Charred Salsa is made from charring fruits and vegetables and then grinding or dicing them into a salsa. Charring, or browning, is a delicious way to deepen the flavor of your homemade salsas. And it's really so easy.
Uses for Charred Salsa
Any salsa can, of course, be eaten on your favorite tortilla chip, but why stop there? You might also use it as a topping for fried eggs, grilled meats, vegetables, fish, tacos, and many other foods.
Charring also provides a resourceful way to use produce that is on the brink of expiring, and can even enhance the flavors of out-of-season produce, taking things like winter tomatoes from meh to yeah!
Use one of the following variations in this post as a topping for sunny side eggs, or my delicious Steak and Eggs Recipe.
Variation #1: Any Day Charred Salsa
This Variation uses grapefruit juice to add a touch of both sweetness and tartness, which counteract the spiciness of the jalapeños. It is also arguably the most versatile salsa of the three variations.Print
Any Day Charred Salsa
- Total Time: 15
- Yield: 4-6 1x
- 4 roma tomatoes
- ½ of a red onion
- 6 cloves of garlic, papery skin on
- 2 jalapenos
- 1 Tb Olive oil
- 3 Tb fresh grapefruit juice
- Place the first 4 ingredients whole on a baking sheet lined with parchment paper or foil. Broil on high on the top rack closest to the heat, rotating and removing from oven as vegetables blacken. Garlic and jalapeños will be first to come out of the oven after about 6-8 minutes.
- Place vegetables on a cutting board and cover them with a bowl to allow them to steam for 5 minutes. Remove stems from jalapeños and paper from garlic. Coarsely chop all of the vegetables and place them in a bowl, stir in olive oil, grapefruit juice, and a big pinch salt.
Variation #2: Half-Charred Salsa Verde
This variation uses a combination of raw and charred vegetables to create contrast in both flavor and texture. The raw vegetables tend to maintain their crunch and naturally "raw" flavor, while the broiled ones develop a deeper cooked flavor.Print
Half Charred Salsa Verde
Uses some charred vegetables, and some raw which adds contrast to your charred salsa.
- 4 yellow tomatoes
- 2 jalapeños
- 4 cloves of garlic, skin on
- ¼ of a white onion, finely diced
- 1 small cucmber, such as Persian, finely diced
- The juice of 1 lime
- 2TB cilantro, finely chopped
- 1TB olive oil
- Place the first 3 ingredients whole on a baking sheet lined with parchment paper or foil. Broil on high, rotating and removing from oven as vegetables blacken. Garlic and jalapeños will be first to come out of the oven after about 6-8 minutes.
- Once vegetables are mostly blackened, place them on a cutting board and cover with a bowl to allow them to steam for 5 minutes. Meanwhile, place your white onion, cucumber, cilantro, olive oil, and lime juice into a bowl. Remove jalapeño stems and garlic skins, dice the charred vegetables, and combine them with the non-charred vegetables in the bowl. Season with a big pinch of salt.
Variation #3: Orange and Charred Poblano Salsa
This variation also utilizes the half raw/ half cooked contrast. The recipe calls for leaving the red onion raw and broiling the poblano peppers, which makes them smoky. Additionally, the sweet orange flavor pairs nicely with the smokiness of the poblano peppers. Sweet and smoky is another classic flavor profile.Print
Orange and Charred Poblano Salsa
Uses sweet fresh orange and charred poblanos for a smokey sweet charred salsa.
- 2 poblano peppers
- 4 cloves of garlic, skin on
- ¼ of a white or red onion, finely diced
- 1 orange, supremed and juiced
- ½ Tb Olive oil
- Salt and pepper
- ½ tsp chili powder
- Place Poblanos and garlic on a baking sheet lined with parchment paper or foil. Broil on high, until everything has mostly blackened. Garlic will be done first after 6-8 minutes. Place peppers and garlic on a cutting board under a bowl and allow them to steam for 5 minutes.
- Supreme and juice an orange into a bowl, cut the supremed segments into smaller pieces and return them to the bowl. Add the diced onion. Peel the papery skin from Poblanos and garlic, dice them, and add them to the bowl as well. Stir in olive oil, salt, and chili powder.
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