Fire Grilled Tomato and Red Pepper Salsa

Disclosure: This post is sponsored by Food Should Taste Good. I am grateful for opportunities like these, which allow me to continue to create and share unique content with you. Thank you for supporting brands and companies that love. As always, all opinions expressed are 100% my own.

Do you see that photo up there? It’s everything you need to spice up your summer entertaining.

And trust me. I would know. Because I have been doing A LOT of entertaining lately.

This past week the City of Newburyport celebrated Yankee Homecoming, a traditional 8-day festival complete with outdoor concerts, vendors, fireworks, parades, road races and so much more. It’s a really fun event that attracts people from all over the region to our small, picturesque New England town.

So do you know what that means for me? A lot of guests and visitors descended upon chez Floating Kitchen.

But I didn’t stress about it. Because I was prepared. Especially in the snacking department. I had this Fire Grilled Tomato and Red Pepper Salsa at the ready. And plenty of Food Should Taste Good Tortilla Chips for dipping.


This salsa is kind of my everything right now. I could eat it all day long. Almost every single ingredient in this smoky, spicy restaurant style salsa spends some time on the grill. Which makes me pretty happy. Because you know how obsessed I am with my grill (hint: really obsessed). I started off thinking I would just grill the tomatoes and the red pepper. Then I just kind of “went for it” and threw everything else on – the onion, limes, jalapeños and even the garlic. I don’t have one of those fancy grilling baskets, so it did take a bit of patience to balance the little garlic cloves on the grill grates (and I may have accidentally let one or two slip through the grates!). But the rest of the ingredients can all be grilled really easily, especially if you buy those small tomatoes that are still on the vine.

I guarantee you’re going to fall in love with this Fire Grilled Tomato and Red Pepper Salsa. In addition to it’s superior taste and texture, it also totally trumps any store bought versions because I know for a fact that it’s made with all REAL ingredients. And that’s something that is important to me. And it’s also important to the folks at Food Should Taste Good, who are committed to crafting wholesome snacks made with real, simple ingredients. Because food made with real ingredients just tastes better.

All Food Should Taste Good chips and crackers are non-GMO, certified Kosher and certified gluten-free. And many of their chips are also certified vegan. They also have a killer variety of unique and sophisticated flavors. I currently can’t stop eating their Guacamole Tortilla Chips. They seriously deliver in the taste department. I urge you all to go grab a bag…or four. And head on over to the Food Should Taste Good site to check out all their other great flavors as well.

Happy snacking!



Fire Grilled Tomato and Red Pepper Salsa

Yield: Makes about 4 cups

Fire Grilled Tomato and Red Pepper Salsa


  • 1-1.25 lbs tomatoes on the vine
  • 1 red bell pepper
  • 2 jalapeño peppers
  • 2 garlic cloves, peeled
  • 1 small onion, cut in half and peeled, roots/stem left intact
  • 2 limes, cut in half
  • 1-2 tablespoons extra-virgin olive oil
  • 1/2 cup cilantro
  • 1 tablespoon agave nectar
  • 1/2 tsp. salt
  • Food Should Taste Good Tortilla Chips


  1. Pre-heat your grill to medium-high.
  2. Coat the tomatoes, red pepper, jalapeño peppers, garlic cloves and the cut sides of the onion and limes with a thin layer of olive oil. I find it’s easiest to put the olive oil in a shallow bowl and then gently dip/toss the ingredients in the bowl one at a time.
  3. Add the coated vegetables (yes, I know tomatoes are a fruit) directly to your grill. Keep a pair of tongs and a rimmed baking sheet nearby so you can remove the vegetables to the baking sheet as they finish cooking. The tomatoes are done when the skin has started to blister and split. The onion and limes should be slightly softened and have visible grill marks on the cut sides. Don’t worry about rotating the tomatoes, onion and limes. The red pepper and jalapeño peppers should be softened and charred on all sides, so do rotate them occasionally as they cook. And the garlic cloves should have light grill marks.
  4. Once cool enough to handle, use your fingers to peel and discard the skin from the red pepper and the jalapeño peppers. Also remove and discard the stems. Discard the seeds from the red pepper. And if you want less spice, you can discard the seeds from the jalapeño pepper as well (I kept them). Remove the tomatoes from their vines and discard the vines. Cut the roots/stem off the onion. Squeeze and collect the juice from the limes.
  5. Add all of the ingredients, except for the tortilla chips, to the bowl of your food processor with the blade attachment. Blend/pulse until the desired consistency is achieved. Transfer the salsa to a clean bowl. Cover and refrigerate until chilled.
  6. Serve the salsa with Food Should Taste Good Tortilla Chips of your choice. I highly recommend the Guacamole flavor!
  7. Leftover salsa can be store in an airtight container in your refrigerator for 5-7 days.

