Recipe Repeat & Meatless Monday: Baja Fresh Grilled Salsa

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Everyone has “things” that they’re known for. Some good, some bad.

From the first time I made this Baja Fresh Grilled Salsa about 2 years ago, I’ve been “known” for salsa. Of course I have Biz to thank for this amazing recipe, and if there’s one thing that woman can do right…it’s salsa. If you recall, she was also behind the absolutely delicious Grilled Cherry Salsa.

My mom makes this salsa…a lot. Mr. Prevention SEES tomatoes laying around and asks oh-so-kindly if I can make salsa. He adores this stuff.

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I would take this salsa to work back in Columbus and my coworkers ran out of tortilla chips before they came up for air. You’ve been warned! I’m very much so “known” for making salsa…and you could be, too! It’s certainly the time of year for tomatoes…and every other ingredient, come to think of it.

I am also “known” for some bad things. Like speeding while driving, being disorganized, HATING to clean (the kitchen is the only exception), humanizing my dog, and being extremely gullible, to name a few.

If you would ask my old hockey team, they would also tell you I’m “known” for almost scoring goals…but never actually making the puck INTO the net. Two years of hockey and not one goal while playing ice-hockey once a week every week while living in Columbus. I mean, seriously…TWO YEARS?

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I played hockey with a new team last night — an all women’s team for the first time since college. We played a team of guys and…I scored! It was pretty cool. As I was walking into the locker room last night, I was handed a beer (a Molson – the same beer my old hockey team drank nearly exclusively…it was a sign!) from the coaches. It was quite the warm welcome to hockey in the area and what a killer workout. I haven’t sweat that much on the ice in a long time.

So at least for the time being, I’ll be “known” as the new girl who scored the goal. I can only hope this legacy lives on like people’s love for my Baja Fresh Grilled Salsa! 😉

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Baja Fresh Grilled Salsa slightly adapted from My Bizzy Kitchen

2 tsp extra virgin olive oil, to coat
6 large tomatoes
1-3 jalapenos (1 for mild, 2 for medium, 3 for hot)
1 onion, peeled and quartered
1/2 head of garlic, top removed (I used 4 cloves)
1 bunch cilantro
1 tsp salt
juice of 1/2 lime

Directions:

Pre-heat grill to medium heat. Coat tomatoes, jalapenos, onion, and garlic in olive oil.

Grill vegetables until they are charred, but not falling apart. Place all ingredients (including cilantro, salt, and lime juice) in a blender and blend until smooth-ish. Serve with your favorite tortilla chip.

Yield: ~6 cups (24 servings, 1/4 cup each)

Nutrition Information (per 1/4 cup): 17 calories; 0.45 g. fat; 0 mg. cholesterol; 97 mg. sodium; 2.8 g. carbohydrate; 0.7 g. fiber; 0.6 g. protein

Result: Classic but always a hit. This could not be easier to make and people go crazy for it. I think the best part is that it actually gets better (and spicier!) the longer it sits so you can make it ahead of time. It is all whole foods and the flavor comes from the fresh ingredients and the grilled char. Now is the time of year to stock up on those tomatoes and makes some salsa. If you’re into canning…all the better! Enjoy!

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The weekend FLEW by. How does that happen? At least I’m excited for another busy work week of learning the ins and outs of my new role 🙂

Be well,

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24 Comments

  1. July 16, 2012 / 6:30 am

    That’s amazing about your first goal (and 2 year dry spell lol) – Congrats!

    Bf goes through a jar of salsa a week so I’ll have to try this soon.

  2. July 16, 2012 / 8:06 am

    That is my kind of salsa! I like it spicy and I like it blended more and less chunky.

    That’s the kind of stuff I’m bound to ruin my appetite with before the main course… lol

  3. Lizzie
    July 16, 2012 / 9:35 am

    Do you put whole tomatoes on the grill, or cut them first? Can you explain your process for grilling the garlic, too? I don’t know how to get half a head of garlic to stay in tact.

    • Nicole, RD
      Author
      July 16, 2012 / 9:43 am

      Hi Lizzie! Yep…whole tomatoes and the garlic I chop off the top (the part that comes to a point) and grill that whole, just using half the bulb in the recipe.

      • Lizzie
        July 16, 2012 / 9:44 am

        Oh, duh! 🙂 Thank you!

  4. July 16, 2012 / 10:35 am

    Thanks for the shout out Nicole! I saw my daughter yesterday for the first time in a few weeks – she asked “can you make me some salsa?” I brought her four jars! And I do like the fact that it gets a tiny bit spicier the longer it sits.

    Hooray for scoring a goal!!!

  5. michele
    July 16, 2012 / 10:49 am

    This salso looks yummy and easy……my kind of recipe!

    Congrats on your goal……..now that you’re in Michigan, did anyone throw an octopus on the ice for you? If I was there, I would’ve…….or, maybe not….lol!

  6. July 16, 2012 / 12:45 pm

    Biz also sent me this salsa along with the cherry one!! It reminds me of this restaurant called Chevy’s. We love their chips and salsa!!
    Congrats on your goal! 🙂

  7. July 16, 2012 / 5:36 pm

    Fact: You cannot beat homemade salsa. It may be my favorite thing ever. Well, next to cheese.

  8. July 17, 2012 / 12:25 am

    This looks like some of my favorite restaurant salsa!

  9. July 17, 2012 / 4:43 pm

    Mmm, I’ll be trying this for sure when I finally get some fresh tomatoes from my garden 🙂

  10. July 1, 2013 / 11:40 pm

    I have made that salsa a lot too! My sister makes it every time we have girls day out with our best friends.

    Your photos are amazing!

  11. Sue
    August 25, 2013 / 1:31 pm

    My recipe for gazpacho isn’t much different, although I don’t tend to roast the vegetables. I use green or red bell pepper instead of the jalapeno, scallions instead of onion and add cucumber too. Add a splash of red wine vinegar. And now that store-roasted Hatch peppers are available here in Texas, I threw in a couple of those and gazpacho has taken on a whole new meaning!

  12. Rebecca
    October 1, 2013 / 11:50 pm

    This salsa sounds exactly like I have been thinking to make tomorrow on the grill. But mine is a charcoal grill, so I am wondering approximately how long you grill your veggies. I have an idea about it, but I would like to hear your opinion since yours looks so incredible! 🙂

    • Nicole, RD
      Author
      October 2, 2013 / 7:25 am

      Hi Rebecca! I would say between 25 and 30 minutes, but a lot will depend on the size of tomatoes, etc. You can’t go wrong with this one – enjoy!

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