Website Will be Temporarily Unavailable During Scheduled Maintenance Starting November 29 at 8am ET

Fire Roasted Salsa and Homemade Tortilla Chips

Prep Time: 15 Min | Cook Time: 60 Min


  • 1
    8 tomatillos/1 pound: Remove Flaky Shell
  • 2
    3 Garlic Cloves: 2 Smoked
  • 3
    2 Jalapenos
  • 4
    2 Serrano Peppers
  • 5
    1 Lime
  • 6
    1 Tbsp Salt
  • 7
    1/2 White Onion (Yellow if you want sweet)
  • 8
    Olive Oil
  • 9
    One Pack Tortillas, Sliced into Quarters

What goes better with game day than chips and salsa? Char-Griller Ambassador James Llorens made his own homemade fire-roasted salsa and chips to snack on while watching his Chicago Bears move down the field.

In his own words, "I've been making fresh tortillas since I was a kid in growing up Chicago and was taught by my Aunt and been making them ever since. Fresh tortillas are inexpensive and are absolutely delicious when fried for chips. I recently started making my own salsas with the help of my wife, and I get inspired when I ever I go to a Mexican restaurant. We love salsas in my house, and more salsa recipes will be coming. This is a perfect game-time treat and year-round treat in my book that never gets old."


1. Preheat grill/ smoker to 400°.
2. Place the tomatillos (sprinkle with a little salt), jalapeños, serrano pepper, garlic cloves, onion and lime in the grill/smoker. 
Tip: offset the veggies & lime. You don’t want the tomatillos to burst.
3. Smoke for 35 minutes or the veggies are tender. The tomatillos will turn a light brown color. 
4. Remove the veggies & lime from the grill.

Creating Salsa

Time: 15 minutes
1. Using the molcajete (or mortar and pestle), first mix 1 tbsp salt and one raw garlic and mix. Then add grilled/smoked garlic to the mixture with the jalapeño & serrano peppers(remember to remove the stems). Mix in the molcajete until it turn into a chunky paste.  
2. This will be a three step process. 
Step 1: Using a food processor, drizzle olive oil, add onion, add some ingredients from the molcajete, some of the tomatillos(remember to remove the stems), half lime juice. Mix until it’s turn into a purée and set aside. 
Step 2: Using the food processor add the remaining tomatillos (remember to remove the stems), remaining ingredients in the molcajete, cilantro and squeeze half lime juice. Mix until chunky.
Step 3: Combine both mixtures from step 1 & 2 together and stir throughly. Your salsa is all done. 

Fresh Tortilla Chips

Total Time: 15 minutes per pack
Frying instructions
1 minute per side: 2 minutes total
1. Add generous amount of olive oil to the cast iron skillet. 
2. Turn the side burner heat on high and allow a few minutes to warm. 
3. Add tortillas to the hot olive oil in the cast iron skillet and flip after one minute or until golden brow. Allow to cook for an additional minute then remove and sprinkle with salt to taste. Repeat the this process a few times until done. 
4. Dip in the the salsa and enjoy.

Print Recipe