Charred Vegetable Salsa

This is one of the Mary Sue Milliken recipes my kids made at the Kids’ (good-for-you) Cooking Academythat we all really loved. Charring the vegetables gives the salsa a deep rich flavor and the tomatillos give it a nice tang. Sue’s recipe calls for 3 Roma tomatoes but I used what I had on hand and it turned out great. It’s super simple to make and tastes so much better than store bought salsa.

Charred Vegetable Salsa:
Adapted recipe and photos by For the Love of
Original recipe by Mary Sue Milliken from Border Grill
  • 1 vine ripened tomato
  • 11 small campari tomatoes
  • 3 small tomatillos
  • 1 jalapeño
  • 1/2 red onion, sliced
  • 1 large clove of garlic, peeled
  • 1/2 punch of cilantro, roughly chopped
  • 1/2 lime, juiced
  • Sea salt and freshly cracked pepper, to taste

Preheat the oven to broil. Place the tomatoes, tomatillos, jalapeños, and onion slices on a baking sheet lined with tin foil (easier clean up).

Place under the broiler, turning occasionally for 5-6 minutes. Add the garlic clove to the baking sheet and broil with the rest of the vegetables for another 5-6 minutes or until nicely charred.

Remove from the oven and when cool enough to touch, remove the stems and seeds from the jalapeño.

Combine the charred vegetables (and the juices from the baking sheet) with cilantro, lime juice, sea salt and freshly cracked pepper, to taste, in a food processor or blender. Puree until smooth. Taste and re-season if necessary. Serve with chips or on with any of your favorite Mexican foods. Enjoy.

Click here for a printable version of this recipe – For the Love of

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2 Responses to “Charred Vegetable Salsa”

  1. 1

    Kimt — February 10, 2011 @ 12:10 am

    This salsa Is amazing…I am finding Mexican recipes just for an excuse to make it. I have made it 3 times. I now add more jalapeños for the heat. It is healthy and full of flavor. Try it.


  2. 2

    JillT — September 13, 2014 @ 7:52 am

    I agree! This tastes just like Uncle Julio’s. We’ve made this four or five times. Depending on who we’re serving, we add or subtract jalapeños. If we have time, we char the vegetables on the charcoal grill–even yummier!


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