Lightly oil tomatoes, onion and peppers. Cut top 1/4 off of garlic bulb.
Place tomatoes, onion, peppers, and garlic on the grill. Cook, turning every once in a while, until softened and charred on the outside. Watch the peppers to make sure they don’t get burned and crispy, just lightly charred.
Remove vegetables from the grill.
Remove tomato stems, pepper stems, and seeds. Add to the bowl of a food processor with onion, garlic (the cloves should easily squeeze out of the top), cilantro, lime and salt. Pulse until finely chopped but not completely smooth.
Serve warm with tortilla chips.
If you like less char in your salsa, either cook the veggies at a lower temperature so that they don’t get as black, or simply remove the charred skin before blending (it should slip right off).
For less spice, use 4 tomatoes.
If you like more spice, leave the seeds in the peppers, add an extra serrano, or try adding a habanero to really kick up the heat.
You want to pulse until the vegetables are finely chopped, but not a smooth puree. Use the pulse function on your food processor instead of keeping it on a continuous blend so you can stop as soon as it’s the perfect texture.
Taste after blending to see if it needs more lime, salt, cilantro, or spice, and adjust as needed.
Leftovers can be reheated in the microwave in 15-second intervals (in a microwave-safe container), or simply eaten again cold.
Keywords: grilled salsa recipe, salsa with fresh tomatoes, fire grilled salsa