Grilled Salsa

with Homemade Corn Chips

prep

10 MIN

cook

15 Min

feeds

Varies

This salsa recipe adds delicious depth of flavor from grilling the vegetables. Grilling the vegetables intensifies the flavors and adds a rich blend of smoky char with a spicy kick that makes you crave more. Add these homemade corn chips for a complete appetizer. All you need is oil, corn tortillas, and salt. They’re so much better when you make them on your own.

Ingredients

1 package corn tortilla shells, quartered

Peanut oil for frying

Salt to taste

6 roma tomatoes

6 tomatillos, husked

1 large white onion, quartered

3 Serrano peppers

1 Bulb of garlic

Cilantro, chopped to taste

1/2 lime, juiced

Salt to taste

6 Roma tomatoes

6 tomatillos, husked

1 large white onion, quartered

3 Serrano peppers

1 bulb of garlic

Cilantro, chopped to taste

1/2 lime, juiced

Salt to taste

1 package corn tortilla shells, quartered

Peanut oil for frying

Salt to taste

Instructions

Corn Chips

step 1

Quarter corn tortillas and set aside.

step 2

In a skillet, heat peanut oil to 375 °F. Fry corn tortilla quarters in a single layer for around 1 minute or until golden brown.

step 3

Remove from skillet and place on a paper towel lined plate. Repeat with remaining corn tortillas. Salt chips to taste.

Salsa

Step 1

Turn pellet grill to high. If using SmokePro SG, turn to direct heat mode. Grill vegetables until charred. Approximately 15-20 minutes. Remove any stems or ends.

Step 2

Blend Vegetables in a food processor or blender. Squeeze in lime juice and pulse a few times.

step 3

Pour salsa mixture into a bowl and sprinkle with salt to taste.