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‹ All Recipes ‹ Appetizers

Charred Tomato & Red Onion Salsa

 Charred Tomato & Red Onion Salsa

A heritage recipe shared by our vineyard crew at the O’Connell Family Estate harvest celebration 

Recipe by: Gabrielle

YIELD: 3-4 cups

PREP TIME: 10 minutes COOK TIME: 15 minutes TOTAL TIME: 25 minutes


  • 6 medium to large, firm, tomatoes
  • 1 fresh poblano/jalapeño pepper (moderate heat)
  • 1 fresh serrano/yellow wax pepper (spicier)
  • 6 medium to large red onions
  • ⅓ cup grapeseed oil or as needed


  1. Preferably use a wood burning barbecue. Place dry wood into grill and burn until it glows. Add additional wood to get an open flame. If using a gas grill, warm to high heat.
  2. Red Onions: Remove papery skin. Cut root end off. Cut in half through the middle.
  3. Peppers: Wash and dry. Cut off the stem. Slice in half lengthwise and discard all seeds.
  4. Tomatoes: Wash and dry. Cut out stem section with paring knife; cut in half through the middle.
  5. Brush cut sides of onions, peppers and tomatoes with grapeseed oil. Place on grill cut side down. Grill all except the serrano for 5-10 minutes until lightly charred. Grill serrano 5 minutes until lightly charred then turn over and grill other side. Remove vegetables as they become lightly charred; times will differ depending on size. Carefully watch that the tomatoes do not overcook to a point of losing structure and becoming mushy. They need to hold their shape.
  6. Process in 2 batches: Put charred vegetables and Savory Extra Virgin Olive Oil into a food processor. Note: Depending on desired spiciness, start with ½ serrano and add more if desired. Pulse to salsa consistency, approximately 30 seconds. Do not over process. Pour into a bowl and season with Cabernet Finishing Sea Salt.


As an appetizer, serve with Herb Sea Salt Tortilla Crisps. Also, a good topping for roasted chicken or halibut. It has a little kick to provide zesty flavors.   


  • Organic, farmers market, and garden grown products are preferred
  • 6 medium to large firm, tomatoes
  • 1 fresh poblano/jalapeño pepper (moderate heat)
  • 1 fresh serrano/yellow wax pepper (spicier)
  • 6 medium to large red onions
  • Grapeseed oil
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