Charred Tomato Salasa Recipe
Our cooking class host made a similar recipe using the coils of her gas stove but I prefer my house to smell like essential oils, not peppers, so I took the charring process outside to our BBQ and the final result was just as good as the salsa we made in Mexico.
Ingredients
- 4 large roma tomatoes (roma tomatoes have less liquid and work well for a chunkier salsa but any ripe tomato will do in a pinch).
- 2 small heads of garlic
- 1 large jalapeno
- 1 poblano pepper
- ½ red onion
- 1 tbs chili powder
- 1 tsp cumin
- Juice from 1 lime
- ½ tsp sea salt
- Fresh ground pepper to taste
Instructions
Fire up your BBQ and preheat the coals so they’re nice and hot. Prep the vegetables while your BBQ is warming up. Finely chop your garlic cloves and set aside to mix in at the end (these do not need to be cooked on the BBQ), next thinly slice your onion into 1 cm thick rounds and cut the jalapeno and poblano in half and gentle remove the seeds and the stem. Place the tomatoes, pepper and onions directly onto the hot BBQ grates and cook, flipping frequently, until the tomatoes and jalapeno blister and blacken. The onions should end up with some beautiful char marks. Let the grilled vegetables cool slightly then gently remove the blackened outer skins from your tomatoes. Place the cooled grilled vegetables along with your chopped garlic, lime juice and spices into food processor and pulse until your salsa reaches your desired consistency. Serve with chips and cut up vegetables for a delicious back yard snack.
Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/mexico-inspired-salsa-recipe/