Grilled Tomato Salsa

Salsa de Jitomate Asado

Any time you fire up your charcoal grill, you should make some salsa. Try this rustic grilled tomato salsa or salsa de jitomate asado.

The rich smokey flavor is the perfect accompaniment for carne asada or grilled quesadillas or even just chips.

Grilled Tomato Salsa
Grilled Tomato Salsa

How to Make

Here is the ingredient list to make about 4 cups of salsa.


  • 7 medium plum tomatoes
  • 1 medium white onion
  • 2 serrano chiles
  • 2 cloves of garlic
  • 1 teaspoon salt
  • 3 tablespoons water

Grilling Develops Maximum Flavor

Blackening the tomatoes, onions, and serrano chiles is the most important step when preparing this salsa. Hot coals are the key. Grilling vegetables until they are charred concentrates the flavors and adds a rich smokiness. The smoke from the charcoal permeates the vegetables.

Grilling Tomatoes, Onions and Chiles
Grilling Tomatoes, Onions and Chiles

Easy to Make

All of the ingredients. Ready to be turned into salsa.

Charcoal Grilled Tomatoes, Onions and Chiles
Charcoal Grilled Tomatoes, Onions and Chiles

Add the ingredients to your blender with 3 tablespoons of water. Coarsely blend.

Tomatoes, Onions and Serrano Chiles Ready to Blend
Tomatoes, Onions and Serrano Chiles Ready to Blend

That’t it! The salsa is ready to use.

Blended Tomatoes, Onions and Serrano Chiles
What are you going to top with this salsa?
Grilled Tomato Salsa
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5 from 3 votes

Grilled Tomato Salsa Recipe

Rustic grilled tomato salsa or salsa de jitomate asado. The ingredients are charred on the grill which give the salsa a rich smokiness.
Course Salsa
Cuisine Mexican
Keyword how to make grilled tomato salsa, roasted salsa recipe, tomato salsa recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings
Calories 17kcal
Author Douglas Cullen


  • 7 medium plum tomatoes Roma
  • 1 medium white onion
  • 2 serrano chiles
  • 2 cloves of garlic
  • 1 teaspoon salt
  • 3 tablespoons water


  • Rinse the vegetables before grilling.
  • Place the vegetables on a hot grill for about 15 minutes.
  • Place all of the ingredients in your blender jar with 3 tablespoons of water and then blend for 30 seconds.
  • Taste and adjust the salt.


  • Use fewer plum tomatoes if your tomatoes are really large.
  • Substitute green tomatoes for a change of pace.
  • Use only 1 serrano chile if you prefer a milder salsa. They flavor will still be bold.
  • Keeps in the refrigerator for 3 days although it’s unlikely that it will last that long.


Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 465IU | Vitamin C: 9.3mg | Calcium: 10mg | Iron: 0.2mg

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3 comments… add one
  • Just natural flavors make this a great salsa. I realized after following the recipe to the letter there’s no cumin or oregano. Love it that way.

  • Dean

    can this be canned?

  • Andrew

    I finished making this just a few minutes ago. It is fantastic! Thank you very much for posting this recipe.

    Out of necessity I made a couple of changes.

    I grilled the veg over the gas stove
    I used 3 large jalapeños
    I added an extra clove of garlic

    Try this recipe. It is so easy and delicious!

    My wife, who likes almost nothing I cook, is already on her second serving of chips and salsa. That is the gold seal of approval!

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