I make salsa year-round, but there is something so much more enjoyable about making and eating it when the weather is warmer. As it gets nicer out, grilling becomes an option and one of the first things I love to make is grilled salsa.
The grill adds so much extra flavor to really give the salsa an added layer of richness. While you can char veggies by broiling them or on the stovetop in a high heat skillet, the taste doesn’t compare to that of a grill.
Chilaquiles is the perfect way to utilize this salsa. A hearty, delicious breakfast with tortillas, eggs, and warm salsa topped with a sprinkle of queso fresco is absolute perfection!
Grilled Cherry Salsa
Scroll down for a printable version of this recipe
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
2 cups fresh cherries, pitted
6 roma tomatoes
6 cloves garlic
1 teaspoon salt
Juice of 2 limes
1 cup fresh cilantro
- Grill veggies (excluding cilantro) over hot coals or on a gas grill in a veggie basket - until charred, about 15-20 minutes.
- Blend everything in a blender and adjust salt and jalapenos to taste.
Pro tip: Jalapeno heat varies so much - start out adding 1/4 of a jalapeno and keep adding as you go. It’s easier to adjust by adding more spice than it is trying to reduce the spiciness.
The Chopping Block is offering a Fiesta on the Grill featuring Smoky Chipotle Guacamole with Grilled Avocados on Saturday, June 3 at 6pm (just 2 spots left!) as well as a Summer Canning and Pickling class on Saturday, June 10 at 11am, among plenty of others! If you are looking to expand your knowledge in either of these areas, I highly recommend that you sign up.
Salsa is a great item to can because you can capture the flavor and freshness of summer veggies to enjoy year round. Jars of salsa are perfect for gifts, housewarmings, parties or just to keep on hand for yourself.