Saturday, May 26, 2012
A simple pico de gallo-type salsa (tomato, onion, chile, garlic, lime juice, cilantro) is always refreshing, but a fire-roasted salsa is, IMHO, the mostest sabrosas of all of las salsas! Just sayin...We've tried many iterations of fire roasted salsas in a number of local SoCal restaurants, but it wasn't until last weekend that, on a whim, we made our own version: threw some tomatoes, garlic cloves, jalapenos, and a red onion on the grill, and I think we actually nailed it!
The difference from a typical salsa fresca? A smokier flavored salsa imbued with charcoal flecks from the charred veggies. Yum!
6 medium ripe tomatoes
2-3 jalapeno peppers, seeded and sliced
5 cloves garlic
1/2 small red onion
1 1/2 tsp. salt
1/4 cup fresh cilantro
Juice of 1/2 lime
1. Roast the tomatoes, jalapenos, garlic cloves and onion over a grill (medium high heat) for 10-15 minutes or until charred.
2. Remove the seeds from the jalapenos and add to a blender/food processor, along with the grilled tomatoes, peeled garlic, red onion, salt, cilantro, and lime juice. Pulse for 5-10 seconds until coarsely chopped. Remove to serving bowl and garnish with fresh cilantro.
Tomatoes and garlic cloves on the grill.
Grilled tomatoes, onion and jalapenos.
Remove seeds from the grilled jalapenos.
Combine the grilled tomatoes, onion, jalapenos, garlic, cilantro, salt and lime juice.
Blend 5-10 seconds.
Serve with tortilla chips or whatever floats your boat.