44 comments on “Fire Grilled Tomato and Red Pepper Salsa”

  1. This salsa sounds PERFECT for summer entertaining, Liz! I love making my own salsa, so I will have to try this tomato and red pepper version. I love the spices in here! It definitely goes perfectly with those tortilla chips!

  2. Chips and salsa give me LIFE so I’m going to need to faceplant into a bowl of this today, cool? Also, margs are not optional, correct?

  3. Yankee Homecoming sounds so fun. . I love things like that! and this salsa?!!! love that you grilled everything! must add such a great smokey flavor! I recently rec’d a huge box of Food Should Taste Good chips and LOVE the guacamole flavored ones! oh my gawd, so good!!! love this salsa, Liz!

  4. I could eat an entire bowl of this!

  5. Those chips are the bomb! I buy them all the time, they are totally my favorite. And this salsa is absolute perfection!!! Sounds like a fun weekend, Liz!

  6. We eat Food Should Taste Good Chips like they are going EXTINCT. FER REAL, we love them. And I love me a good salsa, and that fire roasted deliciousness is calling my name! Pinned!

  7. Why on earth would anyone buy store-bought salsa when they could make this???

  8. Delicious Liz! Summertime is a busy time for entertaining, especially when one lives in a vacation destination! I hear you! Love the grilled goodness packed into this salsa – I know it tastes amazing! Thank you for this, Liz!

  9. Delicious! Love the jalapenos and intrigued by the dash of agave 🙂 Pinning!

  10. I seriously want to move to your town and move in with you! It always looks like a dream in the photos you post! And I also want to eat all of this salsa!! We go through salsa by the gallon in this house and I don’t make it homemade nearly enough. I will be filing this recipe away for the next time I get my chips and salsa craving 🙂

  11. This looks TOO good! I live for chips and salsa!

  12. I am SO glad you went for it, Liz! This salsa looks crazy delicious! The photos and ingredients alone put restaurant or store purchased salsa To.Shame! But then you went and added the grill! Gah! Yessssss! Salsa-tastic perfection! Pinned!! Soooo making this and stuffing my face. Probably daily! Cheers!

  13. Your like my salsa friend. You just get salsa and salsa gets you.

  14. This salsa looks SO good, Liz! I am definitely a smooth salsa girl, not so much into the chunky salsa. And those chips look pretty fab, too!

  15. GAH! I love Food Should Taste Good Chips!! And this salsa, the perfect combo!

  16. My mouth is doing some major watering as I stare at that sweet, sweet bowl of salsa. Totally going on my healthy snacks menu for next week. Pinned!

  17. This looks so good! I love the idea of grilling the veggies first, I bet it gives them such amazing flavor!! <3

  18. If anyone needs me I will be hovering over this bowl of salsa!!!

  19. For the red pepper does it mean a bell pepper or some kind of chili/hot pepper?

  20. I have tons of sweet red Carmine peppers and sweet 100 cherry tomatoes, do you think I could substitute the cherry tomatoes for the regular ones?
    Also, could I freeze some to enjoy during the cold winter months?

    • Yeah I think you could use the cherry tomatoes. The salsa will likely have more texture from the added tomato skin. But I don’t think that’s a bad thing! And yes, this salsa should freeze no problem!

  21. Instead of grilling can you cook them in a cast iron on the stove?

  22. I just made this. I had to sub with two long red sweet peppers I had on hand 🌶🌶.
    I had red onion and used that. It came out sooooo good. I had no idea agave would set the peppers off like it did. Thanks for the recipe.

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