Grilled Salsa


6 Roma tomatoes, cored and cut in half

4 cloves garlic

1 Serrano Chile, cut in half

1 shallot, skins removed, halved

1/2 small yellow onion, skin removed and quartered

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper, for sprinkling

2 tablespoons fresh cilantro, roughly chopped


1.Preheat the grill to medium-high heat. Place the tomatoes, chiles, shallots and onions cut-side up on a baking sheet. Drizzle the vegetables with the oil.

2.Transfer the vegetables to the grill and grill until all the vegetables are blistered and charred, 8 to 10 minutes, turning occasionally. Let the vegetables cool slightly. Cut the vegetables finely and add to bowl, add the cilantro, or use a food processor/salsa maker. Add salt and pepper to taste. Enjoy!

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Thompson Brothers & Company, LLC. © 2013. All rights reserved. Proud partner of PAI

Patent information:

  US 9,820,612 B2, US 29/582,457 (pending). For use in the method of US 8,741,068 B2. CA 174,294 (pending)

  US 9,820,612 B2, US D664,319.  For use in the method of US 8,741,068 B2

  US 9,820,612 B2, For use in the method of US 8,741,068 B2.

  US 9,820,612 B2, US D664,319, US 62/572,668.  For use in the method of US 8,741,068 B2.  CA 177,126 (pending). 

  EU 004384436-0001/0003.  AU 201716091, 201716092, 201716103.  NZ 423571, 423572 (pending).

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Thompson Brothers & Company, LLC

1270 Helmo Ave North

Oakdale, MN 55128