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Charred Vegetable Salsa

Charred Vegetable Salsa

This is one of the Mary Sue Milliken recipes my kids made at the Kids’ (good-for-you) Cooking Academy that we all really loved. Charring the vegetables gives the salsa a deep rich flavor and the tomatillos give it a nice tang. Sue’s recipe calls for 3 Roma tomatoes but I used what I had on hand and it turned out great. It’s super simple to make and tastes so much better than store-bought salsa.

Charred Vegetable Salsa:


  • 1 vine-ripened tomato
  • 11 small Campari tomatoes
  • 3 small tomatillos
  • 1 jalapeño
  • 1/2 red onion, sliced
  • 1 large clove of garlic, peeled
  • 1/2 bunch of cilantro, roughly chopped
  • 1/2 lime, juiced
  • Sea salt and freshly cracked pepper, to taste

Charred Vegetable Salsa

How to Make Charred Vegetable Salsa

Preheat the oven to broil. Place the tomatoes, tomatillos, jalapeños, and onion slices on a baking sheet lined with tin foil (easier clean up).

Charred Vegetable Salsa

Place under the broiler, turning occasionally for 5-6 minutes. Add the garlic clove to the baking sheet and broil with the rest of the vegetables for another 5-6 minutes or until nicely charred.

Remove from the oven and when cool enough to touch, remove the stems and seeds from the jalapeño.

Charred Vegetable Salsa

Combine the charred vegetables (and the juices from the baking sheet) with cilantro, lime juice, sea salt, and freshly cracked pepper, to taste, in a food processor or blender. Puree until smooth. Taste and re-season if necessary. Serve with chips or on with any of your favorite Mexican foods. Enjoy.

Charred Vegetable Salsa

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Mary Sue Milliken from Border Grill

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  1. This salsa Is amazing…I am finding Mexican recipes just for an excuse to make it. I have made it 3 times. I now add more jalapeños for the heat. It is healthy and full of flavor. Try it.

  2. I agree! This tastes just like Uncle Julio’s. We’ve made this four or five times. Depending on who we’re serving, we add or subtract jalapeños. If we have time, we char the vegetables on the charcoal grill–even yummier!

  3. I just made this for my son’s graduation party. I tasted it and something was missing…it was chipotle in adobo sauce! I added a tsp at a time till it was that perfect smokiness. Tastes identical to Uncle Julio’s 🙂

    1. Yes, she used three large roma tomatoes. I used 1 small vine ripened tomato and 11 small campari tomatoes. I wanted it to have a bit more tomato flavor.


    1. Angela,

      I am sorry, I have never tried canning it. If you do, pleas let me know how it turns out!