Easy Big Green Egg Fire Roasted Salsa Recipe
This recipe for Easy Big Green Egg Fire Roasted Salsa Recipe focuses on cooking the vegetables directly over the charcoal to get that authentic flavor.
Servings: 8
Ingredients
Vegetables:
- 6-8 Roma tomatoes
- 1 Red onion peeled and halved
- 2-3 Jalapeños stems removed after roasting
- 3 Garlic clove kept in skins
The Finishers
- 1/2 Bunch fresh cilantro roughly chopped
- 1 tbsp Fresh lime juice approx. 1/2 a lime
- 1/2 tsp Ground cumin
- Kosher salt & pepper to taste
Instructions
- BGE Setup: Light your Big Green Egg and stabilize the temperature at 350°C. Setup the grill for direct grilling with no convEGGtor.
- The Roast: Place the tomatoes, onion, and jalapeños directly on the clean cooking grate. Do not use oil; the dry heat is what creates the perfect blistered skin.
- The Timing: Roast the vegetables for about 15 minutes in total. Use tongs to turn them occasionally so they char on all sides.
- Add Garlic: Add the garlic cloves (in their skins) during the last 5–7 minutes of the roast to prevent them from becoming bitter.
- Cool Down: Remove all vegetables once they are softened and charred. Let them cool for 10 minutes. Peel the garlic and remove the stems from the jalapeños.
- The Pulse: Roughly chop the roasted onions and tomatoes. Add them to a food processor along with the garlic, jalapeños, cilantro, lime juice, cumin, salt, and pepper.
- Texture Control: Pulse in short bursts until you reach a rustic, chunky consistency. Avoid over-processing into a purée.
- The Rest: Transfer to a glass jar and refrigerate for at least 1 hour before serving to allow the flavors to meld.