Fire-Roasted Pepper Salsa

In 25 Techniques for Grilling (Harvard Common Press, 2009), author Ardie A. Davis makes a compelling case for this fire-roasted pepper salsa: it makes a great appetizer over cream cheese, a delicious side dish, or a complement to grilled foods. The trick to getting the peppers really fire roasted is to have the grill grate as close to the heat source as possible. On a charcoal grill, this means putting something like bricks, hardwood, or more charcoal in the bottom of your grill, so when you dump the coals in, they will sit higher, nearer the grill grate.

1 red bell pepper
1 orange bell pepper
1 jalapeno chile
1 scallion (white part only and some of hte green), chopped
1/2 cup turbinado sugar
2 tablespoon cider vinegar

1. Place the peppers (including the jalapeno) over direct heat. Turn them constantly with long-handled tongs, one after the next, for 3 minutes. Remove the peppers from the coals to a brown paper lunch bag to cool for 10 minutes.

2. When the peppers are cooled, remove them from the bag. Rinse the peppers under cold running water and dry. Remove and discard the pepper stems, seeds, and any blackened skin that is peeling off. Dice peppers, combine with the remaining ingredients in a bowl, stir together, and eat as you see fit.

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Nils Anders Lunde


Beverly Morgan
Beverly M.2 years ago

This with cream cheese? Oh yum!

Konstantin Trubin


JL A.2 years ago


Penny C.
Penny C.2 years ago

thank you.

Heidi Aubrey
Heidi Aubrey2 years ago

This looks very tasty. However, it looks a bit heavy handed on the sugar part.

Robert O.
Robert O.4 years ago

This sounds really good. Thanks very much Melissa!

Robert O.
Robert O.4 years ago

This sounds really good. Thanks very much Melissa!

Pat Vee
Pat Vee4 years ago

Sounds delish will try ty.

Jennifer C.
Past Member 4 years ago

Yummy! I love it. Thanks for posting.