As summer rolls on I’m enjoying a bumper crop of homegrown tomatoes. If you’ve been blessed with a similar bounty, here is a recipe for grilled salsa that is a nice twist on the traditional variety. What sets this salsa recipe apart is that the tomatoes, peppers and onions are grilled, which adds a rich, smoky flavor. This fresh salsa is one of my favorite summer treats.
- Category: Appetizer
- 6 - 8 Roma tomatoes
- 8 green onions
- 1 small white onion, peeled and quartered
- 3 chili peppers (Jalapeno, Serrano or Anaheim)
- 3/4 cup fresh cilantro, chopped
- juice from 1 lime
- 1 clove garlic, minced
- salt to taste
- Over a medium fire grill whole tomatoes, peppers, and white onion, turning occasionally. Remove from heat when outer skin is browned but not cooked through. I usually cook the tomatoes and white onion for about 5 minutes, than add the peppers and cook everything for another 3 minutes or so longer.
- Remove the vegetables from heat and peel the tomatoes and peppers.
- In a medium sized bowl mash the peeled tomatoes with a fork until the desired chunkiness.Coarsely chop the peppers, white onion and green onion.
- Add the chopped onion, fresh cilantro, peppers, minced garlic, salt and juice of the lime to the tomatoes. Stir until well combined.To increase the spiciness, add more peppers or use a hotter pepper such as Scotch bonnet or habanera.
- This salsa will keep for about 3 to 4 days in the refrigerator.