My amazing, versatile Grilled Salsa recipe you MUST try

I make this incredible versatile grilled salsa almost every time I fire up the grill regardless of whether or not I intend to use it that night with the other foods I am grilling.

Not only does everyone I serve it to say this is one of the best salsas they have ever tasted, you can also use it to make a bunch of other dishes.

Mexican meal prep for RVers

This grilled salsa is at the heart of my Mexican style meal prep plans. Prepping ahead when RVing or camping allows the cook to spend more time having fun and less time in the kitchen.

Having plenty of this salsa on hand simplifies Mexican-style meal-making on subsequent nights. That’s why, even when RVing on my own, I always make lots, as I know I can use the salsa in so many ways. I also know that none of it is going to go to waste.

In addition to what you will need for the salsa, you will also want to purchase tortillas (corn and/or flour), and cheese. You can make or buy tortilla chips.

While the grill is hot you will also want to grill some proteins. Mix and match among beef, chicken, pork, shrimp, fish, or firm tofu.

Make some rice, beans, and guacamole (see below) and you can turn these components into all kinds of dishes: tacos, quesadillas, burritos, taco salads, nachos, dips, and more.

Ingredients for Cheri’s Grilled Salsa

This is not so much a recipe as it is a formula. You can alter the quantities and ratios of the vegetables below, as this salsa is forgiving.

Do you like a lot of cilantro? Use more. Don’t like it at all? Leave it out. Can’t find tomatillos? Leave them out and just use tomatoes. When it comes to chiles, I like to mix and match and play with flavors. If you don’t like things spicy, use the one green mild chile and call it a day. You could also leave all the chiles out, or conversely add more. As I said, this “recipe” is very forgiving and you can customize it to your own tastes.

For a point of reference, the list below is what I generally use to make a batch of grilled salsa. Having a bit more or a bit less of any of the ingredients is still going to produce a tasty grilled salsa.

• 1/2 pound fresh tomatoes
• 1/2 pound fresh tomatillos, peeled (or use all tomatoes)
• 1 large white, yellow, and/or red onion or 2 small onions cut into large chunks
• 1 large mild green chile, such as Anaheim
• 1 medium green chile, such as pasilla
• 2-3 hot chiles such as jalapeño or serrano
• 3-4 green onions (optional, but if I have them in the fridge, I will throw them on the grill too)
• 1 bunch cilantro, chopped
• Juice of 1 fresh lemon or 2 fresh limes
• Salt and pepper

How to make my Grilled Salsa

Heat a propane, charcoal, or wood grill with a hot fire. To make the salsa in these photos, I used my favorite RV grill—the Solo Stove Ranger with the cast iron grill accessory. I love the Solo Stove’s cast iron grill for giving everything a nice char, and then we have a campfire to enjoy after the cooking is done. But you can use your favorite grill, whatever it is, to grill the veggies.

You are going to grill all the salsa veggies, minus the cilantro, directly on the grill, turning occasionally, until all sides have a nice char. Aside from the onions, which should be cut in large chunks, it’s easiest to grill the veggies whole.

Depending on the size of your grill, you might have to grill in batches. I know I do, but as I said, I always like to make lots of this salsa.

After grilling and before chopping you will want to peel the skin from the chiles. I like to remove these to a paper bag that I then shut closed. This helps the peppers sweat, which in turn makes it easy to slip the skins off. Don’t bother if little bits remain, but get the bulk of the skin off. Remove the stem, seeds, and core, too. Add the remaining chile parts to the salsa chopping bowl along with the rest of the grilled veggies.

Chopping the Grilled Salsa

If you have a food processor, use it on pulse function until the grilled veggies and cilantro are chopped to a consistency you like.

I usually use my favorite RV cooking gadget, the Toss n Chop, which makes quick work of the salsa chopping task without the need for an appliance or power.

Of course, you could also use knives.

Chop until you have a salsa texture you like. Squeeze in some lemon or lime juice and salt and pepper to taste, and the salsa is ready to serve alongside a bowl of tortilla chips.

How else to use this versatile Grilled Salsa

Of course, the salsa is delicious when served with chips as you would any salsa. Or add to tacos, burritos, tortas (sandwiches), or quesadillas.

In addition:

• Guacamole: Mash up a large ripe avocado with about 1/4 cup of salsa for instant guacamole.
• Spanish rice: When making rice, stir 1/2 cup or so of the salsa in with the cooking water for a delicious Spanish-style rice.
• Beans: Stir 1/3 cup or so of the salsa in with a can of black or pinto beans and heat for a flavorful side dish.
• Bean dip: Take leftover beans and mash with more salsa for a quick bean dip.
• Soup: Clean out the fridge and make soup! Heat together leftover salsa, beans, chopped vegetables, and/or chopped grilled meats with chicken, meat, or vegetable stock for a quick and hearty soup. Season to taste with salt, pepper, and oregano.

RELATED

• Easy DIY project: Make an on-the-road cookbook of your favorite RVing recipes
• RV travel day recipes: Make-ahead RV meals
• Spanish Tortilla make-ahead recipe, easy and delicious for RVers

##RVT1165