Arizona Fire-Roasted Salsa on the Grill

Introduction

Take your salsa to the next level with this Arizona-style fire-roasted salsa made entirely on the Arteflame grill. Smoky, charred flavors enhance fresh ingredients as tomatoes, chiles, and onions sizzle on the flat cooktop griddle. The result? A bold, vibrant salsa that's perfect for dipping or adding to your favorite dishes.

Ingredients

• 6 ripe Roma tomatoes
• 2 jalapeño peppers
• 1 serrano pepper (optional for extra heat)
• 1 medium white onion, quartered
• 4 garlic cloves, unpeeled
• 1 tablespoon butter (for grilling)
• Juice of 1 lime
• 1/2 cup fresh cilantro, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the napkins and light them.
3. Let the grill heat up for about 20 minutes.

Step 2: Roast the vegetables

1. Place the whole tomatoes, peppers, onion quarters, and unpeeled garlic cloves on the flat cooktop griddle.
2. Apply butter to the vegetables for extra flavor while they grill.
3. Use tongs to rotate the vegetables periodically to achieve an even char.
4. Grill for 8-10 minutes until the vegetables are charred and softened.

Step 3: Peel the garlic and blend ingredients

1. Remove the vegetables from the grill and let them cool slightly.
2. Peel the garlic cloves and remove stems from the chiles.
3. Blend the roasted vegetables with lime juice, cilantro, salt, cumin, and smoked paprika until smooth.

Step 4: Serve and enjoy

1. Taste and adjust seasoning if needed.
2. Serve warm or chilled with tortilla chips or alongside grilled meats.

Tips

• For a chunkier salsa, pulse the ingredients instead of blending fully.
• Adjust the spice level by using more or fewer peppers.
• Make it in advance—this salsa tastes even better the next day as flavors meld.

Variations

1. Smoky Chipotle Salsa: Add 1 chipotle pepper in adobo sauce for deeper smokiness.
2. Roasted Corn Salsa: Grill corn alongside veggies and add the kernels for sweetness.
3. Mango-Habanero Salsa: Replace one tomato with a ripe mango and add a habanero for tropical heat.
4. Tomatillo Salsa Verde: Swap tomatoes for tomatillos and use only jalapeños for a tangier salsa.
5. Pineapple Jalapeño Salsa: Grill pineapple slices and blend for a sweet-and-spicy combo.

Conclusion

Fire-roasting your salsa on the Arteflame grill brings out incredible depth and smokiness you won’t get any other way. The even heat ensures every ingredient is perfectly charred without burning, giving your salsa restaurant-quality flavor!

Best pairings

• Grilled carne asada tacos
• Smoky grilled chicken
• Chilled margaritas with fresh lime
• Crunchy tortilla chips