Grilled Salsa
 
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Cook time
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Delicious restaurant style salsa made with fresh grilled tomatoes and peppers!
Author:
Recipe type: Appetizer
Serves: about 2 cups
Ingredients
  • 6 Roma Tomatoes-quartered and seeded
  • 1 fresh pablano pepper, seeds,stem, and ribs removed and discarded
  • 1 fresh small jalapeno (optional; to make more mild, you can omit the jalapeno,or you can use half. Removing the seeds and ribs will also make more mild as well)
  • ¼ cup chopped red onion
  • 1 garlic clove
  • juice of 1 lime
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ½ tsp ground cumin
  • 1 tbsp fresh cilantro leaves
  • Ice water bath
Instructions
  1. Grill the tomatoes, pablano, and jalapeno on medium heat. Turn the tomatoes and peppers over a few times during grilling.
  2. Grill just until the skins start to blister.
  3. Immediately place tomatoes into an ice water bath. Remove the peppers from heat and set aside.
  4. Allow the tomatoes to cool in the ice water for a few minutes or just long enough so you candle handle them comfortably without burning yourself. Squeeze excess water from each tomato and peel and discard the skins from the tomatoes. Discard the ice water.
  5. Place the tomatoes, peppers, garlic, onion, lime juice, cilantro leaves, and seasonings into a food processor.
  6. Pulse or blend until the salsa has reached your desired consistency.
  7. This can be eaten immediately or chilled in the refrigerator. Makes about 2 cups. Yield will vary due to size of tomatoes and peppers. Serve with your favorite tortilla chip or as an appetizer to our favorite Mexican dish Arroz Con Pollo.
Recipe by Slyh in the Kitchen at https://www.slyhkitchen.com/2016/08/31/grilled-salsa/