Grilled Salsa

Yummmmmmm

Yummmmmmm

You know the commercial where the lady takes the salsa from the fridge and swirls water in it to drink every last drop?  I am that lady.  Well, not really, but I have drank my own salsa – completely sober too!  Whilst grilling on vacation over the past couple of weeks, I came up with this simple and smokey roasted salsa recipe.  It is quite simple if you have a grill attached to your home.  Unfortunately, we live in a condo where the grilling area is down around the corner, past the pool, around another corner and through the cabana.  Grilled food always tastes great, and for us especially, I think it’s because of all the extra effort needed to trek the ingredients down to the grilling area.

The Hubs gives this salsa 2 thumbs way up!  All you need is veg, fire, and a food processor, it’s that simple!  If you do not have a grill, try broiling the veg in an oven or use a grill pan on the stovetop.

Ingredients:

  • 1/2 red pepper
  • 4 roma tomatoes, whole
  • 1 poblano chile, whole
  • 1 jalapeño, whole
  • 1/2 purple onion, skin left on
  • 3 cloves garlic, left in the husk
  • 1 lime’s worth of juice
  • 1 fistful of cilantro
  • 1 pinch of red pepper flakes
  • salt & pepper to taste

Except for the lime and cilantro, throw all ingredients on a grill preheated to “medium”.  Wait until charring occurs.

Burrrrn baby, burn!

Burrrrn baby, burn!

Once all veg’s skins are blackened, deseed the peppers and toss into food processor (or blender) with red pepper flakes,  salt, pepper, and cilantro.

Buzz it up, yo!

Buzz it up, yo!

Buzz until liquefied.  Serve with warm chips (microwave chips for 30-45 seconds) and collect accolades!

salsa-4
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3 Comments

  1. Loved this post because I too am a connoisseur of salsas. I’ve make a similar salsa but like to add a little extra heat to the mix (another 2-3 jalapeños, depending on their size, and 1/2 to a whole habanaro), then instead of serving it right away I let it sit overnight in the fridge so it gets nice and chilly. This gives you a great cool taste on the front end with a little backdoor heat that keeps you coming back for more.

    Also, on a side note, Robb Walsh has a great new book on hot sauces and salsas you might want to check out. He’s a great food writer out of Houston.

    http://tiny.cc/6gdxxw

    Keep up the tasty posts! I love reading them.

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