoes and bell peppers and cilantro just around the corner, and I think I'm about to make that man's dreams come true. Love this, lady. XX

July 19, 2013 | Unregistered CommenterAshlae

The combination of grilled/raw veggies sounds so good, I love the variety in taste and textures that it must give. Definitely making this as soon as I find some proper tomatoes here.

July 19, 2013 | Unregistered CommenterKathryn

I'm definitely making salsa when my garden tomatoes are ripe! Love the idea to grill the toms along with the other veggies, bet it really ups the flavour.

July 19, 2013 | Unregistered CommenterEmma

Grilling veggies before making a salsa .. I can only imagine how much more flavourful the salsa becomes. Thanks for a lovely recipe, stashing this away to cook in our Aussie summer later this year! x

July 19, 2013 | Unregistered CommenterSneh | Cook Republic

This is all I want in life. Well this and a good diaper bag.

July 19, 2013 | Unregistered CommenterBev Weidner

This is all I want in life. Well this and a good diaper bag.

July 19, 2013 | Unregistered CommenterBev Weidner

You're a good friend and this salsa has been on my mind all day. Yum.

July 19, 2013 | Unregistered CommenterEmma Galloway

I hope you'll be sharing the oatmeal apricot cookie recipe!

July 19, 2013 | Unregistered Commenteremily

This looks so tasty and refreshing!

July 19, 2013 | Unregistered CommenterJamie @lifelovelemons

i never thought about grilling ingredients for salsa- sounds so refreshing :)

I love fresh salsa but I've never made it with grilled the idea!! Think I'll give this a try!!

July 19, 2013 | Unregistered CommenterClarice

I love your blog, recipes and the way you bloging.. So Thanks! We make this salsa for years and love it soooo much, but we make your recipes+Eggplant, it bring the salsa great twist.


July 19, 2013 | Unregistered CommenterEti

Nothing like salsa from scratch. Happy Nesting!

July 20, 2013 | Unregistered Commenterthefolia

I'll find great tomatoes an make it. Amazing pictures with a beautiful light.

Oh wow!.... perfection. Can't wait to get my hands (and tongue) on some of this!

You are such a good friend :) And we all benefit!

July 22, 2013 | Unregistered CommenterSophie

Love the smoky raw combination of flavors in this salsa. Definitely stopping by the farmers market to pick up ingredients to make this which will be terrific scooped on a plate of migas!

July 22, 2013 | Unregistered CommenterArt & Lemons

Looks delicious! I love salsa for everything :)

Eric and I are big fans of tacos and are always playing around with different salsas and hot sauce. This grilled serrano salsa needs to go on our menu for the next BBQ we host.

The salsa might keep for a week, but I doubt it would last that long. Fresh salsa is wonderful and this recipe sounds really good. Now if my garden would just hurry up so that I could make some. Chiropractor Murfreesboro TN

July 23, 2013 | Unregistered CommenterJaney

I love how there's no covering up the taste of a good vegetable. So lovely, Sara...and that pic of the limes...oh man.

July 23, 2013 | Unregistered CommenterKasey

What a tasty salsa, this makes me wanna try it ASAP!! Yum yum!!! Thanks for sharing this recipe

July 24, 2013 | Unregistered CommenterDenise Wagner

I like the combo of pureed/chopped tomatoes. That's a great idea for texture. Thanks for the tip with the chipotle powder.

July 24, 2013 | Unregistered CommenterJohn Ward

Nice job - and this pictures! Im going buy some nachos!

July 24, 2013 | Unregistered CommenterDonald Osborne

Nice job - and this pictures! Im going buy some nachos!

July 24, 2013 | Unregistered CommenterDonald Osborne

I really only started liking tomatoes this summer, FRESH from my local farmer's market. I can't wait to try this!

July 25, 2013 | Unregistered CommenterAmanda

That sounds absolutely delicious. I pride myself on my homemade salsa, but I'll be trying this. Charring the vegetables first is a great idea. Thanks for the inspiration.

August 7, 2013 | Unregistered CommenterStuart

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>