Best Grilled Tomato Salsa Recipes

GRILLED MAHI MAHI TACOS WITH RED CABBAGE SLAW, TOMATO AND AVOCADO SALSA AND PINEAPPLE HOT SAUCE

Steps:

• Preheat grill.
• Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side.
• Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork.
• Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.
• Combine all ingredients in a blender and blend for 1 minute.
• Combine all ingredients in a bowl. Season with salt and pepper, to taste.
• Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
• Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill and grill until the entire surface is completely black and charred. Remove from grill and let cool slightly. Peel the pineapple, remove the core and coarsely chop the flesh.
• Heat oil in a medium saucepan over medium-high heat; add the onion and cook until soft. Add the pineapple, pineapple puree, habanero and vinegar and cook until the mixture is completely soft, about 25 to 30 minutes. Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl.

GRILLED TUNA STEAKS WITH ROASTED CORN AND TOMATO SALSA

Steps:

• First make the salsa. Preheat the broiler. While it is heating, prepare the corn. Holding each ear upright, cut off the kernels with a sharp knife. Heat a large heavy-based skillet or frying pan without any fat over high heat until almost smoking. Add the kernels and dry-roast until tender, smoky and dark, tossing continuously as they tend to stick, 4 to 5 minutes. Cook the peppers under the broiler, turning them until the skin chars and bursts, 7 to 10 minutes. Put them in a plastic bag and leave to sweat and cool so the skins loosen. Peel the peppers, discarding cores and seeds. Dice the flesh.
• Heat 1 tablespoon of the olive oil in a large frying pan. Add the onion and saute until soft but not brown, 3 to 4 minutes. Take the pan from the heat and stir in the roasted corn, chopped tomatoes, sun-dried tomatoes, diced peppers, vinegar and remaining oil. Heat, stirring, until hot. Take from the heat and keep warm.
• Rinse fish steaks and pat dry with paper towels. Brush with half the oil, season with salt and pepper and set on oiled grill pan or grill. Broil 3 to 4 minutes. Turn steaks over, brush with the remaining oil and grill until done to taste, 2 to 3 minutes longer.
• Meanwhile, stir the cilantro and lime juice into the salsa, taste and adjust seasoning. Make a bed of salsa on 4 warmed plates and place a tuna steak on top of each. Serve at once.

GRILLED SWORDFISH WITH SMOKY TOMATO-ANCHOVY SALSA

Steps:

• Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.
• In a mixing bowl, put vinegar, smoked paprika, tomato paste and garlic. Stir to dissolve tomato paste. Add onion, sweet pepper, chiles and 4 chopped anchovy fillets, and stir everything together. Add pinch of salt and ½ to ¾ cup olive oil and stir again.
• Add cherry tomatoes, lightly season with salt and pepper, then gently fold them into the mixture. Leave to marinate about 10 minutes.
• Grill the swordfish steaks over medium-hot coals for about 4 minutes per side. Remove when you see juices begin to rise on second side.
• Transfer to plates or a large platter. Stir salsa and spoon generously over fish. Sprinkle with oregano. Garnish with whole anchovy fillets. Surround with a generous amount of arugula and serve.

GRILLED SWORDFISH WITH FRESH TOMATO-HERB SALSA

Steps:

• Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds. Drain. Transfer to medium bowl. Cover with cold water; cool. Peel tomatoes. Cut in half; squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tablespoon oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.)
• Prepare barbeque (medium-high heat) or preheat broiler. Brush fish with oil. Sprinkle with generous amount of peppercorns and salt. Grill until just cooked through, about 4 minutes per side. Transfer fish to plates. Spoon tomato salsa over and serve.

