Salsa Quemada El Torito

This vibrant salsa captures the essence of Mexican street food with its deeply smoky, charred flavor profile. By grilling firm tomatoes, scallions, and serrano chiles directly over hot coals, you unlock a richness that raw ingredients simply cannot match. The char adds a savory depth that balances beautifully with the bright acidity of fresh lime juice and the herbal notes of cilantro and dried oregano. It is perfect for accompanying tacos, grilled meats, or simply served with warm tortilla chips. The texture is rustic and slightly coarse, allowing every bite to burst with authentic, home-style flavor. It is an easy, impressive appetizer that brings the taste of an open fire to your kitchen table.

Cooking Method: Grilling

Cuisine: Mexican

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 24

Calories: 215.6

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant salsa captures the essence of Mexican street food with its deeply smoky, charred flavor profile. By grilling firm tomatoes, scallions, and serrano chiles directly over hot coals, you unlock a richness that raw ingredients simply cannot match. The char adds a savory depth that balances beautifully with the bright acidity of fresh lime juice and the herbal notes of cilantro and dried oregano. It is perfect for accompanying tacos, grilled meats, or simply served with warm tortilla chips. The texture is rustic and slightly coarse, allowing every bite to burst with authentic, home-style flavor. It is an easy, impressive appetizer that brings the taste of an open fire to your kitchen table.

Ingredients

2 pound Firm, just-ripe tomatoes
4 ea Scallions, include tops
4 ea Green serrano chiles
1/2 ea Medium onion, peeled
2 ea Cloves garlic, minced
1 ea Juice of 2 fresh limes
1/2 ea Bunch of cilantro, chopped
1 teaspoon Dried oregano
1/4 teaspoon Ground white pepper
1 ea Salt to taste
2 ounce Water

Directions

1
Prepare a charcoal grill by building a fire and scattering presoaked mesquite chips over the coals for smoke flavor.
2
Place tomatoes, scallions, and serrano chiles directly on the grill grate over the glowing coals.
3
Grill vegetables, turning frequently, until the skins are thoroughly charred and blistered.
4
Remove the charred vegetables from the grill and set aside to cool slightly, leaving the skins on.
5
Remove stems from the tomatoes and chiles.
6
Cut the grilled tomatoes, scallions, chiles, and raw onion into large chunks.
7
Place the vegetable chunks into a food processor or blender.
8
Pulse the mixture on and off until it reaches a coarse, rustic consistency.
9
Add minced garlic, lime juice, cilantro, oregano, white pepper, salt, and water to the processor.
10
Pulse briefly just to combine the remaining ingredients without over-blending.
11
Transfer the salsa to a container and refrigerate for at least 2 hours to allow flavors to meld before serving.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 215.6kcal

% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 97527.4mg4064%
Total Carbohydrate 49.5g17%
Dietary Fiber 8.1g33%
Sugars 7.6g
Protein 8.9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a smokier flavor, ensure the mesquite chips are fully smoking before placing the vegetables on the grill.

If you prefer a milder salsa, remove the seeds and white ribs from the serrano chiles before grilling.

This salsa can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve after sitting overnight.

If grilling is not an option, you can char the vegetables under a broiler, turning frequently until blackened.

Keywords: salsa, mexican, grilled, smoky, tomato, serrano, dip, vegan, cilantro, lime, charred, appetizer, summer, bbq, spicy, fresh, homemade, party

Read it online: https://www.chefs-mate.com/recipe/salsa-quemada-el-torito/