Al’s Char Broiled Salsa

August, October, Recipes, September

Recipe courtesy of Allan Rebelo, El Tres & Bight


  • 4 Roma Tomatoes, cut in half lengthwise
  • ½ Red Onion, sliced into 1” discs
  • 2 Poblano Peppers
  • 1 Jalapeno
  • 2 Limes, juice
  • ½ bunch Cilantro, roughly chopped
  • Olive oil
  • Salt & Pepper to taste


  1. Toss the peppers, onion, and tomatoes in olive oil, salt and pepper.
  2. Charbroil the oil coated vegetables: 
    1. The tomatoes until just tender, about 5 minutes
    2. The onions until soft through, 5-10 minutes
    3. The peppers until charred all around. 
  3. Once the peppers are charred, wrap or seal in a container to steam them, making it easier to peel.
  4. Medium dice the onion, Roma tomatoes and mix with the peppers.
  5. Peel and remove the seeds of the peppers, then medium dice.
  6. Toss the vegetables with the lime juice, cilantro and season with salt and pepper.
  7. Taste the salsa and adjust the seasoning according.

Watch Chef Al make this delightful dish in our August 2021 video!