GRILLED HALIBUT WITH TOMATO-BASIL SALSA

Steps:

• In a non-reactive bowl, whisk together the oil, vinegar, garlic, salt and pepper.
• Add the tomatoes and basil, stirring gently to combine. Set aside while you cook the fish.
• Preheat your grill to medium high.
• If your fish has skin on it, season the flesh side with salt and pepper. If it has no skin, place the fish on a folded piece of aluminum foil, large enough to hold the fish in one flat layer, coated with cooking spray. Season with salt and pepper.
• Place the fish on the grill, skin/foil side down. Cook until the fish flakes with a fork, or is barely opaque in the middle. It should still look a little wet in the center.
• Remove the flesh from the skin (I just leave the skin on the grill and burn it off) or the foil, and place on a serving platter. Stir the salsa, then drizzle over the fish. Serve immediately.

GRILLED SALMON WITH TOMATO, CUCUMBER AND CAPER SALSA

Steps:

• Whisk first 5 ingredients in small bowl. Season marinade with salt and pepper.
• Combine 1/2 cup marinade, cucumber and next 4 ingredients in medium bowl; season salsa with salt and pepper. Let stand 30 minutes; toss occasionally.
• Spray barbecue rack with nonstick spray and prepare barbecue (medium-high heat). Place salmon, skin side down, in large glass baking dish. Top with remaining marinade. Let stand 10 minutes. Sprinkle with salt and pepper.
• To grill salmon using fish basket:
• Spray basket with nonstick spray. Place salmon in fish basket, folding tail under if fish is too long. Place basket on barbecue and grill salmon, skin side up, 5 minutes. Turn basket over; grill salmon until just opaque in center, about 5 minutes longer. Turn salmon out onto platter.
• To grill salmon without using a basket:
• Spray rimless baking sheet with nonstick spray. Place salmon, skin side up, on sheet. Spray skin with nonstick spray. Slide salmon, skin side up, onto barbecue. Grill 5 minutes. Stand blade of large spatula at 1 long side of salmon to hold in place. From opposite side, slide rimless baking sheet completely under salmon. Hold salmon with spatula; turn sheet and salmon over, releasing salmon, skin side down, onto barbecue. Grill salmon until just opaque in center, about 5 minutes longer. Slide baking sheet under salmon; transfer fish to platter. Serve with salsa.

GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA

Steps:

• Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
• Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
• Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
• Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
• To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.

GRILLED TURKEY OR CHICKEN CUTLETS WITH BLACK BEAN, CORN, TOMATO AND AVOCADO SALSA

Steps:

• 1. Whisk the mustard and vinegar in a large bowl, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil. Season the cutlets with some salt and pepper and put in a large non-reactive glass or ceramic bowl. Pour about a 1/4 cup of the dressing over the cutlets and turn to coat evenly. Cover and marinate for 15 minutes at room temperature, or in the refrigerator for up to 8 hours.
• 2. Add the beans, corn, and tomatoes to the remaining dressing. Season the salsa with salt and pepper and toss to coat evenly. Add the avocado and cilantro and gently mix, taking care not to break up the avocado.
• 3. Preheat a stovetop grill or grill pan on medium-high. Drain the cutlets and grill until lightly browned and firm to the touch, about 3 to 4 minutes per side. Serve hot with the salsa.

GRILLED MAHI MAHI TACO, RED CABBAGE SLAW, TOMATO AVOCADO SALSA,

Steps:

• For Tacos:.
• Preheat grill.
• Brush fillets with oil and season with salt and pepper. Grill for 3-4 minutes per side.
• Remove from grill, and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes, and then flake with a fork.
• Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato And Avocado Salsa, and drizzle with Charred Pineapple-Habanero Hot Sauce.
• For Citrus Vinaigrette:.
• Combine all ingredients in a blender, and blend for 1 minute.
• For Red Cabbage Slaw:.
• Combine all ingredients in a bowl. Season with salt and pepper, to taste.
• For Tomato And Avocado Salsa:.
• Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
• For Charred Pineapple-Habanero Hot Sauce:.
• Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill, and grill until the entire surface is completely black and charred. Remove from grill, and let cool slightly.
• Peel the pineapple, remove the core, and coarsely chop the flesh.
• Heat oil in a medium saucepan over med-high heat.
• Add the onion, and cook until soft.
• Add the pineapple, pineapple puree, habanero, and vinegar, and cook until the mixture is completely soft, about 25-30 minutes.
• Transfer to a blender, and blend until smooth.
• Season with salt, pepper, and honey, to taste.
• Strain the mixture into a bowl.
• *Note: If you can't find the Pineapple Puree, heat up 1 20 oz. can of pineapple chunks in unsweetended pineapple juice along with 6 tablespoons of sugar. Simmer until the liquid has reduced by 1/2. Puree the mixture in a blender.

