This burnt salsa is hands down our favourite salsa recipe and couldn’t be easier to make. It’s a great side dish or light bite, perfect served with grilled meats, fish, tacos, salads or just as a dip with nachos (so, pretty much everything)!
When the flames of your barbecue have died down and the coals are glowing, fresh vegetables are dry-roasted until soft and well charred on all sides to bring this fantastically rich and smoky flavour.
Unlike most salsas (which are raw) the vegetables in this delicious salsa are roasted. Feel free to play around with the recipe. If you want more heat, add another chilli. If you’re a little sensitive to the heat, take one out! Unlike raw salsas, this burnt salsa will last a few more days in the fridge, so we’d recommend to make a big batch!