Roasted Jalapeno Salsa
Mexican
2 pounds ripe tomatoes, preferably plum (about 20 medium plum)
4 to 6 fresh jalapeño chilies, stems removed
1 small white onion, peeled and sliced 1/4-inch thick
8 garlic cloves, peeled
2/3 cup chopped fresh cilantro
2 generous tsps. salt
1 lime
Heat you grill to medium-hot, and meduim. If using a gas grill, put one side hotter than the others, if using charcoal, bank the coals so one side is hotter.

Lay cored tomatoes and jalapeños on the hot side of the grill. Grill the onions and garlic on the cooler side. Grill the tomatoes and jalapenos until darkly roasted, even blackened in spots. Onions will be wilted and garlic should be browned. Using tongs, flip over the tomatoes and chilies. Roast the other side as before. Set aside to cool.

In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until finely chopped.

Scoop into a big bowl. Without washing the processor, coarsely purée the tomatoes - with all their juice - and add to the bowl.

Stir in cilantro. Taste and season with salt. Add juice from lime.

Pour into a bowl and serve, or refrigerate and use within five days.

Makes 5 cups.
rjm
rjm
I use 6 jalapenos, but it can be spicy. To reduce spice remove innards of peppers or use fewer of them.
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