Grilled Red Salsa

Grilled Red Salsa
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 6.6
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 467.4 mg
  • Total Carbs: 1.3 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.3 g

View full nutritional breakdown of Grilled Red Salsa calories by ingredient
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This is an authentic, red, grilled, Mexican salsa. This is an authentic, red, grilled, Mexican salsa.
Number of Servings: 10


    4 plum (Roma) tomatoes
    20 chile arbol (the ingredient list says 14 grams, but I find it easier to just count out the chilies). Chile Arbol is a dried, skinny, red chile. You can find it online, in specialty Mexican stores and I've even found them at Wal-Mart.
    2 garlic cloves
    Salt to taste

    Note: For a less spicy salsa, cut down the number of chilies. For a spicier salsa, increase the chilies.


1) Grill/roast the tomatoes.
Place the tomatoes in a frying pan or on a comal. Cook until they are slightly mushy, turning frequently. Don't worry if the skin of the tomatoes burn, it's what gives it a smoky/grilled flavor. Remove from heat.
For easy clean up, line the frying pan or comal with aluminum foil.

2) Grill/roast the chilies
After the tomatoes have grilled, grill the chilies. Be careful not to burn the chilies. The chilies should heat up and darken a bit in color, but should not burn. Move the chilies almost constantly while grilling.

3) Blend in a blender
Put the garlic cloves and the salt in the blender. Then add the chilies. Blend together, about 20 seconds. Then add the tomatoes. Blend.
If you like your salsa chunky, blend less. If you like your salsa more uniform, blend more.
Taste to see if more salt is needed.

This recipe makes about 700 milliliters of salsa. The quantity varies based on the number of chilies and the size of the tomatoes.

Number of Servings: 10

Recipe submitted by SparkPeople user LAURABA64.

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