This is a sponsored segment by Ibotta and Stir to Learn Cooking School.

Each Thursday features our ‘Hot Off the Grill’ segment. This week chef Jason Jones with the ‘Stir to Learn Cooking School’ stopped by GDC and made fresh salsa!

Fire Roasted Salsa Recipe (from Stir)

Servings: 16 servings


· 6 ripe tomatoes on the vine, cut in half

· 1/2 yellow onion, cut in quarters

· 3 or 4 garlic cloves, peeled

· 1 to 4 serrano or jalapeno chiles (depends on how spicy you want it!)

· 2 teaspoon salt

· 4 chili de arbol, dried

· 1 small handful cilantro with stems


Cut four of the tomatoes in half to be used for grilling, and quarter the two that are remaining (these will not be grilled.

If you are grilling, make sure your grill is as hot as you can get it. Place your onions, serranos or jalapenos and tomatoes (cut side up) on the grill. If you are broiling in the oven, arrange everything on a baking sheet, cut side up.

Let the onions and tomatoes grill a solid 5 minutes before trying to move them, you want significant blackening. Rotate the chiles so their skins blacken. Remove when the skins of the chiles are blackened, when both cut sides of the onion quarters are charred, and when the skin of the tomatoes are blackened. You will want to use a thin metal spatula to do this. If you are broiling, simply wait until you get good char on most of the vegetables.

Place all ingredients listed in a blender and blend until smooth or pulse until chunky.