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