GRILLED SKIRT STEAK WITH AVOCADO-TOMATO SALSA

Steps:

• Place all the marinade ingredients in a bowl and mix. Place skirt steak and marinade in a ziplock bag and put in the fridge for 2 to 4 hours.
• Meanwhile, mix all the salsa ingredients in a bowl, cover and refrigerate.
• Place oven on 200°F and wrap your tortillas, sealed in foil for about 20 minutes.
• Prepare your barbecue for medium heat grilling. Remove steak from the marinade and place on the grill for 4 to 6 minutes on each side (medium rare to medium).
• Slice the sweet onion and place on the grill as well, brushing with the marinade. Grill until still firm, but just turning tender.
• Place the steak and onions on a carving platter. Slice the steak thinly on the diagonal and serve on a platter with the onion.
• To eat, place some steak, onion and Avocado-Tomato salsa in a warm tortilla and enjoy!

GRILLED CORN AND TOMATO SALSA SALAD

Steps:

• Start up grill, if using charcoal, or wait until corn is ready if using a gas grill. Or preheat oven to 350 degrees.
• In a small saucepan over a very low flame, reduce balsamic vinegar to 1 tablespoon, about 15 to 20 minutes. Let cool.
• Drizzle olive oil on corn and season with sea salt and pepper. Place on grill and cook until lightly browned. (Or roast in oven for 15 minutes, turning every 5 minutes.) Remove, let cool and cut off kernels.
• Mix corn, tomatoes, scallion, parsley, red onion, and avocado. Season with reduced balsamic, olive oil, sea salt and pepper. Toss well.

GRILLED SALMON WITH TOMATO-OLIVE SALSA

Steps:

• Combine tomatoes, 4 tablespoons oil, olives, basil, capers, garlic, and shallot in medium bowl; stir to blend. Season salsa to taste with salt and pepper. Refrigerate at least 15 minutes and up to 2 hours.
• Prepare barbecue (medium-high heat). Brush salmon with remaining 2 tablespoons oil; sprinkle with salt and pepper. Grill salmon until just opaque in center, about 4 minutes per side. Transfer salmon to plates. Top with salsa.

GRILLED SWORDFISH, GREEN BEANS AND SPICY TOMATO SALSA

Steps:

• Make the salad dressing by whisking the olive oil into the lemon juice, then adding the salt and pepper. Set aside.
• Make the salsa by mixing all ingredients together, season to taste. Set aside.
• Rub the swordfish steaks with some olive oil and sprinkle with salt and pepper.
• Put the swordfish on a pre-heated grill (or ridged griddle), medium flame, and cook for 2-4 minutes on each side. Remove from heat.
• Lightly dress the beans and salad greens with the olive oil and lemon juice dressing.
• Place the swordfish on top of a pile of dressed greens.
• Spoon the tomato salsa on top of the swordfish.
• Enjoy!

GRILLED PEACH AND TOMATO SALSA

Steps:

• Preheat a grill or grill pan for cooking over medium-high heat. Gently toss the peaches and tomatoes with the oil until coated.
• Place on the preheated grill and cook, turning occasionally, until fruit is juicy and has charred grill lines running across, about 6 minutes total. (Depending on the size of your grill, you may need to do this in batches.) Transfer to a cutting board and let cool, 20 minutes.
• Cut the peaches and tomatoes into 1/2-inch dice, then combine with the lime juice, garlic, jalapeno, 1/2 teaspoon salt and a pinch of pepper.
• Let stand for 15 minutes, then stir in the cilantro. Taste, season with additional salt and pepper if needed and serve.

