The 1 Ingredient I Add to Every Batch of Salsa I Make

There is something magical and unique about grilling herbs. The method brings a smoky aroma that adds another layer of dimension and intrigue to fresh herbs. Next time you plan to grill a steak and serve it with chimichurri sauce or salsa verde, throw some cilantro or parsley on the grill alongside to add a smoky twist that is both elevated and unexpected! This summer, fire up the grill and explore how grilling herbs can unlock new layers of flavors in your favorite recipes. 

Grilled cilantro is amazing because grilling transforms its bright, grassy flavor into something deeper and more complex. The heat brings out a smoky, slightly charred aroma that adds richness and warmth to the herb’s natural freshness. This contrast — smoky yet vibrant — makes grilled cilantro perfect for enhancing dips, sauces, salsas, and marinades. Plus, grilling softens the leaves just enough to release essential oils, boosting flavor intensity without overpowering a dish. In short, grilled cilantro takes a familiar herb and turns it into a bold, unforgettable flavor booster!

1. Wash and trim the herbs. Gently rinse a bunch of cilantro under cold water and pat dry with paper towels. Trim off the thickest stems, leaving mostly leaves and tender stems.
2. Oil lightly: Toss the cilantro with about 1 tablespoon of olive oil to prevent sticking and help with charring.
3. Grill quickly: Heat your grill or grill pan to medium-high heat. Place the cilantro directly on the grill grates or in a grill basket. Grill, turning occasionally with tongs, for 30 to 60 seconds, or until the leaves are slightly charred and fragrant.
4. Cool and chop: Remove the cilantro from the grill and let it cool for a few minutes. Chop the grilled cilantro and stir it into your favorite dips or sauces, or sprinkle on top of finished dishes.

• Try it with other herbs. Scallions, rosemary, and mint all taste great grilled!
• Oil is essential. Lightly coat herbs with olive oil to prevent burning and help flavor develop evenly.
• Use a grill basket or fine mesh strainer. Especially for delicate herbs like basil or mint, to avoid losing them through the grates.
• Grill in bunches. Herbs with thin stems can go straight on the grill if pushed together, making flipping easier.
• Don’t overdo it. Herbs only need 30 to 60 seconds on a hot grill; any longer and they might burn or become bitter.
• Use them immediately. Grilled herbs are best chopped and stirred into dips, sauces, or marinades, or used as garnishes, while still fragrant.
• Pair herbs with matching flavors. For example, grilled rosemary with lamb, grilled basil with tomatoes, or grilled mint in Mediterranean dishes. Take advantage of the grill being on while grilling meat and grill some fresh herbs at the same time. 

You can use grilled cilantro to replace fresh in lots of dips and sauces. Here are some examples:

• Grill the cilantro for a fresh salsa verde.
• Grill the scallions and/or the parsley for Greek yogurt dip while keeping the rest of the herbs fresh to develop a bright and smoky flavor.
• Grill the scallions and mint — while grilling lamb chops! You have the grill on already for the meat, so why not add some more flavor by grilling some herbs?