Making salsa on a Blackstone griddle is a fast, flavorful way to roast vegetables before turning them into a fresh, smoky salsa. The high heat of the griddle chars tomatoes, jalapeños, onions, and garlic, imparting a roasted depth that pairs beautifully with bright lime juice and simple seasoning. This homemade salsa is easy to customize, versatile for snacks and meals, and ideal for backyard gatherings.
Blackstone Salsa Recipe
Store-bought jars are convenient, but a quick batch of griddle-roasted salsa tastes far fresher and more vibrant. Over time you can tweak this recipe—swap peppers, add herbs, or adjust acidity—but the core approach stays the same: char the vegetables, blend, and season. It’s simple to scale up for a crowd, and it pairs perfectly with chips or as a topping for tacos.
Use ripe tomatoes and fresh jalapeños for the best flavor. If you prefer less heat, remove the seeds from the peppers before grilling; for more heat, include them or add a serrano. A squeeze of grilled lime brightens the salsa and balances the smoky notes.
Why you’ll love it!
- Smoky Flavor: The griddle’s high heat creates a delicious char that deepens the salsa’s flavor.
- Simple Ingredients: Fresh, easy-to-find produce and basic pantry seasonings.
- Versatile: Great as a dip, taco topping, or a fresh accent for grilled meats.
- Quick to Make: Minimal prep and ready in under 30 minutes.
- Customizable Heat: Add or remove jalapeños and seeds to suit your spice preference.
Recipe Shopping List
Here’s everything you’ll need to make this salsa. Quantities are available in the recipe card below.
- Roma tomatoes
- Medium onions
- Whole jalapeño peppers
- Garlic cloves
- Lime
- Salt
- Neutral oil (for griddling)
- Black pepper
How To Make That Recipe
Below is an overview of the process. Follow the full recipe card for exact measurements and serving details.
- Preheat the griddle: Heat your Blackstone to medium-high.
- Prepare the vegetables: Remove stems from tomatoes and peppers; peel onions and garlic.
- Cook the vegetables: Add a little oil to the griddle and place the vegetables and halved lime cut-side down. Turn every 2–3 minutes until all sides show charred marks.
- Blend the salsa: Transfer the roasted vegetables to a blender, squeeze in the grilled lime juice, add salt and pepper, and pulse to your desired texture.
- Chill and serve: Refrigerate briefly to let flavors meld, then serve with chips or on your favorite dishes.
Recipe FAQ
Keep the salsa in an airtight container in the refrigerator for up to five days. Flavors continue to develop while chilled.
Yes. Making it a day ahead allows the flavors to deepen—just stir before serving.
For milder salsa, use fewer jalapeños or remove their seeds. For more heat, add extra peppers or include a serrano.
A cast-iron skillet or stovetop griddle works well; you may get slightly different char and smoky flavor.
Serve this with…
- Tortilla chips: The classic pairing for fresh salsa.
- Grilled carne asada or chicken chile verde: Use the salsa as a bright, smoky sauce.
- Tacos or burritos: Add a fresh finish to your fillings.
- Breakfast burritos: A lively topping for morning eats.
Put Salsa On…
- Blackstone Mexican pizzas
- Smoked tenderloin tacos
- Grilled al pastor tacos with pork tenderloin
- Smoked shredded rump roast tacos
- Taco pizza
- Smoked birria tamales
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Blackstone Salsa
12 servings
5 minutes
10 minutes
15 minutes
This easy salsa uses a gas griddle to achieve a perfect char on the vegetables before blending, delivering bright and smoky flavors in minutes.
Ingredients
- 12 Roma tomatoes
- 2 medium onions
- 6 jalapeño peppers
- 8 garlic cloves
- 1 lime
- 1 ½ teaspoon salt
- 2 tablespoons oil
- ½ teaspoon black pepper
Instructions
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Preheat the griddle to medium-high heat.
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While the griddle preheats, remove stems from peppers and tomatoes and peel the onions and garlic.
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Pour oil into the center of the griddle and arrange the vegetables on the oiled surface.
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Cut the lime in half and place the halves cut-side down on the griddle to char.
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Cook the vegetables 2–3 minutes, then turn.
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Continue turning every 2–3 minutes until all sides have darkened with charred marks.
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Remove the vegetables and charred lime from the griddle.
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Place the vegetables in a blender, squeeze in the grilled lime juice, add salt and pepper, and pulse until you reach the desired consistency.
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Chill briefly to let flavors meld, then serve with chips.
Nutrition Information:
Yield: 12
Amounts Per Serving:
Calories: 39Total Fat: 3gSaturated Fat: 0.2gTrans Fat: 0.01gUnsaturated Fat: 2gSodium: 294mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g
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