Wednesday, July 11, 2012

Grilled Salsa

I learned how to make some of the best salsa today. If grilling isn't an option it will work fine in the oven. However the flavor is enhanced by the smokey charcoals.
THIS IS SPICY! By adding more tomatoes, taking out a jalapeño or the seeds will decrease the heat. This is great with eggs, tacos, burritos, chips, really anything that needs a little kick! I am not posting a final picture cause it ain't pretty salsa, but who really cares? as long as it tastes good!

Grilled Salsa:
2 Fresh Jalapeños  stemmed & cut in half
2 Fresh Tomatoes quartered
1 Yellow Onion, sliced up
1 clove of garlic halved
2 TBS Cilantro
6 TBS Fresh squeezed Lime Juice
Dash of salt & pepper

Put Jalapeños, Tomatoes, Onion, and garlic clove on foil and grill or roast until it reaches a dark color, and the skin is charred. The juices should bubble all around. After doing this it can be used right away, or put in the fridge overnight. I let it sit overnight since I ran out of moments. The next step is to puree the roasted vegetables  and add the Cilantro, lime juice, salt and pepper.


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