Fav Pics: Grilled Tomato Salsa

Veggies on the grill.

I haven’t posted one of these in a while. I’m still cleaning out my images. Lots of memories make it hard to eliminate. I decided to post this grouping as I just made this recipe and remembered how easy and delicious it was. This salsa is versatile. I made it for the chips that I bought, but it is also excellent on eggs, salads, fish . . . etc.

I can’t find the recipe initially used, but it is so easy and versatile to your taste. Here’s the list of ingredients and what I did for my recent batch.

  • Tomatoes, sliced in half–for the last batch I made I use about six medium size tomatoes, locally grown
  • Bell peppers, sliced in half, deseed–I use the mini peppers, about six, what I had in my refrigerator
  • Round onions, sliced in half–two large
  • Garlic–four cloves
  • Serrano peppers-two, could use more if like hot or use spicer peppers
  • Green onions-didn’t use because I didn’t have any in my fridge
  • Cilantro to taste
  • Lime–I use local lemon to taste
  • Salt and Pepper to taste

I placed all the ingredients, except cilantro and lime, on a baking sheet, cut side up. Placing them cut side up captures the juices they produce during the cooking process. I set the oven at 400º and cooked for about 30 minutes. Veggies should be charred but not burnt to a crisp. (my veggies were a bit more burnt than I wanted)

*Note: after grilling, remove the root from the scallions, seeds from the bell peppers, and stems and seeds from serranos (if you like it hot, leave the seed in)

Placed the grilled veggies in the food processor or blender and process till pureed. Depending on your food processor or blender, you may have to do it in two batches. Add coarsely chopped cilantro, lime (or lemon) juice, salt, and pepper to taste. The recent batch made about a quart and a half of salsa.

Four quarts from NJ tomatoes

If you use a grill, this salsa takes on a smokey quality. This recipe is worth trying, and it makes a lot to share. Enjoy!

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