Fire-Roasted Salsa Recipe #344575
I've never been a huge fan of store-bought salsa. I think just about everything tastes better on the grill, so i thought "why not salsa?" I tried it once, and will never go back to store-bought again.
by Ovenlime
20 min | 20 min prep
SERVES 6 -8 , 2 cups
- 9 tomatoes
- 1 slice Spanish onion or vidalia onion (thick slice)
- 1 poblano pepper
- 2 jalapeno peppers
- 1 garlic clove
- 1 teaspoon kosher salt (approx.)
- fresh ground pepper
- 1 tablespoon cilantro (approx.)
- 1 lime, juice of
- olive oil
- Cut tomatoes in half and dig out the seeds (using a spoon works well).
- Secure the onion slice with two toothpicks pushed through the sides in toward the middle. Drizzle with olive oil and sprinkle with black pepper to taste.
- Heat grill to high heat.
- Place tomatoes, onion, and whole peppers on the grill, turning form time to time until tomatoes and peppers get a nice char (not burnt(!) but a bit of char).
- Drain the excess liquid off the tomatoes.
- Seed the peppers (but leave the charred skins -- they add a good smokey flavor).
- Crush the garlic clove.
- Add grilled vegetables, lime juice, crushed garlic, salt, and cilantro (to taste) to the workbowl of a food processor. Pulse until well salsa is well mixed and has the desired consistency.
- It's good right out of the gate, but even better after the flavors marry for a few hours. Serve with chip or anything else you like salsa on!
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5 stars