Fire up the grill and make this smoky, tangy Copycat Baja Fresh salsa. Charred vegetables lend a deep, complex flavor you won’t get from raw salsa. It’s simple to prepare, full of bright acidity and smoky depth, and sure to become a favorite.
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We used to have a Baja Fresh nearby, and I loved how fresh and fast their food was. They offered bold, simple flavors—especially their charred tomato salsa, which I always called “black” salsa because of its deep, dark color. That smoky, slightly bitter char is what sets this salsa apart and makes it irresistible to my family.
How does it get so dark?
The distinctive dark color comes from thoroughly charring the tomatoes and jalapeños. I mean fully blackened—more than roasted. That intense char adds smoky depth and a slight bitterness that balances the salsa’s brightness.
To achieve this, halve the tomatoes and place them skin-side down on a medium-high grill. Let them sit undisturbed for about 30 minutes so the skins can blister and blacken. Then add the jalapeños and continue grilling until the peppers and tomatoes are very charred.
What else goes into this salsa?
- Freshly squeezed lime juice
- Chicken stock (or broth) to thin the salsa
- Fresh garlic
- Olive oil
- Fresh cilantro
- Salt and pepper to taste
After grilling, everything is blended until smooth. The stock helps create a silky, pourable consistency while the lime and cilantro keep the flavor bright.
Many salsas include onions, but this version leaves them out because they aren’t to my taste. If you prefer onions, halve a couple and grill them alongside the jalapeños until charred, then blend with the other ingredients.
This salsa is versatile: dip tortilla chips, spoon it over tacos or quesadillas, mix it with sour cream or Mexican crema for a cool dip, or stir it into soups and stews for extra flavor. Use it wherever you want a smoky, bright salsa.
The recipe yields about 4 cups. Store portions in the fridge for up to a week or freeze in smaller containers for 3–6 months. Thawed salsa keeps well and is handy to have on hand.
Light the grill and try this Baja Fresh–style black salsa for a different take on classic salsa. Its smoky, layered flavors make it a standout at any table.
Copycat Baja Fresh Salsa
Ingredients
- 10 large tomatoes
- 2 small jalapeños (or one large one)
- 1 lime, juiced
- 2 garlic cloves
- 1 to 1½ cups (240 to 360 ml) chicken stock (as needed to thin salsa)
- ¼ cup (60 ml) olive oil
- ½ cup (one small bunch) fresh cilantro
- salt and pepper to taste
Instructions
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Slice tomatoes in half and place each half skin-side down on a grill set to medium-high heat. Grill undisturbed for about 30 minutes so the skins blister and blacken. Add jalapeños and continue grilling the tomatoes and peppers until very charred and blackened.
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Remove from the grill. Place tomatoes, jalapeños, garlic, lime juice, olive oil, cilantro, and half the chicken stock into a blender and puree until smooth. Taste and season with salt and pepper. Add more chicken stock as needed to reach a thin, pourable consistency.