Homemade Salsa

5 from 13 reviews


Units Scale
  • 1 pint of cherry tomatoes
  • 4 - 5 garlic cloves - grilled
  • 1 medium sweet onion - grilled
  • 1 medium jalapeno - grilled
  • 3 - 4 tbs. of fresh parsley or cilantro - chopped fine
  • 2 scallions - sliced fine
  • 1 tsp. balsamic vinegar
  • 1 tbs. olive oil
  • 1/2 tsp. sugar
  • 1 tsp. salt
  • 1 tsp. fresh ground black pepper
  • 1 tsp. dried oregano

Serving Suggestions:

  • Slices of Swiss cheese or mozzarella
  • Avocado
  • Cucumber
  • Honey
  • Favorite Condiment


  1. Grill the tomatoes in a dry cast iron frying pan until a char forms on the skin, set aside and let cool.
  2. Grill the onion whole in its skin in a dry small cast iron frying pan.  The onion will looked charred on the outside.  Let the onion cool a bit then slice it.
  3. Grill the garlic whole in its skin, along with the jalapeno, in a small, dry, cast iron frying pan, then pop it out of its skin.
  4. Place the onion, jalapeno (with or without its seeds) and garlic in a food processor, along with the olive oil, vinegar and seasonings and give a few good chops.
  5. Add the fresh parsley or cilantro and the chopped scallions and toss.
  6. Taste for seasonings.
  7. Refrigerate until ready to use.

Serving Suggestions:

  1. Melt cheese on a flat bread and top with the salsa, avocado, cucumber and drizzle with your favorite condiment or honey.

Keywords: salsa, dip, healthy

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