BBQ Salsa with Mama K


  • 8 Roma Tomatoes (the firmer the better)
  • 1 bunch of cilantro
  • 1 red pepper
  • 3 large jalapeños (approx. 3 inches long, if small use 5-6)
  • 1 large red onion
  • 1 head of garlic
  • Salt and pepper
  • Cumin
  • Taco Seasoning


Turn on BBQ to high heat, if you don’t have a bbq, just use a pan on the stove. Don’t forget to add oil to the pan after it has heated up.

Cut tomatoes, red pepper, jalapenos, and red onion into large chucks, and peel garlic. The seeds in the jalapenos determine the spice level. No seeds and it won’t be spicy, all the seeds and you’ll be sweating! I prefer to add a few seeds for a bit of a kick, but a manageable kick!

Place on large baking sheet.

I use BBQ mats when making salsa (and also when roasting other veggies). I have had them for so long, I don’t even know where I bought them, but here is a similar link: BBQ Grill Mat.

Turn down heat on BBQ to medium/low. If you don’t have a bbq mat wrap garlic up in a tin foil ball.

Roast both sides of veggies for 10-15mins. Keep a close eye on them as some cook faster then others. I found that it went in this order for what was done first garlic, onion, red peppers, jalapenos, tomatoes. But it also depends on the size you cut. I flip veggies half way through.

Take off BBQ and place on baking sheet. 

Next we are blending! I have a Ninja blender with a food processor attachment, but a regular blender works just as well.

Add both kinds of peppers, garlic, onion and a very generous bunch of cilantro.  Add half a teaspoon of black pepper, a level teaspoon of salt, a level table spoon of cumin and a level teaspoon of taco seasoning. Blend all of this now **Most importantly don’t add tomatoes yet!!**

You may need to add more spices, after its all blended, taste test to decide what you want to add more of (I usually end up adding a bit more salt and cumin and I’m not even a big salty person).

Ok now you can add the tomatoes. Blend on pulse, only a few times, enough for the tomatoes to be fully cut up, but too much will cause a soupy salsa.

Now is the time to taste it to see if you need to add more spices, if that’s the case add and then pulse blend once.

I prefer to store my salsa in mason jars, it’s good in the fridge for about a week, but it never lasts that long in our house!

This recipe makes approx. 2 ½ 500ml mason jars.

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