GRILLED TOMATO SALSA

Steps:

• Preheat the grill to medium-high heat. Place the tomatoes, garlic, chiles, shallots and onions cut-side up on a baking sheet. Drizzle the vegetables with the oil and sprinkle with salt and pepper.
• 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. Peel the garlic and remove the skins of the tomatoes. Transfer the vegetables to a food processor, add the cilantro and pulse until you have a chunky salsa. Add salt and pepper to taste. Serve immediately.

GRILLED SWORDFISH AND FIDDLEHEADS WITH TOMATO BASIL SALSA

Steps:

• To marinate the fish: Microwave the limes in a small bowl to release the essential oils. Set limes aside until just cool enough to handle. Through the feed opening of a running blender, add 1 at a time, garlic, ginger, vinegar, soy sauce, and scallions. Then, leaving the blender running, squeeze in the juice from the microwaved limes. Place the swordfish in a nonreactive container and pour the marinade over. Cover and refrigerate for 6 to 8 hours.
• To marinate the fiddleheads: Place the fiddleheads in a nonreactive bowl. Make the vinaigrette, by adding, 1 at a time, through the feed opening of a running blender the vinegar, garlic, and Dijon mustard. Then, leaving the blender running, add the olive oil in a slow thin stream. Season with salt and pepper, to taste, and pour over the ferns. Cover and let sit in the refrigerator for about 6 hours. (Marinating them this way is an alternative to cooking them.)
• Make the salsa while you are heating the grill for the fish. Whisk together the soy sauce and balsamic vinegar in a bowl and add the olive oil in a slow thin stream while continuing to whisk. Chop the basil leaves and add to the bowl along with the tomatoes, shallots, and scallions. Season, to taste, with salt and pepper. (Be sure to taste before seasoning, because the soy is likely to lend saltiness.)
• Brush the marinated fish with oil and season with salt and pepper. Grill the fish, leaving each side undisturbed for the first few minutes to prevent tearing of the flesh. Let rest, then transfer to a cutting board and carve into slices.
• Place some salsa in the middle of a serving dish, top with sliced fish and garnish with marinated fiddleheads.

3-INGREDIENT GRILLED AND FRESH TOMATO SALSA

Steps:

• Prepare a grill or grill pan for medium-high heat. Slice 2 tomatoes in half and brush each half with oil. Brush onion with oil. Transfer onions and tomatoes halves to hot grill and cook, turning occasionally, until slightly charred and softened, about 10 minutes. Let cool slightly.
• Remove seeds from remaining 2 tomatoes and cut into 1/4" cubes. Transfer to a medium bowl. Add jalapeño and salt and toss to combine. Finely chop cooled onions and tomatoes, then add to raw tomato mixture and toss to combine.
• Do Ahead
• Salsa can be made 1 day ahead. Transfer to an airtight container and chill.

GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
• Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
• Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
• Slice chicken and top with salsa.

GRILLED SPANISH-STYLE SNAPPER WITH TOMATO AND GREEN OLIVE SALSA

Steps:

• Preheat grill pan or indoor electric grill to medium high heat. Drizzle snapper with extra-virgin olive oil. Combine spices in a small bowl. Rub fish with spice mixture. Cook fish 5 minutes skin side down first. Turn fish and cook 5 to 6 minutes longer.
• Combine salsa ingredients in a small bowl and allow it to marinate until ready to serve.
• To serve, plate spiced snapper with a generous serving of salsa. Sangria makes a wonderful beverage for this meal.

BALSAMIC GRILLED CHICKEN WITH FRESH TOMATO SALSA

Steps:

• In large reasealable food storage plastic bag, mix dressing and 1 teaspoon Italian seasoning.
• Add chicken; turn to coat with marinade. Seal bag and refrigerate, turning chicken occasionally, at least 1 hour but no longer than 24 hours.
• Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning halfway through grilling and brushing with marinade from plastic bag, until juice is clear when center of thickest part is cut (165°F).
• In medium bowl, stir together tomatoes, olive oil, 1/2 teaspoon Italian seasoning, salt and pepper. Serve chicken topped with fresh tomato salsa.